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Kraft Mac and Cheese Tuna Casserole

I call this a classic tuna casserole because it is made with boxed macaroni and cheese and the basic ingredients we all grew up with. This is comfort food at its best, my two favorites mixed together. This is so good that I took a picture of it after having it for dinner and decided it should be shared on my favorite recipe site. You will love it too.
Print Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course lunch/dinner
Cuisine American
Servings 8 people
Calories 3586 kcal

Equipment

  • 1 9x13 inch Baking Dish
  • 1 Medium Saucepan
  • 1 Large Mixing Bowl
  • 1 Whisk (optional) for sauce
  • 1 Spatula or Spoon for mixing

Ingredients
  

Main

  • nonstick cooking spray
  • 1 7.25 ounce package macaroni and cheese dinner mix (such as Kraft®)
  • ¼ cup butter
  • ¾ cup milk
  • 1 10.5 ounce can condensed cream of chicken soup
  • 1 15 ounce can sweet peas, drained
  • 1 5 ounce can chunk light tuna, drained and flaked
  • 1 cup shredded mild Cheddar cheese
  • 1 ⅓ cups French-fried onions

Instructions
 

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with nonstick spray.
  • Bring 6 cups water to a boil in a medium saucepan. Stir in macaroni from the box and cook for 7 minutes. Drain macaroni, then rinse under cold water and drain again. Set cheese sauce packet aside.
  • Melt butter in the same saucepan over medium heat. Add milk and cheese sauce packet; mix well. Stir in condensed soup and cook until heated through, about 3 minutes.
  • Combine drained macaroni, peas, and tuna in a bowl. Fold in the cheesy soup mixture. Pour mixture into the prepared baking dish.
  • Bake in the preheated oven for 30 minutes. Sprinkle with Cheddar cheese, then sprinkle French-fried onions over top. Bake until onions are brown and cheese is melted, another 5 minutes.

Notes

For an elevated texture, consider adding a pinch of garlic powder and onion powder to the cheese sauce for a deeper umami profile. Ensure the macaroni is rinsed thoroughly with cold water to halt cooking and remove excess starch, preventing a gummy texture in the final casserole. While the recipe uses canned peas and tuna, fresh blanched peas and high-quality albacore tuna (packed in olive oil) can significantly enhance the flavor and perceived quality. For a richer topping, toss the French-fried onions with a tablespoon of melted butter and a sprinkle of paprika before baking to achieve a more golden and flavorful crust. Monitor the final baking closely to avoid burning the onions.