Cheesy Tuna Casserole – A Tuna Casserole Without Canned Soup
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Cheesy Tuna Casserole is the perfect combination of elbow macaroni, mixed vegetables and Velveeta cheese. The only thing missing is cream soup. This version is a tuna casserole without canned soup, made from scratch.
Check out the cheesy goodness of this tuna casserole. Tuna Casserole with Velveeta results in a ooey gooey casserole that’s a hit with kids.
I love how this is a tuna casserole with elbow macaroni which is also big with kids, well with my kids anyways.
Cheesy Tuna Casserole
Making a tuna casserole from scratch means no canned soup or no cream of mushroom soup. This comes in handy when you are searching the back of the cabinet to grab the canned soup, but lo and behold, there’s none.
What do you do now when you were planning on making tuna casserole for dinner? You make this homemade tuna casserole instead, and it’s just as easy.
Tuna Casserole with Velveeta
Now, I’ve been making our Mom’s Tuna Casserole for ever and ever. And it’s amazing. Mom’s version uses cream soup and then it’s topped with potato chips. It’s a cult classic.
But I also can appreciate this Tuna Casserole with Velveeta recipe that I found in my Amish Cooking Cook Book. My kids love anything topped with Velveeta even if it has vegetables and tuna.
Cheesy Tuna Casserole Ingredients
Elbow Macaroni
Frozen Mixed Vegetables (carrots, peas or a blend)
Butter
Onions
Flour
Dry Mustard
Salt
Black Pepper
Milk
Canned tuna, drained
Velveeta (Cheese Melt)
How to Make Tuna Casserole from Scratch without Canned Soup
For the full ingredient amounts and steps for homemade tuna casserole, scroll to the recipe card at the bottom of this post.
- Cook elbow macaroni and frozen mixed vegetables for approximately 7 minutes or until partially cooked; drain well.
- In a large skillet, melt butter and sauté onions until softened.
- Add flour, dry mustard, salt and pepper and stir until combined.
- Slowly add milk to the flour mixture, bringing to a gentle simmer. Let cook until thickened.
- Stir in drained tuna and cooked pasta and vegetables.
- Pour into a greased baking dish.
- Top with slices of Velveeta cheese.
- Bake in preheated 350 degree F oven for 20 minutes; smearing the Velveeta to cover the entire dish after about 12 minutes.
Why is my tuna casserole dry?
If you are suffering from dry tuna casserole, here are a couple helpful hints for a tastier, more moist casserole.
First off, do not drain all the liquid off the tuna. Leaving a little of the tuna juices helps add more flavor and moisture. Secondly, you may be adding too much pasta or noodles and not enough liquids. Be sure to use a liquid measuring cup for measuring liquids and a solid measuring cup for non-liquid ingredients.
Notes About Tuna Casserole without Canned Soup:
- Do not drain all the liquid from the tuna; be sure to leave a little of the juices with the tuna to help keep a moist and flavorful cheesy tuna casserole.
- Measure the 1 cup elbow macaroni while it’s uncooked.
- There’s no need to thaw the frozen vegetables.
- Use peas, carrots or your favorite mixed vegetable blend. I often use a peas, carrots, green beans and corn blend.
- I cook the elbow macaroni and the frozen veggies in the same boiling water. Cook them partially, approximately 7 minutes. This allows it to finish cooking in the oven.
- Don’t worry if your thin slices of Velveeta look a little sloppy when you put it in the oven. Once the Velveeta starts to melt, you can spread it out evenly and return it to the oven.
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Tuna Dinner Ideas
Cheesy Tuna Casserole - A Tuna Casserole Without Canned Soup
Ingredients
- 1 cup uncooked elbow macaroni
- 12 ounces frozen mixed vegetables (small diced)
- 1 Tablespoon butter
- 1/4 cup diced onion
- 2 1/2 Tablespoons flour
- 1 teaspoon dry mustard
- 1/8 teaspoon black pepper
- 1/4 teaspoon salt
- 10 ounces canned tuna, partially drained
- 2 cups milk
- 6-8 slices Velveeta, sliced thin
Instructions
- Preheat oven to 350 degrees F. Spray an 8 x 8 inch or 2 1/2 quart baking dish with nonstick cooking spray.
- Cook macaroni and frozen vegetables in boiling water until partially cooked, approximately 7 minutes. Drain well.
- In a large skillet, brown onions in butter until softened.
- Whisk in flour, dry mustard, salt and pepper.
- Slowly add in milk, bringing it to a slow simmer until thickened.
- Stir in tuna and cooked macaroni and vegetables.
- Pour into prepared dish.
- Top with thin slices of Velveeta or cheese melt.
- Cook for approximately 20 minutes or until hot and bubbly. The Velveeta can be smeared across the entire casserole once it starts melting, approximately 12 minutes into the baking time.
Notes
- Do not drain all the liquid from the tuna; be sure to leave a little of the juices with the tuna to help keep a moist and flavorful cheesy tuna casserole.
- Measure the 1 cup elbow macaroni while it's uncooked.
- There's no need to thaw the frozen vegetables.
- Use peas, carrots or your favorite mixed vegetable blend. I often use a peas, carrots, green beans and corn blend.
- I cook the elbow macaroni and the frozen veggies in the same boiling water. Cook them partially, approximately 7 minutes. This allows it to finish cooking in the oven.
- Don't worry if your thin slices of Velveeta look a little sloppy when you put it in the oven. Once the Velveeta starts to melt, you can spread it out evenly and return it to the oven.
- If you're looking for an old school tuna casserole recipe topped with potato chips, try Mom's Tuna Casserole.
