• Cooking Time: 30
  • Servings:
  • Preparation Time:


When I was growing up, my mom made this every time my dad was out of town because he didn't like it. I make it a little differently now than my mom did but it always brings back happy memories.

Cooks Suggestions:

I now use chicken instead of tuna. I prefer to use fresh grated chicken breasts instead of the canned kind.

You can use egg noodles instead of elbow, but I prefer the taste elbows give the casserole.

I always omit the peas and mushrooms. I liked them as a kid but I can't eat them as an adult.


  • 1 lb elbow macaroni (or about one regular sized box)
  • 1 can albacore tuna, drained
  • 1/4 cup mayonaise
  • 1/2 cup milk
  • few dashesgrated parmesan cheese
  • frozen or fresh peas
  • mushrooms, drained


  • Prepare pasta according to package, drain.
  • Mix the pasta with the remaining ingredients.
  • If dry, add more milk and/or mayonaise to your liking.
  • Bake for about 30 min at 350.

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