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mactuna casserole

Guess what? Nope. Guess again. No. Guess again. Okay, I don’t know why you’d even suggest that. Cheesus. I’m just going to tell you. The Cat Farm is getting a major internet overhaul today. Yup. We’re getting FibreOp 2.0. We don’t know what the hell that is, but we know we like anything 2.0. Also, we’ve been told that we can watch television shows that we record in the basement when we are upstairs in bed. That’s basically what sold us. Oh, and then they told us that our internet speed will be smokin’ and that uploads will be blazing fast. That’s when 2.0 asked me what uploading is.

So, because some men are coming and taking my internet away in a few minutes, and because I love you and didn’t want you to head into the weekend without a little movita, I present to you: MacTuna Casserole. 2.0 made up that name – he said it makes the casserole sound like a Scottish dude. Macaroni, cheese, tuna and a little bacon on top. Your grandmother would approve. Your cardiologist? Not so much.

This makes a 2 quart casserole dish of heart stopping delight. You can serve about 4-5 people with it. Or two people and three cats. You could also divide the casserole into cute ramekins. That’s portion control, friends, and your cardiologist would probably approve of that. (The internet men just called. They are on their way. My fingers are currently typing as if possessed by a 30 Mbit/s upload speed!)

Okay, I’ve gotta go. Enjoy the internet without me today. Perhaps organize yourselves into some sort of movita fan club/street gang. One of you could design the jackets… let me know how it works out.

. . .

MacTuna Casserole – print, bake and stuff in your face

Yields one 2 quart baking dish.

  • 2 cups uncooked macaroni
  • 3 tablespoons butter
  • 1/2 cup finely diced onion
  • 1/2 cup finely diced celery
  • 1 clove garlic, minced
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon Worcestershire sauce
  • 1 3/4 cups milk
  • 1 1/2 cups shredded cheddar cheese
  • 1 cup sour cream
  • 1/4 teaspoon ground black pepper
  • 2 cans (170 grams each) flaked tuna packed in water, drained


  • 1/2 cup breadcrumbs (optional)
  • bacon, crisped and diced (optional)
  • butter (optional)

Cook macaroni to al dente and drain. Set aside.

Preheat oven to 350°F (180°C).

Melt butter in a large saucepan or Dutch oven over medium heat, and saute onion and celery until tender, about three minutes. Add garlic and cook for an additional minute. Whisk in the flour and Worcestershire sauce. Keep the mixture moving over the heat for a minute. Gradually whisk in milk, making sure no lumps remain. Cook over medium heat, stirring frequently, until the mixture thickens and just begins to boil. Remove from heat.

Whisk in the cheddar cheese, sour cream and pepper. Stir in the tuna. Stir in the macaroni. Turn into a 2 quart casserole dish. (You could also divide the casserole into ramekins, and then reduce your baking time by about half.)

Top with bread crumbs, bacon bits and/or dabs of butter. Bake uncovered at 350°F degrees for 20-25 minutes.

note: you can make this the casserole ahead of time – make up until the baking stage and then refrigerate – you will need to increase your cooking time by about 10 minutes as it will be cold.


  1. glutenfreezen on November 4, 2011 at 9:45 am

    Yum! I think I can even manage this gluten free and dairy free. It could never be as delicious as your version though. 😉

    • movita beaucoup on November 4, 2011 at 5:57 pm

      Oh, I’m betting you’ll do a bang up job!

  2. Miss Lisa on November 4, 2011 at 10:05 am

    Thank you!

  3. EveryBookandCranny on November 4, 2011 at 10:47 am

    Perfect. At my house, we have this thing we call “weekend food” – it’s somehow different from what we typically eat during the week, and while I have a difficult time defining the exact characteristics of “weekend food” this fits perfectly. I’m going to make it tomorrow. I was previously stumped as to what I was going to prepare for this weekend so THANK YOU! Enjoy your internet free day.

    • movita beaucoup on November 4, 2011 at 5:59 pm

      Yes! This is weekend food. I think weekend food is the best sort of food… it is usually warm and comfortable. And can be consumed in lounge wear. This is a very important element of weekend food – you shouldn’t need to dress up. At all. It is also why breakfast food is so darn awesome…

      • EveryBookandCranny on November 7, 2011 at 12:16 pm

        Update : This was yummy. I wish that I could honor you with an awesomely sumptuous picture but unfortunately I rely exclusively on natural light for my pics and this came out of my oven at 9pm on Saturday night. There’s another characteristic of weekend food – it needn’t be confined by traditional or normal mealtimes.
        Thanks again for sharing! It’s going in my permanent weekend food file. 🙂

        • movita beaucoup on November 7, 2011 at 2:05 pm

          Well, this is very good news indeed! I’m so glad you liked it. And I’m also very glad that you aren’t conforming to the “norm.” Normal people are so weird.

  4. Savory Simple on November 4, 2011 at 11:30 am

    The photos make the food look absolutely mouth-watering!

    • movita beaucoup on November 4, 2011 at 6:00 pm

      This after I moaned to 2.0 that I had cruddy pictures of the MacTuna Casserole! Thanks for making me feel better!

  5. frugalfeeding on November 4, 2011 at 10:08 pm

    Cheesus?! Whatever. This looks amazing.

  6. Ann on November 5, 2011 at 12:00 am

    hahah this post cracked me up! 😀 the casserole looks DELISH! major props!

    • movita beaucoup on November 6, 2011 at 7:17 am

      Thanks, Ann! Bacon makes everything good…

  7. Indi on November 6, 2011 at 12:42 am

    Looks like yummy, cheesy goodness in a cup! Cant wait to hear about your 2.0.

    • movita beaucoup on November 6, 2011 at 7:16 am

      2.0 the man? Because he’s the bomb.
      2.0 the FibreOp? A-MAZE-ING. We never need to leave our house again.

  8. Broma bakery on November 25, 2011 at 5:08 pm

    I’m a sucker for tuna casserole… and this one looks sOoOo good!

  9. movita beaucoup on June 2, 2015 at 7:18 am

    Comments on this post are now closed as it was published in November 2011. Happy cooking!