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Tuna Mushroom Casserole Recipe

Tuna Mushroom Casserole Recipe photo by Taste of Home

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I love to serve this dressed-up version of a tuna casserole. The green beans add nice texture, color and flavor. The first time I made this dish, my uncle asked for seconds even though tuna casseroles are not usually his favorite. -Jone Furlong, Santa Rosa, California

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Tuna Mushroom Casserole Recipe

Prep: 30 min. Bake: 25 min.

Yield: 4-6 Servings

30 25 55

Ingredients

1/2 cup water
1 teaspoon chicken bouillon granules
1 package (9 ounces) frozen cut green beans
1 cup chopped onion
1 cup sliced fresh mushrooms
1/4 cup chopped celery
1 garlic clove, minced
1/2 teaspoon dill weed
1/2 teaspoon salt
1/8 teaspoon pepper
4 teaspoons cornstarch
1-1/2 cups cold milk
1/2 cup shredded Swiss cheese
1/4 cup mayonnaise
2-1/2 cups egg noodles, cooked and drained
1 can (12 ounces) light tuna in water, drained and flaked
1/3 cup dry bread crumbs
1 tablespoon butter

Directions

In a large saucepan, bring water and bouillon to a boil; stir until bouillon is dissolved. Add the next eight ingredients; bring to a boil. Reduce heat; cover and simmer for 5 minutes or until vegetables are tender.
In a small bowl, combine cornstarch and milk until smooth; gradually add to vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese and mayonnaise until cheese is melted. Fold in noodles and tuna.
Pour into a greased 2-1/2-qt. baking dish. In a small skillet, brown bread crumbs in butter; sprinkle over casserole. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Yield: 4-6 servings.

Nutritional Facts 1 serving (1 each) equals 343 calories, 15 g fat (5 g saturated fat), 57 mg cholesterol, 770 mg sodium, 27 g carbohydrate, 2 g fiber, 24 g protein.

Originally published as Tuna Mushroom Casserole in Taste of Home October/November 1994, p25

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviews for Tuna Mushroom Casserole

Tuna Mushroom Casserole

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Reviewed on Sep. 25, 2012 by Shoes58

easy & very satisfying. good base to which planned and impromptu variation can be brought.

Reviewed on Jan. 16, 2012 by MaeBoyer

I almost have this recipe memorized. I used to dislike tuna casserole very much but this one with the swiss cheese sauce, WOW! I actually crave this. I double the sauce and 1 1/2 times the noodles because I don't like it too dry, I also only put half of the tuna and am dying to try it with chicken but I don't know if it would be as good. Everyone love it. I also chop the mushrooms very tiny so my son doesn't even know that they're in there. (smiles) This is my most favorite recipe of all time. Try it!

Reviewed on Dec. 15, 2011 by RFM

it doesn´t has a lot of flavor ,, it didnt taste it ... I´m not making again, my husband didnt like it. Check better Tuna Mushroom Casserole in this website is better... tastes reaally good.

Reviewed on Apr. 17, 2010 by kellyannm

I used sodium free chicken bouillon and left out the salt. It was very good that way.

Reviewed on Nov. 17, 2009 by ereisinger

Loved all the extras in this recipe...it was excellent!!!!

Reviewed on Oct. 18, 2009 by angcy

The tuna casserole recipe that my husband grew up with contains only tuna and pasta. I like this much better because it has other vegetables. Sometimes I mix it up by swapping the mushroom for green peas to accomodate everyone's taste.

Reviewed on Sep. 28, 2009 by cwbuff

I happen to like tuna casserole and this is an above-average recipe for it. I doubled the amt of tuna, though, and used fresh dill. Also, I like that it's a 1-pot meal.

Reviewed on Jun. 19, 2009 by gemmasmomma

Delicious! Sometimes I substitute thyme and a little nutmeg for the dill for a different flavor. Have never bothered to bake it though...