Tuna Mushroom Casserole Recipe
Tuna Mushroom Casserole Recipe photo by Taste of Home
Next Recipe

Tuna Mushroom Casserole Recipe

Read Reviews
4.5 14 19
Publisher Photo
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
TOTAL TIME: Prep: 30 min. Bake: 25 min.
MAKES:4-6 servings
TOTAL TIME: Prep: 30 min. Bake: 25 min.
MAKES: 4-6 servings


  • 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

Nutritional Facts

1 each: 343 calories, 15g fat (5g saturated fat), 57mg cholesterol, 770mg sodium, 27g carbohydrate (7g sugars, 2g fiber), 24g protein.


  1. 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.
  2. 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.
  3. 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.
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.

Reviews for Tuna Mushroom Casserole

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
2124arizona User ID: 845443 265672
Reviewed May. 7, 2017

"I'm not crazy about tuna, but I love this casserole!"

dutchcook1949 User ID: 1986190 263403
Reviewed Mar. 12, 2017

"This is by far the best tuna noodle casserole I have ever had! I didn't have frozen green beans so I used a can of beans. Other than that I followed the recipe as written. This will be my go-to recipe in the future. Thanks for sharing!"

alfoa User ID: 2078080 250273
Reviewed Jul. 10, 2016

"This was good. I thought having the green beans mixed in would be weird , but it was fine. It fit in a 2 quart dish just fine."

krkhiera User ID: 702589 249743
Reviewed Jun. 24, 2016

"Followed recipe as written and while the casserole was good, it was an awful lot of work and not much better than "tuna helper" in a box."

[email protected] User ID: 6993142 7129
Reviewed Oct. 10, 2014 Edited Jan. 14, 2016

"My husband grew up thinking that Tuna Noodle Casseroles were "icky", and back when he was growing up in the 50's and 60's, cooks just threw together some canned tuna, cream of mushroom soup, noodles and maybe some canned peas. No culinary art to those renditions at all.

He certainly eats this one, however!! I've cooked this version since it came out in the "Taste of Home" magazine many years ago! To make it even more upscale and updated, I have always used 2 FRESH tuna steaks, cut into a 1/2 " dice instead of canned tuna, and the tuna is cooked when the casserole goes in the oven, not beforehand. I also use canned chicken broth (1/2 C.) instead of the bouillon. Everything else in the recipe stays the same. It's so good to have some fresh veggies to add flavor to the sauce. My children have always eaten this one as well."

Igraine32 User ID: 7006585 7107
Reviewed Jan. 29, 2014 Edited Jan. 2, 2015

"This is how a tuna casserole is supposed to taste. Very delicious. Comfort food with a healthy kick. Love all the veggies in it."

Shoes58 User ID: 2519954 8643
Reviewed Sep. 25, 2012

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

MaeBoyer User ID: 4003972 7644
Reviewed Jan. 16, 2012

"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!"

RFM User ID: 5003679 7106
Reviewed Dec. 15, 2011

"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."

kellyannm User ID: 5044935 8190
Reviewed Apr. 17, 2010

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

Loading Image