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Tuna Mushroom Casserole Recipe

Tuna Mushroom Casserole Recipe

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. YIELD:4-6 servings

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

  • 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.

Nutritional Facts

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

Reviews for Tuna Mushroom Casserole

Sort By :
MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
Reviewed Sep. 25, 2012

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

MY REVIEW
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!"

MY REVIEW
RFM
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."

MY REVIEW
Reviewed Apr. 17, 2010

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

MY REVIEW
Reviewed Nov. 17, 2009

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

MY REVIEW
Reviewed Oct. 18, 2009

"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."

MY REVIEW
Reviewed Sep. 28, 2009

"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."

MY REVIEW
Reviewed Jun. 19, 2009

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

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Wine Pairings

Light-Bodied White Wine

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