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Tuna Mushroom Casserole

 Tuna Mushroom Casserole
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
4-6 ServingsPrep: 30 min. Bake: 25 min.


  • 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


  • 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

2 of 2

Tuna Mushroom Casserole (continued)

Directions (continued)

  • 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.