Back to Tuna Mushroom Bake

Print Options


Card Sizes

Tuna Mushroom Bake Recipe

Tuna Mushroom Bake Recipe

Tuna Mushroom Casserole is a rich-tasting main dish. The recipe was sent by Connie Moore of Medway,Ohio, who relates, "I usually serve this casserole when I'm short on time and we need something hearty and comforting."
TOTAL TIME: Prep: 20 min. Bake: 35 min. YIELD:6 servings


  • 1 package (12 ounces) wide noodles, cooked and drained
  • 2 cans (6 ounces each) tuna, drained
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1-1/3 cups milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup crushed saltines
  • 3 tablespoons butter or margarine, melted
  • Paprika, tomato slices and fresh thyme, optional


  • 1. In a large bowl, combine noodles, tuna and mushrooms. Combine soup, milk, salt and pepper; pour over noodle mixture and mix well. Pour into a greased 2-1/2-qt. baking dish. Combine saltines and butter; sprinkle over noodles. Bake, uncovered, at 350° for 35-45 minutes or until heated through. If desired, sprinkle with paprika and garnish with tomato and thyme. Yield: 6 servings.

Nutritional Facts

1 serving (1 cup) equals 399 calories, 13 g fat (6 g saturated fat), 87 mg cholesterol, 879 mg sodium, 51 g carbohydrate, 2 g fiber, 19 g protein.

Reviews for Tuna Mushroom Bake

Sort By :

Average Rating
Reviewed May. 2, 2016

"I recall that I had made adjustments with this recipe when it first appeared in Taste of Home. My adjustments: I'd used 2 cups of uncooked wide egg noodles & I'd flaked the tuna fish in addition to draining it. I'd sauteed 1 cup of mushrooms since I didn't have canned mushrooms and used seasoned Italian bread crumbs. I baked the casserole 45 minutes.

Thank you, Connie Moore, for your recipe! I do like tuna noodle casseroles very much and yours is delicious! delowenstein"

Reviewed Dec. 24, 2011

"Was just a bit bland, I thought. Next time I'll probably add a vegetable of some sort and a spice or two. Other than that it was very good!"

Reviewed Dec. 15, 2011

"mmmh tastes reeally good and is very easy to make it. At the end I add instead of butter and saltines, I add some bread squares and some cheese cheddar over. Tuna fish I add with 1or 2 spoons of mayonaise and parsley. I didnt put any salt or pepper I forgot. But it tastes really good!! mhhh! I ate half of the baking dish alone !! ... :)"

Reviewed Mar. 17, 2011

"This was good! I altered it quite a bit though, and I would change it some more when I make it again. I left out the mushrooms, and used cream of celery instead of cream of mushroom, and I left out the salt and added different seasonings instead. When I make it again I'll make more buttered crumsb and maybe do it in two layers so there is the buttered crumbs in the middle too."

Reviewed Feb. 11, 2011

"This is comfort food at it's best. So reminded me of the flavors I remember a long time ago. My husband does not care for casseroles, so I made this for me. Surprisingly he loved it! I did add peas as I remember back in the day I had it like that. I also topped the casserole with the durkee fried onions instead of saltines."

Reviewed Jul. 22, 2010

"This recipe is correct as printed (without any green beans). Unfortunately, the wrong photo was attached. It will be corrected soon.

Taste of Home Test Kitchen"

Reviewed Jul. 22, 2010

"I just thought it was odd that the picture shows green beans, but the recipe doesn't list it???"

Reviewed Jun. 9, 2010

"I don't make casseroles much but it was one of those days where I couldnt get to the store and ended up having just the ingredients for this in the cupboard. I added an extra can of mushrooms and 2 Tbs of pimentos and it was really good! The whole family was pleasantly surprised!"

Reviewed Feb. 12, 2010

"Have not had tuna casserole for a while and I tried this recipe. easy to make and delicious."

Reviewed Nov. 17, 2009

"Traditional tuna casserole.. I liked the mushrooms in it! This recipe reminded me of when I was a kid--It was good and filling! I made double and froze the other half for another night--very easy to prep!"

Loading Image