Tuna Mushroom Casserole Recipe

4.5 17 20
Tuna Mushroom Casserole Recipe
Tuna Mushroom Casserole Recipe photo by Taste of Home
Publisher Photo

Tuna Mushroom Casserole Recipe

Read Reviews
4.5 17 20
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
MAKES:
4-6 servings
TOTAL TIME:
Prep: 30 min. Bake: 25 min.
MAKES:
4-6 servings
TOTAL TIME:
Prep: 30 min. Bake: 25 min.

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.
Editor's Note: Reduced-fat or fat-free mayonnaise is not recommended for this recipe.
Originally published as Tuna Mushroom Casserole in Taste of Home October/November 1994, p25

Nutritional Facts

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

  • 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
  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.
Editor's Note: Reduced-fat or fat-free mayonnaise is not recommended for this recipe.
Originally published as Tuna Mushroom Casserole in Taste of Home October/November 1994, p25

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Reviews forTuna Mushroom Casserole

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rwippel User ID: 4262008 278676
Reviewed Dec. 4, 2017

"This might be one of the best tuna noodle casseroles I’ve ever had, and definitely one of the easiest! Love the addition of green beans and mushrooms. I was unsure about how the dill weed was going to taste, but it turned out beautifully. Also, I made ahead of time without the breadcrumbs. Then, I pulled it out of the fridge and baked off when I was ready to serve."

MY REVIEW
Roy User ID: 4447577 277245
Reviewed Nov. 4, 2017

"Really like this recipe. That said, I used frozen peas instead of green beans and sliced portobello mushrooms giving it a slightly smokey taste. Will make again."

MY REVIEW
toolbarsco User ID: 6725667 277228
Reviewed Nov. 4, 2017

"Love this recipe. It will most likely be my new go-to tuna casserole. I added some dried mustard and used two cans of tuna. Didn't have swiss cheese so used cheddar, used canned French-cut beans, and chicken broth instead of water bullion. It still came out tasting wonderful. That's the beauty of this recipe--you can play around with it plus you get those veggies into the family members!"

MY REVIEW
2124arizona User ID: 845443 265672
Reviewed May. 7, 2017

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

MY REVIEW
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!"

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
[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."

MY REVIEW
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."

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

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

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