Tuna Mushroom Casserole
Total TimePrep: 30 min. Bake: 25 min.
This was a great tuna casserole. I used cheddar cheese instead of Swiss and chicken bone broth instead of water. Very versatile recipe.
One of my family’s favorites. I use home style noodles and substitute fresh asparagus for the green beans. Delicious!
Needs a little more flavor. After first try I switched it up a bit. Added frozen julienned peppers instead of green beans, sliced green olives with pimentos, French fried onions instead of diced onions, doubled the cheese and crumbled more French fried onion rings over top. Yum!!
very tasty. I liked it
was real good, except will either used herbed crumbs or something that makes it a bit more with crunch. maybe some grated parmesan on top.
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.
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.
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!
I'm not crazy about tuna, but I love this casserole!