Best 5 Tuna Mushroom Casserole Recipes

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Indulge in a culinary journey with our exquisite Tuna Mushroom Casserole, a harmonious blend of flavors and textures that will tantalize your taste buds. Dive into a creamy and savory sauce, where succulent tuna and earthy mushrooms unite, creating a symphony of umami flavors. This delectable casserole is not only a feast for the senses but also a breeze to prepare. Join us as we embark on a culinary adventure, exploring variations of this classic dish, each with its unique twist. From a classic Tuna Noodle Casserole to a hearty Tuna and Rice Casserole, we have something to satisfy every palate. Let your taste buds rejoice as we delve into the world of Tuna Mushroom Casserole, a dish that promises comfort, satisfaction, and pure culinary bliss.

Here are our top 5 tried and tested recipes!

TUNA MUSHROOM CASSEROLE



Tuna Mushroom Casserole image

This is a wonderful, quick, and tasty supper that is always a hit when we serve it. You can always prepare the casserole the night before, pop it into the refrigerator, and cook it the next day. Enjoy!

Provided by AMETHYST

Categories     Seafood     Fish     Tuna

Time 1h3m

Yield 6

Number Of Ingredients 10

2 cups bow tie pasta
2 (5 ounce) cans tuna, drained
1 (10 ounce) can mushrooms, drained
1 (10.5 ounce) can condensed cream of mushroom soup
1 ⅓ cups milk
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 cup dry bread crumbs
3 tablespoons melted butter
2 teaspoons dried thyme, crushed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 1-quart casserole dish.
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • In a mixing bowl, combine mushroom soup, milk, salt, and pepper. Mix thoroughly. Then add tuna, mushrooms, and pasta. Mix thoroughly. Pour mixture into the greased casserole dish.
  • In another mixing bowl, combine bread crumbs, butter, and thyme. Mix well. Sprinkle over the top of the tuna mixture.
  • Bake uncovered in a preheated oven until bubbling and golden brown, about 40 minutes.

Nutrition Facts : Calories 298 calories, Carbohydrate 30.7 g, Cholesterol 32.2 mg, Fat 11.5 g, Fiber 2.6 g, Protein 18.3 g, SaturatedFat 5.4 g, Sodium 932 mg, Sugar 5.7 g

TUNA MUSHROOM CASSEROLE



Tuna Mushroom Casserole image

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

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 18

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 whole 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

Steps:

  • 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 until vegetables are tender, about 5 minutes. , In a small bowl, combine cornstarch and milk until smooth; gradually add to vegetable mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. 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° until heated through, 25-30 minutes.

Nutrition Facts : Calories 343 calories, Fat 15g fat (5g saturated fat), Cholesterol 57mg cholesterol, Sodium 770mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 2g fiber), Protein 24g protein.

VEGAN "TUNA" MUSHROOM CASSEROLE



Vegan

I was in the mood for the tuna casseroles that I had as a kid. Now that I'm vegan I wanted to try something similar, meat and dairy free! Chickpeas stand in for the tuna for protein.

Provided by kimmouse

Categories     Vegan

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 medium onion, chopped
2 stalks celery, chopped
10 ounces baby portabella mushrooms, sliced
4 tablespoons vegan margarine
1 teaspoon soy sauce
1/4 cup flour
2 cups vegetable broth
1 1/2 cups plain soymilk
2 teaspoons lemon juice
1 cup canned chick-peas, drained and mashed
1/2 cup plain potato chips, crushed
1/2 cup French-fried onions
8 ounces fusilli

Steps:

  • Preheat oven to 350 Degrees F and prepare an 8x8" glass baking dish with a quick spray of cooking oil.
  • Heat 1 tablespoon vegan margarine in a pan. Add onion, celery and mushrooms and saute for a few minutes. When mushrooms give off liquid, add soy sauce. Keep cooking until all vegetables are tender, turn off heat.
  • In a medium soup pot, melt the remaining 3 tablespoon vegan margarine over low heat. Stir in the flour and whisk for a few minutes. It will get thick. Start adding the broth bit by bit, whisking all the while and bring to a boil. Add the soymilk little by little and continue to stir and simmer. Add the mushroom/celery/onion mixture and lemon juice. Season with salt, pepper and some paprika. Add the mashed chickpeas a spoonful at a time to break it up evenly throughout the sauce.
  • Cook pasta until al dente, approximately 9 minutes. Drain and return it to the pot. Add the mushroom sauce to the pasta and stir gently to combine. Transfer the mixture to the baking dish. Cover tightly with foil and bake for 15 minutes. Uncover the dish and sprinkle crushed chips and french fried onions on top and bake for another 5-6 minutes or so or until the top is browned and crispy.

VERDELHO SPINACH, MUSHROOM AND TUNA CASSEROLE



Verdelho Spinach, Mushroom and Tuna Casserole image

A solid casserole recipe full of spinach, mushrooms, tuna, ricotta cheese, noodles and hint of Verdelho wine. It's classy and tasty! This recipe is an easy way to please the whole family.

Provided by Peggy Mangovski

Categories     Seafood     Fish     Tuna

Time 35m

Yield 8

Number Of Ingredients 13

1 (16 ounce) package elbow macaroni
2 teaspoons olive oil
5 fresh mushrooms
½ teaspoon paprika
½ teaspoon chili powder
1 ½ teaspoons dried oregano
¼ cup Verdelho wine
½ (13.5 ounce) can spinach, drained
¾ cup part-skim ricotta cheese
1 (12 ounce) can tuna, drained
1 (10.75 ounce) can condensed cream of mushroom soup
½ cup milk
4 slices bread, toasted

Steps:

  • Preheat the oven to 300 degrees F (150 degrees C). Bring a large pot of lightly salted water to a boil. Add macaroni, and cook until tender, about 8 minutes. Drain.
  • Heat olive oil in a skillet over medium heat. Add mushrooms, and saute until tender. Season with paprika, chili powder, and oregano. Pour in the wine, and let simmer for 5 minutes.
  • Stir in the spinach, and simmer until heated through. Stir the spinach mixture into the drained macaroni. Mix in the tuna. Combine the condensed soup and milk; stir into the mixture until evenly coated. Transfer to a 9x13 inch baking dish. Crumble toasted bread over the top.
  • Bake for 20 to 25 minutes in the preheated oven, until the top is crispy and browned.

Nutrition Facts : Calories 356.5 calories, Carbohydrate 53.2 g, Cholesterol 13.8 mg, Fat 5.6 g, Fiber 3 g, Protein 21.2 g, SaturatedFat 1.3 g, Sodium 370.9 mg, Sugar 3.7 g

MUSHROOM TUNA NOODLE CASSEROLE



Mushroom Tuna Noodle Casserole image

A very easy casserole made with ingredients you probably already have on hand. This was a family favorite as I was growing up.

Provided by HEIDI S.

Categories     Seafood     Fish     Tuna

Time 1h

Yield 6

Number Of Ingredients 12

5 cups dry egg noodles
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup milk
1 ½ cups water
2 (12 ounce) cans tuna, drained and flaked
1 (10 ounce) package frozen green peas
1 (10 ounce) package frozen carrots
2 (15 ounce) cans sliced potatoes, drained
salt to taste
ground black pepper to taste
paprika to taste
¾ cup dry bread crumbs

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • In a mixing bowl combine soup, milk, and water. Pour a small amount of the mixture into a 9x13 inch baking dish; enough to just cover the bottom.
  • Layer the cooked noodles, flaked tuna, peas, carrots, and potatoes until all used up. Pour the remaining soup mixture over the layers. Sprinkle with salt, pepper, and paprika. Lightly coat the entire casserole with bread crumbs.
  • Cover and bake in preheated oven for 45 minutes.

Nutrition Facts : Calories 413.6 calories, Carbohydrate 46.1 g, Cholesterol 59.8 mg, Fat 7.5 g, Fiber 5.2 g, Protein 39.1 g, SaturatedFat 2 g, Sodium 608.8 mg, Sugar 8.6 g

Tips:

  • For a vegetarian version of this casserole, omit the tuna and add an extra cup of mushrooms.
  • To make this casserole ahead of time, assemble it and bake it according to the recipe. Then, let it cool completely and store it in the refrigerator for up to 3 days. When you're ready to serve, reheat it in a 350°F oven until warmed through.
  • If you don't have cream of mushroom soup, you can make your own by blending 1 cup of cooked mushrooms with 1 cup of milk, 1 tablespoon of flour, and 1/4 teaspoon of salt.
  • Serve this casserole with a side of rice, mashed potatoes, or your favorite vegetables.

Conclusion:

Tuna mushroom casserole is a classic comfort food that is easy to make and always a hit with the family. It's a great way to use up leftover tuna, and it's also a budget-friendly meal. This casserole is also a good source of protein, vegetables, and calcium. So next time you're looking for a quick and easy meal, give this tuna mushroom casserole a try.

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