TUNA MUSHROOM CASSEROLE RECIPES

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TUNA MUSHROOM CASSEROLE RECIPE | ALLRECIPES



Tuna Mushroom Casserole Recipe | Allrecipes 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

Total Time 1 hours 3 minutes

Prep Time 10 minutes

Cook Time 53 minutes

Yield 6 servings

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?? 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, CarbohydrateContent 30.7 g, CholesterolContent 32.2 mg, FatContent 11.5 g, FiberContent 2.6 g, ProteinContent 18.3 g, SaturatedFatContent 5.4 g, SodiumContent 932 mg, SugarContent 5.7 g

TUNA MUSHROOM CASSEROLE RECIPE: HOW TO MAKE IT



Tuna Mushroom Casserole Recipe: How to Make It 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

Total Time 55 minutes

Prep Time 30 minutes

Cook Time 25 minutes

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, FatContent 15g fat (5g saturated fat), CholesterolContent 57mg cholesterol, SodiumContent 770mg sodium, CarbohydrateContent 27g carbohydrate (7g sugars, FiberContent 2g fiber), ProteinContent 24g protein.

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