Mushroom Tuna Noodle Casserole Recipe - Allrecipes.com
Mushroom Tuna Noodle Casserole Recipe
  • READY IN 1 hr

Mushroom Tuna Noodle Casserole

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    45 mins
  • READY IN

    1 hr

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.
  4. 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.
  5. Cover and bake in preheated oven for 45 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Dec 15, 2007

I guess I'll be the first one to differ on my opinion of this recipe. I discovered it 6 years ago on Allrecipes, and I've made it several times as a nice alternative to traditional tuna casserole. This time I happened to have on hand some pre-cooked frozen baby carrots, so that is what I used in lieu of a package of frozen carrots. I also like the use of canned sliced potatoes, I think they add something different to the dish. I simply made one layer of each ingredient, no need to make multiple layers of each. One suggestion I'd like to make, however, is to lightly season each layer as you go, or else you'll end up tasting all the salt, pepper and paprika on the top layer.

 
Most Helpful Critical Review
Jan 16, 2004

I tried this recipe just as is. I found using condensed cream of mushroom soup made the dish bland. To add flavor I added sour cream, chopped green onions, and sliced green peppers.

 

15 Ratings

Oct 02, 2003

Did not care for this much! I'm going to go back to my original tuna casserole...the soup, peas,milk, noodles,tuna, pepper & mix them all up, dump it in a casserole dish, crush up some crackers & sprinkle on top toss it in the oven...this was too complicated for a tuna casserole & did NOT tase very good. Not that hard to screw up a tuna casserole.

 
Apr 16, 2007

I gave this a one star because there was 'zero' it is god awful. I was embarassed to serve it.

 
Jun 09, 2009

I liked all of the vegetables, but it was way too soupy. If I make it again, I will eliminate the water (there's enough liquid w/the milk and frozen vegetables), and probably not pre-cook the noodles. Or, I'll use fresh vegetables instead.

 
Dec 08, 2010

I am not a big fan of tuna noodle casserole per se, but this one was very good! I will add it to my meal planning.

 
Aug 30, 2010

This was not a good casserole :( I think it may need cheese or something? BUTTER? I have been cooking with all recipes for a long time and this was BAD...

 
May 18, 2010

I agree with the other people who said that it was too liquidy. It would have been alright without the water added because that just made it way too runny. It was bland tasting too. It was a ruined dinner, unfortunately.

 

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Nutrition

  • Calories
  • 414 kcal
  • 21%
  • Carbohydrates
  • 46.1 g
  • 15%
  • Cholesterol
  • 60 mg
  • 20%
  • Fat
  • 7.5 g
  • 11%
  • Fiber
  • 5.2 g
  • 21%
  • Protein
  • 39.1 g
  • 78%
  • Sodium
  • 609 mg
  • 24%

* Percent Daily Values are based on a 2,000 calorie diet.

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