Allrecipes home
bookmark
 

Tuna Mushroom Casserole

SUBMITTED BY: AMETHYST      PHOTO BY: Kisha

"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!"
PREP TIME  10 Min
COOK TIME  40 Min
READY IN  50 Min
SERVINGS & SCALING
Original recipe yield: 6 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 2 cups bow tie pasta
  • 2 (6 ounce) cans tuna, drained
  • 2 (4.5 ounce) cans mushrooms, drained
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 1/3 cups milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup dry bread crumbs
  • 3 tablespoons melted butter
  • 2 teaspoons dried thyme, crushed

DIRECTIONS

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 1 quart casserole dish.
  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 mushroom soup, milk, salt and pepper. Mix thoroughly. Then add tuna, mushrooms and pasta. Mix thoroughly. Pour mixture into greased casserole dish.
  4. In another mixing bowl, combine bread crumbs, butter and thyme. Mix well. Sprinkle over the tope of the mixture.
  5. Bake uncovered in a preheated oven for 40 minutes or until bubbling and golden brown.
ADVERTISEMENT
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 18, 2003 by PKRIVARD
great dish for meatless fridays!! Really different from other tuna casseroles- my 3 year old ate it!

5 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 18, 2003 by ASHLEY MOWAT
This is so easy! It is also a recipe that converts to low fat! Use the 99% fat free cream of mushroom, semi skimmed milk, a smaller amount of butter and low fat saltine crackers for the topping. My husband couldn't tell the difference.

5 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 12, 2006 by tynesjl
Tasty, easy recipe. Tuna & mushrooms together have a nice, homey flavor. As others suggested, I reduced the breadcrumbs to about 1/2 cup, and also stirred shredded parmesan cheese into the tuna mixture. This added a lightly cheesy, savory flavor to the dish.

4 users found this review helpful


 
www.allrecipes.com
ADVERTISEMENT

Recipe Submitter:

AMETHYST
Cooking Level: Intermediate
Living In: Cambridge, Ontario, Canada
My Profile | Reviews | Photos | Recipes
Menus | Favorite Food Lists

RELATED PHOTOS FOR THIS RECIPE

POST A PHOTO   

Want to know when there are new recipes on the site? SIGN UP NOW

NUTRITION INFORMATION

Servings Per Recipe: 6

Amount Per Serving

Calories: 323

  • Total Fat: 12.5g
  • Cholesterol: 37mg
  • Sodium: 994mg
  • Total Carbs: 30.9g
  •     Dietary Fiber: 2.2g
  • Protein: 21.7g

VIEW DETAILED NUTRITION

About: Nutrition Info

Powered by: ESHA Nutrient Database

 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Frequently Asked Questions What's this?