Mushroom Tuna Noodle Casserole

Mushroom Tuna Noodle Casserole

HEIDI S.

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

Ingredients

1 h servings 414 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles

Reviews

Read all reviews 8
  1. 15 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 cassero...

Most helpful critical review

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.

Most helpful
Most positive
Least positive
Newest

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 cassero...

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.

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 ...

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

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 no...

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.

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...

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 ...

Other stories that may interest you