Tuna Mushroom Casserole

Tuna Mushroom Casserole

50
AMETHYST 0

"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!"

Ingredients

50 m servings 314 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 314 kcal
  • 16%
  • Fat:
  • 11.7 g
  • 18%
  • Carbs:
  • 30.5g
  • 10%
  • Protein:
  • 21.9 g
  • 44%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 924 mg
  • 37%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews

50
  1. 64 Ratings

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This recipe worked out really well after some revisions based on others' suggestions. Here's what I did: 1/2 box of small shell pasta, 12 oz. can tuna, 16 oz. fresh mushrooms (sliced), 2 cans ...

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....

I can only give this recipe a three stars. There were so many bread crumbs called for that it dried out the casserole. My husband and I ended up scraping off the crumbs and eating the casserol...