Mushroom Tuna Noodle Casserole

Mushroom Tuna Noodle Casserole

8
HEIDI S. 0

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

Ingredients

1 h {{adjustedServings}} servings 414 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

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Directions

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  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

8
  1. 15 Ratings

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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.

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...

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 ...