Best Tuna Mushroom Casserole Recipes

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TUNA MUSHROOM CASSEROLE



Tuna Mushroom Casserole image

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!

Provided by AMETHYST

Categories     Seafood     Fish     Tuna

Time 1h3m

Yield 6

Number Of Ingredients 10

2 cups bow tie pasta
2 (5 ounce) cans tuna, drained
1 (10 ounce) can mushrooms, drained
1 (10.5 ounce) can condensed cream of mushroom soup
1 ⅓ cups milk
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 cup dry bread crumbs
3 tablespoons melted butter
2 teaspoons dried thyme, crushed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 1-quart casserole dish.
  • 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.
  • In a mixing bowl, combine mushroom soup, milk, salt, and pepper. Mix thoroughly. Then add tuna, mushrooms, and pasta. Mix thoroughly. Pour mixture into the greased casserole dish.
  • In another mixing bowl, combine bread crumbs, butter, and thyme. Mix well. Sprinkle over the top of the tuna mixture.
  • Bake uncovered in a preheated oven until bubbling and golden brown, about 40 minutes.

Nutrition Facts : Calories 298 calories, Carbohydrate 30.7 g, Cholesterol 32.2 mg, Fat 11.5 g, Fiber 2.6 g, Protein 18.3 g, SaturatedFat 5.4 g, Sodium 932 mg, Sugar 5.7 g

TUNA MUSHROOM CASSEROLE



Tuna Mushroom Casserole image

I love to serve this dressed-up version of a tuna casserole. The green beans add nice texture, color and flavor. The first time I made this dish, my uncle asked for seconds even though tuna casseroles are not usually his favorite. -Jone Furlong, Santa Rosa, California

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 18

1/2 cup water
1 teaspoon chicken bouillon granules
1 package (9 ounces) frozen cut green beans
1 cup chopped onion
1 cup sliced fresh mushrooms
1/4 cup chopped celery
1 garlic clove, minced
1/2 teaspoon dill weed
1/2 teaspoon salt
1/8 teaspoon pepper
4 teaspoons cornstarch
1-1/2 cups cold whole milk
1/2 cup shredded Swiss cheese
1/4 cup mayonnaise
2-1/2 cups egg noodles, cooked and drained
1 can (12 ounces) light tuna in water, drained and flaked
1/3 cup dry bread crumbs
1 tablespoon butter

Steps:

  • In a large saucepan, bring water and bouillon to a boil; stir until bouillon is dissolved. Add the next eight ingredients; bring to a boil. Reduce heat; cover and simmer until vegetables are tender, about 5 minutes. , In a small bowl, combine cornstarch and milk until smooth; gradually add to vegetable mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; stir in cheese and mayonnaise until cheese is melted. Fold in noodles and tuna. , Pour into a greased 2-1/2-qt. baking dish. In a small skillet, brown bread crumbs in butter; sprinkle over casserole. Bake, uncovered, at 350° until heated through, 25-30 minutes.

Nutrition Facts : Calories 343 calories, Fat 15g fat (5g saturated fat), Cholesterol 57mg cholesterol, Sodium 770mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 2g fiber), Protein 24g protein.

DELICIOUS TUNA-MUSHROOM NOODLE CASSEROLE



Delicious Tuna-Mushroom Noodle Casserole image

This recipe goes back years, it is a family favorite that I still make to this day, and I have also make it using cooked chicken or cooked turkey in place of the tuna, is a easy basic casserole, but it has tons of flavor!

Provided by Kittencalrecipezazz

Categories     Tuna

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 15

1/4 cup butter
1 -2 cup thinly sliced mushroom
1 small green bell pepper, seeded and finely chopped (can use red bell pepper or use both!)
1 small onion, finely chopped
1 large stalk celery, finely diced
1 -2 tablespoon fresh minced garlic (optional or to taste)
1/4 cup flour
2 1/2 cups half-and-half cream
2 cups grated cheddar cheese
1 cup flaked solid white tuna, well drained (I just use a small can or can add in 2 cans)
1 (375 g) package egg noodles, cooked
salt and pepper
3/4 cup breadcrumbs or 3/4 cup finely ground cracker crumb
1/4 cup grated parmesan cheese (optional)
3 tablespoons butter, melted

Steps:

  • Set oven to 350 degrees.
  • Grease a 13 x 9-inch casserole dish.
  • In a skillet saute the onion, celery, green bell peppers and garlic (if using) in butter for about 3 minutes.
  • Add in flour and cook for 1 minute.
  • Remove from the heat and slowly add in the milk.
  • Return to the heat and whisk until thickened and the sauce comes to a boil, then season with salt and pepper.
  • Add in mushrooms, cheddar cheese and tuna; mix to combine, then add in the cooked egg noodles.
  • Transfer to a baking dish.
  • Sprinkle with bread crumbs then Parmesan cheese if using, then drizzle with melted butter.
  • Bake for about 25-30 minutes.

Nutrition Facts : Calories 727.4, Fat 41.1, SaturatedFat 24.6, Cholesterol 165, Sodium 515.7, Carbohydrate 65.9, Fiber 3.5, Sugar 3.6, Protein 24.4

VEGAN "TUNA" MUSHROOM CASSEROLE



Vegan

I was in the mood for the tuna casseroles that I had as a kid. Now that I'm vegan I wanted to try something similar, meat and dairy free! Chickpeas stand in for the tuna for protein.

Provided by kimmouse

Categories     Vegan

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 medium onion, chopped
2 stalks celery, chopped
10 ounces baby portabella mushrooms, sliced
4 tablespoons vegan margarine
1 teaspoon soy sauce
1/4 cup flour
2 cups vegetable broth
1 1/2 cups plain soymilk
2 teaspoons lemon juice
1 cup canned chick-peas, drained and mashed
1/2 cup plain potato chips, crushed
1/2 cup French-fried onions
8 ounces fusilli

Steps:

  • Preheat oven to 350 Degrees F and prepare an 8x8" glass baking dish with a quick spray of cooking oil.
  • Heat 1 tablespoon vegan margarine in a pan. Add onion, celery and mushrooms and saute for a few minutes. When mushrooms give off liquid, add soy sauce. Keep cooking until all vegetables are tender, turn off heat.
  • In a medium soup pot, melt the remaining 3 tablespoon vegan margarine over low heat. Stir in the flour and whisk for a few minutes. It will get thick. Start adding the broth bit by bit, whisking all the while and bring to a boil. Add the soymilk little by little and continue to stir and simmer. Add the mushroom/celery/onion mixture and lemon juice. Season with salt, pepper and some paprika. Add the mashed chickpeas a spoonful at a time to break it up evenly throughout the sauce.
  • Cook pasta until al dente, approximately 9 minutes. Drain and return it to the pot. Add the mushroom sauce to the pasta and stir gently to combine. Transfer the mixture to the baking dish. Cover tightly with foil and bake for 15 minutes. Uncover the dish and sprinkle crushed chips and french fried onions on top and bake for another 5-6 minutes or so or until the top is browned and crispy.

VERDELHO SPINACH, MUSHROOM AND TUNA CASSEROLE



Verdelho Spinach, Mushroom and Tuna Casserole image

A solid casserole recipe full of spinach, mushrooms, tuna, ricotta cheese, noodles and hint of Verdelho wine. It's classy and tasty! This recipe is an easy way to please the whole family.

Provided by Peggy Mangovski

Categories     Seafood     Fish     Tuna

Time 35m

Yield 8

Number Of Ingredients 13

1 (16 ounce) package elbow macaroni
2 teaspoons olive oil
5 fresh mushrooms
½ teaspoon paprika
½ teaspoon chili powder
1 ½ teaspoons dried oregano
¼ cup Verdelho wine
½ (13.5 ounce) can spinach, drained
¾ cup part-skim ricotta cheese
1 (12 ounce) can tuna, drained
1 (10.75 ounce) can condensed cream of mushroom soup
½ cup milk
4 slices bread, toasted

Steps:

  • Preheat the oven to 300 degrees F (150 degrees C). Bring a large pot of lightly salted water to a boil. Add macaroni, and cook until tender, about 8 minutes. Drain.
  • Heat olive oil in a skillet over medium heat. Add mushrooms, and saute until tender. Season with paprika, chili powder, and oregano. Pour in the wine, and let simmer for 5 minutes.
  • Stir in the spinach, and simmer until heated through. Stir the spinach mixture into the drained macaroni. Mix in the tuna. Combine the condensed soup and milk; stir into the mixture until evenly coated. Transfer to a 9x13 inch baking dish. Crumble toasted bread over the top.
  • Bake for 20 to 25 minutes in the preheated oven, until the top is crispy and browned.

Nutrition Facts : Calories 356.5 calories, Carbohydrate 53.2 g, Cholesterol 13.8 mg, Fat 5.6 g, Fiber 3 g, Protein 21.2 g, SaturatedFat 1.3 g, Sodium 370.9 mg, Sugar 3.7 g

CHEESY TUNA LINGUINE & MUSHROOM CASSEROLE ( TUNA NOODLE )



Cheesy Tuna Linguine & Mushroom Casserole ( Tuna Noodle ) image

Make and share this Cheesy Tuna Linguine & Mushroom Casserole ( Tuna Noodle ) recipe from Food.com.

Provided by peachez

Categories     Tuna

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 14

olive oil
3 garlic cloves, chopped
1 onion, chopped
1/2 cup celery, chopped
1 cup mushroom, rough chop (I use a medley of Oyster, Kikurage, Shitake and Champignon)
8 ounces kraft brand neufchatel cheese
1 (10 1/2 ounce) can cream of mushroom soup
3/4 cup milk
1/4 cup cheddar cheese, shredded
1/4 cup parmesan cheese, shredded
1 lb linguine, cooked and drained
12 ounces canned albacore tuna, drain and rough chunk
1/2 cup shredded medium sharp cheddar
1/2 cup jalapeno potato chips, crumbled (I use Lay's Bistro Gourmet )

Steps:

  • Heat oven to 350°F.
  • Lightly oil a 13 x 9 baking dish, set aside.
  • Sauté garlic, onion and celery in olive oil till translucent, stir in mushrooms, set pan aside.
  • In a large microwave safe bowl combine Neufchatel cheese, soup and milk, heat to warm, whisking till smooth.
  • Add sauté mixture and the next two cheeses to bowl, stirring to combine.
  • Into the same large bowl add the linguine and tuna, add these in small increments to coat evenly. Pour into prepared baking dish. Top with remaining cheddar cheese and potato chips.
  • Bake 20- 25 minutes until hot and golden. Ovens vary.

Nutrition Facts : Calories 423.8, Fat 13.9, SaturatedFat 7, Cholesterol 49, Sodium 603.2, Carbohydrate 49.4, Fiber 2.2, Sugar 2.5, Protein 24.2

MUSHROOM TUNA NOODLE CASSEROLE



Mushroom Tuna Noodle Casserole image

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

Provided by HEIDI S.

Categories     Seafood     Fish     Tuna

Time 1h

Yield 6

Number Of Ingredients 12

5 cups dry egg noodles
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup milk
1 ½ cups water
2 (12 ounce) cans tuna, drained and flaked
1 (10 ounce) package frozen green peas
1 (10 ounce) package frozen carrots
2 (15 ounce) cans sliced potatoes, drained
salt to taste
ground black pepper to taste
paprika to taste
¾ cup dry bread crumbs

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • 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.
  • 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.
  • 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.
  • Cover and bake in preheated oven for 45 minutes.

Nutrition Facts : Calories 413.6 calories, Carbohydrate 46.1 g, Cholesterol 59.8 mg, Fat 7.5 g, Fiber 5.2 g, Protein 39.1 g, SaturatedFat 2 g, Sodium 608.8 mg, Sugar 8.6 g

KRAFT DINNER TUNA MUSHROOM CASSEROLE



Kraft Dinner Tuna Mushroom Casserole image

Provided by My Food and Family

Categories     Recipes

Time 35m

Number Of Ingredients 4

1 box Kraft Macaroni & Cheese
1 can tuna fish
1 small can mushrooms
1 can Campbell's cream of mushroom soup

Steps:

  • Prepare macaroni & cheese per package directions.
  • Add tuna fish, mushrooms and soup.
  • Bake 15 minutes at 300 degrees F. Enjoy!

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

CHANTRELLE MUSHROOM, TUNA & TWO CHEESE CASSEROLE



CHANTRELLE MUSHROOM, TUNA & TWO CHEESE CASSEROLE image

Categories     Fish     Pasta     Bake     Quick & Easy

Yield Makes 10-12 servings

Number Of Ingredients 15

1 lb. curly wide egg noodles
16 oz. tuna, drained & loosely
separated
4 oz. dried chantrelle mushroom
or 8 oz. fresh, coarsely
chopped
1 onion, diced
3-4 stalks celery, chopped
2 cans Cream of Mushroom soup
Milk or half & half to make the
mixture creamy.
Salt & Pepper to taste
3/4 cup shredded cheddar cheese
3/4 cup shredded Swiss or Mont-
erey Jack cheese

Steps:

  • Preheat oven to 375. Cook pasta only until al dente (or firm). Drain & put in large bowl. Add tuna, mushrooms, onion & celery. Stir together & add soup. If your mixture is a little stiff, add the milk or cream to make it slightly creamy. (Don't make it runny). Smooth into pan, and add mixed cheeses on top (or, make a design) and bake on middle rack until cheese is golden brown. Let set up for 5 minutes & serve.

DELICIOUS TUNA-MUSHROOM CASSEROLE



Delicious Tuna-Mushroom Casserole image

You will get rave reviews from your family or guests when you serve this tuna casserole! You can use leftover chicken or turkey in place of tuna.

Provided by Kittencalrecipezazz

Categories     Tuna

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 19

1/2 cup water
1 tablespoon chicken bouillon granule (or less)
1 (10 ounce) package frozen cut green beans
1 cup chopped onion
1 cup sliced fresh mushrooms
1/4 cup chopped celery
1 tablespoon fresh minced garlic (can use less)
1/2 teaspoon dill weed
1/2 teaspoon salt, to taste (I use 2 teaspoon seasoned salt)
black pepper
1 tablespoon cornstarch
1 1/2 cups half-and-half cream or 1 1/2 cups milk
1 cup shredded swiss cheese or 1 cup cheddar cheese
1/4 cup grated parmesan cheese
1/4 cup mayonnaise (not salad dressing)
2 1/2 cups medium noodles, cooked and drained
1 (12 1/4 ounce) can tuna, drained and flaked
2/3 cup dry breadcrumbs
1/4 cup melted butter

Steps:

  • Set oven to 350 degrees.
  • Butter a 3-qt casserole dish.
  • In a large saucepan, bring water and 1 tbsp (or less) bouillon granules to a boil, stirring to dissolve.
  • Add the next eight ingredients; bring to boil.
  • Reduce heat; cover, and simmer for 5 minutes, or until veggies are tender.
  • Combine the cornstarch and cream until smooth; add to veggie mixture, stirring constantly.
  • Bring to a light boil; boil for 2 minutes, or until thickened.
  • Remove from heat, stir in cheeses and mayo, until the cheese is melted.
  • Fold in the cooked noodled and tuna.
  • Transfer to a prepared baking dish.
  • Mix the breadcrumbs with melted butter; sprinkle over casserole.
  • Bake, uncovered for 25-30 minutes.

Nutrition Facts : Calories 800.3, Fat 43.9, SaturatedFat 22.2, Cholesterol 160.4, Sodium 1119.9, Carbohydrate 60.2, Fiber 4.9, Sugar 5.4, Protein 42.4

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