Description
A comforting and hearty dish, Tuna Mushroom Casserole features tender pasta enveloped in a creamy, savory sauce made with sautéed mushrooms, canned tuna, and a blend of cheeses. It’s baked until golden and bubbly, with a crispy breadcrumb topping for added texture. This casserole is the perfect balance of rich, earthy flavors and satisfying textures, making it an easy, family-friendly meal that’s both filling and delicious.
Ingredients
- 2 cans (5 oz each) of tuna, drained: The star of the dish, providing a rich source of protein and flavor. Choose albacore or chunk light tuna, depending on your preference.
- 1 can (10.5 oz) cream of mushroom soup: This is the base of your creamy sauce. It adds both flavor and thickness to the casserole.
- 1 cup sour cream: For added creaminess and a subtle tang that balances the richness of the tuna and mushrooms.
- 1 cup shredded cheddar cheese: Adds a melty, gooey texture and sharp flavor to the casserole.
- 1/2 cup grated Parmesan cheese: For a slightly nutty, salty finish that contrasts beautifully with the creamy sauce.
- 1 cup fresh mushrooms, sliced: Fresh mushrooms add a wonderful earthy flavor to the dish. You can use button mushrooms, cremini, or portobello.
- 2 cups cooked egg noodles: The base of your casserole. Egg noodles hold the sauce beautifully and are perfect for absorbing all the flavors.
- 1/2 cup milk: To loosen up the sauce and make it pourable, giving the casserole the right consistency.
- 1 medium onion, chopped: Adds a savory, aromatic base to the casserole.
- 2 cloves garlic, minced: A must-have for flavor; garlic complements the mushrooms and tuna perfectly.
- Salt and pepper: For seasoning, to taste.
- 1 tablespoon olive oil: For sautéing the mushrooms and onions.
- Optional: Fresh parsley or thyme for garnish, and a dash of paprika for color and subtle flavor.
Instructions
STEP 1: PREPARE THE NOODLES
Start by boiling the egg noodles according to the package instructions. Be sure to cook them just until al dente, as they’ll continue to cook in the casserole. Drain the noodles and set them aside.
STEP 2: SAUTÉ THE MUSHROOMS AND ONIONS
While the noodles cook, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and sauté until softened and translucent, about 5 minutes. Add the garlic and sliced mushrooms, and continue to sauté for another 5-7 minutes, until the mushrooms are tender and browned. Season with a pinch of salt and pepper to taste.
STEP 3: MAKE THE CREAMY SAUCE
In a large mixing bowl, combine the cream of mushroom soup, sour cream, and milk. Stir in the grated Parmesan and shredded cheddar cheese. Once the sauce is well-combined, add the cooked onions and mushrooms from the skillet, along with the drained tuna. Stir everything together, making sure the tuna is broken up into small flakes.
STEP 4: ASSEMBLE THE CASSEROLE
Preheat your oven to 375°F (190°C). Grease a 9×13-inch casserole dish with cooking spray or butter.
In the prepared casserole dish, combine the cooked egg noodles with the creamy tuna mixture, stirring gently to ensure the noodles are coated evenly with the sauce. Spread the mixture evenly in the dish, and top with a little extra shredded cheddar cheese if you like a cheesier top.
STEP 5: BAKE
Cover the casserole with aluminum foil and bake for 25 minutes. After 25 minutes, remove the foil and bake for an additional 10-15 minutes, or until the top is golden and bubbly.
STEP 6: REST AND SERVE
Allow the casserole to rest for about 5 minutes before serving to let the sauce set and cool slightly. Garnish with fresh parsley or thyme for a burst of color and added freshness.
- Prep Time: 15 minutes
- Baking Time: 45 minutes
Nutrition
- Calories: 400 kcal
- Fat: 20g
- Carbohydrates: 35g
- Protein: 30g