Delicious Tuna-Mushroom Casserole

Total Time
Prep 25 mins
Cook 25 mins

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.

Ingredients Nutrition


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


Most Helpful

My 7 YO DS said "Momma, you KNOW I don't like tuna" he cleaned his plate! The mushrooms and homemade sauce that was free of canned soup is what sold me on this recipe. I knew it would be a winner and it absolutely was! Thanks for a tuna dish that I can make KNOWING my kids will eat it!

ColCadsMom April 22, 2008

This recipe was a bit time intensive for a tuna noodle casserole, but quite good. I used Dubliner cheese but otherwise made exactly as shown. It has the most complex flavor of any tuna noodle casserole I've had and if I were to ever serve tuna noodle casserole to guests, this would be the one!

Shana C January 08, 2007

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