Tuna Mushroom Casserole

Creamy, comforting, and packed with flavor, this Tuna Mushroom Casserole is the ultimate weeknight dinner staple. Featuring tender egg noodles coated in a rich, homemade cheddar cheese sauce, this dish is elevated by the earthy flavor of sautéed mushrooms and the satisfying heartiness of flaked tuna. A golden, crispy panko breadcrumb topping adds just the right amount of crunch, making every bite irresistibly indulgent. Ready in under an hour, this casserole is perfect for feeding a family or meal prepping for the week. Garnish with fresh parsley for a pop of color and freshness, and serve it straight from the oven for a cozy, satisfying meal. Whether you're looking for an easy comfort food recipe or a creative way to use pantry staples, this Tuna Mushroom Casserole delivers big on flavor and simplicity.

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

Ingredients

• 12 oz egg noodles
• 2 cans (5 oz each) canned tuna (drained)
• 8 oz white mushrooms (sliced)
• 4 tbsp butter
• 3 tbsp all-purpose flour
• 2 cups milk
• 1 cup chicken or vegetable broth
• 2 cloves garlic (minced)
• 1 medium onion (finely diced)
• 1.5 cups cheddar cheese (shredded)
• 1 cup panko breadcrumbs
• 1 tbsp olive oil
• 1 tsp (or to taste) salt
• 0.5 tsp (or to taste) black pepper
• 2 tbsp parsley (chopped, optional for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.

Step 2

Cook the egg noodles according to package instructions. Drain and set aside.

Step 3

In a large skillet, melt 2 tablespoons of butter over medium heat. Add the diced onion and garlic, sautéing until softened, about 2-3 minutes.

Step 4

Add the sliced mushrooms to the skillet and cook until tender and their liquid is mostly evaporated, about 5 minutes. Season with a pinch of salt and pepper, then set aside.

Step 5

In the same skillet, melt the remaining 2 tablespoons of butter. Stir in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.

Step 6

Gradually whisk in the milk and broth, making sure there are no lumps. Keep stirring until the mixture thickens, about 5 minutes.

Step 7

Stir in the shredded cheddar cheese until melted and creamy. Season the sauce with salt and pepper to taste.

Step 8

In a large mixing bowl, combine the cooked noodles, sautéed mushrooms, drained tuna, and the cheesy sauce. Mix gently until everything is well combined.

Step 9

Pour the mixture into the prepared baking dish, spreading it evenly.

Step 10

In a small bowl, combine the panko breadcrumbs with olive oil, mixing until the breadcrumbs are coated. Sprinkle the breadcrumbs evenly over the casserole.

Step 11

Bake uncovered in the preheated oven for 20-25 minutes, or until the top is golden brown and the casserole is bubbling.

Step 12

Remove from the oven and let the casserole cool slightly for 5 minutes. Garnish with chopped parsley, if desired, and serve warm.

Nutrition Facts

Serving size	1789 grams (1789.0g)

Amount per serving	% Daily Value*
Calories	2390

Total Fat 135.40g	174%
Saturated Fat 71.50g	358%
Polyunsaturated Fat 3.10g
Cholesterol 474mg	158%
Sodium 5329mg	232%
Total Carbohydrate 193.30g	70%
Dietary Fiber 11.10g	40%
Total Sugars 39.10g
Protein 108.70g	217%

Vitamin D 328IU	1641%
Calcium 1945mg	150%
Iron 12mg	66%
Potassium 2228mg	47%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.2%

Protein: 17.9%

Carbs: 31.9%