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.
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Recipe Information
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)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
Cook the egg noodles according to package instructions. Drain and set aside.
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.
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.
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.
Gradually whisk in the milk and broth, making sure there are no lumps. Keep stirring until the mixture thickens, about 5 minutes.
Stir in the shredded cheddar cheese until melted and creamy. Season the sauce with salt and pepper to taste.
In a large mixing bowl, combine the cooked noodles, sautéed mushrooms, drained tuna, and the cheesy sauce. Mix gently until everything is well combined.
Pour the mixture into the prepared baking dish, spreading it evenly.
In a small bowl, combine the panko breadcrumbs with olive oil, mixing until the breadcrumbs are coated. Sprinkle the breadcrumbs evenly over the casserole.
Bake uncovered in the preheated oven for 20-25 minutes, or until the top is golden brown and the casserole is bubbling.
Remove from the oven and let the casserole cool slightly for 5 minutes. Garnish with chopped parsley, if desired, and serve warm.
Nutrition Facts
Calories |
2390 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.4 g | 174% | |
| Saturated Fat | 71.5 g | 358% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 474 mg | 158% | |
| Sodium | 5328 mg | 232% | |
| Total Carbohydrate | 193.3 g | 70% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 39.1 g | ||
| Protein | 108.7 g | 217% | |
| Vitamin D | 8.2 mcg | 41% | |
| Calcium | 1945 mg | 150% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 2228 mg | 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.
