Tuna-Mushroom Casserole

Quick look

  • prep 20 min    cook 25-35 min
  • serves 6


  • 1 package (12 ounces) wide noodles, cooked and drained
  • 2 cans (6 ounces each) tuna, drained
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1-1/3 cups milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup crushed saltines
  • 3 tablespoons butter or margarine, melted
  • Paprika, tomato slices and fresh thyme, optional

    How to make it  45-55 minutes

  • 1

    Heat oven to 350°F. Grease a 2-1/2-quart baking dish; set aside.

  • 2

    Combine noodles, tuna and mushrooms in a large bowl. Combine soup, milk, salt and pepper in another bowl; pour over noodle mixture and mix well. Pour into prepared baking dish. Combine saltines and butter; sprinkle over noodles. Bake, uncovered, 35 to 45 minutes or until heated through. Sprinkle with paprika and garnish with tomato and thyme, if desired.

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