Tuna Noodle Casserole with Mushrooms

Close up of a tuna casserole in a red dish
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  • 45 mins
  • Prep: 10 mins,
  • Cook: 35 mins
  • Yield: 4 servings
Ratings (18)

This tuna noodle casserole is a classic comfort food. A little mayonnaise in the sauce flavors this version, along with some chopped pimiento and mushrooms.

If you like peas in your tuna casserole, add about 1 cup of frozen thawed peas to the mixture.

What You'll Need

  • 1/2 cup chopped celery
  • 1/4 cup chopped onion
  • 3 tablespoons butter divided)
  • 1 (7-ounce) can tuna (undrained, flaked)
  • 1 (10 3/4-ounce) can cream of mushroom soup
  • 1/2 cup mayonnaise
  • 1 cup milk
  • 1 (4-ounce) can sliced mushrooms, drained
  • 1 tablespoon chopped fresh parsley, or 1 teaspoon dried parsley
  • 1 tablespoon chopped pimiento
  • 8 ounces noodles, cooked and drained
  • 1 cup soft bread crumbs

How to Make It

  1. Heat the oven to 350° F (180° C/Gas 4) . Butter a 2-quart baking dish.
  2. In a large skillet or saute pan, melt 2 tablespoons of butter; saute the onion and celery until the onion is translucent. Stir in tuna, soup, mayonnaise, milk, mushrooms, parsley, and pimiento.
  3. In the prepared casserole, combine the hot cooked noodles and the tuna mixture.
  4. Melt the remaining 2 tablespoons of butter and toss with the bread crumbs.
  1. Top the casserole with the buttered bread crumbs.
  2. Bake the casserole for 25 to 30 minutes, or until the topping is lightly browned and the filling is hot and bubbling around the edges.