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Tuna Mushroom Casserole

3

0 min

Tuna Mushroom Casserole

Tuna Mushroom Casserole Photo 1

Time

0 min

Serving

6 persons

Calories

298

Rating

3.00★ (67)

Cuisine

Author: Victoria Buriak
This is a wonderful, quick, and tasty supper that is always a hit when we serve it. You can always prepare the casserole the night before, pop it into the refrigerator, and cook it the next day. Enjoy!

Ingredients

  • bow tie pasta: 2 cups
  • tuna: 2 cans (5 ounce cans, drained)
  • mushrooms: 1 can (10 ounce can, drained)
  • condensed cream of mushroom soup: 1 can (10.5 ounce can)
  • ⅓ cups milk: 1 piece
  • salt: 0.5 tsp
  • black pepper: 0.25 tsp (freshly ground)
  • dry bread crumbs: 1 cup
  • butter: 3 Tbsp (melted)
  • thyme: 2 tsp (crushed, dried)

Metric Conversion

Stages of cooking

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 1-quart casserole dish.
    Tuna Mushroom Casserole Photo 2
  2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
    Tuna Mushroom Casserole Photo 3
  3. In a mixing bowl, combine mushroom soup, milk, salt, and pepper. Mix thoroughly. Then add tuna, mushrooms, and pasta. Mix thoroughly. Pour mixture into the greased casserole dish.
    Tuna Mushroom Casserole Photo 4
  4. In another mixing bowl, combine bread crumbs, butter, and thyme. Mix well. Sprinkle over the top of the tuna mixture.
    Tuna Mushroom Casserole Photo 5
  5. Bake uncovered in a preheated oven until bubbling and golden brown, about 40 minutes.
    Tuna Mushroom Casserole Photo 6

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