Tuna Mushroom Casserole

Easy Winter Dinners

2/3/2021, noon

Tuna Mushroom Casserole Servings: 6 / Total Time: 55 mins


• 1/2 cup water

• 1 teaspoon chicken bouillon granules

• 1 package (9 ounces) frozen cut green beans

• 1 cup chopped onion

• 1 cup sliced fresh mushrooms

• 1/4 cup chopped celery

• 1 garlic clove, minced

• 1/2 teaspoon dill weed

• 1/2 teaspoon salt

• 1/8 teaspoon pepper

• 4 teaspoons cornstarch

• 1-1/2 cups cold whole milk

• 1/2 cup shredded Swiss cheese

• 1/4 cup mayonnaise

• 2-1/2 cups egg noodles, cooked and drained

• 1 can (12 ounces) light tuna in water, drained and flaked

• 1/3 cup dry bread crumbs

• 1 tablespoon butter


  1. In a large saucepan, bring water and bouillon to a boil; stir until bouillon is dissolved. Add the next eight ingredients; bring to a boil. Reduce heat; cover and simmer until vegetables are tender, about 5 minutes.

  2. In a small bowl, combine cornstarch and milk until smooth; gradually add to vegetable mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; stir in cheese and mayonnaise until cheese is melted. Fold in noodles and tuna.

  3. Pour into a greased 2-1/2-qt. baking dish. In a small skillet, brown bread crumbs in butter; sprinkle over casserole. Bake, uncovered, at 350° until heated through, 25-30 minutes.

Tuna Mushroom Casserole Recipe photo by Taste of Home