Tuna Casserole Recipe
Casserole,  Cheese,  Delicious,  Pasta,  Seafood,  Vegetables

Tuna Casserole Recipe

Casserole cookery has been around since the beginning, and really, who doesn’t love a great casserole dish? We often think of casseroles of those one pot meals, the type of meals that you can mix a handful of ingredients, toss them in a casserole dish, cover, and place in a warm oven, only to bake for an hour or so. Once cooked, the blended ingredients bring a real comfort to the dinner table.

Tuna Casserole Recipe

Everything from taco casseroles, to ham, potato, and cheese casseroles, there is a casserole for everyone, and one of the true American classics has got to be the tuna casserole.  Lately my wife needing a bit of comfort, and a recent shopping trip yielded some mushrooms that were on sale.

Typically, the tuna casserole has some basic ingredients which include a condensed soup, canned tuna, and egg noodles. My idea of the tuna casserole is much more escalated. With a few more additions, this casserole is sure to rock your world, especially if you are a fan of the classic tuna casserole.


  • 12 oz wide egg noodles, cooked, and cooled
  • 6 oz of white button mushrooms, quartered and cooked until the moisture runs out, about 8-10 minutes
  • 1 tbsp Worcestershire sauce, added to the cooked mushrooms
  • 3 ribs of celery, diced
  • 3 cloves of garlic, minced
  • 1 medium onion, diced
  • 1 can of cream of mushroom soup with roasted garlic
  • 2 cups of milk
  • 1 cup of frozen peas
  • 3 oz canned tuna, drained
  • 6 oz lump crab meat
  • 1 1/2 cup of shredded cheese
  • 1 1/2 cup of panko bread crumbs
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter, melted

Preheat your oven to 350 degrees. Start by adding your mushrooms to a dry skillet, and cook on medium heat until all of the moisture from the mushrooms is gone, roughly 10 minutes. Remove the mushrooms to a bowl and add the Worcestershire sauce.

Get a sauce pan and large skillet out, and onto your stove. Bring both of them up to medium heat. Add the olive oil to the skillet, and sauté your celery, onion, and garlic. To the sauce pan, add the milk and condensed soup, and mix well until the lumps have been removed.  Once the soup comes to a mild boil, turn off the heat, and add in tuna and the crab. Mix well.

Lightly grease a large casserole dish.

To a large bowl, add the cooked noodles, the sautéed vegetables, mushrooms, and the tuna and crab soup mixture. Add the frozen peas, and mix well.  To a small bowl, add the panko bread crumbs, and the melted butter, and mix well.  To your casserole dish, add the noodle mixture, top with the cheddar cheese, and add the breadcrumbs to the top, making an even coating.

Bake in the oven for about 25 minutes or until the crust is a nice golden brown.

Let cool for about 5 minutes before slicing into it. The crunchy coating, along with the cheese brings this tuna casserole to a whole new level, plus the addition of the crab meat, and mushrooms… well, enough said. You tell me.


  • Cari

    Your tuna casserole looks delicious! I’d love to feature it with full credits and links back to you on my site (www.canigettherecipe.com) if you are keen. Please let me know at your earliest convenience! Thanks!

  • Megan @ megbakinginpearls.blogspot.com

    I have been thinking about making tuna casserole for a while now-loving the idea of adding crab meat to it!

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