Tuna Mushroom Casserole
Submitted by danah
From-scratch tuna mushroom casserole with Swiss cheese, green beans, dill, and buttered bread crumb topping. No canned soup needed. Homemade comfort food that beats the shortcut version every time.
YIELD
4 servingsPREP
40 minCOOK
30 minREADY
70 minForget the can of cream-of-whatever. This tuna casserole is built from scratch and you can taste the difference.
Sliced mushrooms, green beans, celery, onion, and garlic get simmered in chicken bouillon, then thickened with a cornstarch and milk slurry that turns into a velvety sauce.
Stir in melted Swiss cheese and mayo for richness, fold in egg noodles and flaked tuna, and top the whole thing with golden buttered bread crumbs.
A whisper of dill ties it all together.
Kitchen Tips
- Dissolve the cornstarch in cold milk before adding to the hot pan. Hot liquid causes instant lumping.
- Stir constantly as the sauce thickens. Walk away for 30 seconds and you’ll have scorched cheese stuck to the bottom.
- Brown the bread crumbs in butter separately before sprinkling on top. This guarantees a crunchy topping that won’t go soggy under the casserole’s steam.
Variations
- Swap the protein: Shredded rotisserie chicken works just as well as tuna here.
- Add crunch: Toss in a handful of sliced water chestnuts with the vegetables for extra snap.
Ingredients
Directions
In a large saucepan, bring water and bouillon to a boil, stirring to dissolve.
Add the next eight ingredients; return to a boil.
Reduce heat; cover and simmer for 5 minutes or until vegetables are tender.
Dissolve corn starch in milk; add to the vegetable mixture, stirring constantly.
Bring to a boil; boil 2 minutes or until thickened.
Remove from the heat; stir in Swiss cheese and mayonnaise until cheese is melted.
Fold in noodles and flaked tuna.
Pour into a greased 2½ quart baking dish .
Brown bread crumbs in butter.
Sprinkle on top of casserole.
Bake, uncovered, at 350℉ (180℃) for 25 to 30 minutes or until heated through.
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