Tuna Mushroom Casserole: A Comfort Food Classic
This tuna mushroom casserole recipe is a timeless classic for a reason. It’s creamy, comforting, and packed with flavor, making it the perfect weeknight meal. This version takes the traditional recipe and elevates it with fresh mushrooms and a crispy topping that everyone will love. This dish is simple to prepare, uses readily available ingredients, and delivers a satisfying and delicious meal every time.
## Why You’ll Love This Tuna Mushroom Casserole
* **Comforting and Delicious:** The creamy sauce, tender noodles, flaky tuna, and earthy mushrooms create a symphony of flavors and textures that’s pure comfort food. It’s a dish that evokes feelings of warmth and nostalgia.
* **Easy to Make:** This recipe requires minimal effort and uses ingredients you likely already have in your pantry. Perfect for busy weeknights when you need a quick and satisfying meal.
* **Budget-Friendly:** Tuna and mushrooms are relatively inexpensive ingredients, making this casserole a budget-friendly option for feeding a family.
* **Customizable:** Feel free to add your own personal touches to this recipe. You can experiment with different types of mushrooms, cheeses, or vegetables to create a casserole that’s perfect for your taste.
* **Freezes Well:** This casserole freezes beautifully, making it a great option for meal prepping or batch cooking. Simply prepare the casserole, let it cool completely, and then wrap it tightly in plastic wrap and foil before freezing.
## Ingredients You’ll Need
Here’s a breakdown of the key ingredients you’ll need for this tuna mushroom casserole:
* **Pasta:** 1 pound egg noodles, cooked according to package directions.
* **Canned Tuna:** 2 (5-ounce) cans tuna in water or oil, drained. Opt for tuna packed in water for a lighter casserole, or tuna packed in oil for a richer flavor. Solid white albacore tuna provides a firmer texture, while chunk light tuna is more budget-friendly.
* **Mushrooms:** 1 pound fresh mushrooms, sliced. Cremini (baby bella) mushrooms offer a deeper, earthier flavor than white button mushrooms. You can also use a mix of different mushroom varieties for added complexity. Clean the mushrooms with a damp cloth or brush to remove any dirt. Avoid soaking them in water, as they will absorb the water and become soggy.
* **Butter:** 4 tablespoons unsalted butter. Butter is used to sauté the mushrooms and create the roux for the cream sauce. Unsalted butter allows you to control the amount of salt in the casserole.
* **Flour:** 4 tablespoons all-purpose flour. The flour is used to thicken the cream sauce. Be sure to cook the flour for a minute or two to remove the raw flour taste.
* **Milk:** 3 cups milk. Whole milk will create the richest and creamiest sauce, but you can also use 2% milk or even non-dairy milk alternatives like almond milk or oat milk.
* **Chicken Broth:** 1 cup chicken broth. Chicken broth adds depth of flavor to the cream sauce. You can also use vegetable broth if you prefer.
* **Cream of Mushroom Soup:** 1 (10.75-ounce) can condensed cream of mushroom soup. This adds extra mushroom flavor and helps to create a creamy sauce. You can substitute cream of celery soup or cream of chicken soup if you prefer.
* **Shredded Cheese:** 1 cup shredded cheddar cheese, or your favorite cheese. Cheddar cheese adds a sharp and tangy flavor to the casserole. You can also use other cheeses like Monterey Jack, mozzarella, or Gruyere.
* **Onion:** 1/2 medium onion, chopped. Adds flavor and aroma to the dish. Yellow or white onions are good choices.
* **Garlic:** 2 cloves garlic, minced. Provides a pungent and savory flavor. Freshly minced garlic is always best.
* **Bread Crumbs:** 1 cup panko bread crumbs. Panko bread crumbs create a crispy and golden topping for the casserole. You can use regular bread crumbs if you prefer.
* **Melted Butter (for topping):** 2 tablespoons melted butter. Helps to bind the bread crumbs and create a crispy topping.
* **Salt and Pepper:** To taste. Season the casserole to your liking with salt and pepper.
* **Optional:** 1/4 cup chopped fresh parsley, for garnish.
## Step-by-Step Instructions
Follow these simple steps to create a delicious and satisfying tuna mushroom casserole:
**1. Prepare the Noodles:**
* Cook the egg noodles according to package directions. Drain well and set aside. Make sure not to overcook the noodles, as they will continue to cook in the casserole.
**2. Sauté the Mushrooms:**
* In a large skillet or Dutch oven, melt 4 tablespoons of butter over medium heat. Add the sliced mushrooms and chopped onion and cook until the mushrooms are softened and lightly browned, about 8-10 minutes. Stir occasionally to prevent burning.
* Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic, as it will become bitter.
**3. Make the Cream Sauce:**
* Sprinkle the flour over the mushrooms and cook for 1-2 minutes, stirring constantly. This creates a roux, which will thicken the sauce. Make sure to cook the flour long enough to remove the raw flour taste.
* Gradually whisk in the milk and chicken broth until smooth. Continue whisking until the sauce begins to thicken, about 5-7 minutes. Be patient and whisk continuously to prevent lumps from forming.
* Stir in the cream of mushroom soup and shredded cheese. Cook until the cheese is melted and the sauce is smooth and creamy. Season with salt and pepper to taste.
**4. Assemble the Casserole:**
* In a large bowl, combine the cooked noodles, drained tuna, and cream sauce. Mix well to ensure that everything is evenly coated.
* Pour the mixture into a greased 9×13 inch baking dish. You can use cooking spray or butter to grease the dish.
**5. Prepare the Topping:**
* In a small bowl, combine the panko bread crumbs and melted butter. Mix well until the bread crumbs are evenly coated with butter.
* Sprinkle the bread crumb mixture evenly over the casserole.
**6. Bake the Casserole:**
* Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until the casserole is bubbly and the topping is golden brown. Keep an eye on the casserole and cover it with foil if the topping starts to brown too quickly.
**7. Garnish and Serve:**
* Remove the casserole from the oven and let it cool for a few minutes before serving.
* Garnish with chopped fresh parsley, if desired.
* Serve hot and enjoy!
## Tips for the Best Tuna Mushroom Casserole
* **Don’t Overcook the Noodles:** Overcooked noodles will become mushy in the casserole. Cook the noodles al dente, or slightly undercooked, as they will continue to cook in the oven.
* **Use Fresh Mushrooms:** Fresh mushrooms offer the best flavor and texture. Canned mushrooms can be used in a pinch, but they won’t have the same depth of flavor.
* **Don’t Burn the Garlic:** Burnt garlic will make the casserole taste bitter. Cook the garlic over low heat and stir constantly to prevent burning.
* **Whisk Continuously:** When making the cream sauce, whisk continuously to prevent lumps from forming. If lumps do form, you can use an immersion blender to smooth out the sauce.
* **Don’t Overbake the Casserole:** Overbaking the casserole will dry it out. Bake until the casserole is bubbly and the topping is golden brown.
* **Let it Rest:** Letting the casserole rest for a few minutes before serving allows the sauce to thicken and the flavors to meld together.
## Variations and Substitutions
This tuna mushroom casserole recipe is easily customizable. Here are a few variations and substitutions you can try:
* **Add Vegetables:** Add other vegetables to the casserole, such as peas, carrots, green beans, or corn. You can use fresh, frozen, or canned vegetables.
* **Use Different Cheeses:** Experiment with different cheeses, such as Monterey Jack, mozzarella, Gruyere, or Parmesan cheese.
* **Add Herbs and Spices:** Add herbs and spices to the casserole, such as thyme, oregano, paprika, or garlic powder.
* **Use a Different Topping:** Substitute the bread crumb topping with crushed crackers, potato chips, or fried onions.
* **Make it Gluten-Free:** Use gluten-free pasta and gluten-free flour to make this casserole gluten-free.
* **Make it Dairy-Free:** Use non-dairy milk, non-dairy cheese, and a dairy-free cream of mushroom soup substitute to make this casserole dairy-free. You can often find dairy-free cream of mushroom soup alternatives made from cashew cream or other plant-based ingredients.
* **Add a Kick:** Add a pinch of red pepper flakes or a dash of hot sauce to the casserole for a little bit of heat.
* **Use Different Types of Tuna:** While canned tuna is the most common choice, you can also use fresh tuna steak that has been cooked and flaked. This will give the casserole a richer flavor and a more substantial texture.
## Serving Suggestions
Tuna mushroom casserole is a complete meal in itself, but you can also serve it with a side salad or some crusty bread.
* **Side Salad:** A simple green salad with a vinaigrette dressing is a great way to balance out the richness of the casserole.
* **Crusty Bread:** Crusty bread is perfect for soaking up the creamy sauce.
* **Steamed Vegetables:** Steamed vegetables, such as broccoli or asparagus, are a healthy and delicious addition to the meal.
* **Garlic Bread:** Add a side of garlic bread to elevate the comfort factor.
## Make-Ahead Instructions
You can prepare this tuna mushroom casserole ahead of time. Simply assemble the casserole, cover it tightly with plastic wrap, and refrigerate it for up to 24 hours. When you’re ready to bake it, remove the plastic wrap and bake as directed.
## Storage Instructions
* **Refrigerate:** Store leftover tuna mushroom casserole in an airtight container in the refrigerator for up to 3-4 days.
* **Freeze:** Freeze leftover tuna mushroom casserole in an airtight container for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
## Reheating Instructions
* **Oven:** Preheat oven to 350°F (175°C). Cover the casserole with foil and bake for 20-25 minutes, or until heated through.
* **Microwave:** Microwave individual portions of the casserole for 1-2 minutes, or until heated through.
## Frequently Asked Questions (FAQ)
* **Can I use canned mushrooms?**
Yes, you can use canned mushrooms, but fresh mushrooms offer a better flavor and texture. If using canned mushrooms, drain them well before adding them to the casserole.
* **Can I use a different type of pasta?**
Yes, you can use a different type of pasta, such as penne, rotini, or macaroni.
* **Can I add other vegetables?**
Yes, you can add other vegetables, such as peas, carrots, green beans, or corn.
* **Can I make this casserole gluten-free?**
Yes, you can make this casserole gluten-free by using gluten-free pasta and gluten-free flour.
* **Can I make this casserole dairy-free?**
Yes, you can make this casserole dairy-free by using non-dairy milk, non-dairy cheese, and a dairy-free cream of mushroom soup substitute.
* **How long can I store leftover casserole?**
Leftover casserole can be stored in the refrigerator for up to 3-4 days or in the freezer for up to 2-3 months.
## Nutritional Information (Approximate)
* Calories: Approximately 400-500 per serving (depending on ingredients and portion size)
* Protein: 25-30 grams per serving
* Carbohydrates: 40-50 grams per serving
* Fat: 20-30 grams per serving
*Note: This is an approximate nutritional estimate. Actual values may vary based on specific ingredients and serving sizes.*
## Conclusion
Tuna mushroom casserole is a classic comfort food dish that’s easy to make, budget-friendly, and customizable. With its creamy sauce, tender noodles, flaky tuna, and earthy mushrooms, this casserole is sure to be a family favorite. So, gather your ingredients, follow the simple steps, and enjoy a warm and comforting meal that’s perfect for any occasion!
Enjoy your delicious and comforting Tuna Mushroom Casserole!