tuna casserole recipe with mushroom soup
The Best tuna casserole recipe with mushroom soup
I love this recipe because it’s simple enough to pull together in under an hour, yet it feels like a real home-cooked meal. It’s the kind of dish that works for everyday meals or when we’re hosting guests—whether it’s for a family dinner or a potluck, it always comes together well. The combination of the rich, savory soup and the tender tuna makes it satisfying, and the addition of breadcrumbs gives it that satisfying crunch. It’s not a fancy dish, but it’s always a favorite, and it’s something I can make with minimal stress. Plus, it’s a great way to stretch ingredients and keep leftovers going for another day.
Classic Tuna Casserole with Mushroom Soup
A comforting one-pan dish blending creamy mushroom soup, tender tuna, and a crispy baked dough layer. Perfect for weeknight meals.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1/2 cup cold water
- 1 (28 oz) can mushroom soup
- 1 (5 oz) can tuna, drained
- 1 cup milk
- 1/2 cup shredded cheddar cheese
- 1/2 cup breadcrumbs
- 1 egg, beaten
👨🍳Directions
-
1
Preheat oven to 375°F. In a medium bowl, whisk flour, salt, and cold water until smooth and elastic. Press dough evenly into the bottom and sides of a greased 9×13-inch baking dish. -
2
In a large bowl, mix mushroom soup, drained tuna, milk, and half the cheese until well combined. Pour sauce evenly over the dough layer. -
3
Bake uncovered for 20 minutes. Remove from oven, sprinkle breadcrumbs and beaten egg over the top, then return to oven. Bake 10–12 minutes until golden and bubbly.
🔧Equipment
- Mixing bowls
- Whisk
- Baking dish (9×13 inches)
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Tuna Casserole with Mushroom Soup Works
❓ Frequently Asked Questions About Tuna Casserole with Mushroom Soup
1. What is the best way to prepare the tuna for this casserole?
Use high-quality canned tuna in water or oil, drained well and flaked into small pieces. If using oil, let it drain first to avoid excess fat. For extra flavor, mix in a spoonful of soy sauce or a dash of Worcestershire sauce before combining with the other ingredients.
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2. Can I substitute the mushroom soup for a different type of soup?
Yes, you can swap the mushroom soup for a creamy vegetable soup, tomato soup, or even a light chicken noodle soup. Just reduce the liquid slightly in the recipe to avoid making the casserole too watery. A slightly thicker soup will work best.
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3. How do I know when the casserole is fully cooked?
The casserole is done when the top layer is golden brown and crispy, and the center reaches an internal temperature of 165°F (74°C). If the edges look slightly underdone, let it sit for 5–10 minutes before serving to finish cooking.
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4. What should I do if the casserole turns out too thick or dry?
If it’s too thick, stir in 1–2 tablespoons of milk, cream, or even a splash of chicken broth to loosen it. If it’s dry, add a small amount of water or broth while the casserole is still warm to restore moisture. Avoid overmixing once it’s set.
