Savory Tuna and Mushroom Casserole

Discover this unique twist on the classic tuna casserole with a savory blend of mushrooms and herbs, perfect for a comforting family dinner.

Prep time: 15 minutes
Cook time: 30 minutes
Serves: 6

Ingredients

2 cans (6 oz each) of tuna, drained

1 can (10.5 oz) cream of mushroom soup

1 cup sour cream

1 teaspoon garlic powder

1 teaspoon onion powder

2 cups cooked egg noodles

1 cup shredded cheddar cheese

1/2 cup frozen peas

1/2 cup sliced mushrooms

1/4 cup chopped fresh parsley

1/4 cup breadcrumbs

2 tablespoons unsalted butter

Salt and pepper to taste

Instructions

1. Preheat the oven to 350°F (175°C).

2. In a large bowl, mix together the cream of mushroom soup, sour cream, garlic powder, and onion powder until well combined.

3. Stir in the drained tuna, cooked egg noodles, shredded cheddar cheese, frozen peas, sliced mushrooms, and chopped parsley. Season with salt and pepper.

4. Transfer the mixture into a greased 9x13-inch baking dish and spread evenly.

5. In a small pan, melt the butter and toss in the breadcrumbs until lightly coated.

6. Sprinkle the buttered breadcrumbs over the casserole.

7. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and bubbly.

8. Allow to cool for a few minutes before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Preheat oven to 325°F (160°C) and heat the casserole covered with foil for about 15-20 minutes.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.