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Tuna and Mushroom Noodle Casserole

September 8, 2010

My children never really liked casseroles too much but I always did manage to sneak in a tuna casserole a few times a year.  Adding some extra treats (mushrooms, onions, celery and pimentos) seemed to do the trick to enhance the plain flavor of a typical casserole.  As a child I remember people putting potato chips crunched up on the top but I have stayed with the family tradition of Parmesan cheese for the topping.

Tuna and Mushroom Noodle Casserole


  • 1 Onion (chopped)
  • 2 Stalks Celery (sliced thinly)
  • 2 T. Unsalted Butter
  • 1 lb. Mushrooms (sliced)
  • 2 C. Tuna
  • 1/2 C. Pimentos (sliced)
  • 2 T. Butter (melted)
  • 1/4  C. Parmesan Cheese
  • 12 oz. Fettucine


  1. Saute the onion and celery in a large pan with the butter (until onions are translucent, 2-3 minutes)
  2. Add the mushrooms and continue to saute (about 5-7 minutes)
  3. Add the milk and cream and combine thoroughly
  4. Add the tuna and continue to stir in and heat thoroughly
  5. Add the pimentos and set aside
  6. Boil 6 qts. of water
  7. Add the noodles and cook until al dente
  8. Combine the noodles and tuna, mushroom sauce into a large baking dish
  9. Melt butter and add the Parmesan cheese
  10. Pour the cheese mixture on the top of the casserole
  11. Bake at 350 degrees for approximately 25-35 minutes (until it begins to bubble)

(Serves 4-6)


 Tuna Noodle Casserole with Mixed Vegetables

This was a great idea as we try to add more vegetables to our diet.  Add a package of frozen mixed vegetables to the sauce before the noodles.



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