Since quick & easy casseroles came in vogue in the '50s, tuna casserole has been at the top of the list. My updated version is a comforting blend of garden veggies, mushrooms, pasta, & tuna in a creamy sauce. The panko crumbs sprinkled on top bake golden brown for a satisfying crunch. Smart Recipes, American Recipes, Fish Recipes, Recipes Fish American Mushroom And Herb Tuna Noodle Casserole Mushroom And Herb Tuna Noodle Casserole Recipe | PT35M Serves 6 Ingredients: 16 Ounces Bow-Tie Pasta 1 Gallon Cold Water 2 Teaspoons Salt 21 Ounces Cream Of Mushroom Soup 8 Ounces Sour Cream 10 Ounces Frozen Peas 0.5 Cup Baby Portobello Mushrooms 1 Small Onion 1 Tablespoon Italian Seasoning 1 Teaspoon Garlic Powder 16 Ounces Solid White Albacore Tuna 0.5 Teaspoon Freshly Ground Black Pepper 1 Cup Panko Crumbs In a medium stockpot over medium-high heat, bring water & 1 teaspoon salt to a rapid boil. Add pasta & cook until al dente, about 7-8 minutes. Use a colander to drain pasta & set aside. Preheat oven to 350 degrees. Coat inside of a large casserole dish lightly with cooking spray & set aside. Meanwhile, in a large saucepan over medium-high heat, add soup, sour cream, mushrooms, onions, remaining salt & pepper, peas, & tuna. Cook & stir until smooth & heated through, about 10 minutes. Fold pasta into soup mixture and mix until completely combined. Pour mixture into prepared pan and use a spatula to smooth it evenly. Sprinkle with panko crumbs and bake until heated through and lightly browned, about 30 minutes. Remove from oven and allow to cool about 10 minutes before serving.

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