Tuna noodle casserole with mushrooms

From Cookipedia

This is my variation on Julia's Tuna noodle casserole recipe. It is essentially the same but I'm adding it as a unique recipe so I can reproduce it again easily. From the gusto with which our Siamese cats consumed the remains in the preparation bowl, I think it's going to be tasty!

The changes I've made are to use Antonio Carluccio's 'Pappardelle al Funghi Porcini' (Durum wheat pasta with porcini mushrooms), more tuna than Julia's recipe, sliced mushrooms, dark soy sauce and Mahón-Menorca cheese.

Tuna noodle casserole with mushrooms
Servings:Serves 4
Calories per serving:393
Ready in:50 minutes
Prep. time:10 minutes
Cook time:40 minutes
Recipe author:Chef
First published:3rd November 2014

Best recipe review

Nicer with normal pasta 🤤


I would chose macaroni instead, next time.

Jerry, aka Chef)


Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

Mise en place

  • Preheat the oven to 180° C (350° F - gas 4), [fan oven 160° C & reduce cooking time by 10 mins per hour]


  1. Cook the pasta for 5 to 6 minutes in salted boiling water. He say's 3 to 4 minutes but I found the cooking times on all of the pasta in this Carluccio 'gift pack' to be rather too short for my taste.
  2. Cook the frozen peas: simply microwave them in a bowl with a few tablespoons of water for 2-3 minutes, covered with cling-film.
  3. Add the peas, sweetcorn, tuna, sliced mushrooms, cream of mushroom soup, milk, & grated cheese. Add a few tablespoons of dark soy sauce a pinch of salt and a generous pinch of black pepper. Stir until well combined.
  4. Transfer to a greased 9x9" baking dish. Toss the bread crumbs with the melted butter. Sprinkle evenly atop the casserole. Top with grated Mahón-Menorca cheese.
  5. Bake in the top half of a 350-degree oven for 40 minutes, covered for the first 30 minutes, remove the lid for the final 10 minutes. Let it rest about 5 minutes before serving.

See also

Chef's notes

As I had a little spare time I made this a good few hours ahead. If you do this, refrigerate it, covered, and leave the breadcrumb stage until you're ready to bake it.

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