Can I substitute fresh mushrooms for canned cream of mushroom soup?

While fresh mushrooms sound tempting, this nostalgic tuna casserole relies on canned cream of mushroom soup for its signature creamy texture. Fresh mushrooms won't thicken the sauce properly in your tuna noodle bake . For extra mushroom flavor, stir in sautéed mushrooms with the canned soup - best of both worlds!

What's the best way to make gluten-free tuna casserole with cream of mushroom?

This easy tuna noodle bake adapts perfectly gluten-free! Use GF egg noodles and check your cream of mushroom soup label (several brands offer GF versions). The rest of the ingredients in this classic tuna casserole are naturally gluten-free.

Can I skip peas in my creamy tuna casserole?

Absolutely! This versatile tuna casserole with cream of mushroom welcomes substitutions. Try diced carrots for sweetness or chopped celery for crunch. You can even omit veggies entirely - the recipe still makes a delicious budget family dinner without them.

How should I store and reheat leftover tuna casserole?

This freezer-friendly tuna bake keeps beautifully! Store cooked portions for 3 days refrigerated or freeze unbaked for 3 months. Reheat frozen tuna casserole with cream of mushroom at 350°F for 30-35 minutes until piping hot. Add fresh breadcrumbs before baking frozen batches for that perfect crispy top.

What's your secret for extra creamy tuna noodle casserole?

The key to ultra-creamy tuna casserole with cream of mushroom? Use half-and-half instead of milk and slightly undercook your noodles. Let the baked casserole rest 10 minutes before serving - this lets the sauce thicken perfectly around every tender noodle.

35-Minute Creamy Tuna Casserole with Cream of Mushroom Bliss

Name: Classic Tuna Casserole with Cream of Mushroom
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 2 cans (10.5 oz each) cream of mushroom soup; 1 cup milk; 2 cups egg noodles, cooked; 2 cans (5 oz each) tuna, drained; 1 cup frozen peas; 1 cup shredded cheddar cheese; 1/2 cup breadcrumbs; 1 tbsp butter, melted

Classic Tuna Casserole with Cream of Mushroom

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A comforting and nostalgic tuna casserole made with simple ingredients like canned soup, peas, and cheese. Perfect for a quick family dinner.

Author: Sophia Collins
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 6 servings 1x
Category: Casserole
Method: Baking
Cuisine: American
Diet: Low Lactose

Ingredients

Scale

2 cans (10.5 oz each) cream of mushroom soup
1 cup milk
2 cups egg noodles, cooked
2 cans (5 oz each) tuna, drained
1 cup frozen peas
1 cup shredded cheddar cheese
1/2 cup breadcrumbs
1 tbsp butter, melted

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Instructions

Preheat oven to 375°F.
In a bowl, mix cream of mushroom soup and milk until smooth.
Add cooked noodles, tuna, and peas to the bowl. Stir well.
Pour mixture into a greased baking dish.
Sprinkle shredded cheese on top.
Mix breadcrumbs with melted butter and sprinkle over cheese.
Bake for 25 minutes or until bubbly and golden.

Notes

For a 5-ingredient version, skip peas and breadcrumbs.
Freeze unbaked casserole for up to 3 months. Thaw before baking.
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Nutrition

Serving Size: 1/6 of recipe
Calories: 320
Sugar: 4g
Sodium: 780mg
Fat: 12g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 20g
Cholesterol: 45mg

Find it online: https://kitchenuser.net/creamy-tuna-casserole-with-cream-of-mushroom/