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–+ servings
bowl of tuna casserole on a wooden board with peas scattered around.
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5 from 1 vote

Tuna Casserole with Mushroom Soup

Tuna Casserole with Mushroom Soup is a quick lunch that's full of crunch from onion and celery, and lots of protein from canned tuna.
Prep Time15 minutes
Total Time15 minutes
Course: Pasta
Cuisine: American
Servings: 4 servings
Calories: 573kcal
Author: Sarah Baumeister

Ingredients

  • 2 cans tuna fish 5 oz.
  • 16 oz medium shell pasta
  • 2 cans sliced mushrooms 4 oz., drained
  • ½ cup white onion diced
  • 2 celery stalks diced
  • 1 cup frozen peas
  • 1 can cream of mushroom soup 10 oz.
  • ½ cup milk
  • 1 tsp. salt
  • 1 tsp. black pepper

Instructions

  • Cook pasta according to package instructions.
  • In a large mixing bowl, add tuna and smash with a fork to break apart.
  • Add diced onion, celery, mushrooms, peas, cream soup, milk, pepper, and salt.
  • Pour hot, drained noodles over top.
  • Mix to combine.
  • Serve immediately or refrigerate for later.

Nutrition

Serving: 1g | Calories: 573kcal | Carbohydrates: 97g | Protein: 36g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 34mg | Sodium: 969mg | Potassium: 673mg | Fiber: 8g | Sugar: 9g | Vitamin A: 391IU | Vitamin C: 16mg | Calcium: 104mg | Iron: 4mg