Go Back
Prized Tuna Casserole Recipe
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr

My Prized Tuna Casserole recipe is not a soupy sort of tuna casserole, but one that has a thicker, velvety white cream sauce and plenty of vegetables, extra protein besides the tuna from hard-boiled eggs and portabello mushrooms with pasta and crushed saltine crackers inside the mix.

Course: Main Dish, Meatless Meal
Cuisine: American
Keyword: Prized Tuna Casserole, tuna fish recipes
Servings: 8
  • 1 small onion finely chopped
  • 1 cup of celery finely chopped
  • 3 cups of cooked elbow macaroni or your favorite form of pasta
  • 8 oz. of portabello mushrooms sliced
  • 2 cups of milk
  • 4 tablespoons of flour
  • 4 tablespoons of butter or margarine
  • 1 teaspoon of salt
  • ½ teaspoons of black pepper
  • 2 cans of tuna fish 5-oz. can, drained
  • 3 hard-boiled eggs sliced
  • 3/4 cups of crushed saltine crackers
  • 3 tablespoons of olive oil
  1. To prepare my casserole, fry the chopped onion in the olive oil to gently brown.

  2. Cook your macaroni on another burner while frying.
  3. Next, I make my white sauce on another burner by mixing the milk, flour and butter in a saucepan and cooking till thickened.
  4. Combine, chopped mushrooms, chopped celery, tuna, crushed saltine crackers, cooked white sauce, cooked macaroni, chopped hard-boiled eggs, and fried onions into a well-greased 2-1/2 quart casserole dish with a lid.
  5. Get a larger cake pan (about 9 x 13 x 2-inches) to place your casserole in. The reason is because you will be pouring hot water to surround it in the oven while it cooks.

  6. Bake at 350-degrees about 45 minutes or until the vegetables are tender.
  7. ENJOY!