my swiss cheese tuna casserole

Name: My Swiss Cheese Tuna Casserole
Prep time: 30 min
Cook time: 45 min
Yield: 5
Cuisine: American
Ingredients: 1 package(s) button mushrooms, 8 oz; 1 - onion, diced small; - Worcestershire sauce; 3 tablespoon(s) butter; 4 package(s) albacore tuna packed in water (not canned), 2.5 oz each; 2 cup(s) peas, frozen petite; 2 can(s) cream of mushroom soup, 10.5 oz each; - milk - enouth to fill 2 cans of the soup; 8 slice(s) Swiss cheese; 1 can(s) French's french fried onions, 6 oz, enough to cover top of casserole; 1 package(s) wide egg noodles; - your favorite seasonings; 3 - hard boiled eggs, diced

(4 RATINGS)

1.14K Pinches 23 Photos

Amanda Dunlap

Yukon, OK

Updated on Dec 14, 2019

My family asks for this dish at least once a month. Even people that don't care for tuna love it!! It's easy to make and tastes even better the next day. I hope you enjoy!

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My Swiss Cheese Tuna Casserole with French fried onions on top.

Blue Ribbon Recipe

Wow, this is not your ordinary tuna casserole recipe. The traditional casserole is brought to a whole new level in this recipe (almost a little fancy). From the albacore tuna to the Swiss cheese, the flavor is a bit richer in this casserole. We loved the texture of the big chunks of mushrooms. Sweet peas balance out the savoriness of this creamy casserole. Boiled eggs are an unusual addition, but you don't taste them (just a little protein boost). French fried onions are the crowning glory on top. Not only do they add flavor but make for a pretty presentation.

— The Test Kitchen

prep time 30 Min

cook time 45 Min

method Bake

yield 5-6 serving(s)

Ingredients

1 package button mushrooms, 8 oz
1 - onion, diced small
- Worcestershire sauce
3 tablespoons butter
4 packages albacore tuna packed in water (not canned), 2.5 oz each
2 cups peas, frozen petite
2 cans cream of mushroom soup, 10.5 oz each
- milk - enouth to fill 2 cans of the soup
8 slices Swiss cheese
1 can French's french fried onions, 6 oz, enough to cover top of casserole
1 package wide egg noodles
- your favorite seasonings
3 - hard boiled eggs, diced

How To Make my swiss cheese tuna casserole

Step 1

Slice the mushrooms and dice the onions. Sauté in butter over medium heat.

Step 2

Add Worcestershire sauce. I use quite a bit.
Step 3

Sauté stirring frequently until done.
Step 4

While the mushrooms and onions are cooking, boil the eggs and prepare the noodles as directed. Cook only to al dente firmness so they don't become mushy in the oven.
Step 5

When mushrooms and onions are done, add tuna and favorite seasonings. Cook on low for a couple of minutes stirring frequently. In the same pan that you sauteed the mushrooms and onions in, add the soup and milk. Stir over low heat until smooth.
Step 6

Drain noodles and return to pot. Add tuna mixture and coat the noodles well. Put eggs into an egg slicer. Cut lengthwise. Then turn again and cut. Add to noodles.
Step 7

After the eggs are stirred in, add peas. Now is a good time to add more seasoning. Stir to blend ingredients.
Step 8

Transfer mixture to a 9x13 baking dish.
Step 9

Top with Swiss cheese slices.
Step 10

Tightly cover with foil and bake at 350 for 30 to 45 minutes, or until bubbly and cheese is melted.
Step 11

Remove foil and cover with French fried onions. Return to oven for a few minutes until the onions are browned (about 10 minutes).
Step 12

Make sure you let it cool for a while. It will be lava hot!! I used to make this with Colby jack cheese and it's really good that way too!
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