Real Recipes From Real Home Cooks ®

my swiss cheese tuna casserole

(4 ratings)
Blue Ribbon Recipe by
Amanda Dunlap
Yukon, OK

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!

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 @kitchencrew
(4 ratings)
yield 5 -6
prep time 30 Min
cook time 45 Min
method Bake

Ingredients For my swiss cheese tuna casserole

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

How To Make my swiss cheese tuna casserole

  • Mushrooms, onion, and butter in a skillet.
    Slice the mushrooms and dice the onions. Sauté in butter over medium heat.
  • Adding Worchestershire sauce to skillet.
    Add Worcestershire sauce. I use quite a bit.
  • Sauteeing mushrooms and onion in the skillet.
    Sauté stirring frequently until done.
  • Hard boiled eggs and noodles prepared.
    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.
  • Soup, milk, and tuna added to the skillet.
    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.
  • Tuna mixture and hard boiled eggs added to noodles.
    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.
  • Adding peas to the tuna casserole.
    After the eggs are stirred in, add peas. Now is a good time to add more seasoning. Stir to blend ingredients.
  • Tuna casserole poured into a baking dish.
    Transfer mixture to a 9x13 baking dish.
  • Swiss cheese slices placed on top of casserole.
    Top with Swiss cheese slices.
  • Baking dish covered with foil baking in the oven.
    Tightly cover with foil and bake at 350 for 30 to 45 minutes, or until bubbly and cheese is melted.
  • French fried onions on top of the casserole.
    Remove foil and cover with French fried onions. Return to oven for a few minutes until the onions are browned (about 10 minutes).
  • My Swiss Cheese Tuna Casserole with a serving spoon.
    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!