Tuna fish casserole







Cook Time

20-25 Min


  • 200g/7oz thin egg noodles, boiled and drained
  • 275g/10oz canned tuna in oil, drained
  • 275g/10oz canned condensed mushroom soup
  • 125ml/4fl oz sour cream
  • 150g/5oz mushrooms, chopped
  • 100g/4oz Cheddar cheese, grated
  • Preheat the oven to 180°C/ 350°F/Gas mark 4.
  • Mix together the noodles, tuna, soup, sour cream and mushrooms in a large casserole dish. Sprinkle all over with the cheese.
  • Bake in the oven for about 20 minutes until cooked through. Serve hot.


  1. Seafood Safety: Ensure the tuna is fresh and properly stored to prevent foodborne illnesses.
  2. Allergen Check: Confirm any seafood allergies among diners before preparing the casserole.
  3. Mercury Levels: Be mindful of mercury content in tuna, especially for pregnant individuals or young children.
  4. Canned Goods Inspection: Check expiration dates and can integrity to guarantee freshness and safety.
  5. Thorough Cooking: Cook the casserole thoroughly to eliminate any bacteria and ensure food safety.
  6. Cross-Contamination Prevention: Avoid cross-contamination by cleaning surfaces and utensils after handling raw tuna.
  7. Storage Guidelines: Refrigerate leftovers promptly to maintain freshness and prevent spoilage.
  8. Recipe Modifications: Adjust ingredients to accommodate dietary restrictions and preferences.
  9. Mercury Warning: Communicate the potential mercury risk to pregnant individuals and young children.
  10. Portion Control: Be mindful of portion sizes to prevent overconsumption, especially for those watching their mercury intake.


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