Gusto TV Tuna Casserole Recipe - A Creamy, Comfort-Forward Pasta Bake with Mushrooms

Tuna Casserole Recipe

This Tuna Casserole recipe is a rich, creamy, and elevated take on a classic comfort dish, combining pasta, mushrooms, citrus, and premium tuna in a golden-baked casserole. Featured on A Is for Apple and hosted by Robert Jewell, this recipe transforms a familiar family favourite into a refined, flavour-forward meal. With earthy mushrooms, bright lemon, and a crisp parmesan-panko topping, this tuna casserole recipe delivers warmth, depth, and nostalgic appeal with a modern twist.

The Inspiration

Tuna casserole has long been a staple of home kitchens, valued for its simplicity, affordability, and comforting nature. In this episode of A Is for Apple, host Robert Jewell revisits the dish through a more thoughtful, ingredient-driven lens—one that respects tradition while enhancing flavour and texture.

Instead of relying on canned soup, this version builds its creaminess from real cream, sautéed mushrooms, and aromatic herbs. A mix of oyster, cremini, and shiitake mushrooms adds umami richness, while dried porcini deepen the sauce with concentrated earthiness. Lemon juice and zest cut through the richness, preventing the dish from feeling heavy, and high-quality olive oil–packed tuna brings clean, savoury protein. Finished with a crunchy parmesan and panko topping, this casserole reflects the show’s philosophy: familiar food, cooked with care, and elevated through technique rather than complication.

Ingredients

3.5 cups dry (875ml) uncooked penne pasta
1.5 teaspoon (7.5ml) kosher salt
½ cup (125ml) boiling water
¼ cup (60ml) dried porcini mushrooms
1 tablespoon (15ml) olive oil
1 tablespoon (15ml) butter
1 lb (454g) mix of oyster, cremini, shitake mushrooms, cleaned
1 tablespoon (15ml) fresh thyme
¼ cup lemon juice plus zest of 2 lemons
3 cups (750ml) 35% cream
½ cup (125ml) fresh or frozen green peas
2 cans olive oil packed Albacore tuna drained (6oz (170g) each)
½ cup (125ml) parmesan cheese grated
½ cup (125ml) panko bread crumbs
Salt and pepper

Method

Bring a large pot of water to boil over high heat. Add salt and pasta, stir. Cook until slightly under el dente. Drain and place on baking sheet to cool. If pasta starts to stick together while cooling drizzle a small amount of olive oil and toss to coat.
Soak the porcini mushrooms in ½ cup (125ml) boiling water for 10 minutes or until mushrooms are soft.
Squeeze the water from porcini and roughly chop. Reserve soaking liquid.
Clean and chop the mushrooms into even sizes.
In a large sauté pan set over medium-high heat add olive oil and butter. Allow to heat then add the mushrooms to the hot skillet. Cook while stirring until golden brown and caramelized. About 15 minutes. Season with salt and pepper.
Deglaze pan with lemon juice and add the cream. Add porcini mushrooms and reserved liquid.
Add the lemon zest, thyme salt and pepper.
Stir until slightly thickened.
Remove from heat place in a large bowl add pasta and stir to coat. Gently fold in drained tuna and peas.
Taste and adjust seasoning if necessary. Place in an oven proof dish.
In a small bowl mix together parmesan and panko.
Sprinkle evenly over the top of the casserole.
Place in a preheated oven 350F (176°C) and bake for 35 minutes or until piping hot and the topping is golden and crispy.
Remove and serve.

Serving Suggestions

This Tuna Casserole recipe is ideal for family dinners, casual entertaining, or make-ahead meals. Serve it straight from the oven with a crisp green salad dressed simply with lemon and olive oil to balance the richness of the casserole.

It pairs well with roasted vegetables or steamed greens and works beautifully as a centerpiece for relaxed gatherings. Because it feeds a crowd, it’s also well-suited for potlucks or weekend cooking with leftovers in mind. Serve with sparkling water, dry white wine, or a light-bodied red to complement the creamy mushroom sauce and bright citrus notes.

Final Thoughts

This Tuna Casserole recipe proves that comfort food can be both nostalgic and thoughtfully refined. By layering mushrooms, citrus, cream, and high-quality tuna, Robert Jewell transforms a classic into a deeply satisfying, modern dish. Featured on A Is for Apple, this recipe celebrates balance—rich but fresh, hearty yet elegant—and showcases how familiar meals can be elevated through technique and intention. Whether shared at a family table or prepared ahead for busy nights, it’s a casserole that delivers comfort with confidence.

Find more recipes from A is for Apple here!