Not to be confused with what your mother called “Tuna Fish and Noodles” made with a can of condensed soup.

I know I shouldn’t be turning the oven on so often in the summer, but sometimes it’s just nice to throw everything in one dish and into the oven, and then clean up before dinner is ready. This is one of my favorite casseroles for both texture and intense flavor—you can’t accuse the tuna of being bland, and if you add the right mushrooms, that adds a terrific meaty texture that you don’t get from the tuna. Surely someone out there has made a variation of this dish with fresh tuna, and while I’ve been tempted, I have yet to try it.

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