If you're looking for a tuna noodle casserole, try this easy recipe with fresh mushrooms, peas, and corn. You can use any kind of pasta or cheese you like. I tend to serve this with a salad and maybe some garlic bread.

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Recipe Summary

prep:
10 mins
cook:
35 mins
total:
45 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.

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  • Preheat the oven to 400 degrees F (200 degrees C).

  • Meanwhile, melt butter in a large skillet over medium heat and cook mushrooms and onion until softened, about 5 minutes. Stir in flour and cook for 1 minute. Slowly whisk in milk. Add peas and corn. Simmer, stirring occasionally, until sauce thickens, about 5 minutes. Add tuna and 1/2 of the Cheddar cheese and mix to combine.

  • Drain penne and fold into the sauce. Spread in a large baking dish.

  • Bake in the preheated oven until cheese is melted and the top is golden, 20 to 30 minutes.

Cook's Note:

I sometimes mix a packet of crushed salted chips with the cheese to go on top (you may not need all of the bag). This adds a nice crunch to the top.

Nutrition Facts

502 calories; protein 33g 66% DV; carbohydrates 58.6g 19% DV; fat 15.8g 24% DV; cholesterol 57.8mg 19% DV; sodium 277.8mg 11% DV. Full Nutrition
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