Baked Tuna Pasta Casserole
Tuna, pasta, peas, and cheddar in a creamy mushroom sauce, baked under a crunchy topping.
Equipment
- 9 by 13 inch baking dish
- Large pot
- Large mixing bowl
Ingredients
Main Ingredients
- 2 can canned tuna 5 ounce cans, drained
- 8 oz short pasta elbows, shells, or bowties, cooked and drained
- 1 can condensed cream of mushroom soup 10.5 ounce can
- ½ cup milk
- 1 cup frozen peas
- 1 cup shredded cheddar cheese for the filling
- ½ cup shredded cheddar cheese for the topping
- ¼ tsp black pepper
- ½ tsp paprika
- 1 cup crushed potato chips or breadcrumbs, for the topping
Instructions
Cooking
- Heat. Heat the oven to 375 degrees F and grease a baking dish.
- Boil. Cook the pasta a minute short of tender and drain.
- Mix. Stir the tuna, pasta, soup, milk, peas, and filling cheddar together with pepper and paprika.
- Top. Pour into the dish and cover with the extra cheddar and crushed chips.
- Bake. Bake 25 minutes until bubbly, golden, and 165 F in the center, then rest a few minutes.
Notes
Substitutions: Spinach or corn replace the peas, and gluten free pasta and soup replace the wheat versions.
Tips: Slightly undercook the pasta.
Storage: Refrigerate for up to 4 days or freeze for up to 2 months.
Nutrition is calculated for one serving.