Tuna Casserole
Tuna casserole brings penne, tuna, mushrooms, and green peas together in a creamy cheddar and mushroom sauce. It bakes under a golden layer of melted cheese and crunchy French fried onions in about 20 minutes.
Servings: 6 people
Calories: 507kcal
Cost: $
Equipment
- 1 Large pot For boiling the penne.
- 1 Colander For draining the pasta.
- 1 Large mixing bowl Gives you room to coat the pasta evenly with the sauce.
- 1 9x13-inch baking dish Holds the full batch in an even layer.
Ingredients
- 12 oz penne pasta
- 2 cans tuna 5-ounce cans, drained
- 1/2 cup yellow onion chopped
- 1 1/2 cups fresh mushrooms chopped
- 1 cup frozen green peas
- 2 cans condensed cream of mushroom soup 11-ounce cans
- 2 cups sharp cheddar cheese shredded and divided
- 1 cup French fried onions lightly crushed
- 1 teaspoon salt
Instructions
- Cook the penne according to the package instructions until al dente. Drain and set aside.12 oz penne pasta
- Preheat the oven to 400°F.
- In a large mixing bowl, combine the cooked penne, tuna, green peas, chopped onion, and mushrooms.12 oz penne pasta, 2 cans tuna, 1 cup frozen green peas, 1/2 cup yellow onion, 1 1/2 cups fresh mushrooms
- Pour in the cream of mushroom soup, then add 1 cup of the cheddar cheese and the salt. Toss until the pasta and the rest of the ingredients are evenly coated.2 cans condensed cream of mushroom soup, 2 cups sharp cheddar cheese, 1 teaspoon salt
- Transfer the mixture to a baking dish and spread it out evenly.
- Sprinkle the remaining 1 cup of cheddar cheese over the top, followed by the crushed French fried onions.2 cups sharp cheddar cheese, 1 cup French fried onions
- Bake for 18 to 22 minutes, or until the casserole is hot all the way through and the cheese has completely melted.
- Let the tuna casserole rest for about 5 minutes before serving. Share and enjoy!
Notes
Salt – This version uses 1 teaspoon of salt, since the soup, cheddar, tuna, and fried onions already bring plenty of seasoning. Taste the sauced pasta before baking and adjust from there.
Make-ahead – Assemble the casserole up to step 5, cover, and refrigerate for up to 1 day. Add the cheese and fried onion topping right before baking, and give it a few extra minutes in the oven.
Crunchy topping – Crush the French fried onions by hand inside the container so you keep some larger pieces for texture.
Freezing – Freeze baked leftovers in airtight containers for up to 2 months. Thaw overnight in the refrigerator and reheat at 350°F until hot in the center.
Tuna choice – Solid white albacore gives you bigger flakes, while chunk light tuna blends more evenly into the sauce.
Nutrition
Calories: 507kcal | Carbohydrates: 54g | Protein: 34g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.002g | Cholesterol: 63mg | Sodium: 1485mg | Potassium: 538mg | Fiber: 4g | Sugar: 4g | Vitamin A: 595IU | Vitamin C: 11mg | Calcium: 303mg | Iron: 3mg