Description
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.
Ingredients
- 3 ¼ cups penne pasta
- 1 tablespoon butter, or more to taste
- 1 ½ cups sliced fresh mushrooms
- 1 onion, finely chopped
- 1 tablespoon all-purpose flour
- 1 ¼ cups milk
- ½ cup frozen peas
- ½ cup frozen sweet corn
- 1 (7 ounce) can tuna, drained
- ½ (8 ounce) package shredded Cheddar cheese
Instructions
- 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.
- 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.
Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins
Servings: 4