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|Tuna Noodle Casserole with Mushrooms|
“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.”
- 3 1/4 cups penne pasta
- 1 tablespoon butter, or more to taste
- 1 1/2 cups sliced fresh mushrooms
- 1 onion, finely chopped
- 1 tablespoon all-purpose flour
- 1 1/4 cups milk
- 1/2 cup frozen peas
- 1/2 cup frozen sweet corn
- 1 (7 ounce) can tuna, drained
- 1/2 (8 ounce) package shredded Cheddar cheese
|Prep : 10M||Cook : 4M||Ready in : 45M|
- 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.
- 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.
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