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Tuna Noodle Casserole with Mushrooms Popular Recipes

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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.”

Ingredients :

  • 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

Instructions :

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.

Notes :

  • 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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