Tuna Noodle Casserole with Mushrooms recipe

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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

Nutrition Info

501.5 calories
carbohydrate: 58.6 g
cholesterol: 57.8 mg
fat: 15.8 g
fiber: 4.1 g
protein: 33 g
saturatedFat: 9.2 g
servingSize: -
sodium: 277.8 mg
sugar: 9.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. Preheat the oven to 400 degrees F (200 degrees C).

  3. 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.

  4. Drain penne and fold into the sauce. Spread in a large baking dish.

  5. Bake in the preheated oven until cheese is melted and the top is golden, 20 to 30 minutes.

Recipe Yield

4 servings

Recipe Note

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.

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