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
- ¼ cups penne pasta: 3 piece
- butter: 1 Tbsp (to taste)
- ½ cups sliced fresh mushrooms: 1 piece
- onion: 1 piece (chopped)
- all-purpose flour: 1 Tbsp
- ¼ cups milk: 1 piece
- frozen peas: 0.5 cup
- frozen sweet corn: 0.5 cup
- tuna: 1 can (7 ounce can, drained)
- cheddar cheese: 0.5 pack (8 ounce pack, shredded)
Metric Conversion
Stages of cooking
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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.
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Preheat the oven to 400 degrees F (200 degrees C).
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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.
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Drain penne and fold into the sauce. Spread in a large baking dish.
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Bake in the preheated oven until cheese is melted and the top is golden, 20 to 30 minutes.
