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Tuna Casserole Pasta Bake

A quick and comforting pasta bake featuring tuna and cheese, perfect for busy weeknight dinners.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 375
Ingredients Method Notes

Ingredients
  

Pasta Ingredients
  • 2 cups Any short pasta (macaroni or penne)
Main Ingredients
  • 2 cans Canned tuna, drained Packed in water or oil
  • 10.5 oz Cream of mushroom soup Can substitute with cream of chicken or béchamel
  • 1 cup Frozen peas Can substitute with mixed vegetables or corn
  • 1 cup Shredded cheese Cheddar, mozzarella, or Monterey Jack
  • 1 cup Bread crumbs Panko preferred; can substitute with crushed crackers or chips
  • 1 tbsp Milk Optional, for creaminess
  • to taste Salt
  • to taste Pepper

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Boil the pasta in salted water until al dente. Drain and set aside.
Mixing
  1. In a large mixing bowl, combine the drained tuna, frozen peas, shredded cheese, cream of mushroom soup, and optional milk.
  2. Add the cooked pasta and season with salt and pepper. Mix well.
Baking
  1. Spread the mixture evenly in a baking dish.
  2. Top with breadcrumbs and sprinkle more cheese if desired.
  3. Bake for 20-25 minutes until the top is golden brown and bubbly.
  4. Let it sit for a few minutes before serving.

Notes

Leftovers can be stored for 3-4 days in the fridge. For freezing, wrap well and mark the date. Reheat in the microwave or a hot oven to crisp.