Tuna Noodle Casserole with Mushrooms recipe
All Recipes Seafood Fish Tuna
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 caloriescarbohydrate: 58.6 gcholesterol: 57.8 mgfat: 15.8 gfiber: 4.1 gprotein: 33 gsaturatedFat: 9.2 gservingSize: -sodium: 277.8 mgsugar: 9.1 gtransFat: : -unsaturatedFat: : -
Directions Tuna Noodle Casserole with Mushrooms
Directions
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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.
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.