Ingredients:
- 8 ounces macaroni or mini penne pasta
- 2 cans tuna, drained (about 12 to 14 ounces total)
- 1 can (10 3/4 ounces) cheddar cheese soup
- 1 can (10 3/4 ounces) cream of mushroom soup
- 1/2 cup milk
- 1 can or jar (4 to 6 ounces) sliced mushrooms, drained
- dash pepper
- 2 cups frozen peas or peas and carrots, cooked just until tender, drained
- 1 1/2 cups shredded sharp cheddar cheese, divided
- 1 cup soft bread crumbs
- 2 tablespoons melted butter
Preparation:
Lightly grease a 3-quart baking dish or spray with nonstick cooking spray.
Cook the pasta in boiling water following package directions. Drain and rinse with hot water.
In a large bowl, mix the pasta with drained tuna, soups, milk, mushrooms, pepper, and drained peas. Gently stir in 1 cup of the cheese. Turn into the prepared baking dish. Top with the remaining cheese. Toss bread crumbs with melted butter and sprinkle evenly over the cheese layer.
Bake for 20 to 25 minutes, until browned and bubbly.
More Tuna Casserole Recipes
Tuna Casserole with Hard Cooked Eggs
Tuna Casserole with Peas and Macaroni
Tuna Casserole with Cashews
Tuna Casserole with Biscuit Topping
Tuna Noodle Delight - Tuna Casserole
Tuna Macaroni Casserole
Tuna Noodle Florentine Casserole
Seafood Recipes Index
Fish Recipes Index
Main Dish Casseroles
