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Tuna Casserole

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Tuna Casserole

Tuna Casserole

Make a classic tuna casserole with fetticune noodles, mushrooms, frozen peas and a cheesy topping.

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Serves 4

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8 ounces penne rigate
1 tablespoon & 1 teaspoon butter or margarine
4 ounces onion
12 fresh mushrooms
12 ounces tuna canned in water
1 tablespoon & 1 teaspoon cornstarch
4 ounces cream cheese
2 cups milk
1/4 cup frozen peas
2 ounces shredded monterey jack cheese

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  1. Preheat oven to 400 degrees. Spray a casserole dish with non-stick cooking spray.
  2. Filll a large pot with water and heat on high to boiling for pasta.
  3. Melt butter or margarine in a large skillet over medium-high heat. Add onions and cook for two minutes. Add mushrooms and pepper and continue cooking until mushrooms are lightly caramelized and soft, stirring occasionally.
  4. While mushrooms are cooking, drain water from tuna into a small bowl. Whisk cornstarch into tuna water until smooth. Set aside.
  5. Stir cream cheese into skillet with mushrooms and onions until melted. Add milk and tuna water with dissolved cornstarch. Stirring, bring just to a boil and remove from heat. Mix in peas and tuna.
  6. Add pasta to boiling water and cook until al dente, about 5 minutes. Stir into sauce to coat and then transfer to casserole dish. Sprinkle with grated cheese and bake 20 minutes or until brown and bubbly.

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