Description
A comforting and easy cheesy tuna pasta bake with sweet corn and peas, perfect for a family dinner.
Ingredients
Scale
- 12 oz (340 g) pasta (e.g., penne, fusilli, or macaroni)
- 2 tbsp (30 ml) olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (10.75 oz / 305 g) condensed cream of mushroom soup
- 1 cup (240 ml) milk
- 1 cup (120 g) frozen peas
- 1 cup (150 g) sweet corn kernels (canned, drained, or frozen)
- 2 cans (5 oz / 140 g each) tuna, drained
- 2 cups (200 g) shredded cheddar cheese, divided
- 1/2 cup (50 g) grated Parmesan cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup (20 g) breadcrumbs (optional, for topping)
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Cook the pasta according to package directions until al dente. Drain and set aside.
- In a large saucepan, heat the olive oil over medium heat. Add onion and garlic, cook until softened, about 3-4 minutes.
- Stir in the cream of mushroom soup, milk, peas, corn, and drained tuna. Bring to a gentle simmer.
- Add 1 cup of the shredded cheddar cheese, Parmesan, salt, and pepper. Stir until the cheese is melted and the sauce is smooth.
- Add the cooked pasta to the sauce, stirring to coat evenly. Transfer to the prepared baking dish.
- Sprinkle the remaining 1 cup of cheddar cheese over the top. If using, sprinkle the breadcrumbs evenly over the cheese.
- Bake for 20-25 minutes, until bubbly and golden on top. Let stand for 5 minutes before serving.
Notes
For a lighter version, use evaporated milk instead of whole milk. You can also add a pinch of smoked paprika or fresh herbs like parsley for extra flavor.
Nutrition
- Calories: 450 kcal
- Sugar: 6 g
- Fat: 18 g
- Carbohydrates: 45 g
- Protein: 30 g