Ingredients
- Cooked pasta (elbow macaroni or penne) – 3 cups
- Canned tuna (drained) – 2 cans (5 oz each)
- Cream of mushroom soup – 1 can (10.5 oz)
- Cheddar cheese (shredded) – 1 cup
- Frozen peas – 1 cup
- Breadcrumbs – ½ cup
- Salt – to taste
- Pepper – to taste
Instructions
- Preheat your oven to 350°F (175°C).
- Bring a large pot of salted water to a boil, add the cooked pasta, and cook until al dente (about 8-10 minutes). Drain and set aside.
- In a large mixing bowl, combine the drained canned tuna, cream of mushroom soup, and frozen peas. Stir well, then add the cooked pasta and season with salt and pepper. Mix until well combined.
- Transfer the pasta mixture into a greased baking dish and spread it out evenly.
- Sprinkle the shredded cheddar cheese evenly over the top, then add the breadcrumbs.
- Bake in the preheated oven for about 25-30 minutes, or until the cheese is melted and bubbly, and the breadcrumbs are golden brown.
Notes
- Allow the dish to cool for a few minutes before serving.
- Store leftovers in an airtight container in the refrigerator for 3-4 days.
- For longer storage, freeze the dish for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 50 mg
Keywords: Creamy Tuna Pasta Bake, Tuna Casserole, Comfort Food