AuthorKathleen GloverCategoryFish, Main Meals, PastaDifficultyBeginnerA classic weeknight dinner gets a makeover with a longer pasta and added mushrooms. Umami, cheesy, and filling, this casserole gets it right every time!
Ingredients:
1 lb reginette pasta
1 onion, chopped
2 cups shredded Cheddar cheese, divided
1 cup frozen green peas
2 cans tuna, drained
2 cups sliced mushrooms
1 ½ cups veggie broth
1 cup crushed potato chips
Directions:
1
Preheat oven to 425°F.
2
Bring a pot of salted water to boil and add your pasta. Cook according to box instructions, roughly 8 minutes.
3
Drain pasta and combine with onion, 1 cup cheddar cheese, frozen peas, tuna, sliced mushrooms, and vegetable broth. Mix thoroughly.
4
Add this mixture to a casserole dish and top with crushed potato chips. Then over top, add the remaining 1 cup of cheddar cheese.
5
Bake for 15-20 minutes, or until the cheese on top is slightly browned and bubbly.
Ingredients
Ingredients:
1 lb reginette pasta
1 onion, chopped
2 cups shredded Cheddar cheese, divided
1 cup frozen green peas
2 cans tuna, drained
2 cups sliced mushrooms
1 ½ cups veggie broth
1 cup crushed potato chips