Cheesy Tuna and Mushroom Noodle Casserole

AuthorKathleen GloverCategory, , DifficultyBeginner

A classic weeknight dinner gets a makeover with a longer pasta and added mushrooms. Umami, cheesy, and filling, this casserole gets it right every time!

Yields1 Serving
Prep Time10 minsCook Time20 minsTotal Time30 mins
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

Directions

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.

Cheesy Tuna and Mushroom Noodle Casserole

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