Classic Tuna Bake (Print Version)
# Ingredients:
→ Pasta and Veggies
01 -
8 ounces fresh mushrooms, sliced
02 -
2 cups chopped-up broccoli (around half a pound)
03 -
12 ounces of wide egg noodles
→ Main Ingredients
04 -
1 medium onion, diced
05 -
2 (6-oz) cans of tuna, drained well
06 -
2 1/2 cups of shredded cheddar cheese
07 -
1 (10.5-oz) can of creamy mushroom soup
08 -
2 tablespoons butter
→ Seasonings and Liquids
09 -
Salt and black pepper, to taste
10 -
1 tablespoon cream
11 -
1/3 cup milk
12 -
1 tablespoon salt for boiling pasta
→ Crunchy Topping
13 -
1 cup crushed-up potato chips
# Instructions:
01 -
Turn your oven on to 400°F (or 200°C) and let it heat up.
02 -
Fill a big pot with 4 quarts of water and bring it to a boil. Toss in a tablespoon of salt, then add the noodles. Cook until slightly underdone (about 2 minutes less than the package says). Add the broccoli and let it cook for 2 more minutes. Drain everything in a colander.
03 -
While the pasta is boiling, cook the mushrooms in a frying pan on medium-high heat. You don’t need any oil—just let them brown and release their moisture. This should take about 5-10 minutes. Set them aside.
04 -
Melt butter in a big oven-safe pan over medium heat. Toss in the onions and sauté them until they’re soft and clear, about 5 minutes.
05 -
Put the cooked pasta and broccoli back into the pot. Stir in the mushrooms, tuna, creamy mushroom soup, cheddar cheese, milk, and cream. Add salt and pepper to your liking, and mix it all together gently.
06 -
If your pan isn’t oven-safe, transfer the mixture into a 9x13-inch baking dish. Evenly sprinkle the crushed chips over the top.
07 -
Slide the dish into your preheated oven and bake for about 20 minutes, until bubbly along the sides and the chips on top are golden.
# Notes:
01 -
This comforting dish combines soft noodles, flaky tuna, and fresh veggies in a creamy, cheesy sauce.
02 -
Swapping out the broccoli for frozen peas is a great alternative!