Prep 20 mins
Cook 30 mins
A hit with the kids and adults in my house - super simple and budget-conscious to boot. I adapted this recipe slightly from Sandi Richard's Family Dinner Fix cookbook.
- 4 cups pasta (any spiral shape will do)
- olive oil
- 1 small onion
- 2 celery ribs
- 6 ounces fresh mushrooms
- 1 (10 ounce) can cream of mushroom soup
- 3⁄4 cup milk
- salt and pepper
- 1 (12 ounce) can solid white tuna (add another small can if you want more meat)
- 12 ounces colby-monterey jack cheese (shredded)
- cooking spray
- Cook pasta according to directions - set aside.
- Drain tuna - set aside.
- Finely chop onion, celery and mushrooms.
- Heat olive oil over medium heat and saute chopped veggies until onions are translucent.
- Add can of cream of mushroom soup, milk, and salt and pepper.
- Gently heat to a simmer while stirring.
- Spray a 9 x 13 glass pan lightly with cooking spray.
- Layer pasta, 3/4 cup of cheese, crumble tuna and then pour mushroom sauce sauce over the dish - top with another 3/4 cup of cheese.
- Cover with aluminum foil and bake at 350 degrees for 25 minutes.
- When timer rings, you can remove foil and broil to just brown the top slightly to your own preference.
This was very good but for me it needed more liquid and tuna.
This is a fabulous "tuna hotdish" recipe. It was SO easy, and tasty too. I used egg noodles because I had some to use up, and omitted the celery for my husbands preference (I would have loved the celery... :) ) It was perfectly cheesy and tuna-y. I actually used 15 oz. of tuna because I had 5 oz. cans. This is definitely a keeper in my book! Even my husband really liked it, and he hates pasta and casserole type dishes. Thanks so much for posting. Made for Theirs, Yours, & Mine Photo Tag.