Recipe by Nif
Another simple yet satisfying home meal that you can make in no time. A huge hit with kids, big and small. Also very easy on the bank account! If you don't have 2 cans of tuna, just use one. Quarter your canned whole mushrooms if that's what you have. Use a shaped pasta like macaroni, rotini, penne, something to hold the sauce. Add any veggies, seasonings, etc. that you think your family might like. Also freezes very well. Enjoy!
Top Review by Boomette
I made this tuna casserole for DH and my son. I used fresh mushrooms that I fried in a pan with a little bit of butter. I used gruyere cheese on top. DH liked it and said 4 stars. Thanks Nif :) Made for Market tag game
- 1 lb dry pasta, shaped (I use Catelli Smart but you can use whole wheat or whatever you prefer)
- 2 (6 ounce) cans tuna in water (flaked or chunk, drained)
- 1 (10 ounce) can reduced-fat cream of mushroom soup, condensed
- 1 (10 ounce) can mushrooms, sliced, drained
- 1 teaspoon Worcestershire sauce
- salt and pepper
- 1 cup low-fat cheddar cheese, grated
Directions See How It's Made
- Boil pasta in salted water, as directed. While pasta is cooking, spray a 2 quart casserole with nonstick spray; open cans of tuna, soup and mushrooms.
- Drain pasta, return to pot and add all other ingredients. Mix well and pour into casserole dish. Sprinkle cheddar cheese on top.
- Bake at 350F for about 30 minutes. You just need the casserole to heat through. Remove from oven when cheese has completely melted and let cool for 5 minutes before serving.