David Chilcott's Creamy Tuna and Mushroom Pasta Bake

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 2
    cups fresh mushrooms, sliced
  • 1
    (1 lb) box uncooked pasta (Bow Ties suggested)
  • garlic-infused olive oil (or similar flavored oil)
  • 2
    (7 ounce) cans tuna, drained & chunked (I always use more tuna than specified)
  • 1
    (10 3/4 ounce) can condensed cream of celery soup
  • 1
    cup milk
  • 7
    cups water
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DIRECTIONS

  • Preheat oven to 400 degrees F.
  • Pour uncooked pasta into a large baking dish. Set aside.
  • In a large saucepan, gently heat olive oil, and add mushrooms. Turn them over, stirring, until they start to shrink down a bit and brown off. Add the celery soup and tuna and stir to combine thorooughly.
  • Add milk and water to mixture and stir until all ingredients are combined nicely. Bring to boiling, then pour on top of the pasta. It seems like a lot of water, but the pasta will soak it up.
  • Cover the baking dish with foil and place in preheated oven. Bake for 20 minutes. Remove the foil and bake 10 minutes longer.
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