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Tuna Noodle Casserole with Peas & Creamy Mushroom Sauce.

  • 2 (6 oz) cans
    chunk light tuna in water
  • 2 cups
    frozen peas
  • 2 oz
    Parmesan cheese
  • 12 oz
    penne pasta
  • 1 lb
    white mushrooms
  • 16 fl oz
    whole milk
  • 1 medium
    yellow onion
  •  
    all-purpose flour
  •  
    black pepper
  •  
    butter, unsalted
  •  
    paprika
  •  
    salt
  • 1
    Fill a large pot halfway with water, cover, and bring to a boil. Uncover, add salt and pasta, and stir for a few seconds. Cook until desired firmness, 8-10 minutes. Drain.
    about 14 cups water
    2 tbsp salt
    12 oz (4 ½ cups) penne pasta
  • 2
    Preheat oven to broil and position rack under the broiler.
  • 3
    Peel and small dice onion. Wash and slice mushrooms.
    1 medium yellow onion
    1 lb white mushrooms
  • 4
    Heat a sauté pan over medium heat.
  • 5
    Melt butter in pan. Add onion and mushrooms. Stirring frequently, cook until softened, 3-4 minutes.
    4 tbsp butter, unsalted
  • 6
    Grate ½ cup of Parmesan.
    2 oz Parmesan cheese
  • 7
    Sprinkle onion and mushrooms with flour; stir to coat.
    2 tbsp all-purpose flour
  • 8
    Add milk, and stirring constantly, cook until slightly thickened, about 5 minutes.
    16 fl oz (2 cups) whole milk
  • 9
    Add tuna, peas, Parmesan, paprika, salt, and pepper. Stir until well combined. Remove from heat.
    2 (6 oz) cans chunk light tuna in water
    2 cups frozen peas
    2 tsp paprika
    ¼ tsp salt
    ¼ tsp black pepper
  • 10
    Add pasta and toss to coat. Place in the oven and broil until golden, 3-4 minutes.
  • 11
    To serve, place pasta in a bowl. Enjoy!