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Tuna and Pasta Bake

Updated May 25, 2016
(1 Votes)

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Every cook should have a recipe for this quick one-dish meal, which is ideal at the end of a busy day. Good with hot garlic bread and a green salad on the side.

The whole dish can be assembled, covered, and refrigerated several hours in advance. Remove the dish from the refrigerator at least 10 minutes before cooking.

Leftovers can be reheated. If the sauce has thickened, thin with a little extra milk.

Serves6

Preparation Time10 min

Cooking Time40 min

Cooking MethodBaking

CostInexpensive

Easy

Total Timeunder 1 hour

Make Ahead RecipeYes

OccasionCasual Dinner Party, Family Get-together

Recipe CourseMain Course

MealDinner, Lunch

Taste and TextureCheesy, Creamy, Savory

Type of DishCasserole

Ingredients

  • 8 oz (230g) pasta shells
  • One 10.75 oz (305g) can condensed cream of mushroom soup
  • I cup whole milk
  • One 6 oz (170g) can tuna fish in water, drained and flaked
  • I cup frozen corn, thawed
  • 1 onion, finely chopped
  • 1 small red bell pepper, cored, seeded, and finely chopped
  • 3 tbsp chopped parsley
  • Pinch of chili powder (optional)
  • 1 cup shredded Cheddar cheese
  • Salt and freshly ground black pepper

Instructions

Bring a large saucepan of salted water to a boil over high heat. Add the pasta, stir, and cook for 2 minutes less than the time on the package instructions.

Meanwhile, preheat the oven to 425°F (220°C). Butter an ovenproof casserole.

Drain the pasta. Bring the mushroom soup and milk to a simmer over low heat in the pasta pot. Add the tuna, corn, red pepper, parsley, chili powder, and half of the cheese, and mix. Stir in the cooked pasta. Season with salt and pepper.

Spread the mixture in the casserole. Sprinkle with the remaining cheese. Bake for about 30 minutes, or until the top is golden brown. Serve hot.

Variation

Chicken and Pasta Bake: Replace the tuna with 7oz (200g) cooked chicken breasts, chopped and mixed in before the cooked pasta.

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Not sure if I am overlooking something but I can not see what size casserole to use? I am guessing 2qt?? What sort of chili power would you suggest? My way of thinking is that the darker ones would not complement the flavor well. I would use something similar to cayenne. I prefer to put one chopped whole spicy chilly in this. I sweat the onion w/ the spicy pepper…Swapped the corn for peas as well and it comes out well.

When is the onion added?

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