Tuna Noodle Casserole with Mushrooms

If you're looking for a tuna noodle casserole, try this easy recipe with fresh mushrooms, peas, and corn. You can use any kind of pasta or cheese you like. I tend to serve this with a salad and maybe some garlic bread.

• Preparation Time: 10 mins
• Cooking Time: 35 mins
• Total Time: 45 mins
• Calories: 502 Calories

Ingredients

• 1 tablespoon all-purpose flour
• 1 ¼ cups milk
• 1 onion, finely chopped
• 1 ½ cups sliced fresh mushrooms
• ½ cup frozen peas
• ½ (8 ounce) package shredded Cheddar cheese
• 1 tablespoon butter, or more to taste
• 1 (7 ounce) can tuna, drained
• 3 ¼ cups penne pasta
• ½ cup frozen sweet corn

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C).

Step 2

Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.

Step 3

Meanwhile, melt butter in a large skillet over medium heat and cook mushrooms and onion until softened, about 5 minutes. Stir in flour and cook for 1 minute. Slowly whisk in milk. Add peas and corn. Simmer, stirring occasionally, until sauce thickens, about 5 minutes. Add tuna and 1/2 of the Cheddar cheese and mix to combine.

Step 4

Drain penne and fold into the sauce. Spread in a large baking dish.

Step 5

Bake in the preheated oven until cheese is melted and the top is golden, 20 to 30 minutes.