Tuna Casserole


Tuna Casserole

Heart Friendly. …

Lowers Blood Pressure. …

Improves the Immune System. …

Weight Loss. …

Strengthens Your Bones. …

It Improves Your Skin Health. …

Prevents Risk Of Cancer. …

Provides Energy.


1/2 box ( 8 oz / 227g ) Notta Pasta Fettuccine 

2 Tbsp butter 

1 medium onion, diced 

10 oz package sliced mushrooms 

1 tsp salt and fresh ground pepper to taste 

2 – 6 oz cans solid white tuna, water packed 

1 Tbsp plus 1 tsp cornstarch 

1 – 3 oz package cream cheese 

2 cups whole milk 

1 cup frozen peas, thawed 

2 cups crushed potato chips or 2 cups shredded cheese 


Procedures: 1 Put a large pot of salted water on to boil for pasta. Preheat oven to 400F. Oil a shallow casserole dish. 
2 Melt butter in a large skillet over medium-high heat. Add onions and saut? 2 minutes. Add mushrooms, salt and pepper. Saut? until mushrooms are lightly caramelized and soft, stirring occasionally. 
3 While mushrooms are cooking, drain water from tuna into a small bowl. Whisk cornstarch into tuna water until smooth. Set aside. 
4 Stir cream cheese into skillet and cook until melted into mushrooms. Add milk and reserved tuna water. Stirring, bring just to a boil and remove from heat. 
5 Mix in peas and tuna, separating tuna into bite size flakes. 
6 Stirring frequently, boil Pasta for 5 minutes, or until al dente. Don’t over cook. Drain pasta, and briefly rinse. Toss with sauce. Season to taste
7 Pour into casserole dish. Bake 10 minutes. Top with potato chips or cheese and bake 10 minutes more, or until bubbly around edges

Keywords: Tuna Casserole

Leave a Reply

Your email address will not be published. Required fields are marked *





Shepard’s Pie

Pineapple Noodle