Almost directly from the Campbell’s website – though they call it ‘Tuna Penne Bake’. Let’s be real, it’s tuna casserole, made with canned soup and canned tuna, and it’s good.
2 1/2 c. uncooked penne, rigatoni or other bite-sized pasta
1 1/2 c. frozen peas
1 can (10 oz/284 mL) cream of celery soup
2/3 c. milk
2 cans (184 g each) tuna, drained and flaked
2 T. Dijon mustard
1 T. lemon juice
1/2 c. grated old cheddar
1 small onion, finely diced (put it in a colander and rinse with hot water to take out some of the bite)
Preheat the oven to 400 and cook the pasta according to directions, adding the peas for the last 2 minutes, then drain.
Return it all to the pot, add the remaining ingredients and then pour the whole mixture into a greased 2-litre casserole dish. Top with extra cheddar or grated Parmesan and bake for about 30 minutes.
- Category: Pasta, tuna