Name: Tuna Noodle Casserole with Peas & Creamy Mushroom Sauce
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 3 (170 g) cans chunk light tuna in water; 3 cups frozen peas; 84 g Parmesan cheese; 510 g penne pasta; 0.681 kg white mushrooms; 708 ml whole milk; 1 ½ medium yellow onions; all-purpose flour; black pepper; butter, unsalted; paprika; salt

Tuna Noodle Casserole with Peas & Creamy Mushroom SauceTuna Noodle Casserole with Peas & Creamy Mushroom Sauce — a 35-minute dinner recipe with 12 ingredients, serving 6.Ingredients

3 (170 g) cans chunk light tuna in water

3 cups frozen peas

84 g Parmesan cheese

510 g penne pasta

0.681 kg white mushrooms

708 ml whole milk

1 ½ medium yellow onions

all-purpose flour

black pepper

butter, unsalted

paprika

salt

Instructions

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.

Preheat oven to broil and position rack under the broiler.

Peel and small dice onion. Wash and slice mushrooms.

Heat a sauté pan over medium heat.

Melt butter in pan. Add onion and mushrooms. Stirring frequently, cook until softened, 3-4 minutes.

Grate ¾ cup of Parmesan.

Sprinkle onion and mushrooms with flour; stir to coat.

Add milk, and stirring constantly, cook until slightly thickened, about 5 minutes.

Add tuna, peas, Parmesan, paprika, salt, and pepper. Stir until well combined. Remove from heat.

Add pasta and toss to coat. Place in the oven and broil until golden, 3-4 minutes.

To serve, place pasta in a bowl. Enjoy!

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