Description
A comforting and delicious Cheesy Tuna Pasta Bake that is perfect for dinner.
Ingredients
Scale
- 8 ounces elbow macaroni
- 1 can (12 ounces) tuna in water, drained
- 1 cup frozen peas
- 1 cup shredded cheddar cheese
- 1 cup milk
- 1 can (10.5 ounces) cream of mushroom soup
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1/2 cup breadcrumbs
- 2 tablespoons olive oil
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
- In a large mixing bowl, combine the drained tuna, frozen peas, 1/2 cup of cheddar cheese, milk, cream of mushroom soup, garlic powder, onion powder, salt, and pepper. Mix well.
- Add the cooked macaroni to the tuna mixture and stir until everything is evenly combined.
- Transfer the mixture to a greased 9×13 inch baking dish.
- In a small bowl, mix the breadcrumbs with olive oil until they are evenly coated. Sprinkle the breadcrumb mixture over the pasta.
- Top with the remaining 1/2 cup of cheddar cheese.
- Bake in the preheated oven for 25-30 minutes or until the top is golden brown and bubbly.
- Remove from the oven and let it cool for a few minutes before serving.
Notes
- For a healthier version, substitute whole wheat pasta and low-fat cheese.
- Add chopped bell peppers or spinach for extra veggies and flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 30mg