Ingredients for Creamy Tuna Pasta Bake
- 1 pound pasta (any shape)
- Chunk Tuna
- 2 tablespoons butter
- Onion
- Mushroom
- Green Pepper
- Frozen Peas And Corn
- Hard Boiled Eggs
- 1 cup sour cream
- 1/2 cup mayonnaise
- Dijon Mustard
- 1 tablespoon lemon juice
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- Corn Flakes
- Tomatoes
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How to Make Creamy Tuna Pasta Bake
- Preheat oven to 175°C (350°F). Grease a large (9x13 inch) casserole dish.
- Cook 1 pound pasta according to package directions. Drain well and set aside.
- While pasta cooks, melt 2 tablespoons butter in a medium saucepan over medium heat. Add 1/2 cup chopped onion, 1 cup sliced mushrooms, and 1/2 cup chopped bell pepper. Sauté until softened, about 5-7 minutes. Drain any excess liquid and set aside to cool.
- In a large bowl, combine the cooled vegetables, 2 (5 ounce) cans tuna (drained), 1 cup sour cream, 1/2 cup mayonnaise, 1 tablespoon Dijon mustard, and 1 tablespoon lemon juice.
- Season generously with salt and pepper to taste.
- In the prepared casserole dish, combine the cooked pasta and 4 hard-boiled eggs, sliced.
- Add the tuna and vegetable mixture, gently stirring to combine.
- Top with 1 1/2 cups crushed cornflakes and 1 cup shredded cheddar cheese.
- Bake for 20-25 minutes, or until bubbly and golden brown.
- Let stand for 5 minutes before slicing and serving. Garnish with fresh tomato slices (optional).
Nutrition Information (Approximate per serving)
Sodium
36 g
Sugar
27g
Fat
58g
Carbs
24g
