About this recipe:Topped with crushed crisps, this tuna pasta bake has an irresistibly crunchy topping. Pasta, peas, tuna, mushrooms and cream of mushroom soup combine for an easy meal that is sure to please the entire family.
350g egg pasta
1/2 onion, chopped
240g grated Cheddar cheese
150g frozen garden peas
2 (160g) tins tuna, drained
2 (295g) tins condensed cream of mushroom soup
1/2 (300g) tin chopped mushrooms
125g crushed potato crisps
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Method Prep:15min › Cook:20min › Ready in:35min
Bring a large pot of lightly salted water to the boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
Preheat oven to 220 C / Gas 7.
In a large bowl, thoroughly mix pasta, onion, 1/2 of the cheese, peas, tuna, soup and mushrooms. Transfer to a baking dish, and top with crushed potato crisps and remaining cheese.
Bake for 15 to 20 minutes in the preheated oven, or until cheese is bubbly.
This is a recipe I have enjoyed since I was a little girl. I try to keep the ingredients in my pantry so I can throw this simple and hardy dish in the oven after a long day. I didn't have any canned mushrooms so I sauteed fresh. I also subbed parmesan for the cheddar because I was out of cheddar. This turned out great in spite of me. - 09 Jan 2015