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One-Pan Tuna Noodle Casserole

4

45 min

One-Pan Tuna Noodle Casserole

One-Pan Tuna Noodle Casserole Photo 1

Time

45 min

Serving

6 persons

Calories

474

Rating

4.00★ (7)

Cuisine

Author: Victoria Buriak
This easy one-pan casserole comes together very quickly. Using fully cooked pasta and other prepared ingredients cuts down on prep time.

Ingredients

  • cooking spray:
  • reduced-fat and reduced-sodium condensed cream of mushroom soup: 1 can (10 1/2 ounce can)
  • milk: 1 cup
  • lemon, zested and: 1 piece (juiced)
  • Worcestershire sauce: 1 Tbsp
  • red pepper: 0.25 tsp (crushed)
  • (7-ounce) packages fully cooked gemelli or rotini pasta (such as Barilla Ready Pasta®): 3 piece
  • (12-ounce) can chunk white tuna: 1 piece (drained)
  • (10-ounce) package frozen chopped spinach, thawed and squeezed dry: 1 piece
  • Monterey Jack cheese: 1 cup (shredded)
  • green onions: 2 piece (chopped)
  • roasted red pepper or diced pimiento: 2 Tbsp (finely chopped)
  • (1.5-ounce) bag sour cream and onion or plain potato chips: 1 piece (crushed)

Metric Conversion

Stages of cooking

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  1. Preheat the oven to 375 degrees F (190 degrees C). Coat a 2-quart baking dish with cooking spray.
    One-Pan Tuna Noodle Casserole Photo 2
  2. Whisk soup, milk, lemon juice, lemon zest, Worcestershire sauce, and crushed red pepper together in a large bowl. Stir in cooked pasta, tuna, spinach, Monterey Jack cheese, green onions, and roasted red pepper until well combined.
    One-Pan Tuna Noodle Casserole Photo 3
  3. Transfer to the prepared baking dish. Top with crushed potato chips.
    One-Pan Tuna Noodle Casserole Photo 4
  4. Cover loosely with foil and bake until hot and bubbly, about 35 minutes. Remove foil for the last 10 minutes of baking.
    One-Pan Tuna Noodle Casserole Photo 5
  5. Serve immediately and enjoy!
    One-Pan Tuna Noodle Casserole Photo 6

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