Creamy Tuna Pasta Bake Recipe #163045
This is the tastiest tuna casserole that I have ever had. Its sure to please everyone.
by Jackiemumof3
45 min | 15 min prep
SERVES 4 -6
- 3 cups of medium pasta (your choice)
- 425 g chunk tuna, drained
- 2 teaspoons butter
- 1 medium onion, chopped
- 2/3 cup chopped mushroom
- 1 small green pepper, deseeded and chopped
- 2/3 cup of mixed frozen peas and corn
- 2 hard-boiled eggs, sliced (optional)
- 200 ml sour cream
- 150 ml mayonnaise (Hellmans is the best)
- 1 teaspoon packed Dijon mustard
- 1 tablespoon lemon juice
- salt and pepper (to taste)
- 2/3 cup of grated cheese
- 2/3 cup of crushed corn flakes
- 1 medium tomato, sliced
- Cook pasta according to package, drain and leave to one side.
- Preheat oven to 175 degrees and grease a large casserole dish.
- In a small saucepan add the butter and saute the onions, mushrooms and pepper until soft, drain and leave to cool.
- In a large mixing bowl combine all the vegetables, tuna, sour cream, mayonnaise, mustard, lemon juice. Season with salt and pepper.
- In a large casserole dish add the cooked pasta and boiled eggs. next add the vegetable/tuna mixture, gently combining everything together.
- Top with the crushed cornflakes and sprinkle on the cheese.
- Bake in the oven until bubbly (about 30 minutes). Add the sliced tomato before serving.
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5 stars