Creamy Tuna Pasta Recipe

An easy weeknight casserole you can make ahead and keep in fridge until ready to cook.

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500 grams spiral noodles
425 grams flaked tuna, drained
2 Tablespoons butter
1 medium onion, chopped
1 cup chopped mushroom
1 cup frozen peas
1 cup canned mushroom soup
1/2 cup milk
1 teaspoon Dijon mustard
2 Tablespoon lemon juice
1 cup of grated cheese


Preheat oven to 350 degrees.

Cook pasta according to package directions.

In a small saucepan, saute onions and mushrooms in butter.

Remove from heat and add peas, tuna, mushroom soup, milk, mustard, and lemon juice.

Pour cooked noodles into a large casserole dish and add the vegetable/tuna mixture.

Gently combine everything together.

Top evenly with cheese.

Bake in the oven about 30 minutes until cheese is bubbly.

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