This tuna pasta bake recipe is tasty and very easy to assemble. It uses sour cream and mayonnaise in the mixture rather than canned soup as its creamy base.
Preheat oven to 375ļF.
Grease an oven proof dish.
To cook pasta, fill a large pot 2/3 of the way with hot tap water. Add 1 teaspoon salt to the water. Bring to a boil over high heat. Add the pasta and stir with a wooden spoon to be sure noodles donít stick to the bottom of the pot. Turn the heat down, enough to maintain a boil and stir every so often to prevent noodles sticking. Do not cover the pot. After 8-10 minutes, take a piece of pasta out of the water, allow it to cool and do a test for doneness. Bite into the pasta. If it is too hard to bite or you see a white center, it needs to cook a little longer. When it cooks all the way through it is ready and cooked el dente. Turn off the heat, put the pasta into a strainer. Shake out excess water and put the pot back onto a cool part of the stove.Pour one tablespoon oil into the noodles to keep them from sticking together.
Open the can of tuna, drain the liquid and set aside.
Melt the margarine in a saucepan over medium heat, add the onions and cook until soft. Turn off and set aside.
Place the tuna, peas, corn, sour cream, mayonnaise, mustard, and lemon juice into a large mixing bowl. Stir together to combine. Add the sauteed onions and butter, stir in. Add the cooked pasta and stir together.
Do a taste test and season with salt and pepper to your taste. Transfer everything to the baking dish and sprinkle on the grated cheese.
Cover with aluminum foil and place into the preheated oven.
Bake for 30 minutes, until bubbly. Serve hot.