Transform a Can of Tuna Into a Gourmet Cheesy Pasta Bake in 30 Minutes

Tuna casserole has long been the pure classics of American cuisine due to the accessibility of its ingredients and simplicity of preparing. If you suddenly ran out of ideas for a dinner at home and happen to have a can of tuna and a package of pasta in your kitchen, think no more — this recipe will steal your heart and likely become one of the favorite options for home meal.

Here’s what you need: 300 g of pasta (preferably wide egg noodles), 40 g of butter, 2 1/2 tbsp of flour, 370 ml of chicken or vegetable broth, 100 ml of heavy cream, 1 small can of canned tuna, 1 cup of frozen peas (optional), 2 large handfuls of grated, well-melting cheese, 2 tbsp of breadcrumbs, salt and ground black pepper to your taste.

Cook the noodles or pasta in a large pot of well-salted water until al dente (slightly firm) following the instructions on the package.

In a medium skillet, melt 30 g of butter over medium heat. Add the flour, mix well with a whisk, and cook, stirring constantly, for about a minute. Pour in the broth in a thin stream, stirring the sauce constantly with a whisk. Cook until thickened, about one minute. Add the cream, stir, and cook for another couple of minutes.

Add the tuna flaked with a fork, green peas, and mushrooms fried separately (if used). Season with salt and pepper to taste. Stir and remove from heat.

Add about one and a half handfuls of grated cheese to the sauce, stirring until the cheese melts.

Drain the cooked pasta in a colander. Combine the pasta with the sauce and stir. Then move it to a small, greased baking dish. Sprinkle with the remaining grated cheese and breadcrumbs. Bake in an oven preheated to 180°C (350°F) for about 20–25 minutes.

After removing from the oven, let it rest for 5 minutes and then serve.