Go Back
+ servings
My classic creamy Tuna Pasta Casserole is a family favourite! It's a budget-friendly midweek dinner that's packed full of vegetables and can be made ahead of time and frozen. 

Tuna Pasta Bake

My classic creamy Tuna Pasta Bake is a family favourite! It's a budget-friendly midweek dinner that's packed full of vegetables and can be made ahead of time and frozen. 
5 from 14 votes
Print Pin
Course: dinners
Cuisine: Pasta
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6 serves
Calories: 537kcal

Equipment

  • Stove-top or Thermomix
  • Oven

Ingredients

  • 250 g pasta dried, (spirals, penne or rigatoni)
  • 420 g tin of cream of chicken condensed soup (see notes)
  • 180 g (¾ cup) full cream milk
  • 40 g (½ cup) tasty or cheddar cheese grated
  • 1 red capsicum chopped
  • 4 carrots diced
  • 3 celery stalks diced
  • 425 g tuna chunks tinned, drained
  • ½ cup frozen peas
  • ½ cup frozen corn
  • 60 g (3 tbs) olive oil
  • 135 g (1 ½ cups) breadcrumbs
  • Extra grated tasty or cheddar cheese

Instructions

Conventional Method

  • Preheat oven to 200 degrees celsius (fan-forced).
  • Cook the pasta according to the packet instructions, drain and set aside.
  • Place the cream of chicken soup, milk, grated cheese, red capsicum, carrots, celery and tuna into a saucepan over medium heat.
  • Stir until the mixture starts to bubble and then add in the frozen peas and corn.
  • Pour the mixture over the cooked pasta and stir through.
  • Pour into a large, greased casserole dish.
  • Stir the olive oil through the breadcrumbs and then sprinkle over the top of the pasta bake.
  • Grate over the extra cheese and bake for 30 minutes or until golden. 

Thermomix Method

  • Preheat oven to 200 degrees celsius (fan-forced).
  • Cook the pasta according to the packet instructions, drain and set aside.
  • Grate the cheese in the Thermomix bowl for 10 seconds, Speed 6. 
  • Add the cream of chicken soup and milk and mix for 10 seconds, Speed 5.
  • Add the red capsicum, carrots, celery and tuna and cook for 8 minutes, 100 degrees, REVERSE, Speed 1.
  • Add the frozen corn and peas and mix for 10 seconds, REVERSE, Speed 3. 
  • Pour the cooked pasta into a large, greased casserole dish. Pour over the creamy mixture and mix well to combine.
  • Stir the olive oil through the breadcrumbs and then sprinkle over the top of the casserole.
  • Grate over the extra cheese and bake for 30 minutes or until golden. 

Notes

RECIPE NOTES & TIPS
Ingredients Info:
  • pasta - you can use any type of short pasta you like, such as spirals, penne, rigatoni, shells etc.
  • cream of chicken condensed soup - this is a thick condensed soup that can be bought in a can from the tinned soup section of the supermarket. It gives the dish a tasty, thick and creamy sauce. I use Campbells brand (which is popular in Australia).
  • milk - I recommend using whole milk (full fat/full cream milk).
  • cheese - choose a tasty or cheddar cheese for the sauce and add extra over the top.
  • vegetables - you can use any type of vegetables you like - such as capsicum, carrots, celery, peas and corn.
  • canned tuna - ensure you drain the liquid from the tuna before using.
  • breadcrumbs - when sprinkled over the top of the pasta bake with grated cheese, this gives the dish a deliciously cheesy crunch! The perfect contrast to the soft, creamy pasta below.
 
More Recipe Tips: 
Condensed soup alternative - condensed soup is best to use as it creates a deliciously tasty, thick and creamy sauce. If you are unable to buy a tin of condensed soup, then you can substitute it with sour cream (however, it wont have quite the same texture or flavour).
Storing - Store leftovers in an airtight container in the fridge and consume within 2 days.
Freezing - Freeze in an airtight container for up to 3 months. Defrost in the fridge or microwave before reheating.

Nutrition

Calories: 537kcal | Carbohydrates: 64g | Protein: 29g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 44mg | Sodium: 969mg | Potassium: 558mg | Fiber: 5g | Sugar: 8g | Vitamin A: 7830IU | Vitamin C: 32.6mg | Calcium: 199mg | Iron: 4.2mg