Tuna Pasta Bake

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.

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

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Course: dinners

Cuisine: Pasta

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: serves

Calories: 537kcal

Author: Lucy - Bake Play Smile

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