Pasta and noodles · American · 35 min
Tuna Noodle Casserole with Peas & Creamy Mushroom Sauce
- 35 min
- 2–6 servings
- 706 kcal / serving
A comforting weeknight casserole with creamy mushroom sauce, tuna, and peas folded into tender pasta for a cozy bite and quick finish under the broiler.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1 (6 oz) canchunk light tuna in water
- 1 cupfrozen peas
- 1 ozParmesan cheese
- 6 ozpenne pasta
- ½ lbwhite mushrooms
- 8 fl ozwhole milk
- ½ mediumyellow onion
- yellow onions
From the pantry: all-purpose flour, black pepper, butter, unsalted, paprika, salt
Cookware
can opener · chef's knife · colander · cutting board · grater · measuring cups · measuring spoons · medium saucepan · oven mitts · stainless steel sauté pan · stirring spoon
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners · dinners for two
Shopping list by aisle
Produce
- ½ lbwhite mushrooms
- ½ mediumyellow onion
- yellow onions
Meat & seafood
- 1 (6 oz) canchunk light tuna in water
Dairy, eggs & chilled
- 1 ozParmesan cheese
- 8 fl ozwhole milk
Frozen
- 1 cupfrozen peas
Pantry & dry goods
- 6 ozpenne pasta
5 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| chunk light tuna in water | 1 (6 oz) can | 2 (6 oz) cans | 3 (6 oz) cans |
| frozen peas | 1 cup | 2 cups | 3 cups |
| Parmesan cheese | 1 oz | 2 oz | 3 oz |
| penne pasta | 6 oz | 12 oz | 18 oz |
| white mushrooms | ½ lb | 1 lb | 1 ½ lb |
| whole milk | 8 fl oz | 16 fl oz | 24 fl oz |
| yellow onion | ½ medium | 1 medium | 1 ½ medium |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Boil a pot of salted water, then add the penne and cook until al dente, about 8–10 minutes; drain and set aside.
- Heat a sauté pan over medium heat and melt a bit of butter, then add the onion and sliced mushrooms; cook until softened, 3–4 minutes.
- Sprinkle flour over the onions and mushrooms, stir to coat evenly, and cook for 1 minute to remove raw flour taste.
- Pour in the milk gradually, stirring constantly, and simmer until the sauce thickens slightly, about 5 minutes.
- Stir in the tuna, peas, grated Parmesan, paprika, salt, and pepper until everything is evenly coated; remove from heat.
- Fold the cooked pasta into the sauce until fully coated, then transfer to a broiler-safe dish.
- Broil briefly until the top is lightly golden, about 3–4 minutes, then serve warm.
Two tips
- Make-ahead: cook the pasta and store it, tightly covered, for up to 1 day.
- Serving idea: top leftovers with a light grating of Parmesan and a pinch of paprika for extra color and flavor.
Nutrition per serving
- Calories
- 706 kcal
- Protein
- 40 g
- Carbs
- 89 g
- Fat
- 22 g
- Fiber
- 8 g
- Sodium
- 288 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.