Another Pasta bake – Tuna And Mushroom Pasta Bake this time. I can’t remember which recipe book I got this from, you realise I am going to have to searching for it now! Anyway we did in enjoy the original recipe, but preferred my tweaked version. This is great for leftovers so if you have a busy day ahead of you and cooking is going to be difficult, make this for dinner the day before, and you’ll have plenty for leftovers…. two, for the price, of one. Purrrrfect!
Tuna And Mushroom Pasta Bake
2 cans tuna
1 can condensed cream of mushroom soup
1 & 1/3 cups milk
½ tsp salt
¼ tsp pepper
½ cup crushed Ritz Crackers
3 tbsp melted butter
- In a large bowl, mix together the cooked noodles, tuna and mushrooms. Then in a separate bowl, combine the soup, milk, salt and pepper; pour over your noodle mixture and give it a good stir to combine all the ingredients together. Transfer your mixture into a greased casserole bowl. Then combine your crackers and butter, then sprinkle over the noodle mixture. (You could sprinkle a little cheese on top if you liked as well)
- Bake uncovered at 350˚F (180˚C) for 30 minutes, or until golden on top and piping hot all the way through!