Prep time
5 MIN
Total time
45 MIN
Serves
4
Comfort food classic! The whole grain Dijon mustard and sharp Cheddar cheese makes this a stand-out tuna bake recipe.

Ingredients

Directions

  1. Prepare pasta according to package directions, omitting salt and adding peas for last 5 minutes of cooking time. Drain and set aside.
  2. Combine in 2 qt (2 L) baking dish, soup, milk, tuna, mustard, lemon juice and half of cheese. Gently stir in pasta, peas and onion-mushroom mixture. Top with remaining cheese. Sprinkle with pepper.
  3. Bake at 400°F (200°C) until bubbling and hot - about 30 minutes.

Recipe tips

Looking for healthier ingredient alternatives? Use whole wheat,whole grain or multigrain pasta instead of regular pasta to boost the fibre level. Choose cheese that is lower in fat content.

Recipe Made With

CAMPBELL’S® Condensed Low Fat Cream of Celery Soup

CAMPBELL’S® Condensed Low Fat Cream of Celery Soup

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Reviews

  • Review by linda c.

    It was very good!

    linda c. | September 1, 2016

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  • Rating by Geneviève

    This rating was left without a review.

    Geneviève H. | October 22, 2015

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  • Rating by Carole

    This rating was left without a review.

    Carole D. | August 1, 2014

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  • Review by George B.

    I also make this using canned salmon and low fat mozzarella cheese. Substitute unsweetened almond milk to lower calories even further, and decrease the pasta to 1 1/2 cups and make up the difference by adding more veggies.

    George B. | January 7, 2014

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  • Review by janice e.

    .....way back, I used to use a package of powdered tuna casserole mix... I absolutely loved it, but it was discontinued....when I saw this, I thought I'd give it a try....OMG!!!.....it tastes exactly like the mix I used!!!...I had tried to create it over the years, and was never successful.....you betcha I will be making this a LOT!!!....thanks soooo much!!!

    janice e. | March 7, 2013

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