Print This Recipe Written by Chacha on Jun 21st, 2012 in Casseroles & One-Dish Meals, Fish, Main Dish, Nuts, Pasta, Recipe, Seafood | No Comments

Servings: 4


  • 2 cups wide noodles
  • 2 tbsp. each unsalted butter and extra-virgin olive oil
  • 1 stalk celery, finely minced
  • 1/2 small onion, finely minced
  • 1/4 red pepper, finely minced
  • 1/4 green pepper, finely minced
  • 3 cloves garlic, finely minced
  • 1 cup sliced fresh mushrooms
  • Kosher salt and freshly ground black pepper, to taste
  • 1 cup baby frozen peas
  • 1 can (10-3/4 oz.) cream of chicken or mushrooms soup (recommended Campbell’s)
  • 1 (12-ounces) can tuna, drained
  • 3/4 cup mayonnaise
  • l tbsp. freshly squeezed lemon juice
  • 2 hard boiled eggs, sliced
  • 1/2 cup sliced almonds, toasted, divided
  • 2 cups (8-oz.) freshly shredded Sharp Cheddar cheese


Preheat oven to 325 degrees F.

Butter a 15 x 10 x 3-inch casserole and set aside.

Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package.

Meanwhile, heat oil and butter in a small saucepan over medium heat. Add onion, celery, pepper and garlic. Sauté until tender. Add mushrooms. Season with salt and pepper. Cook for 5 minutes. Add peas and soup. Mix well. Remove from the heat.

Drain pasta well. Place in a large bowl. Add soup mixture, mayo and lemon juice. Stir to combine. Add cheese and half of the almonds. Gently fold in tuna. Pour half of the pasta mixture into prepared casserole. Top with eggs. Add remaining pasta mixture. Sprinkle with remaining nuts. Bake until the casserole is bubbling, about 30  to 35 minutes.

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