One-Pan Tuna Noodle Casserole (Print Version)
Comforting tuna and noodle bake featuring creamy mushroom, spinach, and a crunchy potato chip topping.
# Ingredients:
→ Main Components
01 -
Cooking spray
02 -
1 (10.5 ounce) can reduced-fat and reduced-sodium condensed cream of mushroom soup
03 -
1 cup milk
04 -
1 lemon, zested and juiced
05 -
1 tablespoon Worcestershire sauce
06 -
1/4 teaspoon crushed red pepper
07 -
3 (7 ounce) packages fully cooked gemelli or rotini pasta (e.g., Barilla Ready Pasta)
08 -
1 (12-ounce) can chunk white tuna, drained
09 -
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
10 -
1 cup shredded Monterey Jack cheese
11 -
2 green onions, chopped
12 -
2 tablespoons finely chopped roasted red pepper or diced pimiento
13 -
1 (1.5-ounce) bag sour cream and onion or plain potato chips, crushed
# Steps:
01 -
Preheat the oven to 375°F (190°C). Coat a 2-quart baking dish with cooking spray.
02 -
In a large bowl, whisk together soup, milk, lemon juice, lemon zest, Worcestershire sauce, and crushed red pepper. Stir in cooked pasta, tuna, spinach, Monterey Jack cheese, green onions, and roasted red pepper until well combined.
03 -
Transfer the mixture to the prepared baking dish. Top with crushed potato chips.
04 -
Cover loosely with foil and bake until hot and bubbly, about 35 minutes. Remove the foil for the last 10 minutes of baking to allow the top to crisp.
05 -
Serve immediately and enjoy.
# Helpful Notes:
01 -
Using prepared ingredients like fully cooked pasta significantly reduces preparation time.