Tuna and Pea Pasta Bake

    35 minutes

    This is a great and filling recipe that is very easy to throw together. The potato chips give the bake a crunchy crust.

    1989 people made this

    Serves: 6 

    • 375g macaroni
    • 1/4 cup chopped onion
    • 2 cups grated Cheddar cheese
    • 1 cup frozen green peas
    • 2 (185g) tins tuna, drained
    • 600g condensed cream of mushroom soup
    • 1/2 (220g) tin sliced mushrooms
    • 1 cup crushed potato chips

    Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Bring a large pot of lightly salted water to a boil. Cook macaroni in boiling water for 8 to 10 minutes, or until al dente; drain.
    2. Preheat oven to 220 degrees C.
    3. In a large bowl, thoroughly mix macaroni, onion, 1 cup cheese, peas, tuna, soup and mushrooms. Transfer to a 20x30cm baking dish and top with potato chip crumbs and remaining 1 cup cheese.
    4. Bake for 15 to 20 minutes in the preheated oven, or until cheese is bubbly.

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    Reviews and Ratings
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    Reviews in English (1846)


    This was just lovely. A nice blend of flavours. This would feed the multitude, economical and filling. Ticks all the boxes.It doesn't pretend to be Masterclass its just good economical comfort food....without all that fat, bacon or garlic in most comfort foods. Thankyou for sharing, I have tried lots of tuna recipes and this is right up there.  -  16 Aug 2011


    A really good recipe, although when you make it it looks a little mushy it turns out AMAZING. I added about 1 tablespoon of garlic to it and i also added more cheese to the topping  -  13 Feb 2012


    I made this last night and it was delicious. Used a prior reviewer's suggestion and made it in a round 2-qt casserole dish instead of a 9x13-inch pan, to avoid having a dry casserole (other than that I followed the recipe exactly). Like previous reviewers have commented, it was just a tad on the dry side. Wasn't so dry that my fiance and I didn't enjoy eating it (it was really tasty!), but could use about half a can more soup. I used red onions which made for a colorful dish. I will definitely be making this again - it's a keeper - but next time I'm going to add 1/2 can more soup to it.  -  27 Jun 2002  (Review from Allrecipes USA and Canada)