Blue Angel One Pot Tuna Casserole

Prep : 10 mins  |  Cook : 30 mins  |  Serves : 8
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  1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until al dente, adding peas for the final 3 minutes of cooking, drain.
  2. Melt the butter in the same pot over medium heat. Add the mushroom soup, tuna, milk, and cheddar cheese.
  3. Stir until cheese is melted, and the mixture is smooth. Stir in the pasta and peas until evenly coated

Products used in this recipe

Emborg Garden Peas 450g
Valio Unsalted Butter
Blue Angel Tuna in Sunflower Oil 170g
Knorr Mushroom Soup

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