Tangy Tuna Penne Bake

Tangy Tuna Penne Bake


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Add a tangy bite to your average tuna casserole with this quick and easy (not to mention slightly cheesy) recipe! Want more of a crunch? Feel free to incorporate breadcrumbs or crushed corn flakes throughout.

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Time needed

15 min preparation + 30 min cooking

Serving Size / Yield

4 servings


  • 2 ½ C. Penne pasta, cooked and drained
  • 1 package frozen vegetable medley (peas, corn, green beans, carrots), prepared as package states
  • 1 can tuna, drained and flaked
  • 1 can cream of mushroom soup
  • 2 T. lemon juice
  • 1 tsp. lime juice
  • 3 T. Dijon mustard
  • ½ C. shredded cheddar cheese, divided

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After preparing the pasta and frozen vegetables according to the packaging instructions, set both aside. In a separate bowl, combine cream of mushroom soup, lemon juice, lime juice, Dijon mustard, and ¼ C. cheddar cheese. Toss mixture with vegetables and evenly coat. In a baking dish, combine pasta and tuna and slowly pour mushroom mix over the top. Sprinkle the remaining cheese over the casserole as the mushroom mix settles throughout pasta. Bake at 400 degrees for 30 minutes.

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