Tuna Noodle Casserole with Mushrooms

Ingredients

• 3.25 cups penne pasta
• 1 tablespoon butter , or more to taste
• 1.5 cups sliced fresh mushrooms
• 1 onion , finely chopped
• 1 tablespoon all-purpose flour
• 1.25 cups milk
• 0.5 cups frozen peas
• 0.5 cups frozen sweet corn
• 1 can tuna , 7 ounce
• 0.5 packages shredded Cheddar cheese , 8 ounce

Instructions

1. 1

   Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.

2. 2

   Preheat the oven to 400 degrees F (200 degrees C).

3. 3

   Meanwhile, melt butter in a large skillet over medium heat and cook mushrooms and onion until softened, about 5 minutes. Stir in flour and cook for 1 minute. Slowly whisk in milk. Add peas and corn. Simmer, stirring occasionally, until sauce thickens, about 5 minutes. Add tuna and 1/2 of the Cheddar cheese and mix to combine.

4. 4

   Drain penne and fold into the sauce. Spread in a large baking dish.

5. 5

   Bake in the preheated oven until cheese is melted and the top is golden, 20 to 30 minutes.