Get Help Online Resources Nutrition & Recipes Tuna Casserole Ingredients (serves 4) 400g dry white conchiglie pasta 1 medium white onion, finely chopped 6 medium cup mushrooms, sliced ½ a red pepper, finely chopped Knob of butter 370g tinned tuna 500ml condensed cream of mushroom soup 210g petit pois 300g mature cheddar, finely grated 225g lightly salted crisps Method Preheat the oven to 180oC fan assisted. Boil the pasta in lightly salted and oiled water until cooked to your liking, then drain, rinse and set to one side. Sauté the onion, mushrooms and pepper in butter until tender. Flake the tuna with a fork in a large bowl, then add the soup, sautéed vegetables, peas and pasta and mix. Place this into a deep casserole dish, then cover with cheese and then toss the crisps on top. Bake for around 20 minutes, or until golden on top, then serve.