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“I love any pasta recipe, and add it to tuna, and it makes a winning combination - try it, you may like it!!”

Ingredients Nutrition

  • 2 12 cups uncooked dry penne pasta
  • 1 cup frozen peas
  • 1 (10 3/4 ounce) can Campbell's condensed cream of celery soup, low fat
  • 23 cup milk, 1/
  • 2 (170 g) cans tuna, drained and flaked
  • 2 tablespoons whole grain Dijon mustard
  • 1 tablespoon lemon juice
  • 12 cup cheddar cheese, sharp, shredded
  • 1 cup mixture of coarsely chopped onion, and mushrooms
  • cracked black pepper (to garnish)


  1. Prepare pasta according to package directions, omitting salt and adding peas for last 5 minutes of cooking time. Drain and set aside.
  2. Combine, in 2 quart baking dish, soup, milk, tuna, mustard, lemon juice and half of the cheese. Gently stir in pasta, peas and onion-mushroom mixture. Top with remaining cheese. Sprinkle with pepper.
  3. Bake at 400F until bubbling and hot - about 30 minutes.

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