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Tuna Casserole With Whole-Wheat Pasta

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“A hearty and delicious tuna casserole.”
1hr 30mins

Ingredients Nutrition

  • 12 ounces of whole-wheat pasta shells (or the pasta of your choice but try to get whole-wheat)
  • 3 (7 ounce) cans albacore tuna, packed in water
  • 1 14 cups fresh peas (frozen are also okay but fresh peas are much better)
  • 8 ounces fresh sliced cremini mushrooms (also called Baby Bellas)
  • 1 12 cups sharp cheddar cheese
  • 2 (10 3/4 ounce) cans condensed mushroom soup
  • 1 cup milk
  • 12 cup olive oil mayonnaise (It's usually called Olive Oil Mayo)
  • 1 medium red onion, chopped
  • 1 cup roasted red pepper, chopped
  • 1 tablespoon salt
  • 3 tablespoons dried herbes de provence
  • 3 tablespoons minced garlic (garlic powder will also suffice if that's all you have)
  • 1 tablespoon mccormick crushed chipotle pepper
  • 12 cup grated parmesan cheese
  • 12 cup Italian seasoned breadcrumbs


  1. Preheat oven to 375°F.
  2. Cook the pasta in boiling water for 8 minutes. Drain and set aside.
  3. In a small bowl, combine the parmesan cheese and Italian bread crumbs and set aside.
  4. In a large bowl, combine all of the other ingredients and then stir in the pasta.
  5. Pour the mixture into a lightly oiled baking dish (9 x 12 inches) and then spread it evenly.
  6. Sprinkle the parmesan and breadcrumb mixture over the casserole.
  7. Bake for 45-50 minutes.

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