Ingredients
Scale
- 1 cup Barilla Miniature Penne
- 1 can tuna
- 1 cup heavy whipping cream
- 1 cup shredded Italian cheese blend
- 1/2 cup water
- 1/2 cup peas
- 2 Tablespoons butter
- 1/2 teaspoon Sriracha
- 1/2 teaspoon thyme
- 1/4 teaspoon dried mustard
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon Kosher salt
Instructions
- Combine all the ingredients except the thyme and Italian cheese blend.
- Bring to a boil, then reduce the heat.
- Put a lid on the pan and simmer for 10 minutes. Be sure to stir the mixture several times.
- Remove the pan from the heat.
- Add the thyme and cheese. Stir to combine.
- Return the mixture to the heat and cook for 5 minutes. If the mixture is too thick to suit you, add a little extra cream during this time.
- Serve hot.
Notes
Tip: For those who like their tuna noodle casserole creamier, add a little extra cream to the recipe. This version does get quite thick once you add the cheese.
- Cook Time: 15 minutes
