Tuna Casserole with Peas and Cream Cheese
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g penne riate
- 2 cans tuna in oil
- 300 g peas, frozen
- 400 ml cream
- 300 g cream cheese, plain or herb cream cheese
- 50 g parmesan, freshly rated
- 200 g onion (s), finely chopped
- 2 clove (s) garlic, finely chopped
- Salt and pepper, black, freshly grated
- 200 g Emmentaler
Print Recipe
Pin Recipe Instructions
- First cook the pasta until al dente, pour it into a sieve and rinse briefly with cold water.
- Then fry the garlic and the onion cubes in the tuna oil in the same saucepan. Then add the tuna and season with salt and pepper. When everything is finely crumbly, add the peas and let them stew briefly. Then stir in the cream cheese, cream and parmesan. Bring everything to the boil briefly and then mix in the pasta.
- Put everything in a suitable baking dish. Scatter the cheese on top and put the casserole in the oven at 150 - 160 ° C for about 30 minutes on the middle rack until the cheese has taken on a little color.
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