Tuna Pasta Bake Casserole with Sweet Corn
A creamy tuna pasta bake casserole with sweet corn and melted cheddar, baked golden in one dish and ready in under 45 minutes.
Servings: 4 servings
Ingredients
For the Casserole
- 300 g penne or bow tie pasta
- 2 cans (160g each) tuna in brine well drained
- 1 can (200g) sweet corn drained
- 1 can (295g) cream of mushroom soup
- 3 tablespoons sour cream
- 150 g cheddar cheese grated, divided
- salt and black pepper to taste
For the Topping
- 50 g breadcrumbs
- 50 g extra cheddar cheese grated
Instructions
- Preheat oven to 200°C (400°F). Cook pasta in well-salted boiling water for 2 minutes less than package instructions. Drain and cool briefly.
- In a large bowl, mix cream of mushroom soup, sour cream, and two-thirds of the cheddar. Season with black pepper. Add drained tuna and fold in gently, keeping chunks intact.
- Add the drained pasta and sweet corn and fold until evenly coated. Add a splash of milk if the mixture looks too thick.
- Transfer to a greased 9x13 inch baking dish. Top with remaining cheddar and breadcrumbs, pressing lightly to help them stick.
- Bake for 20–25 minutes until the top is golden brown and edges are bubbling. Rest for 5 minutes before serving.
Notes
- Drain tuna and corn thoroughly — excess liquid makes the sauce watery.
- Cook pasta 2 minutes under al dente; it finishes cooking in the oven.
- Grate cheese from a block for a smoother, cleaner melt.
- Add a splash of milk before reheating leftovers to keep the sauce creamy.
- Freeze in airtight portions for up to 2 months.