Creamy Tuna Noodle Rotini
This Creamy Tuna Noodle Rotini is SO EASY! A rich, cheesy sauce tossed with tender rotini and savory tuna for a comforting, quick weeknight meal.
Equipment
- Large Pot
- Colander
- Large Skillet
- Wooden Spoon
- Measuring cups and spoons
Ingredients
- 8 oz rotini pasta
- 1 can tuna drained
- 1 cup frozen peas
- 1 cup cream of mushroom soup
- 1/2 cup milk
- 1 cup shredded cheddar cheese
- 1/4 cup chopped green onions
- 1 tsp garlic powder
- 1 tsp onion powder
- salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add 8 oz of rotini pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Drain the pasta and set it aside.
- In a large skillet over medium heat, combine 1 cup of cream of mushroom soup and 1/2 cup of milk. Stir gently until smooth and warmed through.
- To the sauce, add 1 tsp garlic powder, 1 tsp onion powder, salt, and pepper to taste. Stir in 1 cup of frozen peas and cook for 2-3 minutes until the peas are heated through and tender.
- Fold in the drained tuna and 1 cup of shredded cheddar cheese. Stir gently until the cheese melts into the sauce, creating a creamy, cheesy mixture.
- Add the cooked rotini to the skillet with the sauce. Toss everything together until the pasta is fully coated.
- Sprinkle 1/4 cup of chopped green onions over the top for a fresh, mild bite. Serve immediately and enjoy!
Notes
- Don’t overcook the pasta; al dente rotini holds the sauce better and prevents mushiness.
- Drain the tuna thoroughly to avoid excess liquid in the sauce.
- Adjust seasoning at the end since cream of mushroom soup can be salty.
- Use fresh green onions rather than dried for a brighter finish.
- Make it your own by adding extra veggies, swapping cheese types, or baking it for a casserole-style dish.