Tuna Casserole - One Pan

By Joan_Z

Ingredients

• 8 ounces dry spirali pasta
• 1 (16 oz) package frozen peas and carrots
• 1 cup yellow corn
• 1/4 cup white onion, chopped
• 1 cup sour cream
• 1 (12 oz) can tuna, drained
• 1/2 cup vegetable broth
• 2 teaspoons mustard (Dijon preferred, or yellow mustard)
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1/2 cup Parmesan Cheese

Preparation

Step 1

Add pasta to large skillet or sauce pan. Fill with water until pasta is just covered. Bring to a boil and cook for 5 minutes. Drain with colander and set aside.

In the same skillet, heat olive oil and onions over medium heat. Sauté until translucent, about 3 minutes.

Add frozen peas and carrots and yellow corn to the skillet.

Mix in sour cream, vegetable broth, and mustard. Stir occasionally until vegetables are warmed through.

Add tuna and lemon juice, then stir to combine.

Add noodles and grated Parmesan cheese, stirring gently to combine. Continue cooking for 3-5 minutes. Add salt and pepper, to taste, before serving.