3cans tunaalbacore or chunk packed in oil or water (I used oil), drained
7ozbag Explore Asian Black Bean pastaor any pasta you have
2cupswhite or brown mushroomssliced
1cuppeasfresh or frozen
1can condensed mushroom soup
1Tbspfloursub 1 tsp cornstarch, if gluten free
1cupcheddar cheeseshredded (I used Cabot)
Bread crumbs for toppinguse gluten free version, as needed
Sea salt and pepperto taste
Preheat oven to 350. Prepare pasta. Once cooked, drain and set aside.
While pasta is cooking, heat oil on med-high in large skillet. Add onions and cook for 2 minutes, or until fragrant. Add mushrooms and cook for 3 minutes more, or until just soft. Add peas and cook 1-2 minutes more.
Add flour (or cornstarch) to veggies and mix well to combine.
Add canned soup and broth.Stir well and simmer until soup and veggies are combined well.
Add cooked pasta and stir well again to combine.
Add tuna and stir well to incorporate.
Stir in 1 cup shredded cheddar cheese.
If cooking right in skillet, add breadcrumbs and a sprinkle of cheese. If using casserole dish, transfer to dish and add cheese and bread crumbs.
Bake in oven for 25 minutes, or until hot and bubbly!