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Tuna Pasta Bake

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An updated take on classic tuna noodle casserole.
  • 1/2 cup Hellmann's® or Best Foods® Real Mayonnaise, divided
  • 1 small onion, chopped
  • 1 clove garlic, finely chopped
  • 2 Tbsp. all-purpose flour
  • 2 cans (6 oz. ea.) tuna, drained and flaked
  • 1 can (14.5 oz.) chicken broth
  • 8 ounces bow tie pasta, cooked and drained
  • 1 cup frozen green peas, thawed
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup crumbled buttery crackers (about 10 crackers)

Nutritional information


Amount per serving

  • 1 Preheat oven to 350°.
  • 2 Heat 6 tablespoons Hellmann's® or Best Foods® Real Mayonnaise in 12-inch nonstick skillet over medium heat and cook onion, stirring occasionally, until onion is tender, about 5 minutes. Stir in garlic and flour and cook, stirring constantly, 2 minutes. Stir in tuna and cook, stirring occasionally, until heated through, about 2 minutes. Whisk in broth. Bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, until thickened, about 2 minutes .
  • 3 Stir in bow ties, peas and cheese and cook, stirring occasionally, until heated through, about 2 minutes. Season, if desired, with salt and pepper. Turn into 2-quart shallow casserole.
  • 4 Combine remaining 2 tablespoons Mayonnaise with cracker crumbs; sprinkle over casserole. Bake 20 minutes or until golden.