Tuna Pasta Bake

Tuna Pasta Bake






4 people
An updated take on classic tuna noodle casserole.


  • 1/2 cup (125 mL) Hellmann's® Real Mayonnaise, divided
  • 1 small onion, chopped
  • 1 clove garlic, finely chopped
  • 2 Tbsp. (30 mL) all-purpose flour
  • 2 cans (170 g ea.) tuna, drained and flaked
  • 1 3/4 cups (425 mL) low sodium chicken broth
  • 8 ounces (227 g) bow tie pasta, cooked and drained
  • 1 cup frozen green peas, thawed
  • 3 Tbsp. (45 mL) grated Parmesan cheese
  • 1/2 cup (125 mL) crumbled buttery crackers (about 10 crackers)

  1. Amount per Serving
Title Amount per Serving


  1. Preheat oven to 350°F (180°C).

  2. Heat 6 Tbsp. (90 mL) Hellmann's® Real Mayonnaise in large 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 (2 L) shallow casserole.

  4. Combine remaining 2 Tbsp. (30 mL) Mayonnaise with cracker crumbs; sprinkle over casserole. Bake 20 minutes or until golden.


TIP: To omit baking step, leave off crumb topping and serve in skillet.

TIP: Mayonnaise is the secret ingredient hack in this recipe. It plays two roles in this family pleaser- it replaces the oil to saute the onion with delicious flavor and then when the flour is added…it magically turns into a deliciously creamy sauce .

TIP: Can easily swap in whole wheat or legume/bean based pasta to get some extra fiber.