Tuna Pasta Bake

This recipe was originally found on the back of a tin of Campbell’s condensed mushroom soup, though I think I’ve tweaked it over the years.


  • 200g pasta shapes – anything except spaghetti or linguine
  • 1 tin Campbell’s condensed mushroom soup
  • 200ml milk (made from powder or UHT)
  • Small quantity tinned or frozen onion, if available
  • 200g tin tuna, drained
  • 200g tin sweetcorn, drained, or frozen
  • 100g grated cheddar, for the top, if available (can be stored frozen)


  • Cook and drain the pasta
  • Stir in the soup, milk, onions, tuna and sweetcorn. Heat through, stirring regularly.
  • If you don’t have any cheese, it can be served at this point and is a nice, creamy sauce.
  • If you do have cheese, transfer it to an oven-proof dish, top with the cheese and grill until the cheese  is golden.

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