A delightful twist on the classic tuna casserole, featuring a creamy mushroom sauce and a crispy topping.
Cook the pasta in salted boiling water until al dente, then drain.
Cooking the pasta al dente ensures it doesn't become mushy during baking.
In a large bowl, combine the drained tuna, sliced mushrooms, Worcestershire sauce, shredded cheddar cheese, and cream of mushroom soup.
Mix thoroughly to ensure even distribution of flavors.
Add the cooked pasta to the mixture and stir until well combined.
Ensure the pasta is evenly coated with the mixture for consistent flavor.
Transfer the mixture to a greased casserole dish and spread evenly.
Greasing the dish prevents sticking and makes cleanup easier.
Bake in a preheated oven at 350°F (175°C) for 25-30 minutes, or until the top is golden and bubbly.
Keep an eye on the casserole to prevent over-browning.
Let the casserole cool for 5 minutes before serving.
Allowing the casserole to cool slightly helps the flavors meld together.
