Best Stovetop Tuna Noodle Casserole Recipes

ONE-POT STOVE TOP TUNA NOODLE CASSEROLE

Steps:

• Drain the tuna, reserving the juice. Set aside.
• Heat a Dutch oven coated with cooking spray over medium-high heat. Sauté the onions and celery until they begin to soften; about 4 to 5 minutes. Stir in the mushrooms and cook an additional 3 to 4 minutes. Stir in the peas, the reserved tuna broth, the vegetable broth, and the noodles.
• Bring to a boil and simmer until the noodles are al dente; approximately 10 to 15 minutes.
• While the noodles are simmering, combine the remaining ingredients in a small bowl. When the noodles are ready stir in the remaining ingredients and continue to simmer until the noodles are cooked. Serve with garlic bread and a side salad.

CAMPBELL'S® TUNA NOODLE CASSEROLE

Steps:

• Stir soup, milk, peas, tuna and noodles in 3-quart casserole.
• Bake at 400 degrees F for 30 minutes or until hot. Stir.
• Mix bread crumbs with butter in bowl and sprinkle over tuna mixture. Bake for 5 minutes more.

QUICK AND EASY STOVE-TOP TUNA NOODLE CASSEROLE

Steps:

• Cook the egg noodles.
• During the last few minutes add the frozen peas to the simmering noodles; then drain.
• Meanwhile, melt the butter in a medium saucepan over medium heat.
• Whisk in the flour, and continue whisking for about 2 minutes or until the flour butter mixture starts to turn a beige color (a very light colored roux).
• Continue whisking and slowly add 1 of the cups of milk, incorporating the liquid as you whisk; then add the remaining 1 cup of milk.
• Let it come to a gentle boil, stirring regularly to keep from burning on the bottom of the pan as it thickens.
• When it's thick enough to coat a spoon and leave a strip behind where you ran your finger through the coating on the spoon, it's ready to add the drained tuna.
• Break up the solid tuna chunks with a fork and mix throughout the sauce.
• Add the salt, pepper, and any seasonings or herbs.
• Pour the tuna sauce over the noodles and peas, and serve.

STOVETOP TUNA NOODLE CASSEROLE

Steps:

• Melt butter in a large skillet; then, add the chopped onion. Cook over medium heat until onion is soft and translucent.
• Add the flour and salt, and QUICKLY stir to make a paste.
• Gradually stir-in the milk, and allow the mixture to come to a boil.
• Next, simmer and stir until the sauce is thick and creamy.
• Finally, stir-in the cheddar cheese, tuna, and noodles; then, remove from heat.
• Serve immediately, or transfer to a baking dish for storage (it will last about 2 days in the refrigerator.) Enjoy!

ONE POT TUNA CASSEROLE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until al dente, adding peas for the final 3 minutes of cooking; drain.
• Melt the butter in the same pot over medium heat. Add the mushroom soup, tuna, milk, and Cheddar cheese. Stir until cheese is melted, and the mixture is smooth. Stir in the pasta and peas until evenly coated.