I love my usual Tuna Casserole recipe but my oven is not playing very nicely lately. So? I needed a stovetop option!
This Tuna Casserole recipe for the stovetop was really good. Really, really good! I don’t know about you, but every so often I get crunchy noodles because I didn’t use the right amount of noodles and they didn’t get covered with enough sauce. Oops. But not any more!
It’s so easy and fast, I am not sure why I didn’t think of making tuna casserole on the stovetop before! This recipe comes from Food.com. Enjoy.
Stovetop Tuna Casserole Recipe
Stovetop Tuna Casserole Recipe
Notes
From Food.com
Ingredients
- 1 8 oz. Uncooked Rotini or Fusili Pasta (I used Egg Noodles)
- 2 Cups Frozen Mixed Vegetables
- 1 Tablespoon Butter
- 1 Cup Onions, Diced
- 1 teaspoon Garlic, Minced
- 1 can Condensed Cream-of Soup in your Favorite Flavor (I used Broccoli)
- 3/4 Cup Shredded Sharp Cheddar Cheese
- 1/4 Cup Sour Cream
- 1/4 Cup Grated Parmesan Cheese (I forgot to add this one)
- 1/2 teaspoon Dry Mustard Powder
- Salt and Pepper to Taste
- 2 Cans Tuna, Drained and Chunked
Instructions
- Cook pasta, adding frozen veggies to the pasta for the last five minutes of cooking time. Drain.
- Meanwhile, prepare sauce: melt butter over medium heat in large pan.
- Add Onions and Garlic, cook until tender, roughly five minutes.
- Add Soup, Shredded Cheddar Cheese, Sour Cream, Dill/Basil, Mustard Powder, and Black Pepper.
- Combine. Cook until sauce is heated and Cheese has melted.
- Stir in remaining ingredients. I heated a bit longer.
- Serve.
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