Tips To Make Tuna Noodle Casserole Recipe Stovetop Easy

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Tuna noodle casserole: a dish that evokes warm memories of childhood dinners and cozy nights in. This seemingly simple recipe can be surprisingly versatile, allowing for customization to suit your taste buds. But before we get to those fun variations, let’s master the classic version.

Ingredients:

One Pot Stovetop Tuna Noodle Casserole - Wyse Guide
One Pot Stovetop Tuna Noodle Casserole – Wyse Guide

8 ounces dried egg noodles

  • 1 (10.75 ounce) can condensed cream of celery soup
  • 1 (10.5 ounce) can condensed cream of mushroom soup
  • 1 (12.5 ounce) can milk
  • 1 cup frozen peas
  • 1 (5 ounce) can tuna in water, drained
  • 1 cup chopped celery
  • 1/2 cup chopped onion
  • 1 cup shredded cheddar cheese
  • 1/2 cup chopped fresh parsley (optional)
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 cup crushed buttery crackers (topping)

  • Directions:

    1. Preheat the oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.

    2. Cook the noodles according to package instructions. Drain and set aside.

    3. In a large bowl, whisk together the cream of celery soup, cream of mushroom soup, and milk. Season with thyme, black pepper, and garlic powder.

    4. In a separate bowl, combine the drained tuna, chopped celery, chopped onion, and frozen peas.

    5. Combine the cooked noodles, soup mixture, and tuna mixture in a large bowl. Stir gently to incorporate all ingredients.

    6. Pour the mixture into the prepared baking dish. Sprinkle the top with shredded cheddar cheese and crushed buttery crackers.

    7. Bake for 25-30 minutes, or until the casserole is bubbly and the cheese is melted and golden brown.

    8. Let the casserole cool slightly before serving. Garnish with fresh parsley, if desired.

    Nutrition Facts (per serving):

    This recipe yields approximately 8 servings. Please note that nutrition facts may vary slightly depending on the specific brands of ingredients you use.

    Calories: 450

  • Fat: 20g
  • Saturated Fat: 10g
  • Cholesterol: 70mg
  • Sodium: 800mg
  • Carbohydrates: 45g
  • Fiber: 2g
  • Sugar: 10g
  • Protein: 25g

  • Conclusion:

    This classic tuna noodle casserole is a quick, easy, and budget-friendly meal that’s perfect for busy weeknights or potlucks. It’s a guaranteed crowd-pleaser and a delicious way to use up pantry staples. Now that you’ve mastered the basics, feel free to experiment with different variations! Try adding chopped broccoli or corn, using cream of chicken soup instead of cream of celery, or swapping out the tuna for cooked chicken or salmon.

    Frequently Asked Questions (FAQs):

    1. Can I use fresh instead of frozen peas?

    Absolutely! Fresh peas add a vibrant pop of color and freshness to the casserole. Aim for about 1 cup of fresh peas, shelled.

    2. What type of noodles can I substitute?

    Egg noodles are the classic choice, but you can use other types of pasta like rotini, penne, or macaroni. Just be sure to adjust the cooking time based on the package instructions.

    3. How can I make this recipe creamier?

    For an extra decadent version, stir in 1/2 cup of shredded cheddar cheese with the soup mixture in step 3.

    4. Can I make this casserole ahead of time?

    Yes! Assemble the casserole according to the recipe, but skip the topping. Cover the dish tightly with foil and refrigerate for up to 24 hours. When ready to bake, preheat the oven to 375°F (190°C), remove the casserole from the refrigerator, and sprinkle the top with cheese and crackers. Bake for 35-40 minutes, or until heated through and bubbly.

    5. What can I serve with tuna noodle casserole?