Stovetop Tuna Casserole Recipes

Steps:

• 1. Cook egg noodles according to package directions. Drain. Set aside.
• 2. Mix soup and milk together in a small saucepan or skillet.
• 3. Add tuna and peas. Stir well.
• 4. Add egg noodles and cheese if using. Heat until creamy and warm. Sprinkle with potato chips and parsley if desired.
• 5. If you prefer to bake this, bake in moderate oven (375F) for about 20-25 minutes.

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.

Steps:

• Cook pasta according to the package directions; drain well, set aside and keep warm.
• Cook celery and onion in butter in a large skillet over medium high heat, stirring constantly until tender. Add English peas, stir until warm.
• Add cream cheese, milk, salt, and pepper; cook over medium heat until smooth, stirring occasionally. Stir in tuna and Parmesan cheese; cook until thoroughly heated, stirring occasionally.
• Add pasta and toss well. Cover at low or warm heat until pasta is warmed up. Sprinkle with fresh parsley. Serve immediately.

Steps:

• add evoo to a 3-4 quart sauce pot that has a lid.
• over med heat add onion and celery. saute till onion is clear but not brown.
• add water and turn heat on high. cover with lid and bring to a boil. remove lid and add pasta. stir occasionally until it returns to a boil. turn off heat and cover. set timer for 10 minutes. Pasta will cook .
• add tuna to the pot, no need to drain if it is packed in water.
• add drained peas to the pot.
• stir soup mix in 1/2 cup of cold water until no lumps of soup mix are seen. Add to un-coverd pot and stir. return to med heat. The liquid must be bubbling before adding cheese.
• stir in cheese. cover and remove from heat. let sit about 1 minute then serve hot.

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.

Steps:

• Prepare Shells& cheese as directed.
• When finished cooking, transfer to a large skillet.
• Add soup, tuna and broccoli and stir well.
• Top with cheese and cover with lid, simmering until cheese is melted.