Take the oven out of the equation for this one-pot, stove top version of an American classic. One-Pot Stove Top Tuna Noodle Casserole is sure to please you and your family with its flavor.
Being the advantageous cook as I as growing up, I stumbled on a recipe for tune noodle casserole. I thought, “Man! This sounds really good!” So, I put it on the family menu and made the recipe. Little did I know…
You see, Dad’s not a huge fan of this American classic dish. As the story goes, he lived with his sister while he was going to college. Well, she wasn’t the best cook and tuna noodle casserole was one of the few things she knew how to cook from scratch.
This always seemed to baffle me. Nana was an amazing cook! How in the world could my aunt grow up and not know how to cook? I learned so much from her and from Dad who learned from her. I was also so shocked to hear that part of the story.
Since that was the one of few dishes she could make, and she was feeding two, she made a lot of tuna noodle casserole. My father, being the kind hearted person he was, just smiled and at his serving of tuna noodle casserole.
That was the last time I had it until I met the hubs.
He loved tuna noodle casserole. Correction he loves tuna noodle casserole. So, I made this recipe for him and he loved it. YAY! That became our go to fave when we were hankering for some tuna casserole. Then, he introduced me to the stove top tuna casserole. Genius!
But that still meant we had two pots to clean. One pot cooked the noodles and one pot cooked the rest of the ingredients. So, since I’ve been on this one pot binge, why not make a one pot version? Who says you have to cook the noodles separate? I sure don’t! Cook the noodles with the vegetables then stir in the tuna and mushroom soup.
Voila! One-Pot Stove Top Tuna Noodle Casserole is born!
Not that his stove top version isn’t good, but my stove top version is a little better. The noodles have great flavor from the vegetables and the broth. Then the parm and soup get all creamy like with the tuna. It’s oh so good!
I mean, just look at that mushroom covered in creamy, tuna goodness!! Can you honestly deprive anyone of this amazing looking comfort food? I know I can’t. I may have to make it again this week!
Are there any dishes on your “do not make” list?
- 15 ounces canned tuna
- 1/2 cup diced onion
- 1/2 cup diced celery
- 1 cup sliced mushrooms
- 1 1/2 cups frozen baby peas
- 3 1/2 cups vegetable broth
- 12 ounces no-yolk egg noodles
- 10 ounces cream of mushroom soup
- 1/2 cup milk
- 1/2 cup reduced fat Parmesan cheese
- 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.