Quick Easy Stove Top Tuna Casserole Food

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QUICK & EASY STOVE TOP TUNA " CASSEROLE "



Quick & Easy Stove Top Tuna

Okay, casseroles aren't made in a skillet, but this is a really easy substitute for tuna casserole. Everything is done on top of the stove, and it is great for a weeknight after working hard! Definitely not gourmet fare, so if that is what you are looking for, please don't try and review this recipe. This is just a simple, everyday quick and easy dinner.

Provided by breezermom

Categories     Lunch/Snacks

Time 23m

Yield 2 serving(s)

Number Of Ingredients 12

4 ounces fettuccine pasta, uncooked
1/2 cup celery, sliced
1/3 cup onion, chopped
2 tablespoons butter or 2 tablespoons margarine, melted
1/2 cup frozen English peas
1 (8 ounce) package cream cheese, cubed and softened
2/3 cup milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (6 1/8 ounce) can solid white tuna, drained and flaked
1/2 cup parmesan cheese, grated
1 tablespoon parsley, fresh, chopped

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.

Nutrition Facts : Calories 1026.4, Fat 69.1, SaturatedFat 36.8, Cholesterol 258.7, Sodium 1852.3, Carbohydrate 50.4, Fiber 2.8, Sugar 7.5, Protein 51.3

QUICK AND EASY STOVE-TOP TUNA NOODLE CASSEROLE



Quick and Easy Stove-Top Tuna Noodle Casserole image

This recipe is as easy as making a box of macaroni and cheese (almost), and it's a one dish comfort meal. I've been making this as long as I can remember, and don't think I ever had a recipe for it. When I made it this week, I looked to see if it was posted, and I could only find recipes with "cream of whatever" soup or sour cream, and most of them required baking in the oven. This recipe is creamy and delicious from the simple bechamel (white) sauce. This is a flexible recipe, too. I love to use a generous amount of a mixed pepper blend, freshly ground, for seasoning because I don't like bland food. I've also used lemon pepper seasoning, and/or freshly snipped chives and parsley. It's up to you to choose your favorite seasoning or herbs to go nicely with the tuna. Tuna noodle casserole is one of the most popular American casseroles, and is common is any region of the U.S.

Provided by PanNan

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons butter
2 tablespoons all-purpose flour
2 cups whole milk
1 teaspoon kosher salt
1/2 teaspoon ground pepper, less if you prefer less spice
1 -2 tablespoon of chopped fresh herbs, such as chives (optional) or 1 -2 tablespoon parsley (optional)
2 (6 ounce) cans tuna, drained (I prefer albacore solid packed in water)
1 1/2 cups frozen peas
8 ounces wide egg noodles, cooked

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.

BECKY'S QUICK & EASY SPECIAL STOVE TOP TUNA CASSEROLE



Becky's Quick & Easy Special Stove Top Tuna Casserole image

A quick, easy one pan meal that won't heat up the kitchen on those hot summer days! Kid friendly, if you omit the capers and use the lemon juice option vs. the wine. We like ours topped with Parmesan cheese at the table. Hope you enjoy.

Provided by BecR2400

Categories     One Dish Meal

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 12

8 ounces egg noodles, measured dry (or pasta shells)
1 (10 1/4 ounce) can cream of mushroom soup (or may use cream of celery or cr. of chicken soup)
2 tablespoons instant minced onion
2 cups frozen peas
1 (7 ounce) can albacore tuna, drained
1/4 cup milk, scant
2 tablespoons dry vermouth (or 2 tablespoons white wine or 2 tablespoons lemon juice)
1/4 teaspoon ground black pepper
1 teaspoon capers (optional)
1 cup grated sharp cheddar cheese (optional)
1 -2 hardboiled egg, chopped (optional)
grated parmesan cheese (optional)

Steps:

  • Cook egg noodles in boiling salted water til al dente, drain.
  • Return noodles to the pan. Stir in the soup, onion, peas, drained tuna, milk, wine or lemon juice, and the pepper.
  • Heat over medium-low heat, stirring occasionally, until thoroughly hot (about 5-10 minutes).
  • Reduce heat to low and stir in the capers, cheese and the chopped eggs, if using. Continue to stir until cheese is melted and mixture is hot and bubbly.
  • Serve topped with grated Parmesan cheese, if desired.

QUICK AND EASY TUNA CASSEROLE



Quick and Easy Tuna Casserole image

Make and share this Quick and Easy Tuna Casserole recipe from Food.com.

Provided by zoe85

Categories     Tuna

Time 30m

Yield 6 serving(s)

Number Of Ingredients 7

1 (12 ounce) package egg noodles
2 cups frozen green peas
2 (10 3/4 ounce) cans condensed cream of mushroom soup
2 (6 ounce) cans tuna, drained
1 onion, chopped
10 slices american processed cheese
ground black pepper

Steps:

  • Bring a large pot of water to a boil. Add noodles and frozen peas. Cook until noodles are al dente, drain well. Return noodles and peas to the pot.
  • Mix soup, tuna fish, onions, processed cheese and pepper into the pot. Stir constantly until all of the ingredients are well mixed and the cheese has melted. Serve.

Nutrition Facts : Calories 535.4, Fat 19.3, SaturatedFat 7.7, Cholesterol 89.7, Sodium 1249.4, Carbohydrate 58.2, Fiber 4.2, Sugar 8.3, Protein 31.8

ONE POT TUNA CASSEROLE



One Pot Tuna Casserole image

This is so easy and fast, like tuna casserole without baking it! Top with French-fried onions, if desired.

Provided by PREFERED1

Categories     Seafood     Fish     Tuna

Time 30m

Yield 8

Number Of Ingredients 7

1 (16 ounce) package egg noodles
1 (10 ounce) package frozen green peas, thawed
¼ cup butter
1 (10.75 ounce) can condensed cream of mushroom soup
1 (5 ounce) can tuna, drained
¼ cup milk
1 cup shredded Cheddar cheese

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.

Nutrition Facts : Calories 395.4 calories, Carbohydrate 43.2 g, Cholesterol 79.3 mg, Fat 17 g, Fiber 3.2 g, Protein 17.4 g, SaturatedFat 8.5 g, Sodium 451.6 mg, Sugar 3.5 g

STOVE TOP EASY CHICKEN CASSEROLE



STOVE TOP Easy Chicken Casserole image

Serve our creamy and colorful STOVE TOP Easy Chicken Casserole as a entrée! This easy chicken casserole is ready to enjoy in 40 minutes and is a favorite of picky eaters and not alike.

Provided by My Food and Family

Categories     Home

Time 40m

Yield 6 servings, 1-1/3 cups each

Number Of Ingredients 5

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 can (10-3/4 oz.) reduced-fat reduced-sodium condensed cream of chicken soup
1/3 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1 pkg. (16 oz.) frozen mixed vegetables (carrots, corn, green beans, peas), thawed, drained

Steps:

  • Heat oven to 400ºF.
  • Prepare stuffing as directed on package.
  • Mix remaining ingredients in 13x9-inch baking dish sprayed with cooking spray; top with stuffing.
  • Bake 30 min. or until chicken is done.

Nutrition Facts : Calories 360, Fat 12 g, SaturatedFat 3 g, TransFat 2 g, Cholesterol 65 mg, Sodium 820 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 24 g

QUICK AND EASY TUNA CASSEROLE



Quick and Easy Tuna Casserole image

Quick and Easy Tuna Casserole is perfect for the busy mom!

Provided by Jennie Ridgeway

Categories     Seafood     Fish     Tuna

Time 30m

Yield 5

Number Of Ingredients 7

1 (12 ounce) package egg noodles
2 cups frozen green peas
2 (10.75 ounce) cans condensed cream of mushroom soup
2 (5 ounce) cans tuna, drained
1 onion, chopped
10 slices American processed cheese
ground black pepper to taste

Steps:

  • Bring a large pot of water to a boil. Add noodles and frozen peas. Cook until noodles are al dente, drain well. Return noodles and peas to the pot.
  • Mix soup, tuna fish, onions, processed cheese and pepper into the pot. Stir constantly until all of the ingredients are well mixed and the cheese has melted. Serve.

Nutrition Facts : Calories 662.2 calories, Carbohydrate 71.8 g, Cholesterol 111.6 mg, Fat 24.2 g, Fiber 5.1 g, Protein 38.4 g, SaturatedFat 12 g, Sodium 1828.1 mg, Sugar 9.9 g

QUICK AND EASY STOVE TOP TUNA CASSEROLE



Quick and Easy Stove Top Tuna Casserole image

My mom used to make tuna casserole on the stove top. I still like it more than a baked version. This is a basic comfort dish that is ready in minutes. You don't need to defrost the peas......but you can always add them to the noodles the last couple minutes of boiling if you'd rather.

Provided by Vicki Butts (lazyme)

Categories     Pasta

Time 20m

Number Of Ingredients 7

10 oz cream of mushroom soup
1/2 c milk (i use a little more)
7 oz canned flaked tuna, drained
1 c frozen green peas
1 1/4 c potato chips, crushed
3 c egg noodles, cooked
1/2 c cheddar cheese, optional

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.

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