Oregon State University OREGON STATE UNIVERSITY

Stovetop Tuna Casserole

Photo of Stovetop Tuna Casserole
Prep time: 10 minutes
Cooking time: 15 minutes
Makes: 6 cups
Nutrition Facts: View Label(s)

Recipe Notes

  • Cream of Mushroom or Cream of Chicken Mushroom soup can be substituted for Cream of Chicken.
  • Try whole wheat egg noodles.
  • Reheat the casserole in the microwave if it has cooled before serving.

Ingredients

1⁄8 teaspoon
pepper
1 can
(5 ounces) tuna in water, drained
1 teaspoon
chicken bouillon
1 can
(10.5 ounces) low sodium condensed cream of chicken soup
8 ounces
egg noodles (4 1/2 cups dry)
2 cups
frozen peas
1⁄2 teaspoon
onion powder
1 Tablespoon
prepared mustard
1⁄3 cup
nonfat or 1% milk

Directions

  1. Cook noodles using package directions.  Add peas for last three minutes.  Drain.
  2. Mix remaining ingredients in a small bowl.  Add to drained noodles, and stir well.
  3. Cook on low heat, stirring often, until heated through. Serve warm.
  4. Refrigerate leftovers within 2 hours.

Notes

  • Cream of Mushroom or Cream of Chicken Mushroom soup can be substituted for Cream of Chicken.
  • Try whole wheat egg noodles.
  • Reheat the casserole in the microwave if it has cooled before serving.
Last updated: 10/10/17

4 Comments for "Stovetop Tuna Casserole"

I have a dairy allergy but wanted to try this recipe. A coworker gave me home canned tuna, and I'd never had that or tuna casserole before, so I went for it. I made cashew cream by blending soaked cashews in hot water in my high speed blender. I added soy milk, and all the other ingredients. I also used gluten free pasta. This recipe was delicious!! My almost 2 year old has been loving it, and we both had seconds and thirds. I highly approve of it!

We've made some changes!  No-Bake Tuna Casserole is now called Stovetop Tuna Casserole.  We also adjusted the ingredients slightly to remove the cream cheese which removes some of the calories from fat.

The Food Hero Team

I am a bumbling chef, but I still had no problem with this and bonus, it makes enough extra to freeze.  And it handles Freezing very well.  Pull one  out that been in frinde for 4 weeks and it was still tasty!  I always double up the recipt as I cant find cream cheese in 4 oz.  Mostly cause I like to keep frige empty and freezer full :). 

Love this recipe!  So, so easy and quick.  Make sure though to put the noodles in last as the directions say...tastes better that way.  And i add lots of veggies too like grated carrots and sliced mushrooms and garlic.  I cook them while the noodles are cooking and then stir them in when i add the noodles to the other ingredients.  Oh, and I use cream of some kind of veggie soup with veggie bouillon.

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