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Makes:
7 Cups
Prep time:
10 minutes
Cooking time:
15 minutes

Ingredients

⅛ 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
½ teaspoon onion powder
1 tablespoon prepared mustard
⅓ 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.