Indulge in a quick and comforting meal with this easy-to-make One Pot Tuna Casserole. This creamy and cheesy dish is perfect for a satisfying dinner.
Ingredients:
- 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
Instructions:
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, adding the peas for the final 3 minutes of cooking. Drain the pasta and set aside.
- Make the sauce: In the same pot, melt the butter over medium heat. Stir in the cream of mushroom soup, tuna, and milk until smooth. Gradually add the shredded Cheddar cheese, stirring until melted and combined.
- Combine: Add the cooked pasta and peas to the sauce, stirring to coat everything evenly.
- Serve: Serve hot, with an optional topping of French-fried onions for extra crunch.
Yields: 8 servings | Prep time: 10 minutes | Cook time: 20 minutes | Total time: 30 minutes
This One Pot Tuna Casserole is a deliciously creamy and cheesy dish that’s sure to become a family favorite. Perfect for busy weeknights, it’s a comforting classic made even easier with a one-pot cooking method.
Simple and easy! I added sautéed onions, celery, jalapeño, and bell peppers. Instead of cream of mushroom, I used mushroom powder gravy for a richer flavor.
Great base recipe. I added sour cream, extra tuna, chives, dill, smoked paprika, and a dash of mustard powder. Turned out perfect!
As good as tuna casserole gets! Very economical. I sautéed some onion, celery, and garlic to enhance the flavor. Also, I decreased the noodles to 10 ounces and added a second can of tuna. Delicious!