Stove Top Tuna Casserole Recipe

Stove Top Tuna Casserole Recipe

Only 20 minutes to make this classic pasta dish that is saucy, cheesy and delicious!

Course Lunch or Dinner

Cuisine American

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 441kcal

Author Deb Clark

Equipment

1 Dutch Oven

Ingredients

8 ounce package egg noodles cooked to al dente
10.5 ounce can cream of chicken soup
12 ounce can evaporated milk
1 teaspoon Montreal steak seasoning
5 ounce can Albacore chunk white tuna well drained and flaked
1 cup mixed frozen vegetables
2 cups shredded cheddar cheese
fresh cracked black pepper and minced parsley.

Instructions

Generously salt a large pot of boiling water. Add the pasta, cook to al dente. Drain well and reserve one cup of pasta liquid.
Add the cream of chicken soup and evaporated milk to a large skillet or pot. Whisk together to combine. Add the shredded cheese and whisk until the cheese is melted.
Season the sauce with steak seasoning. Add flaked tuna and frozen vegetables, and stir well.
Add the cooked noodles and stir and combine to mix with the cheesy sauce. You probably won't need it, but if the sauce is stiff, add a splash of the reserved pasta water.
Garnish with fresh cracked black pepper and minced parsley.

Notes

Optional toppings: crushed potato chips, buttered breadcrumbs, or a sprinkle of parmesan

Store leftovers in an airtight container in the refrigerator for up to 3 days.

This casserole can also be frozen. Be sure to wrap it tightly with plastic wrap and then place in a freezer bag or container. It will keep up to 3 months. Learn all the tips for freezing tuna casserole here!

Reheat - The best way to reheat is on the stovetop in a saucepan over medium heat. You can add a splash of milk if it's too thick. You can also reheat it in the microwave, on 50% power until warm.

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