stovetop tuna casserole

Barbara Miller


I'd much rather cook in one pot on top of the stove than to have to cook part of the recipe on top of the stove then bake the rest.


☆☆☆☆☆ 0 votes

10 Min
15 Min
Stove Top


  • 1 Tbsp
    olive oil, extra virgin
  • 1/2 large
    sweet onion, diced fine
  • 2 stalk(s)
    celery, diced fine
  • 1 dash(es)
    black pepper
  • 1 tsp
    garlic powder
  • 4 c
  • 2 c
    bow-tie pasta
  • 2 can(s)
    tuna, packed in water
  • 1 can(s)
    peas, drained
  • 4 slice
    american cheese, cut up
  • 1/3 c
    homemade cream soup mix

  • 2 c
    nonfat dry milk
  • 3/4 c
  • 1/4 c
    reduced sodium chicken bouillion (crush cubes)
  • 1/2 tsp
    each of dried thyme, basil and ground black pepper

How to Make stovetop tuna casserole


  1. add evoo to a 3-4 quart sauce pot that has a lid.
  2. over med heat add onion and celery. saute till onion is clear but not brown.
  3. add water and turn heat on high. cover with lid and bring to a boil. remove lid and add pasta. stir occasionally until it returns to a boil. turn off heat and cover. set timer for 10 minutes. Pasta will cook .
  4. add tuna to the pot, no need to drain if it is packed in water.
  5. add drained peas to the pot.
  6. stir soup mix in 1/2 cup of cold water until no lumps of soup mix are seen. Add to un-coverd pot and stir. return to med heat. The liquid must be bubbling before adding cheese.
  7. stir in cheese. cover and remove from heat. let sit about 1 minute then serve hot.

Printable Recipe Card

About stovetop tuna casserole

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: American
Dietary Needs: Low Fat
Hashtags: #cheese #peas #pasta

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