stovetop tuna casserole
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.
prep time
10 Min
cook time
15 Min
method
Stove Top
yield
4-6 serving(s)
Ingredients
- 1 tablespoon olive oil, extra virgin
- 1/2 large sweet onion, diced fine
- 2 stalks celery, diced fine
- 1 dash black pepper
- 1 teaspoon garlic powder
- 4 cups water
- 2 cups bow-tie pasta
- 2 cans tuna, packed in water
- 1 can peas, drained
- 4 slices american cheese, cut up
- 1/3 cup homemade cream soup mix
- CREAM SOUP MIX (MAKES ABOUT 1 QUART, STORE ON SHELF IN AIR TIGHT JAR)
- 2 cups nonfat dry milk
- 3/4 cup cornstarch
- 1/4 cup reduced sodium chicken bouillion (crush cubes)
- 1/2 teaspoon each of dried thyme, basil and ground black pepper
How To Make stovetop tuna casserole
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Step 1add evoo to a 3-4 quart sauce pot that has a lid.
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Step 2over med heat add onion and celery. saute till onion is clear but not brown.
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Step 3add 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 .
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Step 4add tuna to the pot, no need to drain if it is packed in water.
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Step 5add drained peas to the pot.
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Step 6stir 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.
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Step 7stir in cheese. cover and remove from heat. let sit about 1 minute then serve hot.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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