Today I’m sharing one of my favourite fast recipes, a tuna and noodle casserole made on your stovetop.
Stovetop Tuna Casserole
From Eat, Shrink and Be Merry (Tinbucktuna)
Started at 5:18, ready at 5:38= Exactly 20 minutes!
8 oz (227 g) uncooked rotini or fusili pasta
2 cups frozen mixed vegetables (I used peas and corn)
1 tbsp butter
1 cup diced onions
1 tsp minced garlic
1 can (10 oz/284 ml) condensed, reduced-fat cream of broccoli soup, undiluted (any cream soup will do)
3/4 cup (3 oz/85 g) packed shredded light old (sharp) cheddar cheese
1/4 light sour cream
1/4 cup grated parmesan cheese
1 tbsp minced fresh dill or fresh basil leaves, or 1 tsp dried
1/2 tsp dry mustard powder
1/4 tsp freshly ground black pepper
2 cans (6 oz/170 g each) chunk light tuna in water, drained or boneless, skinless salmon, drained
Cook pasta according to package directions, adding frozen vegetables to the boiling water for the last 5 minutes of cooking time. Drain pasta and vegetables.
Meanwhile, prepare sauce. In a large, non-stick pot, melt butter over medium heat. Add onions and garlic. Cook and stir until onions are tender, about 5 minutes. Add soup, shredded cheese, sour cream, parmesan cheese, dill/basil, mustard powder, and black pepper. Mix well and cook until sauce is bubbly and cheese has melted. Remove from heat. Stir in pasta, vegetables and tuna/salmon.
This is really quick to put together and it’s so amazingly good! It’s my absolute favourite tuna casserole recipe. Cole doesn’t usually like it (he says it’s spicy??), but the rest of us love the stuff. Please share your fast recipes, I’d love to hear them.