Okay, casseroles aren't made in a skillet, but this is a really easy substitute for tuna casserole. Everything is done on top of the stove, and it is great for a weeknight after working hard! Definitely not gourmet fare, so if that is what you are looking for, please don't try and review this recipe. This is just a simple, everyday quick and easy dinner.
- 4 ounces fettuccine pasta, uncooked
- 1⁄2 cup celery, sliced
- 1⁄3 cup onion, chopped
- 2 tablespoons butter or 2 tablespoons margarine, melted
- 1⁄2 cup frozen English peas
- 1 (8 ounce) package cream cheese, cubed and softened
- 2⁄3 cup milk
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1 (6 1/8 ounce) can solid white tuna, drained and flaked
- 1⁄2 cup parmesan cheese, grated
- 1 tablespoon parsley, fresh, chopped
- Cook pasta according to the package directions; drain well, set aside and keep warm.
- Cook celery and onion in butter in a large skillet over medium high heat, stirring constantly until tender. Add English peas, stir until warm.
- Add cream cheese, milk, salt, and pepper; cook over medium heat until smooth, stirring occasionally. Stir in tuna and Parmesan cheese; cook until thoroughly heated, stirring occasionally.
- Add pasta and toss well. Cover at low or warm heat until pasta is warmed up. Sprinkle with fresh parsley. Serve immediately.