Recipe by breezermom
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.
Top Review by anniesnomsblog
We loved this! I'm always looking for new and quick weeknight dinners. This tastes fantastic and is so easy to make. Great flavour and it's just good, yummy food with nothing fancy!
- 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
Directions See How It's Made
- 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.