Becky's Quick & Easy Special Stove Top Tuna Casserole

Recipe by BecR2400
READY IN: 25mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 8
    ounces egg noodles, measured dry (or pasta shells)
  • 1
    (10 1/4 ounce) can cream of mushroom soup (or may use cream of celery or cr. of chicken soup)
  • 2
    tablespoons instant minced onion
  • 2
    cups frozen peas
  • 1
    (7 ounce) can albacore tuna, drained
  • 14
    cup milk, scant
  • 2
    tablespoons dry vermouth (or 2 tablespoons white wine or 2 tablespoons lemon juice)
  • 14
  • 1
    teaspoon capers (optional)
  • 1
    cup grated sharp cheddar cheese (optional)
  • 1 -2
    hardboiled egg, chopped (optional)
  • grated parmesan cheese (optional)
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DIRECTIONS

  • Cook egg noodles in boiling salted water til al dente, drain.
  • Return noodles to the pan. Stir in the soup, onion, peas, drained tuna, milk, wine or lemon juice, and the pepper.
  • Heat over medium-low heat, stirring occasionally, until thoroughly hot (about 5-10 minutes).
  • Reduce heat to low and stir in the capers, cheese and the chopped eggs, if using. Continue to stir until cheese is melted and mixture is hot and bubbly.
  • Serve topped with grated Parmesan cheese, if desired.
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