Editors' Pick
Quick & Easy Stove Top Tuna " Casserole "
"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."
photo by anniesnomsblog
- Ready In:
- 23mins
- Ingredients:
- 12
- Serves:
-
2
ingredients
- 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
- 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.
Questions & Replies
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I need to know nutritional info...calories, fat Incl sat. fat, carbohydrates, etc. On a strict diet -
Calorie count per serving thanks
Reviews
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I don't know what white tuna is or even if it's sold in Britain; I used canned anyway as that's all I had when I saw this. I really fancied something cheesy & pasta, so it really hit the spot!! Will make again with some variations/additions from the review section - tomorrow! I served with a salad that included mushrooms, heated in the microwave, just to room temp/warm, so as not to cool the pasta. The only suggestion as to cooking, I'd forget cooking the pasta first/setting aside, it takes twice as long that way; start cooking the rest of the ingredients as the pasta is cooking. -
This was a superb rich casserole, with plenty of flavor thanks to a few tweaks from other reviewers. I added minced garlic, thyme, and basil as suggested by @edselone. I also used two 5 oz cans of no salt tuna, and a little more diced onion. I cut the parm to 1/4 cup and then just sprinkled a bit on top of the serving. It made approximately 6 cups, at 325 calories, 20 protein, and 317 sodium per cup. -
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Quick and easy supper but I felt the dish was too rich and heavy with 8 oz. of cream cheese--even with the reduced fat type I used. Prefer the traditional tuna casserole with a roux-based milk sauce. -
Liked this recipe, but it was a little bland, had too many peas and was way too thick. Next time I make it I will change the folloing: Add: 2 tsp minced Garlic, saute with onion 1 tsp Thyme 1 tsp Basil Increase: Milk to 3/4 cup or maybe more if you like it on the creamer side Tuna to 2 cans Reduce: Peas to 1/4 cup Cream Cheese to 4oz -
The hubby missed the mushrooms...that's a quick fix next time...we both thought it was very rich...and very filling...this makes at least 3-4 servings...I made it with homemade canned tuna...what I really enjoyed was the ease of preparation and how quickly it cooks...made this for dinner after getting home late...loved the crunch of the celery...made for FYC tag game...
see 26 more reviews
Tweaks
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I added half a large can of roasted poblano chiles plus 2-3 handfuls not fresh shiitake mushrooms. I used canned evaporated milk as it does not curdle. ( 1 can) plus 2 cups frozen sheetlet peas and 2 cans or RIO brand Costco canned in oil from Italy ( =never use water canned) Tuna! I used pepper liberally and tons of garlic fresh smashed in the onion/ mushroom. pepper mix. The garlic came later so as not to turn bitter. I used 6 knobs of Costco fresh fettuccine and cooked them very well then drained in advance.
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I added 1/2 of a zucchini, quartered and sliced into 1/2 inch chunks. -
GORGEOUS and SO easy!!! Made today for lunch and VERY much enjoyed! I used spaghetti in place of fettuccine, and I am hanging on to this recipe, as it is PERFECT as a stand by for "what shall we have for lunch today" recipe! LOVED the addition of the cream cheese, I used Boursin left over from Christmas........and I added extra parmesan cheese, as we are real cheeseheads!! Made as the prize for Santa's Grotto in Holiday Tag - merci Breezer! FT:-)
RECIPE SUBMITTED BY
breezermom
United States
