Becky's Quick & Easy Special Stove Top Tuna Casserole

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“A quick, easy one pan meal that won't heat up the kitchen on those hot summer days! Kid friendly, if you omit the capers and use the lemon juice option vs. the wine. We like ours topped with Parmesan cheese at the table. Hope you enjoy.”

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 teaspoon ground black pepper
  • 1 teaspoon capers (optional)
  • 1 cup grated sharp cheddar cheese (optional)
  • 1 -2 hardboiled egg, chopped (optional)
  • grated parmesan cheese (optional)


  1. Cook egg noodles in boiling salted water til al dente, drain.
  2. Return noodles to the pan. Stir in the soup, onion, peas, drained tuna, milk, wine or lemon juice, and the pepper.
  3. Heat over medium-low heat, stirring occasionally, until thoroughly hot (about 5-10 minutes).
  4. 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.
  5. Serve topped with grated Parmesan cheese, if desired.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a