Stovetop Tuna Noodle Supper

This reinvented approach to the classic tuna noodle casserole without baking maintains that perfect blend of tender noodles, savory tuna, and creamy sauce that generations have loved since the 1950s, but with modern convenience that fits today's busy lifestyle.

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Course: Main Course

Cuisine: American

Keyword: Tuna Noodle, Quick Dinner, Tuna Casserole, Stovetop Casserole, One-Pot Meal

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings: servings

Calories: 425kcal

Equipment

Large Pot
Large Skillet
Colander

Ingredients

8 oz egg noodles about 4 cups uncooked
2 tablespoons butter
1 small onion finely diced (about ½ cup)
1 celery stalk finely diced (about ⅓ cup)
1 can condensed cream of mushroom soup 10.5 oz
1/2 cup milk whole or 2% works best
1/4 cup sour cream
2 cans chunk light tuna in water 5 oz each, drained and flaked
1 cup frozen peas
1 cup shredded cheddar cheese about 4 oz
1 tablespoon fresh parsley chopped (or 1 teaspoon dried)
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1/2 cup crushed potato chips or panko breadcrumbs optional, for topping

Instructions

Bring a large pot of salted water to a boil. Add egg noodles and cook for 1-2 minutes less than package directions indicate (they'll finish cooking in the sauce). They should be just shy of al dente. Drain well but do not rinse.
While the noodles are cooking, melt butter in a large skillet or deep sauté pan over medium heat. Add the diced onion and celery, cooking until softened but not browned, about 3-4 minutes.
Reduce heat to medium-low and add the condensed soup and milk to the skillet, stirring to combine with the sautéed vegetables. Allow the mixture to warm through for about 2 minutes, then stir in the sour cream until fully incorporated and smooth.
Gently fold in the drained tuna, frozen peas, garlic powder, and black pepper. The residual heat will warm the tuna and cook the peas to perfect tenderness. Stir in the drained noodles, ensuring they're evenly coated with the creamy sauce. Cook for 2-3 minutes until everything is heated through.
Sprinkle the shredded cheese over the mixture and stir just until melted. Remove from heat and top with fresh parsley. If using the optional topping, sprinkle crushed potato chips or panko breadcrumbs over individual portions for a satisfying crunch.

Notes

For a golden "baked" appearance, place the skillet under the broiler for just 1-2 minutes to lightly toast the top (if using an oven-safe skillet).

For a richer flavor dimension, add 1 tablespoon of dry sherry or white wine when adding the milk (the alcohol will cook off).

Store leftovers in an airtight container for up to 3 days. The flavors often improve overnight as they meld together.

Nutrition

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