Go Back
–+ servings

Stove Top Tuna Casserole

Sue Lau
!click stars to rate this recipe!
No ratings yet
Print Recipe Pin Recipe
Cook Time 20 minutes
Course Main Dish
Cuisine American
Servings 6
Calories 407 kcal

Ingredients
  

  • 2 tablespoons butter
  • 1/4 cup chopped onion
  • 1 teaspoon minced garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup frozen peas
  • 2 ounce jar diced pimientos
  • 12 ounce box Barilla Pronto elbow macaroni uncooked
  • 3 cups cold water
  • 1 10-1/2 ounce can condensed cream of celery soup
  • 2 6 ounces each cans tuna packed in water, drained
  • 3/4 cup milk
  • 1 cup shredded Parmesan cheese
  • 1/4 cup crushed Ritz crackers crumbs

Instructions
 

  • Heat butter in a large nonstick skillet.
  • Add onion and saute until soft.
  • Stir in the garlic, salt, black pepper, frozen peas, pimientos with liquid, entire box of uncooked pronto elbow macaroni, and three cups cold water; stir.
  • Cook on high for ten minutes, stirring occasionally, until liquid dissipates and macaroni is al-dente.
  • Turn heat to low and stir in condensed soup, drained tuna, milk, and shredded Parmesan.
  • Cover and simmer for five minutes.
  • Stir casserole and top with crushed Ritz crackers.
  • Serve hot.

Notes

From the kitchen of palatablepastime.com

Nutrition

Calories: 407kcalCarbohydrates: 49gProtein: 26gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 45mgSodium: 661mgPotassium: 353mgFiber: 3gSugar: 5gVitamin A: 673IUVitamin C: 15mgCalcium: 273mgIron: 2mg
Keyword 20 minute recipes
Tried this recipe?Let us know how it was!