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Stovetop Tuna Casserole Recipe

By Jessicanunemaker @JessNunemaker
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Stovetop Tuna Casserole Recipe

Stovetop Tuna Casserole Recipe

I love my usual Tuna Casserole recipe  but my oven is not playing very nicely lately. So? I needed a stovetop option!

This was really good. Really, really good! I don’t know about you, but every so often I get crunchy noodles because I didn’t use the right amount of noodles and they didn’t get covered with enough sauce. Oops. But not any more!

It’s so easy and fast, I am not sure why I didn’t think of making tuna casserole on the stovetop before! This recipe comes from Enjoy.

Stovetop Tuna Casserole

Print Stovetop Tuna Casserole

Prep Time: 8 minutes

Cook Time: 12 minutes

Total Time: 20 minutes

Yield: 4-6 Servings

Stovetop Tuna Casserole


  • 1 8 oz. uncooked Rotini or Fusili pasta (I used Egg Noodles)
  • 2 Cups Frozen Mixed Vegetables
  • 1 Tablespoon Butter
  • 1 Cup Onions, Diced
  • 1 teaspoon Garlic, minced
  • 1 can Condensed Cream-of Soup in your Favorite Flavor (I used Broccoli)
  • 3/4 Cup Shredded Sharp Cheddar Cheese
  • 1/4 Sour Cream
  • 1/4 Cup Grated Parmesan Cheese (I forgot to add this one)
  • 1/2 teaspoon Dry Mustard Powder
  • Salt and Pepper to Taste
  • 2 Cans Tuna, Drained and Chunked


  1. Cook pasta, adding frozen veggies to the pasta for the last five minutes of cooking time. Drain.
  2. Meanwhile, prepare sauce: melt butter over medium heat in large pan.
  3. Add Onions and Garlic, cook until tender, roughly five minutes.
  4. Add Soup, Shredded Cheddar Cheese, Sour Cream, Dill/Basil, Mustard Powder, and Black Pepper.
  5. Combine. Cook until sauce is heated and Cheese has melted.
  6. Stir in remaining ingredients. I heated a bit longer.
  7. Serve.



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