A creamy and easy to make Stovetop Skillet Tuna Casserole recipe. Using mushroom soup as the base with peas, corn, cheese and an easy shortcut to make au gratin topping. I love eating this with Sweet Thai Chili Sauce!
Dinner, Lunch, Main Course
tuna pasta recipe
AuthorPeter's Food Adventures
500gpastacooked 'al dente' like penne or fusilli
2ribs celeryfinely diced
1can condensed Campbell's Mushroom Soup
1cupmilkor fill empty soup can with milk
1cupfrozen peasor kernels from 1 cob corn
1large can tuna in spring water15 oz/425g
salt and pepper to taste
oil for frying
1½cupsCaesar Salad Croutonscrushed
In a large skillet, heat 2 teaspoons oil and sauté the onion and celery until soft and translucent, for about 5 minutes. Add the white wine and allow to simmer for about 1 minute.
Stir in the mushroom soup, milk, corn, peas, tuna and mix until its evenly combined together without lumps. Cook for a few minutes until sauce heats up, and gradually add in the cheddar and parmesan cheese. Add salt and pepper to taste.
Toss the pasta through the cheesy sauce. Take the Caesar Salad Croutons and crush them into crumbs using a rolling pin. This is my cheating way of making the au gratin which is quick and easy, plus adds a great crunch. Serve immediately with Sweet Chili Sauce and garnish with green onions.