Print
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! Creamy Tuna Pasta Recipe

Creamy Skillet Tuna Pasta Recipe

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!

Course Dinner, Lunch, Main Course
Cuisine American
Keyword tuna pasta recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 30 minutes
Author Peter's Food Adventures

Ingredients

  • 500 g pasta cooked 'al dente' like penne or fusilli
  • 1 onion diced
  • 2 ribs celery finely diced
  • ½ cup white wine
  • 1 can condensed Campbell's Mushroom Soup
  • 1 cup milk or fill empty soup can with milk
  • 1 cup frozen peas or kernels from 1 cob corn
  • 1 cup frozen peas
  • 1 large can tuna in spring water 15 oz/425g
  • 1 cup cheddar cheese grated
  • ½ cup parmesan cheese grated
  • salt and pepper to taste
  • oil for frying
  • cups Caesar Salad Croutons crushed

Instructions

  1. 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.
  2. 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.
  3. 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.