Tuna Casserole
The magic of this Easy One-Pot Tuna Casserole is that you add the pasta dry and it cooks right in the skillet! Saute some celery in butter for the first layer of flavor, add the soup, water and pasta and simmer! The pasta soaks up some of the creamy sauce for extra flavor. Add the tuna and sprinkle with a topping of cheese and crushed croutons- this Easy One-Pot Tuna Casserole couldn't be easier! Have some leftover turkey? Try this turkey version: Turkey Noodle Casserole.
Ingredient
- 1 tablespoon butter
- 2 stalks celery, chopped (about 1 cup)
- 1 can (10.5 ounces) Condensed Cream of Mushroom Soup or 98% Fat Free Cream of Mushroom Soup
- 1 1/2 cups water
- 1 cup uncooked medium shell shaped pasta or rotini
- 2 cans (about 5 ounces each) solid white albacore tuna, drained
- 2/3 cup shredded Cheddar cheese (amount divided in recipe steps below)
- 1 cup seasoned croutons, crushed
Direction
- Heat the butter in a 12-inch skillet over medium heat. Add the celery and cook for 5 minutes or until tender-crisp.
- Stir in the soup, water and uncooked pasta and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the pasta is tender, stirring occasionally.
- Stir in the tuna and 1/3 cup cheese and cook until the mixture is hot. Season with salt and pepper. Sprinkle with the croutons and the remaining 1/3 cup cheese (the heat from the pasta mixture will melt the cheese).
