One Pot Tuna Noodles Recipes

ONE-POT STOVE TOP TUNA NOODLE CASSEROLE

Steps:

• Drain the tuna, reserving the juice. Set aside.
• Heat a Dutch oven coated with cooking spray over medium-high heat. Sauté the onions and celery until they begin to soften; about 4 to 5 minutes. Stir in the mushrooms and cook an additional 3 to 4 minutes. Stir in the peas, the reserved tuna broth, the vegetable broth, and the noodles.
• Bring to a boil and simmer until the noodles are al dente; approximately 10 to 15 minutes.
• While the noodles are simmering, combine the remaining ingredients in a small bowl. When the noodles are ready stir in the remaining ingredients and continue to simmer until the noodles are cooked. Serve with garlic bread and a side salad.

ONE POT TUNA NOODLES RECIPE

Steps:

• Bring a large pot of lightly salted water to a boil.
• Cook the pasta in boiling water until al dente, adding peas in the final 3 minutes of cooking. Drain the pasta water.
• Melt the butter in the same pot over medium heat.
• Add the mushroom soup, tuna, milk, and Cheddar cheese.
• Stir until the cheese is melted, and the mixture is smooth.
• Stir in the pasta and peas until evenly coated.
• Serve, and enjoy!

ONE POT TUNA WITH NOODLES RECIPE

Steps:

• Cook pasta per package directions, adding frozen peas for the last minute of cooking time. Drain both and return to the pot.
• Stir in remaining ingredients until well combined.
• Cook on low until warmed through.

ONE POT TUNA NOODLES

Steps:

• In medium saucepan, bring water to boil and gradually add noodles.
• Cover; simmer 5 minutes, stirring occasionally.
• Add vegetables; cook 5 more minutes.
• Stir in soup, tuna, milk, pepper and salt to taste.
• Heat through; remove from stove and let stand several minutes before serving.

ONE-POT TUNA MAC

Steps:

• Prepare Dinner in large saucepan as directed on package, adding peas to the boiling water for the last 3 min.
• Stir in tuna; cook on low heat 1 to 2 min. or until heated through, stirring occasionally.

ONE POT TUNA CASSEROLE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until al dente, adding peas for the final 3 minutes of cooking; drain.
• Melt the butter in the same pot over medium heat. Add the mushroom soup, tuna, milk, and Cheddar cheese. Stir until cheese is melted, and the mixture is smooth. Stir in the pasta and peas until evenly coated.

QUICK N EASY TUNA AND NOODLES

Steps:

• Boil noodles according to the directions on package. Drain noodles then place back into pot.
• Add to the noodles drained tuna, cream of chicken soup,butter,salt and pepper.
• Stir till mixed and put back on stove and heat.
• once heated serve.

ONE-PAN CREAMY TUNA PASTA

Steps:

• Combine butter, pasta, broth, 2 cups water, and shallots in a large straight-sided skillet or stockpot; season with salt and pepper. Bring to a boil, then reduce heat to medium-high and cook, stirring frequently, until very al dente, about 5 minutes.
• Stir in asparagus; cook until crisp-tender, 1 to 2 minutes. Add arugula, Parmesan, and lemon zest; stir to combine. Fold in tuna and lemon juice. Serve immediately, drizzled with oil and sprinkled with more pepper and Parmesan.

BEST TUNA NOODLE CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
• Bring a large pot of water to a boil. Add egg noodles and 3 teaspoons salt to the boiling water; cook until tender yet firm to the bite, about 6 minutes. Drain noodles. Return to pot and set aside.
• Heat 2 tablespoons butter and 1 tablespoon oil in a large skillet over medium-high heat. Add mushrooms and onion and cook until mushrooms are softened and onions are translucent, about 4 minutes. Add remaining butter; stir constantly until melted. Sprinkle flour over vegetable mixture and cook, stirring constantly, for 1 minute. Stir in milk and stock and bring to a simmer, stirring often. Simmer for 5 minutes. Stir in lemon juice, Dijon mustard, 1 teaspoon salt, and pepper.
• Add sauce mixture to reserved noodles. Stir in 1 cup Cheddar cheese, peas, and tuna. Pour mixture into the prepared baking dish and sprinkle remaining Cheddar cheese over the top.
• Stir together bread crumbs, remaining 2 teaspoons oil, remaining 1/4 teaspoon salt, and paprika in a small bowl. Sprinkle bread crumb mixture evenly over the casserole.
• Bake in the preheated oven until golden and bubbly, 25 to 30 minutes. Sprinkle with parsley and serve.