Beckys Quick Easy Special Stove Top Tuna Casserole Recipe Foodcom

Steps:

• Cook egg noodles in boiling salted water til al dente, drain.
• Return noodles to the pan. Stir in the soup, onion, peas, drained tuna, milk, wine or lemon juice, and the pepper.
• Heat over medium-low heat, stirring occasionally, until thoroughly hot (about 5-10 minutes).
• Reduce heat to low and stir in the capers, cheese and the chopped eggs, if using. Continue to stir until cheese is melted and mixture is hot and bubbly.
• Serve topped with grated Parmesan cheese, if desired.

Steps:

• Cook pasta according to the package directions; drain well, set aside and keep warm.
• Cook celery and onion in butter in a large skillet over medium high heat, stirring constantly until tender. Add English peas, stir until warm.
• Add cream cheese, milk, salt, and pepper; cook over medium heat until smooth, stirring occasionally. Stir in tuna and Parmesan cheese; cook until thoroughly heated, stirring occasionally.
• Add pasta and toss well. Cover at low or warm heat until pasta is warmed up. Sprinkle with fresh parsley. Serve immediately.

Steps:

• 1. Cook egg noodles according to package directions. Drain. Set aside.
• 2. Mix soup and milk together in a small saucepan or skillet.
• 3. Add tuna and peas. Stir well.
• 4. Add egg noodles and cheese if using. Heat until creamy and warm. Sprinkle with potato chips and parsley if desired.
• 5. If you prefer to bake this, bake in moderate oven (375F) for about 20-25 minutes.

Steps:

• Cook the egg noodles.
• During the last few minutes add the frozen peas to the simmering noodles; then drain.
• Meanwhile, melt the butter in a medium saucepan over medium heat.
• Whisk in the flour, and continue whisking for about 2 minutes or until the flour butter mixture starts to turn a beige color (a very light colored roux).
• Continue whisking and slowly add 1 of the cups of milk, incorporating the liquid as you whisk; then add the remaining 1 cup of milk.
• Let it come to a gentle boil, stirring regularly to keep from burning on the bottom of the pan as it thickens.
• When it's thick enough to coat a spoon and leave a strip behind where you ran your finger through the coating on the spoon, it's ready to add the drained tuna.
• Break up the solid tuna chunks with a fork and mix throughout the sauce.
• Add the salt, pepper, and any seasonings or herbs.
• Pour the tuna sauce over the noodles and peas, and serve.

Steps:

• Fill a 4.5 quart pan about two-thirds full of water, add 1 tsp salt per quart of water, and bring to a rapid boil. Add noodles and boil until al dente.
• Meanwhile, open a 7 oz can of tuna, drain it, and break tuna into flakes. Mix with cream of mushroom soup and 1/2 cup milk.
• Open 10 oz package of frozen peas and empty into colander. When noodles are done, drain them through peas in colander to thaw peas.
• Combine everything.
• Turn heat to medium-low and warm until hot.