This one pot stovetop tuna casserole is comfort food without the fuss. It skips the canned soup and cheese. It comes together fast with everyday ingredients, all in a single pan, making it perfect for busy weeknights.
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Feeding the fam doesn't need to be complicated. I love quick and easy dinner ideas that don't break the bank.
This stovetop tuna casserole is a full, comforting meal all on its own, but it also pairs easily with a few simple sides if you want to round things out. A crisp green salad or a quick cherry tomato salad adds freshness, while brown sugar roasted carrots or garlic green beans keep things easy and vegetable forward.
If you want it a touch heartier, you can finish it with a cheesy topping or a squeeze of fresh lemon and extra herbs right before serving. It is flexible, forgiving, and exactly the kind of dinner that works with whatever you already have on hand.
📖Why My Recipe Works
- Budget-Friendly- This recipe uses simple ingredients and pantry staples. No cream of mushroom soup, instead just a scoop of mayo.
- Real Veggies- By chopping up your own veggies you add nutrition and save money.
- Quick- Ready in under 30 minutes making it an easy weeknight recipe using just one pot and made on the stovetop. No need to heat up the oven.
- Allergy Friendly- This recipe is naturally dairy free and can easily made gluten free by swapping the noodles.
🧾Ingredient Notes
- Pasta- For a one-pot pasta recipe, you need dried pasta. You can use regular or gluten free. Regardless of what type of pasta you choose the pasta needs to be either small shapes like elbow or penne or long, thin shapes like spaghetti. The cooking time on the package should be no more than 10 minutes. You can use egg noodles in this easy tuna casserole as long as they don't take more than 10 minutes to cook.
Do not use plant or legume based pasta in the recipe. These pasta alternatives generate too much foam and give the sauce an unpleasant texture.
- Canned Tuna- Any tuna canned in water is fine. Just be aware if salt has already been added. You can also substitute with skinless boneless sardines, just like in our lemon & artichoke zoodle recipe, these two fishes are easily interchangeable.
- Mayonnaise- In lieu of canned cream of mushroom soup you are sauteing our own fresh veggies and stirring in mayonnaise at the end. If you are not avoiding dairy, Greek yogurt makes a lovely substitute.
- Dijon Mustard- I went light on the dijon, just a little background flavor. If you don't have Dijon mustard a brown or grainy mustard works.
- You can also substitute 1 teaspoon of dry mustard plus 1 teaspoon of cider vinegar.
- Fresh Veggies- I use fresh onions (white or yellow), celery, and mushrooms in this recipe. Any brown or button mushroom works fine. You can even get fancy and do a wild mushroom blend for an adult version of this comfort food classic.
- Frozen Peas- I used frozen peas in this recipe because fresh peas are hard to find year-round. You can substitute fresh for frozen using the same instructions. No need to precook.
- You could also use frozen French green beans as a substitute.
- Herbs & Spices- This recipe calls for a small bit of dried thyme, a lot of dried dill, and fresh parsley to add some brightness at the end. The use of dried versus fresh is really about availability.
- Bread Crumbs- Use any kind or regular GF bread crumbs. You can use one of these substitutes for gluten-free bread crumbs or try a cheesy topping.
⏲️How to Make Stovetop Tuna Casserole
Toast your bread crumbs with the seasoning if using. Set aside.
Saute your aromatics in olive oil until they begin to soften.
Add your chopped mushrooms, and saute until they release their water and it evaporates.
Deglaze the pan and add the seasoning.
Heat your water in the microwave. Add the pasta and the HOT water.
Once the pasta is al dente and there is just a bit o water left stir in the mayo (or yogurt).
Top your tune noodle "casserole" with chopped parsley and the breadcrumbs. You can even add green onions or a squeeze of fresh lemon. Or add your cheesy topping!
Adding a Cheesy Topping (optional)
If you want to add a cheesy topping (dairy-free or regular) to your tuna noodle casserole you have two options.
- Stovetop Option - Add the cheese once the mayo is stirred in. Sprinkle the cheese on, let it melt, then scoop into bowls and top with the breadcrumbs and parsley. Mixing the breadcrumbs with the cheese resulted in them losing their crunch- too much steam.
- Broiler Option - Mix the shredded cheese and the breadcrumbs and pop under the broiler until the cheese has melted and the breadcrumbs have crisped up, about 3 to 4 minutes.
How Much Water do I need for Stovetop Tuna Noodle?
Start with 4 cups of water, add more as needed. Pasta that has a quick cook time, under 6 minutes will require closer to 4 cups while pasta at the top of the 10-minute range will take closer to 5.
If you put in too much just boil it down. If it is getting dry add more hot water.
👩🏻🍳 Expert Tip
Feel free to substitute with fresh thyme and dill. I suggest the leaves from one sprig of thyme and 3 tablespoons of chopped fresh dill.
💬 What can I use instead of pasta?
Use 2 large cans of cannellini beans, be sure to drain first.
Did you enjoy making this recipe? Show it some love with ⭐⭐⭐⭐⭐ and leave a comment! Hungry for more? Get more flavorful recipes!
📖 Recipe Card
Stovetop Tuna Casserole (No Soup or Cheese)
Ingredients
Crunchy Topping
- ½ cup gluten-free bread crumbs plain
- 1 teaspoon olive oil
- ¼ teaspoon garlic powder
- ¼ teaspoon kosher salt
One-Pot Tuna Noodle
- 2 Tablespoons olive oil
- 1 medium white onion diced
- 1 stalk celery diced
- 2 cloves garlic minced
- 8 ounces mushrooms, diced diced
- ¼ cup white wine or sub chicken stock
- 1 teaspoon dijon mustard
- 1 teaspoon dried dill
- ¼ teaspoon dried thyme
- 1½ teaspoon kosher salt
- ½ teaspoon black pepper
- 8 ounces macaroni pasta* gluten free or regular
- 4-5 cups hot water
- ½ lemon juiced
- 2 4.5oz cans tuna in water drianed
- 1 cup frozen peas
- ⅓ cup mayonnaise
- fresh parsley for garnish
Instructions
- In a wide pan over medium heat add breadcrumbs, olive oil, garlic powder, and salt. Toast 3 to 5 minutes until golden brown. Transfer breadcrumbs to a plate and wipe out pan.½ cup gluten-free bread crumbs, 1 teaspoon olive oil, ¼ teaspoon garlic powder, ¼ teaspoon kosher salt
- Return the pan to the heat, add olive oil, celery, and onion. Saute for 5 minutes, until the onion begins to soften. Add garlic, saute for an additional 30 seconds. Add mushrooms, saute until they begin to release their water, about 5 minutes.2 Tablespoons olive oil, 1 medium white onion, 1 stalk celery, 2 cloves garlic, 8 ounces mushrooms, diced
- Deglaze the pan with the white wine. Add the dijon, salt, pepper, dried dill, and dried thyme.¼ cup white wine, 1 teaspoon dijon mustard, 1 teaspoon dried dill, ¼ teaspoon dried thyme, 1½ teaspoon kosher salt, ½ teaspoon black pepper
- Once the wine has evaporated, stir in the dried penne pasta and add 5 cups HOT water. Bring to a boil. Reduce heat to medium-low. Simmer uncovered until water has evaporated and penne is done**.8 ounces macaroni pasta*, 4-5 cups hot water
- Stir in lemon juice, tuna, peas, and mayo. Simmer on low until heated through.½ lemon, 2 4.5oz cans tuna in water, 1 cup frozen peas, ⅓ cup mayonnaise
- To serve, scoop into bowls and sprinkle on breadcrumb topping. Garnish with fresh parsley.fresh parsley
Esmé Slabbert says
Amazing meal for any time - love it and will for sure make this soon.
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Rebecca says
We ended up with a soupy mess! I have never heard of pasta being boiled with pre-sautéed vegetables. I would never recommend boiling the vegetables at ALL. If I make this again I will cook the pasta separately, which is the only proper way to cook pasta.
Jen says
Hmmm Not sure what went wrong. We appreciate the feedback and will retest and update the recipe.
Biana says
This tuna noodle recipe looks so simple, and so delicious! I love tuna, and will be trying the recipe soon.
Gabby says
One pot meals are the only way to go on a weeknight. Also love that this is gluten and dairy free. My husband adores tuna pasta dishes so he's going to be happy when he gets this on his plate!
Jeannette says
Wow. I love how it's all in one pot with such simple pantry staples! What an incredible recipe to have in my back pocket for those rainy days! Thanks for sharing 😀
Roxana says
That looks like an easy recipe but with ton of flavor. I suppose I can use vinegar instead of wine? Going to try it soon.
Jen says
You can substitute stock or lemon juice.
Sandhya's Kitchen says
I really love One Pot Recipes. This noodle is such a fuss free quick recipe.