A one-pot stovetop tuna noodle casserole recipe that could not be easier to make using pantry ingredients. This recipe is naturally dairy-free and can be made with regular or gluten-free pasta.
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.
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.
Deglaze the pan with the white wine. Add the dijon, salt, pepper, dried dill, and dried thyme.
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**.
Stir in lemon juice, tuna, peas, and mayo. Simmer on low until heated through.
To serve, scoop into bowls and sprinkle on breadcrumb topping. Garnish with fresh parsley.
Notes
*Pasta- Small pasta, like elbow and penne, and thin long pasta, like spaghetti and linguine, work well with this recipe as well. Pasta should take less than 8-9 minutes to cook through. Legume and other vegetable-based pastas do not work in this recipe. ** Water: 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.Add additional water if the pasta is not cooked and the pan is dry. This may happen at higher altitudes. There should be about ⅓ cup of water left when the mayonnaise is added.