Revolutionize Dinnertime with One-Pot Tuna Noodle Casserole – A Kitchen Hoor’s Adventures

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Shake things up with this flavorful One-Pot Tuna Noodle Casserole. Perfect for lunch or dinner, and sure to become a family favorite!

 

When I was growing up, we never had tuna noodle casserole. I didn’t even know such a thing existed until I was in my early teens. I stumbled on a recipe for tuna casserole and thought it sounded delicious! So, I decided to make it for dinner one night. Yes, that’s what we did in our house. Us kids were expected to make the menu and cook.

 

I made the tuna casserole, and I thought it tasted delicious! How in the world could we have gone this long without having this comforting and yummy casserole? Well, as the story goes Dad lived with his sister, my aunt, during college. And, as he tells it, the only thing she knew how to make was tuna noodle casserole.

 

 

This always baffled me because Nana was always such a good cook! But I guess my aunt wasn’t interested in learning the finer culinary arts. Don’t get me wrong, when I knew her, she was a good cook. I guess it just took her a while to appreciate being in the kitchen and cooking up a good meal.

 

When Dad told me that story, I felt horrible that I didn’t know. And, well, that was the last time we had tuna noodle casserole. That is until I met the hubs. And he loves tuna casserole! It’s a dish we make every other month at the very least. And we devour every last bite of the tuna noodle casserole I make. Maybe I’ll share that recipe someday.  

 

 

When was tuna noodle casserole invented?

 

The origins of tuna noodle casserole can be traced back to the mid-20th century, with its roots firmly planted in American home cooking. The dish gained popularity for its simplicity and affordability during a time when convenience was key in the kitchen. By combining pantry staples like canned tuna, noodles, and creamy sauce, tuna noodle casserole quickly became a beloved comfort food for many families.  This dish has evolved into delicious recipes like Macaroni and Tuna Salad and tuna melts.

 

Of course, the wonders of modern-day advertising helped increase it’s popularity. Advertisements with Campbell’s soup and Chicken of the Sea tuna can be found in popular women’s magazines starting around the 1950s I think. Don’t quote me on that one.  And with the versatility of tuna, you can make a wealth of recipes like this tuna antipasto salad, tuna salad sandwich, and tuna croquettes.

 

 

How do you make one pot pasta?

 

To make one pot pasta meals, we must understand the ratio of water or liquids to pasta. The average ounce of pasta will absorb half a cup of liquid. Now, if that’s a thick liquid like cream you might want to make it 2/3 of a cup because of the fat content in the cream. But on average 4 ounces of pasta will cook and absorb 2 cups of liquid. And no, the cream of mushroom soup doesn’t count as a liquid. It’s too thick with very little actual liquid in it for the pasta to absorb.

 

Once we get the pasta to liquid ratios down, then we can start by sautéing celery and onions until they are translucent. Then you can add in the mushrooms and cook the veggies for another 3 to 4 minutes. Next goes in the frozen peas. No need to thaw them. Then whisk in the broth, the cream of mushroom soup, and the milk. Stir in the noodles before gently stirring in the drained tuna.

 

 

Bring the mixture to a boil before reducing the heat to a simmer. Cover and let the tuna casserole simmer until the pasta is tender and most of the liquid is absorbed. Check the dish about halfway through to make sure there’s enough liquid to cook the noodles.

 

If you’re on the fence and not sure, then just add another half a cup of broth or milk. Cover and continue cooking until the noodles are cooked through. Make sure to taste the dish for salt. I usually add a sprinkling of some garlic salt and black pepper. Finally, stir in the Parmesan cheese before serving. If you’re missing the crunchy bits, then try crushing up some croutons and stir those into the dish.

 

 

How can you customize your one pot tuna noodle casserole?

 

This recipe is your basic base tuna noodle casserole. Feel free to add things your family will love. Like pimentos. The classic oven version we make has pimentos in there. They add a sweetness and color that we love. Or spice things up and try some cayenne pepper in there! Try adding more flavor with various herbs like thyme, oregano, or dill to elevate the dish with more flavor.

 

Change up the cheese! Parmesan is classic but try some cheddar or pepper jack in your one pot tuna noodle casserole. Maybe some Gruyere for a different flavor. Go the smoky route and grab a smoked Gouda or cheddar. That would be elevated with some smoked paprika stirred in! I might have to try that next time.

 

 

What does one pot tuna noodle casserole taste like?

 

It has all the comfort and flavors you want from the traditional casserole version. It’s creamy and rich with Parmesan cheese. There’s vibrant celery, onions, and peas. The earthy mushrooms play off the sweetness of the peas and the other vegetables.

 

Of course, there’s the flavor packed tuna. It blends into the creamy sauce the mushroom soup, milk, and broth make. The Parmesan cheese adds a nice salty reprieve from all the rich flavors. And adds a cheesy goodness that makes this one pot tuna noodle casserole absolutely irresistible.

 

 

And this one pot tuna noodle casserole is a simple and quick meal that is on the table quickly. It doesn’t require heating up the oven. There’s no casserole dish to clean up. But it still has all the flavors of a classic tuna noodle casserole. Just without the hassle of the oven.

 

Whether you stick to the traditional recipe or add your own twist, this dish is a delicious and convenient meal for any day of the week. So, embrace the simplicity and nostalgia of a beloved favorite, and let the magic of one pot cooking shine at your next family dinner.