Looking for a quick and comforting meal that delivers both flavor and texture? This Stovetop Tuna Casserole is the answer! Forget baking—it all comes together in one pot, making it perfect for busy weeknights. Creamy and savory, this dish is packed with tender pasta, flaked tuna, and a velvety sauce that’s enhanced with hints of garlic and onion.
What truly sets this casserole apart is the crunchy topping. Instead of the usual breadcrumbs, crushed potato chips are sprinkled generously on top, adding that irresistible salty crunch that contrasts beautifully with the creamy base. The result? A satisfying bite that keeps you coming back for more!
Why You’ll Love This Recipe:
Fun Texture: The crunchy potato chip topping adds a delightful texture and flavor twist that elevates the dish.
No Oven Needed: Everything is prepared on the stovetop, saving time and simplifying cleanup.
Rich and Creamy: A luscious sauce coats the noodles, tuna, and peas, creating the perfect comfort food.
Amazing Stovetop Tuna Casserole with Crunchy Potato Chips on Top 🐟🥔✨
Ingredients
1 onion, chopped
3 celery stalks, chopped
4 TBSP butter
1/3 cup flour
5 cups milk
2 cubes bouillon cube or 2 tsp of stock powder; if you absolutely dislike the idea of using this, just increase Parmesan by 1/2 cup; you may also need more salt
salt and pepper, to taste
2 TBSP soy sauce
1 cup frozen corn
1/2 cup frozen peas
3 cans of solid tuna, flaked with a fork (5.5 oz each)
1lb noodles of choice (fusilli, penne, rotini, or medium shells, as their shapes can capture more sauce, adding extra flavor to each bite.
1/2 cup crushed potato chips, or more to taste
fresh parsley and freshly grated Parmesan, for serving
Directions
- Melt the butter over medium heat. Cook onions and celery for about 4 minutes until softened but not brown. Stir in flour and cook it for a minute to cook off the raw flour taste. Add your bouillon cubes and quickly break them down with a wooden spoon. Slowly pour in 1 cup of milk – pour it over a period of about 1 minute while stirring aggressively. If you skip that step and all too much milk, the floury lumps will never come out. As such, you have to keep adding bit by bit of milk until you form a paste. Once all the milk is incorporated, add nutmeg and black pepper. Let the mixture simmer over medium heat for about 4 minutes constantly stirring with a wooden spoon to prevent scorching. Assess your sauce – it needs to be creamy and thick. If it’s too runny when you add the pasta to it – the whole dish will result in being overcooked. So make sure it’s thick enough and you can draw a line with a finger across the back of a spoon.
- Bring a large pot of salted water to a boil. Add the noodles of choice and cook until just shy of al dente ( a minute less than the package instructions.) Drain.
- Once the sauce is ready, add soy sauce, corn and peas. Cook for a minute or two. Taste and adjust the seasoning as needed. Stir in the noodles and cook for a minute or so until cooked through. Fold in the tuna.
- Garnish with crushed potato chips. If desired, you can broil the casserole for a few minutes. Garnish with parsley and freshly shredded Parmesan, if desired.
