Creamy Tuna Mushroom Casserole
No need to turn on the oven, Stove Top Skillet Creamy Tuna, Mushroom and Pea Casserole from scratch, with fresh grated parmesan cheese. No canned soups…
Creamy Tuna Mushroom Casserole
INGREDIENTS
- 1 can tuna fish, about 5 ounces, drained
- 4 ounces sliced mushrooms
- 1/2 cup frozen peas
- 4 tablespoons butter
- 3 tablespoons flour, regular or gluten free
- 2 cups milk, 2% or whole milk
- 1 teaspoon onion powder
- 2 teaspoons Umami mushroom seasoning blend, or you favorite
- 1/2 cup shredded parmesan cheese
- salt and pepper to taste
- 2 cups of completely cooked, (not dry), cooked to package directions, elbow pasta, regular or gluten free
DIRECTIONS
- Turn heat on medium, in a large skillet, add 1 tablespoon butter to melt, add the sliced mushrooms , stir and cook for a few minutes.
- Add the remaining butter, melt, sprinkle flour evenly over mushrooms, stir to blend completely.
- Add milk slowly while stirring continuously, keep stirring until it thickens, turn heat down to low.
- Add and stir in the seasoning and salt and pepper to taste.
- Add the tuna fish, break up to smaller pieces, add peas, stir until everything is blended together.
- Add the parmesan cheese, stir until cheese is melted and blended in.
- Add the cooked elbow macaroni one cup at a time, fold in with a rubber spatula to cover and blend evenly.
- Turn off heat. Serve with extra parmesan cheese for top. Serves 2-3. Enjoy!
