Tuna Casserole is what everyone fears Grandma will bring to the family potluck. It’s often right up there with mystery meat and gravy at the cafeteria and leftover surprise. However, you don’t need to fear this tuna casserole. It is rich, filled with vegetables, and won’t require you to bake it for an hour! We threw this together in about 20 minutes and the result was delicious. When it comes to upgrading your tuna casserole from yuck to yum, have fun with the toppings!
One Pot Tuna Casserole
8 oz Macaroni Pasta
10 oz Fresh Green Beans
4 oz Extra Sharp Cheddar Cheese
1 can Cream of Mushroom Soup
1 can Mushroom pieces
2 cans Tuna in Water
3 teaspoons Worchester Sauce
1/2 teaspoon Ground Pepper
1 teaspoon Garlic Powder
1 teaspoon Dried Sage
- To start this recipe, begin cooking the macaroni pasta in a large pot of salted water.
- While the pasta is cooking, wash and cut the green beans into thirds and shred the cheddar cheese.
- When the pasta is al dente, drain the liquid and return the pot to the stove over a medium to medium-low heat. The pasta will continue to cook as the other ingredients are added, so if it’s not al dente you run the risk of mushy pasta at the end.
- Add the can of cream of mushroom soup and canned mushroom pieces to the pasta, stirring to combine.
- Drain the canned tuna and add it to the pot.
- Stir in the fresh green beans until well coated.
- Season the mixture with the Worchester, ground pepper, garlic, and dried sage. The amounts are guidelines, always flavor to your personal taste.
- When the mixture is heated throughout, begin to stir in the shredded cheese.
- Serve the mixture into bowls and crumble your chip/crunch of choice over top right before serving.
The best part of this dish is the green beans. They add the right amount of crunch and that way you don’t have to rely on the chips as the only texture change. The added mushroom pieces add to the savory aspects of the dish and make it much more filling.