You can’t beat a classic recipe that’s easy and quick to make
One pot recipes are some of our favorite meals. We love how easy it is, at the end of a busy day, to throw a bunch of ingredients together and come up with something delicious. Our one skillet tuna and pasta casserole is no exception. The sauce is creamy without feeling heavy, while the peas and carrots give this dish both color and a light sweetness. We like making this with spirali pasta, but we also have used shells, rotini, or whatever else we have on hand in the pantry. This is a great choice when we don’t have a lot of time, and clean up is a breeze!
One Skillet Tuna Casserole
- 8 ounces dry spirali pasta
- 1 (16 oz) package frozen peas and carrots
- 1/4 cup white onion, chopped
- 1 cup sour cream
- 1 (12 oz) can tuna, drained
- 1/2 cup vegetable broth
- 2 teaspoons mustard (dijon preferred, or yellow mustard)
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1/2 cup grated Parmesan cheese
- Add pasta to large skillet or sauce pan. Fill with water until pasta is just covered. Bring to a boil and cook for 5 minutes. Drain with colander and set aside.
- In the same skillet, heat olive oil and onions over medium heat. Sauté until translucent, about 3 minutes.
- Add frozen peas and carrots to the skillet.
- Mix in sour cream, vegetable broth, and mustard. Stir occasionally until vegetables are warmed through.
- Add tuna and lemon juice, then stir to combine.
- Add noodles and grated parmesan cheese, stirring gently to combine. Continue cooking for 3-5 minutes. Add salt and pepper, to taste, before serving.
Recipe adapted from Serious Eats