Tuna Noodle Stew

    (16)
    20 minutes

    This is an easy creamy tuna dish, just like tuna noodle casserole but without the baking step! Delicious!


    16 people made this

    Ingredients
    Serves: 4 

    • 220g egg noodles
    • 1 (185g) tin tuna, drained
    • 1 (300g) tin condensed cream of celery soup
    • 1 cup frozen green peas
    • 1/2 cup chopped red capsicum
    • 1 onion, diced
    • salt and pepper to taste

    Directions
    Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain leaving about a 1/2 cup of water in the pot.
    2. To the pot of pasta, add tuna, celery soup, peas, red capsicum, onion and salt and pepper to taste.
    3. Simmer until hot. If needed, add more water or milk.

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    Reviews and Ratings
    Global Ratings:
    (16)

    Reviews in English (12)

    by
    10

    This recipe was just what I was looking for. I had to change a few things due to lack of some ingredients. Here is what I did: instead of cream of celery soup, I used cream of mushroom and added diced celery. I used 1/2 a can of peas, minced onion. Also, after I drained the tuna, I sprinkled onion powder and black pepper on it to let some flavor soak in before I used it. When I added all of the ingriendents to the pot, I sprinkled more onion powder and black pepper to the mix and used about a 1/4 cup of milk. The flavor was wonderful!!!!  -  25 Jun 2005  (Review from Allrecipes USA and Canada)

    by
    4

    I used half cream of celery and half cream of mushroom, because I couldn't decide which to use. I didn't use the red pepper at all, and added some garlic powder to it. I felt like there could have been more tuna, next time will use 1 1/2 or 2 cans. I also sprinkled shredded cheddar cheese and crushed Ritz crackers on top and baked for a while...will definitely try again!  -  05 Jan 2007  (Review from Allrecipes USA and Canada)

    by
    4

    This was a good recipe. However, mine did not have a lot of liquid - so I added 1 cup of milk. It was still not "stew" consistency - so I spread half in a baking dish, sprinkled one cup shredded cheese(I used mozzarella), covered with the other half, then sprinkled with one sleeve of crushed cracked-pepper flavored Ritz crackers. I then drizzeled with 1/4 c. butter and baked for 20 minutes. If you want to follow the original recipe and do not like crunchy veggies - I would recommend lightly sauteing the onion and pepper first.  -  08 Jan 2004  (Review from Allrecipes USA and Canada)

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