STOVE TOP TUNA CASSEROLE RECIPES

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QUICK & EASY STOVE TOP TUNA " CASSEROLE " RECIPE - FOOD.COM



Quick & Easy Stove Top Tuna " Casserole " Recipe - Food.com image

Okay, casseroles aren't made in a skillet, but this is a really easy substitute for tuna casserole. Everything is done on top of the stove, and it is great for a weeknight after working hard! Definitely not gourmet fare, so if that is what you are looking for, please don't try and review this recipe. This is just a simple, everyday quick and easy dinner.

Total Time 23 minutes

Prep Time 3 minutes

Cook Time 20 minutes

Yield 2 serving(s)

Number Of Ingredients 12

4 ounces fettuccine pasta, uncooked
1/2 cup celery, sliced
1/3 cup onion, chopped
2 tablespoons butter or 2 tablespoons margarine, melted
1/2 cup frozen English peas
1 (8 ounce) package cream cheese, cubed and softened
2/3 cup milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (6 1/8 ounce) can solid white tuna, drained and flaked
1/2 cup parmesan cheese, grated
1 tablespoon parsley, fresh, chopped

Steps:

  • Cook pasta according to the package directions; drain well, set aside and keep warm.
  • Cook celery and onion in butter in a large skillet over medium high heat, stirring constantly until tender. Add English peas, stir until warm.
  • Add cream cheese, milk, salt, and pepper; cook over medium heat until smooth, stirring occasionally. Stir in tuna and Parmesan cheese; cook until thoroughly heated, stirring occasionally.
  • Add pasta and toss well. Cover at low or warm heat until pasta is warmed up. Sprinkle with fresh parsley. Serve immediately.

Nutrition Facts : Calories 1026.4, FatContent 69.1, SaturatedFatContent 36.8, CholesterolContent 258.7, SodiumContent 1852.3, CarbohydrateContent 50.4, FiberContent 2.8, SugarContent 7.5, ProteinContent 51.3

STOVE TOP POT ROAST RECIPE | ALLRECIPES



Stove Top Pot Roast Recipe | Allrecipes image

This is a simple and savory stove top pot roast made with turnips, carrots and potatoes. Warm up a nice loaf of bread and toss a salad, and you have a hearty meal.

Provided by sarah

Categories     Pot Roast

Total Time 3 hours 30 minutes

Prep Time 15 minutes

Cook Time 3 hours 15 minutes

Yield 6 servings

Number Of Ingredients 10

2 tablespoons vegetable oil
1 (3 pound) beef chuck roast
1 red onion, chopped
4 cloves garlic, crushed
4 stalks celery, chopped
1 tablespoon dried basil
salt and pepper to taste
6 medium red potatoes, quartered
6 turnips, peeled and cut into chunks
6 carrots, peeled and cut into chunks

Steps:

  • Heat the oil in a large pot or Dutch oven over medium-high heat. Place the roast in the pot, and quickly brown on all sides.
  • Fill the pot with enough water to cover the roast. Add the onion, garlic, celery, basil, salt and pepper. Bring to a boil, then reduce heat to low and simmer for 2 hours and 15 minutes, adding water if needed to keep the roast covered. Add potatoes and turnips; simmer for an additional 15 minutes. Add carrots; simmer for 30 minutes, or until roast can be pulled apart with a fork. Taste, and adjust salt and pepper if needed before serving.

Nutrition Facts : Calories 607.9 calories, CarbohydrateContent 52 g, CholesterolContent 103.4 mg, FatContent 30.2 g, FiberContent 8.7 g, ProteinContent 33 g, SaturatedFatContent 10.8 g, SodiumContent 231.4 mg, SugarContent 11.4 g

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