Cooking · Food

Skillet Casserole

Customize to your heart’s content

I have been craving tuna casserole lately but have not been in the mood to start up the oven. I found an interesting recipe over on Campbell’s and it worked a treat. Upon reflection, however, I thought that the basic recipe could be adapted to whatever you had on hand.

One Pot Skillet Casserole

Switch up items to suit your taste or pantry
Course Main Course
Prep Time 10 minutes
Cook Time 30 minutes
Servings 5


  • tbsp butter
  • 2 stalks celery, sliced thin
  • 1 10.5 ounce can Cream Of … Soup use your favorite
  • 1 1/2 cups water
  • 1 cup UNCOOKED medium pasta small shells would work
  • 10 ounces cooked protein canned tuna, chicken, left over roast
  • 2/3 cup shredded cheddar cheese
  • 1 cup seasoned croutons, crushed


  • Heat the butter in a 12-inch skillet over medium heat.  Add the celery and cook for 5 minutes or until tender-crisp.
  • Stir in the soup, water and uncooked pasta and heat to a boil.  Reduce the heat to low.  Cover and cook for 10 minutes or until the pasta is tender, stirring occasionally.
  • Stir in the tuna and 1/3 cup cheese and cook until the mixture is hot.  Season with salt and pepper.  Sprinkle with the croutons and the remaining 1/3 cup cheese (the heat from the pasta mixture will melt the cheese).


Customize based on what you have on hand.
  • canned tuna
  • canned chicken
  • left over roast chicken, pork or beef
Use whatever cream soup or make your own.
Add in some frozen vegetables during the last 5 minutes.
Instead of croutons, use chow mein noodles.

How will you create this recipe?

Leave a Reply