Tuna Noodle Stew

Tuna Noodle Stew

M J 0

"Easy, creamy pasta and tuna combined with onion, peas, and red bell pepper."

Ingredients 20 m {{adjustedServings}} servings 365 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 365 kcal
  • 18%
  • Fat:
  • 6.5 g
  • 10%
  • Carbs:
  • 54.2g
  • 17%
  • Protein:
  • 22.1 g
  • 44%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 655 mg
  • 26%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  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 bell pepper, onion, and salt and pepper to taste.
  3. Simmer until hot. If needed, add more water or milk.
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Reviews 12

  1. 16 Ratings


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!!!!


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!

Menwith Hill'er Back Home !!

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.