Love the feedback Wendy! Thanks for stopping by.

I usually use cream of mushroom soup in my tuna casserole,but decided to give this a try. So glad I did! Such great flavor! I will be making this recipe and again and again.

Yes, you could serve from the stovetop. You could even crisp the topping by melting butter in a small skillet and toasting some breadcrumbs.

Other than crisping-up the topping, is there any reason why I couldn’t just heat this thoroughly on the stovetop? It’s just for me, so I’ll be cutting the recipe in half. I’m always looking for recipes that won’t heat up my kitchen. Thanks.

You are so welcome Terri! Thanks for stopping by to share.

Ummm…did you serve any sides with it? It’s not meant to be a complete meal and I recommend in the post to serve it with a veggie or salad. I can only state how much it served in a typical family, which is roughly 6 servings.

Ummm….only served 3 in my house. 2 men and a woman. With 7 oz of tuna.

It’s a miracle! My tuna-casserole-hating 23 year old son LOVED this recipe! He always refuses to eat it. Made as written except added some pepper and paprika to the sauce before adding in the rest of the ingredients. Will add some salt next time, too. And a pinch of cayenne. 😉 Otherwise it’s almost perfect as written. Because I’ll probably add more tuna, too–especially since my son (and husband!) had two big platefuls! Thanks! 😃❤️🙏👍

Thank you Julie! Glad everyone loved the recipe. Thanks for stopping by.