This stovetop tuna noodle casserole has all the creamy comforting flavors of the classic casserole, but is made no-cooler camping friendly, so that you can make this one-pot Dutch oven meal entirely from unrefrigerated staples at camp or at home.
I get a lot of requests for camping meals that don't require refrigeration, which is why I created this recipe. It has all the same flavor and creaminess of the old-fashioned tuna noodle casserole recipe that you know and love, but is made with some simple swaps to use only shelf-stable ingredients. If you're worried that it won't be as good as the original, have no fear. My husband had seconds, and then ate all of the leftovers the next day (and he never eats leftovers!)
Why This Recipe is Great for Camping
- It's a one-pot camping meal that you can make in your Dutch oven that can be cooked over the campfire or camp stove.
- It is made entirely from ingredients that don't require refrigeration, so you can make it even if you don't have a cooler or access to a fridge.
- It's hearty and satisfying, making it an ideal cool weather camping meal.
Ingredients and Substitutions
- Tuna--You can use chunk or flaked canned tuna, depending on your preference or what you've got on hand. Be sure to use tuna packed in water, not oil.
- Milk--In order to make this a no-cooler recipe, I used shelf-stable non-dairy oat milk. You can use any type of shelf-stable non-dairy milk, or you may even be able to find shelf-stable dairy milk that doesn't require refrigeration before opening. Many are conveniently sold in 1 cup portions, which is perfect for this recipe. If you've got access to a cooler or fridge, feel free to use any type of milk you like.
- Mushrooms--This easy tuna casserole recipe uses canned sliced mushrooms so that it can be made without a cooler. Canned mushroom pieces will also work here.
- Chicken broth--You can use shelf-stable prepared chicken broth, or mix powdered chicken bouillon with hot water to make the required amount of broth.
How to Make Dutch Oven Tuna Casserole
- Sauté diced onion in oil until softened in a Dutch oven over your camp stove, stovetop, or campfire. Add the garlic and cook for 30 seconds.
- Stir in the mushrooms, then pour in the broth and milk. Bring to a simmer.
- Stir in the egg noodles.
- Cover the Dutch oven and let the noodles cook, stirring occasionally, until the sauce is thickened and the noodles are al dente.
- Stir in the tuna and cook over low heat until warmed through.
- Top with the crushed crackers and serve directly from the Dutch oven.
FAQs
This stovetop tuna casserole recipe will fit into a 3 ½ quart Dutch oven, but it will be very full. I recommend using a 4 quart Dutch oven or larger.
Absolutely. Feel free to use panko, crushed potato chips, or Corn Flakes instead of the crackers, particularly if you need to make the recipe dairy free.
Storage & Reheating
Store leftovers in a sealed container in your cooler or fridge for up to 3 days. Reheat in a Dutch oven over low heat until warmed through. As the pasta sits, it will absorb the liquid, so you may need to add an extra splash of milk when reheating.
Tips and Troubleshooting
- Want to cut down on the number of ingredients you're using? Replace the canned mushrooms and milk with a can of mushroom soup thinned with one can of water.
- The sauce will still be quite liquid-y at the end of cooking. This is normal. As the casserole cools, it will continue to absorb liquid, resulting in a creamy texture.
- Since you're cooking in a Dutch oven outside, the cooking time can vary due to outside temperature and wind. If you're cooking on a very windy day, try to protect the Dutch oven with a barrier, such as a tarp.
More Dutch Oven Recipes You'll Love
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Recipe
Dutch Oven Tuna Noodle Cassserole
Equipment
Ingredients
- 2 tablespoons vegetable oil
- 1 medium onion diced
- 2 cloves garlic minced
- 1 (10-oz) can sliced mushrooms drained
- 3 cups chicken broth
- 1 cup shelf-stable milk (regular or non-dairy)
- 12 ounces (340 g) egg noodles
- 2 (6-oz) cans tuna packed in water drained
- Salt and freshly ground black pepper
- 12 Ritz crackers crushed
Instructions
- In a Dutch oven set over medium heat on a stovetop, camp stove, or over the fire, warm the oil.
- Stir in the onion and sauté until softened, but not browned, 7 to 8 minutes. Add the garlic and cook for 30 seconds.
- Stir in the mushrooms.
- Pour in the broth and milk and bring it to a simmer.
- Add the noodles. Cover, and cook, stirring occasionally to prevent the noodles from sticking to the bottom of the pot, until the noodles are al dente and the liquid has thickened slightly, 7 to 8 minutes, or according to package directions.
- Uncover and gently fold in the tuna. Simmer until heated through, 2 to 3 minutes. Season to taste with salt and pepper.
- Top with crushed Ritz crackers and serve directly from the Dutch oven.
Notes
- Make a swap--Replace the canned mushrooms and milk with a can of mushroom soup thinned with one can of water.
- It should be saucy--The sauce will still be quite liquid-y at the end of cooking. This is normal. As the casserole cools, it will continue to absorb liquid, resulting in a creamy texture.
- Keep it warm--Since you're cooking in a Dutch oven outside, the cooking time can vary due to outside temperature and wind. If you're cooking on a very windy day, try to protect the Dutch oven with a barrier, such as a tarp.
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