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A Dutch oven filled with tuna noodle casserole.

Dutch Oven Tuna Noodle Cassserole

A woman's face.Angie Zoobkoff
This creamy, comforting, classic tuna noodle casserole gets transformed into a camping-friendly one-pot meal that can be made without a cooler or refrigerator. Make it on your camp stove, stovetop, or over the campfire.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 603 kcal

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.

Nutrition

Serving: 1 portionCalories: 603kcalCarbohydrates: 78gProtein: 42gFat: 14gCholesterol: 101mgSodium: 909mgFiber: 5gSugar: 15g
Keyword camping dinner ideas, dutch oven cooking, no-cooler camping recipes, one pot cooking
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