I use cream soups a lot in cooking stove top casseroles. I have been making the same stove top tuna casserole for years. I often add different things to it like chopped tomato or broccoli, but a bit ago I decided to add some sharp shredded cheddar cheese. It was delicious and everyone really liked it so I added it to my recipes. Here is my basic stove top tuna casserole recipe.

1 can cream of mushroom soup
1 can cream of celery soup
1 can of milk
4 cups pasta (or a bag of noodles) give or take (I do it by sight not measure)
2 regular size cans of tuna, drained

Cook pasta as directed. Drain.
While pasta is cooking, empty soups into another large pan and whisk in milk. Heat to just before boiling over medium heat. Flake drained tuna into soup mixture. After pasta is cooked and drained, add to the soup/tuna mixture and stir to combine. Let sit a few minutes for the pasta to absorb some of the soup mixture. It will thicken.

And you know I love Cavendar’s Greek Seasoning, so I also season with that.

This is also when you can add the extras.

Variation 1:
1 can diced tomatoes or 1 cup fresh diced tomatoes

I usually heat the tomatoes up in a skillet for a few minutes before adding.

Variation 2:
1 lb fresh or frozen broccoli

Cook the broccoli as you normally would.

Variation 3:
1 cup shredded sharp cheddar cheese

Just stir it in while casserole is still hot until it melts.

I think I might try adding all the above one day and see what happens. Should be interesting.