Name: Skillet Tuna Casserole
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 0.5 (16 ounce) package yolk-free egg noodles (such as No Yolks®); 2 tablespoons butter; 1 (16 ounce) package cremini mushrooms, thinly sliced; 1.5 cups peas; 0.5 medium yellow onion, chopped; 0.5 teaspoon kosher salt; freshly ground black pepper to taste; 1 pinch cayenne pepper; 2 tablespoons all-purpose flour; 1 cup whole milk; 0.75 cup low-sodium chicken broth; 2 cups grated white Cheddar cheese; 1 (8 ounce) can water-packed tuna, drained and flaked; 0.5 cup grated Parmesan cheese, divided; 2 tablespoons chopped fresh parsley; 2 tablespoons chopped fresh dill; 2 tablespoons chopped fresh chives; 1 tablespoon lemon juice; 0.25 cup panko bread crumbs; 1 tablespoon butter, melted

Skillet Tuna Casserole

4.7

(6)

5 Reviews

2 Photos

Tons of fresh herbs add flavor to this easy skillet tuna casserole made with peas, cremini mushrooms, and two types of cheese.

Submitted by Michelle Finley Baker

Updated on November 29, 2024

Prep Time:

20 mins

Cook Time:

35 mins

Total Time:

55 mins

Servings:

Yield:

6 servings

Jump to Nutrition Facts

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Ingredients

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Original recipe (1X) yields 6 servings

½ (16 ounce) package yolk-free egg noodles (such as No Yolks®)
2 tablespoons butter
1 (16 ounce) package cremini mushrooms, thinly sliced
1 ½ cups peas
½ medium yellow onion, chopped
½ teaspoon kosher salt
freshly ground black pepper to taste
1 pinch cayenne pepper
2 tablespoons all-purpose flour
1 cup whole milk
¾ cup low-sodium chicken broth
2 cups grated white Cheddar cheese
1 (8 ounce) can water-packed tuna, drained and flaked
½ cup grated Parmesan cheese, divided
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh chives
1 tablespoon lemon juice
¼ cup panko bread crumbs
1 tablespoon butter, melted

Directions

Preheat the oven to 375 degrees F (190 degrees C).
Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 10 to 12 minutes. Drain.
While the egg noodles are cooking, melt 2 tablespoons butter in a large, oven-safe skillet over medium heat. Add mushrooms, peas, and onion and cook, stirring occasionally, until slightly softened, about 5 minutes. Season with salt, pepper, and cayenne.
Sprinkle flour over the vegetables; cook and stir for 2 minutes. Add milk and chicken broth and bring to a simmer. Cook until thickened, 2 to 3 minutes. Remove from the heat.
Add drained egg noodles to the vegetable mixture, along with Cheddar cheese, tuna, 1/4 cup Parmesan cheese, parsley, dill, chives, and lemon juice; stir until well combined.
Combine remaining 1/4 cup Parmesan with panko and 1 tablespoon melted butter. Sprinkle over the casserole.
Bake in the preheated oven until golden and bubbly, 17 to 19 minutes.

Cook's Note:

Try 1/2 white Cheddar and 1/2 Velveeta(R) also!

Nutrition Facts (per serving)

524	Calories
23g	Fat
44g	Carbs
35g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 524
% Daily Value *
Total Fat 23g	29%
Saturated Fat 14g	69%
Cholesterol 77mg	26%
Sodium 701mg	30%
Total Carbohydrate 44g	16%
Dietary Fiber 6g	20%
Total Sugars 5g
Protein 35g	70%
Vitamin C 12mg	13%
Calcium 414mg	32%
Iron 2mg	13%
Potassium 290mg	6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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