🐟 Tuna Noodle Skillet Casserole
🍽️ Serves: 4–6 | ⏱️ Ready in 30 minutes | 🥘 One pan
🧾 Ingredients:
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2 cups egg noodles (or any short pasta)
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1 tbsp butter or olive oil
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½ small onion, finely chopped
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1 stalk celery, finely chopped (optional)
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1 cup frozen peas (or mixed veggies)
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1 (10 oz / 284 g) can cream of mushroom soup (or homemade equivalent)
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½ cup milk
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1 cup shredded cheddar or mozzarella
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1 (5–7 oz / 150–200 g) can tuna, drained
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Salt & black pepper, to taste
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Optional: ½ tsp garlic powder or dried thyme
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Optional topping: crushed crackers or breadcrumbs + butter for crunch
🔥 Instructions:
1. Cook the noodles:
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Boil egg noodles in salted water until just al dente. Drain and set aside.
2. Sauté aromatics:
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In a large skillet, melt butter over medium heat.
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Add chopped onion (and celery, if using). Sauté 3–4 minutes until soft and translucent.
3. Make it creamy:
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Stir in cream of mushroom soup and milk. Add seasonings (salt, pepper, garlic powder if using).
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Stir until smooth and bubbly.
4. Combine & simmer:
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Add cooked noodles, drained tuna, peas, and cheese.
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Stir gently to combine and heat through for 2–3 minutes.
5. Top & serve:
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If you want crunch: sprinkle crushed buttery crackers or breadcrumbs on top.
Optionally, broil for 2–3 minutes in an oven-safe skillet until golden. -
Serve hot and enjoy!
📝 Tips:
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For a homemade mushroom sauce: sauté mushrooms in butter, add flour, and whisk in milk or broth.
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Add lemon zest or a dash of hot sauce to brighten flavors.
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Sub canned salmon or cooked shredded chicken for variety.
Would you like a gluten-free, from-scratch, or no-dairy version?