Name: Skillet Tuna Casserole
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Yolk-free egg noodles (such as No Yolks®) - ½ (16 ounce) package; Butter - 2 tablespoons; Cremini mushrooms, thinly sliced - 1 (16 ounce) package; Peas - 1 ½ cups; Yellow onion, chopped - ½ medium; Kosher salt - ½ teaspoon; Freshly ground black pepper to taste - ½ teaspoon; Cayenne pepper - 1 pinch; All-purpose flour - 2 tablespoons; Whole milk - 1 cup; Low-sodium chicken broth - ¾ cup; Grated white Cheddar cheese - 2 cups; Water-packed tuna, drained and flaked - 1 (8 ounce) can; Grated Parmesan cheese, divided - ½ cup; Chopped fresh parsley - 2 tablespoons; Chopped fresh dill - 2 tablespoons; Chopped fresh chives - 2 tablespoons; Lemon juice - 1 tablespoon; Panko bread crumbs - ¼ cup; Butter, melted - 1 tablespoon

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Skillet Tuna Casserole

1. Yolk-free egg noodles (such as No Yolks®) - ½ (16 ounce) package

2. Butter - 2 tablespoons

3. Cremini mushrooms, thinly sliced - 1 (16 ounce) package

4. Peas - 1 ½ cups

5. Yellow onion, chopped - ½ medium

6. Kosher salt - ½ teaspoon

7. Freshly ground black pepper to taste - ½ teaspoon

8. Cayenne pepper - 1 pinch

9. All-purpose flour - 2 tablespoons

10. Whole milk - 1 cup

11. Low-sodium chicken broth - ¾ cup

12. Grated white Cheddar cheese - 2 cups

13. Water-packed tuna, drained and flaked - 1 (8 ounce) can

14. Grated Parmesan cheese, divided - ½ cup

15. Chopped fresh parsley - 2 tablespoons

16. Chopped fresh dill - 2 tablespoons

17. Chopped fresh chives - 2 tablespoons

18. Lemon juice - 1 tablespoon

19. Panko bread crumbs - ¼ cup

20. Butter, melted - 1 tablespoon

How to cook deliciously - Skillet Tuna Casserole

1. Stage

Preheat the oven to 375 degrees F (190 degrees C).

2. Stage

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.

3. Stage

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.

4. Stage

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.

5. Stage

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.

6. Stage

Combine remaining 1/4 cup Parmesan with panko and 1 tablespoon melted butter. Sprinkle over the casserole.

7. Stage

Bake in the preheated oven until golden and bubbly, 17 to 19 minutes.