Skillet Tuna Casserole

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

• Preparation Time: 20 mins
• Cooking Time: 35 mins
• Total Time: 55 mins
• Calories: 524 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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

Step 7

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