Skillet Tuna Noodle Casserole
The creamy, crunchy-topped church supper classic made entirely on the stovetop in one skillet.
Ingredients (serves 4)
- 8 oz egg noodles
- 2 cans canned tuna
- 1 onion
- 8 oz mushrooms
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups milk
- 1 cup chicken stock
- 1 cup frozen peas
- 1 cup shredded cheddar cheese
- 0.5 cup panko
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Save this recipeInstructions
- 1
Dice the onion and slice the mushrooms. Melt the butter in a 12-inch skillet over medium heat and cook them until the mushrooms brown, about 6 minutes.
- 2
Sprinkle in the flour and stir 1 minute, then gradually whisk in the milk and chicken stock until smooth.
- 3
Add the egg noodles, bring to a simmer, cover, and cook, stirring often, until the noodles are tender, 8 minutes.
- 4
Stir in the drained tuna, frozen peas, and cheddar. Cook 2 minutes until the peas are hot and the cheese melts.
- 5
Toast the panko in a small dry pan over medium heat until golden, 3 minutes, and scatter over the top.
- 6
Season with salt and black pepper and serve hot from the skillet.
