Tuna Noodle Skillet Casserole

Mom's classic Tuna Noodle Casserole made better! Just ONE SKILLET!

This Tuna Noodle Casserole Recipe is classic comfort food made easy and right in one skillet!

Pair this delicious dinner with a classic green salad or some garlic breadsticks for a complete meal.

Tuna Noodle Skillet Casserole


There are quite a few dishes from my childhood that I look back on and remember fondly.

Tuna Noodle Casserole was one of them. My mom would make it often, and now that I’m a mom, I too make it often.

Tuna Noodle Casserole Recipe

What I love most about this easy spin on the classic tuna noodle casserole recipe is that it uses basic pantry ingredients as well as frozen veggies. It’s a meal I can whip up in no time!

Ingredients Needed –

Here’s what you’ll need to make this one pan tuna noodle casserole from scratch. You can find the exact amounts listed in the recipe card below.

  • Diced Onion
  • Chicken Broth
  • Egg Noodles
  • Cream of Mushroom Soup
  • Frozen Peas and Carrots
  • Canned Tuna
  • Marbled Cheddar Cheese
  • Crushed Croutons

Tuna Noodle Skillet Casserole

How To Make Tuna Casserole From Scratch

You’ll be shocked at how quickly this whole recipe comes together!

  • Start by sautéing some onion in the pan until it’s nice and tender.
  • Add in the chicken broth and cream of mushroom soup and whisk until combined.
  • Stir in the egg noodles and frozen peas and carrots, then bring the mixture to a boil. Cook until the noodles are tender.
  • Flake the tuna and gently fold into the pasta. Cover with the shredded cheese then let simmer with the lid on until the cheese is melted and tuna is heated through.
  • Finally, crush up the croutons and sprinkle over the top!

Tuna Noodle Skillet Casserole

Better Than Mom’s Tuna Casserole

What I love about this super quick and easy weeknight dinner, is that I’ve taken that classic casserole and turned it into a one skillet meal!

The noodles are cooked right in the creamy broth, resulting in an extra creamy base.

It’s like you’re mom’s casserole… only better!

Tuna Noodle Skillet Casserole

What To Serve With Tuna Noodle Casserole

Tuna Noodle Skillet Casserole

Easy Topping For Casseroles

Also… that crispy and garlic infused topping? Crushed up croutons!!

Seriously, it doesn’t get any easier than this!

If you’re like me, you probably already have the majority of these ingredients hanging out in  your pantry!

More Easy Comforting Casserole Recipes

Ready for more deliciousness in your life? These are some of my favorite comforting casseroles made quickly and easily, for a yummy family dinner.

Tuna Noodle Skillet Casserole

You’re going to love this quick and easy take on the classic Tuna Noodle Casserole recipe!

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4.5 from 10 votes

Tuna Noodle Skillet Casserole

Tuna Noodle Skillet Casserole is classic comfort food made easy all in one skillet!
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Dinner
Cuisine: American
Servings: 6
Calories: 407 kcal
Author: Shawn


  • 1 tbsp olive oil
  • 1 cup diced onion
  • 1 tsp minced garlic
  • 4 cups chicken broth, or water
  • 8 oz. egg noodles, 4 cups
  • 10 oz. can cream of mushroom soup
  • 2 cups carrots and peas, frozen
  • salt and pepper, to taste
  • 12 oz. can white tuna in water, drained
  • 1 cup marbled cheddar cheese, shredded
  • 1 cup garlic croutons, crushed


  • Heat a large skillet over medium heat and add olive oil. Saute onion and garlic until tender, about 3 minutes.
  • Add the chicken broth (or water) and soup and whisk until combined. Stir in the egg noodles and frozen vegetables. Season with salt and pepper to taste. Bring mixture to a small boil and then reduce heat. Simmer, stirring occasionally until the noodles are tender and the sauce has reduced, about 20 minutes.
  • Flake the tuna with a fork and gently fold into the pasta. Top the pasta with the cheese and simmer, covered until cheese melts and tuna is heated through.
  • Sprinkle the top of the casserole with the crushed croutons and serve. Enjoy!


Calories: 407kcal | Carbohydrates: 42g | Protein: 29g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 78mg | Sodium: 1320mg | Potassium: 566mg | Fiber: 4g | Sugar: 2g | Vitamin A: 4655IU | Vitamin C: 18mg | Calcium: 191mg | Iron: 3mg
Keywords: Casserole, Cheese, noodles, One skillet, stovetop, tuna
DID YOU MAKE THIS RECIPE?don't forget to share a picture and mention @iwashyoudry on Instagram or tag #iwashyoudry!

About the author

Shawn is the Owner and Creator of I Wash You Dry. She loves to create and share simple, family-friendly recipes. Mom to 5 adorable children and dwells in the desert of Southern Utah.
28 Responses
  1. Danny

    2 stars
    Shawn I’m sorry to say this but I thought my razor was dull until I made this, It needs MUCH more and MUCH more seasoning. I’m not that good enough of a cook to know what to add. It needs MUCH more tuna. I understand that most recipes on Pinterest people copy and post without even trying them. I think this is the case, Although your Taco Soup recipe I gave 5 stars it was delicious but was it really yours?

    1. Hey Danny, I’m sorry you felt the dinner was lacking in flavor. You can definitely add salt and pepper to taste. Garlic would also be another easy addition, whether you add in garlic powder or minced garlic, it would be a great addition to boost the flavor. Sometimes that’s all it needs! 🙂 And yes, these are all my recipes. Hope you give it another try!

      1. Alisha

        Classy reply. I tried the recipe and although I added additional seasoning I must say it was very tasty and my children loved it. Thank you for this quick and easy recipe.

  2. Amy

    So, here we are, the middle of April 2020, staying home because of COVID-19, and acknowledging that hard times are here. Thank you for providing a recipe that uses the pantry staples we have stocked. This tuna noodle casserole was delicious! I am gluten-free some I easily made some adaptions.

    1. Danny

      Shawn I meant no harm or disrespect and I meant that with my heart. I just expected more “punch” and I did add 5 small cloves of garlic with more salt and pepper and a bit of garlic powder and cayenne pepper, Thank you so much for your reply to me.

  3. Jessica Lauren

    4 stars
    Really enjoyed this simple yet delicious recipe. Tweaked a little as well. Definitely agree with others who added fresh garlic, onion powder, smoked paprika & a few grinds of pepper. Had shallots on hand and used 2 of those instead. Only had 5oz cans tuna and used 3 of those. Prefer a less “soupy” tuna noodle so I omitted a half-three quarters cup chicken stock and added an extra half cup diced sharp cheddar cheese. Also added my noodles after ingredients came to a boil and only simmered for 15 minutes to keep the noodles firmer. Chopped up fresh parsley as a garnish. All in all, a nice comforting meal.

    1. Sarah

      5 stars
      I made it today March 12, 2020 I used two small cans of tuna and one of those pouches, because the two cans didn’t equal what the recipe called for. I addEd garlic like what you get from an anti pasta place at the grocery store. I also added mixed frozen veggies that had carrots , beans, and corn and peas, just because that’s all I had on hand. I thought it was delicious. I was amazed at how the noodles cooked up and it wasn’t runny. I put mine in a casserole dish and finished up with the cheese and croutons.

  4. Sandy Smith

    4 stars
    Thank you for your recipe. This was good and rather simple. I surprised my boyfriend for a Sunday afternoon lunch and he loved and appreciated it!

    I took other poster’s suggestions and added some seasonings: Minced garlic with the onion saute. I had some celery, so chopped that for added texture. Also, chopped carrots, as I didn’t have frozen, just the peas.

    I added smoked paprika, red chile powder, black pepper, garlic and onion powder, salt-free garli herb seasoning and a pinch of crushed red pepper flakes along with the broth.

    We didn’t have croutons on hand, so I crushed a few seasoned Ritz ceackers atop.

    I would make this again. : )


  5. Brenda

    I made this tonight with a few small alterations. I added two minced garlic cloves for thlast minute of sauteeing the onions. I also sprinkled the onions and garlic with salt and pepper and smoked paprika. From there I followed the recipe, except I didn’t have croutons so I seasoned and toasted panko crumbs to sprinkle on top. It was very good!!! My son gave it 2 thumbs up. Nice recipe to have on hand for busy school nights.

  6. Lisa Morgan

    Great new twist on an old recipe my mama used to make. She put smashed potatoe chips on to top.
    Me I like being prepared. My hard time might just be one hard and awful day and just don’t want to cook.

  7. Jen

    Made this tonight and I loved how easy it was! My family loved it, too and my 8 year-old son even asked for seconds! I followed the recipe exactly and it was perfect. The noodles did not get mushy at all. This will be our new tuna-noodle casserole recipe! Thank you!

  8. blasted1

    I made your recipe and I sautéed some garlic along with the onions. It’s quite good. Now, what could you possibly mean by “…when the hard times come?” Has your church scared you into thinking the black helicopters and the ATF are eventually going to “take over?” Or, maybe nuclear war? I wish you people could stop for the 5 minutes it would take to think things through rationally. Your pastor doesn’t know a single thing more than you do. You probably know more than he does. I’m not downing church. I’m downing letting anyone but God and you do your thinking for you. I see you are from Utah and I don’t want to stereotype. You sound like a nice person and you probably are a good mother and a good lady in your community. My grandma put up preserves for the winter during the depression and times don’t get any harder than that. Oh, we may get financially screwed again like in the 30’s and your food saving will put you ahead of the rest of the pack, but, we are not going to get bombed by nuclear N. Korea and the ATF has better things to do. This material world is ruled by the almighty dollar and the rulers of the nations will move heaven and earth to prevent anything from interfering with that, I solemnly promise you. So, don’t get scared. Check out the facts for yourself and I bet you’ll be surprised.

    1. Shawn

      I’m so glad you enjoyed the recipe. When I prepare for “hard times,” this could be anything from a financial hardship to a hurricane. Really, it’s just best to be prepared for anything. I don’t see why this could be considered a bad thing?

    2. Mon

      Yeah, I think your reaction is a bit over the top. Why not just, I dunno, NOT read her blog if you don’t like what she has to say?

      That said, I agree with your sentiments. I feel that the concept of “prepping” is a tad freakish. Especially when suggested by any religious organization.

      Damn good recipe though.

  9. James

    doubled it with 16oz mini shells, used spare seasoning packets from ramen noodles for broth, used plain potato chips for croutons, used 3 x 7 oz cans of tuna, chopped a whole onion b/c I didn’t feel like measuring, simmers little longer at 5000 ft.

    The whole thing fit (barely) in my 12 in. saute pan (deep vertical sides not slanted sides), do not think I fully doubled the veggies, used a 16oz pkg. I agree cheese is great, used sharp cheddar, again, didn’t measure(lazy) but my daughter said more cheese ( she always says that)
    The fam liked it. My ultra picky 9 yr old ate all of his dinner without coercion or taking all night. that means he loved it. bookmarking this one to use it again.

    1. Dee

      as long as they’re not fresh, hand-made noodles, which cook a lot more quickly. Lately I’ve been letting the soup/sauce come to a boil first before adding the noodles, and they’re also okay. We go through the dish too fast to notice any difference in texture. ^_^

  10. Kristi

    I made this for supper tonight and it was good! I especially liked that it was a one pot meal, quick and easy to make! I thought the crushed croutons was a nice touch also. Thanks for the recipe!

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Shawn Syphus

Hi, I’m Shawn and I’m a busy mom of five; pretending to live on a budget. I love to cook, and explore new recipes, but they have to be quick and easy with as few dishes as possible.

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