Tuna Noodle Skillet Casserole

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

This Tuna Noodle Skillet Casserole is classic comfort food made easy and right in ONE SKILLET!

Tuna Noodle Skillet Casserole

pinterest

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 Skillet Casserole

Lately we’ve been working on amping up our food storage supply.

It’s something that our Church promotes, and I just think it’s a great idea. We stock up on foods that have a longer shelf life, so when hard times come we’re prepared.

I don’t just let the food sit on the shelves in my basement though. I rotate through them constantly.

That way I’m not left with 8 year old cans of cream of mushroom soup… it’s happened.

And yes, I have a dedicated room in my basement for food storage. I can’t take all the credit for it though. The family that we bought this house from built an awesome shelving unit in the basement, and now I get to use it!

Tuna Noodle Skillet Casserole

So 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

Oh… and I also added some cheese…

You can leave that out, but hey… cheese is good.

My mom would always put some cheese on top of our casserole. 🙂

Tuna Noodle Skillet Casserole

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 basement… or pantry… whatever.

Tuna Noodle Skillet Casserole

I’m pretty sure tuna lasts forever.

Just sayin’.

Make sure you don’t miss a thing! Follow I Wash You Dry here:
FACEBOOK | PINTEREST | GOOGLE+ | TWITTER | INSTAGRAM | BLOGLOVIN

Print

Tuna Noodle Skillet Casserole

Tuna Noodle Skillet Casserole is classic comfort food made easy all in one skillet!

  • Author: Shawn
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 6 servings 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American
Scale

Ingredients

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

Instructions

  1. Heat a large skillet over medium heat and add olive oil. Saute onion until tender, about 3 minutes.
  2. Add the chicken broth (or water) and soup and whisk until combined. Stir in the egg noodles and frozen vegetables. 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.
  3. 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.
  4. Sprinkle the top of the casserole with the crushed croutons and serve. Enjoy!

Keywords: tuna, noodles, one skillet, casserole, stovetop, cheese

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.
14 Responses
  1. Sandy Smith

    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. : )

    Sandy

  2. 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.

  3. 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.

  4. 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!

  5. 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. 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.

  6. 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. ^_^

  7. 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!

Leave a Reply

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.

I Wash You Dry Newsletter

Popular Categories