Skillet Tuna Casserole
Description
Tons of fresh herbs add flavor to this easy skillet tuna casserole made with peas, cremini mushrooms, and two types of cheese.
Ingredients
•
1/2 (16 ounce) package yolk-free egg noodles (such as No Yolks®)
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2 tablespoons butter
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1 (16 ounce) package cremini mushrooms, thinly sliced
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1 1/2 cups peas
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1/2 medium yellow onion, chopped
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1/2 teaspoon kosher salt
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freshly ground black pepper to taste
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1 pinch cayenne pepper
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2 tablespoons all-purpose flour
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1 cup whole milk
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3/4 cup low-sodium chicken broth
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2 cups grated white Cheddar cheese
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1 (8 ounce) can water-packed tuna, drained and flaked
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1/2 cup grated Parmesan cheese, divided
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2 tablespoons chopped fresh parsley
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2 tablespoons chopped fresh dill
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2 tablespoons chopped fresh chives
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1 tablespoon lemon juice
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1/4 cup panko bread crumbs
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1 tablespoon butter, melted
Directions
1
Preheat the oven to 375 degrees F (190 degrees C).
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.
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.
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.
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.
6
Combine remaining 1/4 cup Parmesan with panko and 1 tablespoon melted butter. Sprinkle over the casserole.
7
Bake in the preheated oven until golden and bubbly, 17 to 19 minutes.