Skillet Tuna Noodle Casserole is a 30-minute one-pot tuna casserole in a light cream sauce with crispy Panko topping. Everyday veggies are simmered with tuna, pasta noodles, broth, and milk, making a creamy "real" mushroom sauce that uses no canned soup!
Skillet Tuna Noodle Casserole
Just like my Instant Pot Tuna Casserole, this tuna pasta been a go-to dinner in our house for many years. It’s quick, easy, and is a lighter version of a tuna casserole, made with a healthy dose of vegetables and a small amount of dairy. Once you make it a time or two, you’ll probably feel the same way. It’s so easy, but it tastes like something you worked hard for!
Skillet tuna casserole ingredients
- olive oil
- carrots
- green onions
- mushrooms
- peas
- canned tuna
- spaghetti noodles
- milk
- salt and pepper
- Panko bread crumbs
Grab my Instant Pot Tuna Casserole
Tuna noodle recipe ingredients
Vegetables
I like to load up vegetables, when possible. For this recipe, I love the flavors and textures of carrots, green onions, button mushrooms, and sweet peas.
Pasta
I prefer to use a classic spaghetti noodle for this recipe. You can use whole wheat pasta because it has added fiber and nutrients. If you use whole wheat pasta, initially hold back 1 cup of the liquid (broth or water) to avoid potential 'soupy' results (b/c there is less gluten to thicken the sauce). You can always add liquid back in small amounts if you feel the dish needs more liquid during the cook cycle.
Sauce
We're keeping it light with this sauce by using a 1% milk and chicken broth as opposed to the classic canned cream of mushroom soup sauce. Also, this one-pot method causes the noodles to add starch to the sauce as they cook, creating a natural thickener for the cream sauce.
Tuna
Then, of course, there's the tuna, which I like to use a water-packed tuna instead of oil-packed. However, either will work great for this recipe.
How to make tuna casserole on the stove
* see full recipe below
- Sauté the mushrooms, carrots, and green onions in olive oil in a large skillet.
- Add pasta, peas, tuna, milk, chicken broth, salt, and pepper.
- Simmer everything until pasta is cooked through.
- Top the tuna casserole with Panko breadcrumbs and broil until golden brown.
- Devour!
Grab my Instant Pot version of Tuna Casserole!
Recommended tools
- chef’s knife
- cutting board
- silicone tongs or spatula (to stir things up)
- large skillet
- air-tight storage containers (for leftovers)
More 30-minute dinner recipes
- Instant Pot Tuna Casserole
- Instant Pot Chicken Alfredo
- Lasagna Soup for Instant Pot or Stove
- Chicken Penne Alla Vodka [One Pot Pasta]
Skillet Tuna Casserole
Ingredients
- 2 Tbsp Extra Virgin Olive Oil
- 1 cup Mushrooms, sliced
- 1 cup Carrots, shredded
- 2 Green Onions, sliced (stalk and tops separated)
- 8 oz Uncooked Spaghetti Noodles
- 1 7 oz can Tuna, drained
- 1 cup Peas, thawed
- 2 cups Chicken Broth
- 2 cups 1% Milk, or any milk
- 1/2 tsp Kosher Salt
- 1/4 tsp Black Pepper
- 1/2 cup Parmesan Cheese
- 1/2 cup Panko bread crumbs
- 2 tsp Extra Virgin Olive Oil
Instructions
- Sauté veggies: Heat OLIVE OIL in a large skillet over medium-high heat; add MUSHROOMS, CARROTS, and GREEN ONION (white part); sauté until tender, stirring as needed (about 4 min).
- Add other ingredients: Add NOODLES, PEAS, TUNA, CHICKEN BROTH, MILK, SALT, and PEPPER. Push ingredients down to make sure pasta noodles are submerged. *see recipe footnote about adding liquid
- Simmer to cook the noodles: Adjust heat to HIGH and bring everything just to a boil. Then, cover and adjust heat to MED-LOW and simmer until pasta is cooked through, stirring as needed.Then, fold in PARMESAN CHEESE to the cooked casserole to thicken and flavor the cream sauce.
- (optional) Crispy panko topping: Turn on oven broiler and adjust the top oven rack. Toss PANKO BREAD CRUMBS in OLIVE OIL and sprinkle over the cooked casserole surface along with GREEN ONION (tops). Place casserole under broiler flame until the Panko is a light golden brown and crispy (oven time may vary).
- To serve: Allow tuna casserole to rest a few minutes. Serve warm.To store: Allowed to cool completely and refrigerate in airtight containers up to 5 days.
Traci's Notes
Nutrition
Nutrition data provided as courtesy estimates using unbranded ingredients from a nutrition database. Please consult preferred resource for precise data.
Dan Edmonds says
This sounds wonderful a must try since I love tuna. I'm wondering if since I'm a lover of Salmon, if canned Salmon would work as well with this whole recipe.
Absolutely! I love canned salmon too and I often use them interchangeably in this dish. Hope you love it like we do 🙂
Girlfriend says
Say goodbye to boring tuna casserole with this awesome recipe! It is quick, easy, nutritious and delicious. I love that the noodles cook right in the casserole and you don't have to boil them separately. I will be making this over and over....thanks Traci for a great weeknight dinner!
Awww thank you, Girlfriend! I'm so glad you're enjoying the easier tuna casserole method. Thanks for the great feedback
RitaSteinbrunner says
Delicious Traci. I definitely will be making it again. So much better than the old Campbell Mushroom soup recipe.
Aww Rita, I'm sooo glad to hear you're enjoying this recipe! Thank you kindly for letting me know
Rahul | Samosa Street Blog says
Absolutely delicious Traci. Love that the recipe is so easy to follow. Perfect for Friday night dinner.
Thanks, Rahul! So glad you're enjoying this recipe 🙂
Peggy says
Liked the lighter version and no processed food!!!! Will make this again next time I will add more mushrooms, little kale. I may have over counted pasta so I would use a bit less to have more sauce. It was great!!! Thank you
Peggy
So glad to hear it, Peggy! More mushrooms and kale are always welcome in tuna casserole Yes, the pasta ratio you see in these photos is the amount in the recipe (8oz), but you can always use less. Thanks for the taking the time to leave your review.
Sue says
I love tuna casserole but have always wanted a lighter version. I can't wait to try this one!
Awesome, thanks Sue! You'll love the fact that this tuna casserole doesn't use cream of mushroom soup
Maike says
I always look for recipes where we can 'shop the fridge'. This one fit the bill, we had everything in the fridge and pantry. I wouldn't have thought that mushrooms and tuna work so well together, but it's delicious. This recipe will definitely go on our menu rotation.
Thanks, Maike...so glad to hear it! Yes, mushrooms in tuna casserole are a must for me LOL. They add so much flavor and texture So glad you can enjoy this one!
Taylor Kiser says
Love an easy dinner like this! It's sure to be on repeat!
Thanks Taylor! Glad you're a fan of the tuna casserole too! 🙂
Jamie says
I love how this can be made in the skillet and it's ready in only 30 minutes! That panko on top looks amazing!
Hehe thanks, Jamie! It's my favorite part of this tuna casserole for surrre
Jeannette says
I LOVE how simple and homey this recipe is! It's perfect for those days when I just want something delicious and filled with amazing texture. The panko crumbs make this even more fun to eat!
Thanks, Jeannette! Love hearing that...I'm all over those Panko too! They make tuna casserole more interesting to eat
Josi says
I love the way you've lightened up this recipe! I also love the addition of mushroom slices!
Thanks, Josi! The mushrooms slices are everything in Tuna Pasta 🙂