Skillet Tuna Casserole

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Tuna noodle casserole is a 30-minute entree the whole family loves. Simple veggies are simmered with tuna, pasta noodles, broth, and milk to make a delicious and creamy sauce. No canned soup needed.

Tuna Noodle Casserole

This tuna noodle entree 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!

Ingredient notes

Ingredient amounts are included in the printable recipe below.

• olive oil - or preferred oil
• carrots - You can use shredded or diced, fresh or frozen.
• green onions - any onions will work for this recipe
• mushrooms - Using fresh mushrooms in this recipe means no canned soup is needed.
• peas - An essential ingredient in tuna casserole.
• canned tuna - You can substitute canned salmon for tuna in this recipe.
• dry spaghetti noodles- Or preferred pasta noodles. Tuna spaghetti casserole is a great way to use spaghetti noodles.
• milk - Any dairy liquid, or even non-dairy milk, will work for this recipe.
• Panko bread crumbs - These are optional but recommended for lovers of crispy toppings on tuna casserole.

Recipe notes

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 this recipe

Full instructions are in the printable recipe below.

1. Sauté the mushrooms, carrots, and green onions in olive oil in a large skillet.
2. Add pasta, peas, tuna, milk, chicken broth, salt, and pepper.
3. Simmer everything until pasta is cooked through.
4. Top the tuna casserole with Panko breadcrumbs and broil until golden brown.
5. Devour!

More dinner recipes

• Instant Pot Tuna Casserole
• Instant Pot Chicken Alfredo
• Chicken Penne Alla Vodka

📖 Recipe