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!
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.
Recipe footnote about liquid ingredients in one pot pastaIf 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 it during the cook cycle.