Skillet Tuna Noodle Casserole

 

Skillet Tuna Noodle Casserole

Ingredients:

 

eight oz.Egg noodles

2 tablespoons butter

1 small onion, finely chopped

2 cloves garlic, minced

1 cup frozen peas and carrots

1 can (5 ounces) tuna, drained

1 can (10.Five ounces) cream of mushroom soup

1/2 cup milk

1 teaspoon Dijon mustard (elective)

1/2 teaspoon black pepper

1/four teaspoon paprika

1 cup shredded cheddar cheese

half cup breadcrumbs (elective)

1 tablespoon olive oil (if using breadcrumbs)

Instructions:

1. Cook the noodles:

Bring a large pot of salted water to a boil. Cook egg noodles consistent with bundle commands till al dente. Drain and set apart.

2. Prepare the skillet base:

In a big skillet, soften butter over medium heat. Add chopped onion and sauté till smooth and translucent, about three–4 mins. Add minced garlic and cook dinner for every other 30 seconds until aromatic.

3. Add greens and tuna:

Stir in frozen peas and carrots. Cook for two–three minutes until heated thru. Add tired tuna and gently spoil it up with a spoon.

4. Make the creamy sauce:

In a small bowl, mix cream of mushroom soup, milk, Dijon mustard (if the usage of), black pepper, and paprika. Pour the mixture over the tuna and greens. Stir till the whole thing is lightly lined.

5. Combine noodles and sauce:

Add the cooked noodles to the skillet. Gently fold them into the tuna and vegetable combination until noodles are completely lined with the creamy sauce.

6. Add cheese and breadcrumbs:

Sprinkle shredded cheddar cheese over the top. If you like a crunchy topping, blend breadcrumbs with olive oil and sprinkle over the cheese.

7. Cook the casserole:

Cover the skillet and permit it prepare dinner on low heat for five–7 minutes, or till the cheese is melted and the casserole is heated through. If you want the topping crispier, do away with the lid and cook dinner for an additional 2–3 minutes.

8. Serve:

Remove from warmness and allow the casserole take a seat for two–3 minutes before serving. Garnish with clean parsley if desired.

Tips:

Use whole wheat noodles for a more fit model.

You can substitute cream of mushroom soup with cream of celery or cream of hen.

Adding a squeeze of lemon juice brightens the flavor of the tuna.

This skillet version is faster and avoids baking, making cleanup less complicated.

This recipe serves 4–5 human beings and is a comforting, creamy meal best for weeknights.