Sometimes, after a whirlwind day, all you want is a meal that feels like a warm hug without demanding too much of your time or attention. This one pan tuna noodle casserole fits that craving perfectly. It’s creamy, a little cheesy, and has just the right touch of flaky tuna mingling with tender noodles. And the best part? It all cooks in a single skillet, meaning fewer dishes and less cleanup—a small victory after a hectic afternoon.
One evening last week, I started this casserole while juggling a phone call and a curious toddler who insisted on “helping” by stirring but mostly creating a small mess. I forgot to set the timer exactly on schedule, but that little hiccup didn’t matter. The smell of sautéed onions and garlic soon filled the kitchen, calming even the most distracted parts of me. By the time it was bubbly and golden on top, I was ready to sit down, knowing dinner was both satisfying and straightforward. It’s the kind of meal you make when you want something cozy but can’t spare much time or brainpower.
Why You’ll Love It:
- All in one pan — fewer dishes, more time for yourself or the chaos around you.
- Comfort food that’s creamy and cheesy but still feels light with peas and tuna.
- Quick to prep and comes together in under 40 minutes, ideal for weeknights.
- The crispy breadcrumb topping adds a satisfying crunch — though it’s not fancy, and that’s kind of the point.
- It’s forgiving if you get distracted or don’t time it perfectly — the flavors just blend beautifully anyway.
It’s normal to feel a little unsure about mixing tuna with noodles if you haven’t tried it before. But trust me, this casserole has an easygoing vibe that’s hard not to like. Plus, leftovers reheat well, so you’re not stuck eating the same thing with zero variety.
PrintOne Pan Tuna Noodle Casserole
A quick and comforting one-pan tuna noodle casserole made with creamy sauce, tender noodles, and flaky tuna, perfect for an easy weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4
Ingredients
8 ounces egg noodles
1 tablespoon olive oil
1 small yellow onion, finely chopped
2 cloves garlic, minced
1 cup frozen peas
1 can (10.5 ounces) condensed cream of mushroom soup
1/2 cup milk
1 cup shredded sharp cheddar cheese
2 cans (5 ounces each) tuna packed in water, drained and flaked
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup panko breadcrumbs
Instructions
Preheat the oven to 375°F (190°C).
In a large oven-safe skillet or sauté pan, heat olive oil over medium heat.
Add the chopped onion and cook for 3-4 minutes until softened.
Add the minced garlic and cook for 30 seconds until fragrant.
Pour in 3 cups of water and bring to a boil.
Add the egg noodles and a pinch of salt, then reduce heat to medium-low and simmer uncovered for 8-10 minutes, stirring occasionally, until noodles are tender and most of the water is absorbed.
Stir in the frozen peas, cream of mushroom soup, milk, shredded cheddar cheese, flaked tuna, salt, and black pepper until well combined.
Sprinkle the panko breadcrumbs evenly over the top of the casserole.
Transfer the skillet to the preheated oven and bake for 15 minutes or until the casserole is bubbly and the breadcrumbs are golden brown.
Remove from the oven and let cool for 5 minutes before serving.
Kitchen Notes: I usually use a sturdy oven-safe skillet so I can go straight from stovetop to oven without fuss. This dish pairs nicely with a simple green salad or some crusty bread if you want something extra. Sometimes, I swap frozen peas for green beans or add a dash of hot sauce on top when reheating for a little kick. I haven’t tested it with other types of fish, but canned salmon might work in a pinch, though the texture will be different. And if you’re short on cheddar, a milder cheese still does the trick, just expect a less sharp flavor.
FAQ:
Can I make this dairy-free? You might try a plant-based milk and skip the cheese, but it won’t be quite the same creamy comfort. Can I use fresh tuna? Fresh tuna would change the texture and cooking time quite a bit, so canned tuna is best here. How do I store leftovers? Keep them in an airtight container in the fridge for up to three days and reheat gently to avoid drying out.
Give this easy casserole a try next time you need a no-fuss meal that still feels like something special. Save it, print it, and keep it handy for those busy nights.