One 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.