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Skillet Night
American Classics 3 min read

Skillet Tuna Noodle Casserole

Skillet tuna noodle casserole cooks egg noodles in a creamy cheddar-tuna sauce with peas in about 30 minutes. No-bake American weeknight classic dinner.

Skillet Tuna Noodle Casserole

Tuna noodle casserole is comfort food that usually means a can of condensed soup and a bake. This skillet version builds a quick creamy sauce from scratch, simmers egg noodles right in the pan, and folds in tuna and peas so you skip the oven and the casserole dish.

It still tastes like the weeknight classic — just faster and less heavy. About 30 minutes from dry pasta to bowls.

Ingredients

  • 2 Tbsp (28 g) butter
  • 1 small yellow onion, diced (about 1 cup / 140 g)
  • 2 celery stalks, diced (about ¾ cup / 75 g)
  • 3 garlic cloves, minced
  • ¾ tsp kosher salt, divided
  • ½ tsp black pepper
  • ½ tsp dried thyme
  • 3 Tbsp (24 g) all-purpose flour
  • 2½ cups (600 ml) low-sodium chicken or vegetable broth
  • 1 cup (240 ml) whole milk
  • 8 oz (227 g) wide egg noodles
  • 2 cans (5 oz / 142 g each) tuna in water, drained
  • 1 cup (140 g) frozen peas
  • 1 cup (113 g) shredded sharp cheddar
  • ½ cup (30 g) crushed potato chips or panko, optional
  • 2 Tbsp chopped parsley
  • Lemon wedges, optional

Method

  1. Melt butter in a 12-inch skillet over medium heat. Add onion and celery with ½ tsp salt; cook 4–5 minutes until softened. Stir in garlic, pepper, and thyme; cook 30 seconds.
  2. Sprinkle flour over the vegetables; cook 1 minute, stirring.
  3. Whisk in broth and milk gradually until smooth. Bring to a simmer.
  4. Stir in egg noodles and remaining ¼ tsp salt. Simmer uncovered over medium-low 8–10 minutes, stirring often, until noodles are tender and sauce is creamy. Add a splash of milk if it thickens too fast.
  5. Fold in tuna and peas; cook 2 minutes until hot. Remove from heat; stir in half the cheese until melted.
  6. Sprinkle remaining cheese and crushed chips if using; cover 1–2 minutes. Finish with parsley and lemon.

Cook's note

Use tuna packed in water and drain it well so the sauce stays creamy, not fishy-wet. Potato chips on top mimic the classic casserole crunch without turning on the broiler.

What to serve with it

A crisp green salad with vinaigrette or steamed broccoli. The skillet is rich — something acidic or crunchy on the side helps.

Make-ahead and leftovers

Best eaten the day it is made, but leftovers keep 3 days. Reheat gently with a splash of milk. Freezing works for up to 1 month; noodles soften on thaw.

Troubleshooting

**Sauce too thick?** Stir in warm milk a tablespoon at a time. **Noodles stuck?** Stir more often and keep the simmer gentle. **Too bland?** More salt, cheddar, and a squeeze of lemon at the end.