Tuna Noodle Skillet Casserole

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Mom's classic tuna noodle casserole got better! Just a frying pan!

This tuna casserole with noodles and skillet is a classic comfort food made easy and right in A pan!

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There are quite a few dishes from my childhood that I remember and remember fondly.

Tuna Noodle Casserole was one of them. My mom did it often, and now that I'm a mother, I do it often too.

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Lately we have been working to expand our food storage supply.

It is something that our Church promotes, and I think it is a great idea. We stock up on food that has a longer shelf life, so when the tough times come, we're ready.

However, I don't let food sit on the shelves in my basement. Constantly broken through them.

That way I have no 8-year-old mushroom cream cans left… it happened.

And yes, I have a dedicated room in my basement to store food. However, I cannot take full credit for it. The family we bought this house built an amazing bookshelf in the basement, and now I can use it!

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So what I love about this super quick and easy weekday dinner is that I took that classic saucepan and turned it into a skillet meal.

The noodles are cooked directly in the creamy broth, resulting in an extra creamy base.

It's like it's Mom's saucepan… but better!

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Oh … and I also added a little cheese …

You can leave that out, but hey … cheese is good.

My mom always put a little cheese on top of our saucepan. 🙂

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Also… that crispy, garlic-infused topping? Crushed croutons !!

Seriously, there is nothing easier than this!

If you're like me, you probably already have most of these ingredients in your basement … or pantry … whatever.

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I'm pretty sure tuna lasts forever.

Just say'.

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Tuna Noodle Skillet Casserole

Tuna Noodle Skillet Casserole is a classic comfort food made easy in a pan.

  • Author: Shawn
  • Preparation time: 5 minutes
  • Time to cook: 20 minutes
  • Total time: 25 minutes
  • Performance: 6 servings 1x
  • Category: Dinner
  • Method: Stove
  • Kitchen: American

Ingredients

  • 1 tablespoon of olive oil
  • 1 cup chopped onion
  • 4 cups chicken broth (or water)
  • 8 oz. egg noodles (4 cups)
  • 10 ounces can of mushroom cream
  • 2 cups frozen carrots and peas
  • 12 ounces can albacore tuna in water, drained
  • 1 cup shredded marbling cheddar cheese
  • 1 cup garlic croutons, minced

Instructions

  1. Heat a large skillet over medium heat and add olive oil. Sauté the onion until tender, about 3 minutes.
  2. Add chicken broth (or water) and soup and beat until combined. Add the egg noodles and frozen vegetables. Bring the mixture to a small boil, then reduce the heat. Simmer, stirring occasionally, until noodles are tender and sauce is reduced, about 20 minutes.
  3. Crumble the tuna with a fork and gently fold in the pasta. Cover the pasta with the cheese and simmer, cover until the cheese melts and the tuna is heated through.
  4. Sprinkle the top of the saucepan with the crushed croutons and serve. Enjoy!

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