Tons of fresh herbs add flavor to this easy skillet tuna casserole made with peas, cremini mushrooms, and two types of cheese.
Ingredients
- yolk-free egg noodles (such as No Yolks®): 0.5 pack (16 ounce pack)
- butter: 2 Tbsp
- cremini mushrooms: 1 pack (16 ounce pack, sliced)
- ½ cups peas: 1 piece
- medium yellow onion: 0.5 piece (chopped)
- kosher salt: 0.5 tsp
- black pepper: (to taste, freshly ground)
- pinch cayenne pepper: 1 piece
- all-purpose flour: 2 Tbsp
- whole milk: 1 cup
- low-sodium chicken broth: 0.75 cup
- white Cheddar cheese: 2 cups (grated)
- water-packed tuna: 1 can (8 ounce can, drained and flaked)
- Parmesan cheese: 0.5 cup (divided, grated)
- fresh parsley: 2 Tbsp (chopped)
- fresh dill: 2 Tbsp (chopped)
- fresh chives: 2 Tbsp (chopped)
- lemon juice: 1 Tbsp
- panko bread crumbs: 0.25 cup
- butter: 1 Tbsp (melted)
Metric Conversion
Stages of cooking
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Preheat the oven to 375 degrees F (190 degrees C).
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Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 10 to 12 minutes. Drain.
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While the egg noodles are cooking, melt 2 tablespoons butter in a large, oven-safe skillet over medium heat. Add mushrooms, peas, and onion and cook, stirring occasionally, until slightly softened, about 5 minutes. Season with salt, pepper, and cayenne.
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Sprinkle flour over the vegetables; cook and stir for 2 minutes. Add milk and chicken broth and bring to a simmer. Cook until thickened, 2 to 3 minutes. Remove from the heat.
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Add drained egg noodles to the vegetable mixture, along with Cheddar cheese, tuna, 1/4 cup Parmesan cheese, parsley, dill, chives, and lemon juice; stir until well combined.
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Combine remaining 1/4 cup Parmesan with panko and 1 tablespoon melted butter. Sprinkle over the casserole.
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Bake in the preheated oven until golden and bubbly, 17 to 19 minutes.
