40 minutes
Embrace the warmth and nostalgia of this Creamy Skillet Tuna & Mushroom Noodle Bake. A modern twist on a classic favorite, this dish combines the heartiness of tuna with the earthiness of mushrooms, enveloped in a velvety sauce and tender noodles, topped with a delightful crunch. Perfect for a comforting meal that pleases all ages.
tablespoons
White Mushrooms, trimmed and thinly sliced
0 oz
Onion, finely chopped
each
teaspoons
Egg Noodles, uncooked
0 oz
cups
cups
cups
Solid White Tuna In Water, drained and flaked
0 oz
Parsley, minced
tablespoons
Kettle-Style Potato Chips Or Crackers, crushed
cups
to serve
1. Mushroom Sauté
In a 12-inch skillet, melt the butter over medium heat. Add the sliced mushrooms, chopped onion, and ½ teaspoon salt. Cook, stirring occasionally, until the mushrooms are well-browned and the onions are soft, about 15 minutes. Transfer the mushroom mixture to a bowl and set aside.
2. Noodle Tenderness
Into the same skillet, spread the uncooked egg noodles evenly. Pour the chicken broth and heavy cream over the noodles. Cover and bring to a gentle simmer. Reduce the heat to medium-low and cook, stirring occasionally, until the noodles are tender, which should take about 10 minutes.
3. Tuna & Peas Mingle
Stir in the frozen peas, flaked tuna, and the reserved mushroom mixture into the skillet with the noodles. Add the minced parsley and let everything heat through for about 1 minute. Taste and adjust seasoning with additional salt and freshly ground black pepper.
4. Final Crunch
Sprinkle the crushed potato chips (or crackers) over the top of the casserole just before serving to maintain their texture.
Opt for sustainably caught tuna and a mix of wild mushrooms like shiitake, cremini, and oyster for a deeper flavor profile.
Choose pasta that holds sauce well, like rotini or fusilli, and cook it al dente to prevent it from becoming mushy in the oven.
Make a smooth béchamel with a roux and infused milk, adding a bay leaf and pinch of nutmeg.
Brown the mushrooms without overcrowding the pan, and consider deglazing with dry white wine for added complexity.
Use a combination of cheeses like Gruyère, aged cheddar, or Parmesan for complexity and top with some for a golden crust.
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