Tuna Noodle Casserole

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You would probably never guess that it has been 105+ degrees in Arizona this week based on my use of the oven, LOL. Well it has, and no, that hasn’t stopped me! I wanted something different for dinner last night. Something with tuna, but not a sandwich. Not that my Gourmet Tuna Melt is not amazing…because it is…but I was in the mood for pasta…..

with a rich and creamy sauce. Too bad I got caught up checking emails and over cooked my poor Tuna Noodle Casserole. No worries, it was still delicious!! All of the flavors were still there, it was just a bit drier than normal, LOL. I seiously need to just stand in the kitchen and stare at the food while it cooks. 😉

If you do not have a cast iron skillet, you can also make this casserole in a 2 quart baking dish. I do not know where mine is, but I do have all of my pans hanging on the wall just waiting to be used!

Okay, first we want to cook the noodles and preheat the oven to 350 degrees. Add the yogurt, milk, garlic powder, onion powder, salt, and pepper to a skillet. Stir to combine…..

We are not cooking the sauce, just mixing it together. Stir in the drained, cooked noodles, drained tuna, and sliced mushrooms…..

No, that is not chunks of raw chicken…it is solid albacore tuna…I promise. In a small bowl mix together panko, Parmesan cheese, and butter…..

I cannot wait to get my studio lights hung from the ceiling, the current lighting is dreadful. 🙁 Sprinkle evenly over the tuna noodle mixture…..

Bake in preheated oven for 25 to 35 minutes, until bubbly. I used a 12-inch skillet so 20 to 25 minutes would have been much more appropriate than the 35 minutes when I use a 2 quart baking dish. Live and learn!!

Sprinkle with chopped parsley and serve…..

When I reheated the leftovers, I added a bit of milk {maybe 2 Tablespoons} before I heated it and it was perfect.

I had originally planned on sauteing the mushrooms with diced onions and minced garlic, and then I came to my senses. I opted to go with quick and easy, on the table in a little over 30 minutes meal, instead of trying to turn this into some kind of gourmet meal. It is good old fashioned Tuna Noodle Casserole, just the way I like it.

Here is the Gourmet Tuna Melt that I mentioned earlier…..

For a fancier seafood pasta dish {that still only takes 30 minutes}, you have to try my Double Shrimp Pasta…..

Enjoy!!

Tuna Noodle Casserole

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Serves	6 to 8
Prep time	10 minutes
Cook time	25 minutes
Total time	35 minutes
Meal type	Main Course

Tuna Noodle Casserole made in a skillet for a quick and easy weeknight meal.

Ingredients

• 8 Ounces wide egg noodles (cooked and drained)
• 2 Cans tuna
• 1 1/2 Cups Greek yogurt (or substitute sour cream)
• 3/4 cups milk (I used unsweetened cashew milk)
• 4 Ounces sliced mushrooms
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Topping
• 1/4 cup panko crumbs (or regular bread crumbs)
• 1/4 cup finely grated Parmesan cheese
• 2 Tablespoons melted butter
• chopped Italian parsley (to garnish)

Directions

Preheat oven to 350 degrees.

Add yogurt, milk, garlic powder, onion powder, salt, and pepper to a skillet. Stir to combine.

Stir in the drained, cooked noodles, drained tuna, and sliced mushrooms.

In a small bowl mix together panko, Parmesan cheese, and butter.

Sprinkle evenly over the tuna noodle mixture.

Bake in preheated oven for 25 to 35 minutes, until bubbly.

Sprinkle with chopped parsley and serve.

Note

You can also make this casserole in a 2 quart baking dish. Your cooking time will be closer to 35 minutes.

This recipe will be partying at these link parties!