overhead view of tuna noodle casserole in a cast iron skillet
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Tuna Noodle Casserole

This Tuna Noodle Casserole made in a skillet, or casserole dish, makes a quick and easy weeknight meal the entire family will enjoy.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main Course
Cuisine: American
Keyword: tuna, noodles, casserole, easy, recipe, mushrooms, pasta
Servings: 6 Servings
Calories: 310kcal
Author: Lisa Johnson


  • 8 ounces wide egg noodles cooked and drained
  • 2 cans tuna
  • 1.5 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


  • 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


  • 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.


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


Calories: 310kcal | Carbohydrates: 33g | Protein: 25g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 71mg | Sodium: 490mg | Potassium: 370mg | Fiber: 2g | Sugar: 4g | Vitamin A: 258IU | Vitamin C: 1mg | Calcium: 163mg | Iron: 2mg