Skillet Tuna Casserole

Name: Skillet Tuna Casserole
Total time: 55
Yield: 6
Ingredients: 0.5 (16 ounce) package yolk-free egg noodles (such as No Yolks®); 2 tablespoons butter; 1 (16 ounce) package cremini mushrooms, thinly sliced; 1.5 cups peas; 0.5 medium yellow onion, chopped; 0.5 teaspoon kosher salt; freshly ground black pepper to taste; 1 pinch cayenne pepper; 2 tablespoons all-purpose flour; 1 cup whole milk; 0.75 cup low-sodium chicken broth; 2 cups grated white Cheddar cheese; 1 (8 ounce) can water-packed tuna, drained and flaked; 0.5 cup grated Parmesan cheese, divided; 2 tablespoons chopped fresh parsley; 2 tablespoons chopped fresh dill; 2 tablespoons chopped fresh chives; 1 tablespoon lemon juice; 0.25 cup panko bread crumbs; 1 tablespoon butter, melted

Recipe by Michelle Finley Baker from allrecipes.com

Dinner 55 Mins.

Ingredients

6 servings

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0.5 (16 ounce) package yolk-free egg noodles (such as No Yolks®)
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2 tablespoons butter
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1 (16 ounce) package cremini mushrooms, thinly sliced
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1.5 cups peas
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0.5 medium yellow onion, chopped
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0.5 teaspoon kosher salt
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freshly ground black pepper to taste
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1 pinch cayenne pepper
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2 tablespoons all-purpose flour
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1 cup whole milk

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0.75 cup low-sodium chicken broth
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2 cups grated white Cheddar cheese
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1 (8 ounce) can water-packed tuna, drained and flaked
•

0.5 cup grated Parmesan cheese, divided
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2 tablespoons chopped fresh parsley
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2 tablespoons chopped fresh dill
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2 tablespoons chopped fresh chives
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1 tablespoon lemon juice
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0.25 cup panko bread crumbs
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1 tablespoon butter, melted

Instructions

Preheat the oven to 375 degrees F (190 degrees C).
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.
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.
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.
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.
Combine remaining 1/4 cup Parmesan with panko and 1 tablespoon melted butter. Sprinkle over the casserole.
Bake in the preheated oven until golden and bubbly, 17 to 19 minutes.