Skillet Tuna Noodle Casserole

By kawaibaby

Ingredients

• 2 tablespoons unsalted butter
• 10 ounces white button mushrooms, trimmed and sliced thin
• 1 onion, minced
• Salt
• 8 ounces egg noodles (3 cups)
• 2 cups low-sodium chicken broth
• 1 cup heavy cream
• 1 cup frozen peas
• 2 (7-ounce) foil pouches solid white tuna, flaked
• 2 tablespoons minced fresh parsley
• Pepper
• Lemon wedges (for serving)
• Crushed Ritz or Saltine crackers (for topping, if desired)

Details

Servings 6
Preparation time 10mins
Cooking time 50mins

Preparation

Step 1

Melt the butter in a 12-inch skillet over medium heat. Add the mushrooms, onion, and ½ teaspoon salt. Cook until the mushrooms are browned, about 15 minutes. Transfer the mixture to a bowl.

Sprinkle the noodles into the skillet. Pour the broth and cream over the noodles. Cover and bring to a simmer. Reduce the heat to medium-low and continue to simmer, stirring occasionally, until the noodles are tender, about 10 minutes.

Stir in the peas, tuna, mushroom mixture, and parsley and allow to heat through, about 1 minute. Season with salt and pepper to taste. Serve, passing the lemon wedges separately.