Tuna Noodle Skillet (No Cans of Soup)

Ingredients

#### For the Pasta & Veggies

• 8 oz wide egg noodles
• 1 tablespoon salt (for pasta water)
• 1 cup frozen green peas

#### For the Scratch Cream Sauce

• 3 tablespoons unsalted butter
• 1/2 medium yellow onion, finely diced
• 8 oz cremini mushrooms, sliced into 1/4-inch pieces
• 3 tablespoons all-purpose flour
• 1.5 cups low-sodium chicken broth
• 1 cup whole milk
• 1/2 cup heavy whipping cream
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly cracked black pepper
• 1 cup freshly shredded sharp yellow cheddar cheese

#### For the Tuna & Crispy Panko Topping

• 2 cans (5 oz each) solid white albacore tuna in water, drained and gently flaked
• 3/4 cup panko breadcrumbs
• 1 tablespoon unsalted butter, melted
• 2 tablespoons finely chopped fresh parsley leaves

Equipment

• Large stockpot for boiling pasta
• 12-inch cream enameled cast-iron skillet
• Colander
• Whisk and wooden spoon
• Measuring cups and measuring spoons
• Small glass mixing bowl

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat for boiling the pasta.
2. Add the 8 ounces of wide egg noodles to the boiling water and cook for 6 minutes until just slightly under al dente.
3. Drain the cooked egg noodles in a colander and rinse briefly under warm water to prevent sticking, then set aside.
4. Preheat your oven broiler to HIGH setting with the oven rack positioned 6 inches from the heat element.
5. Melt 3 tablespoons of unsalted butter in a 12-inch cream enameled cast-iron skillet over medium heat until gently foaming.
6. Add the diced yellow onion and sliced cremini mushrooms to the melted butter in the skillet.
7. Sauté the vegetables for 5 minutes, stirring occasionally with a wooden spoon, until the mushrooms are golden browned and the onions are translucent and tender.
8. Sprinkle 3 tablespoons of all-purpose flour evenly over the sautéed vegetables in the skillet.
9. Cook and whisk the flour mixture continuously for 1 minute until the flour loses its raw aroma and forms a sandy paste around the vegetables.
10. Slowly pour in the low-sodium chicken broth while whisking constantly to prevent any lumps from forming.
11. Whisk in the whole milk, heavy whipping cream, garlic powder, onion powder, kosher salt, and black pepper.
12. Bring the liquid to a gentle simmer over medium heat for 3 to 4 minutes until the sauce thickens enough to coat the back of a spoon.
13. Reduce the burner heat to low and stir in the 1 cup of shredded sharp yellow cheddar cheese until completely melted and smooth.
14. Fold in the drained flaked albacore tuna, frozen green peas, and cooked egg noodles until every noodle is coated in rich cream sauce.
15. In a small glass mixing bowl, toss the panko breadcrumbs with 1 tablespoon of melted butter until evenly moistened.
16. Scatter the buttered panko breadcrumbs in an even layer across the entire top of the tuna noodle skillet.
17. Transfer the skillet to the oven broiler and broil for 2 to 3 minutes until the breadcrumb topping is crisp and deep golden brown.
18. Remove the skillet carefully using oven mitts, sprinkle with chopped fresh parsley, and serve immediately in warm bowls.

Process Visuals

Step 1 - Sautéing Mushrooms and Onions: An overhead flat-lay shot capturing sliced cremini mushrooms and finely diced yellow onions sautéing in melted butter inside a 12-inch cream enameled cast-iron skillet. The mushrooms display a rich golden-brown sear around the edges while glistening in butter. The pan sits on a light quartz countertop with soft natural window light streaming from the left. A warm oak cutting board with extra herbs, a folded oatmeal linen towel, a cream stoneware bowl of fresh parsley, and matte-black and brass accents decorate the bright and airy background.

Step 2 - Whisking the Scratch Cream Sauce Base: A 45-degree angle medium shot showing a stainless steel whisk stirring creamy ivory sauce with golden mushrooms and onions inside the 12-inch cream enameled cast-iron skillet. The sauce is visibly bubbling gently at the edges as shredded yellow cheddar cheese melts into the velvety liquid. Illuminated by soft natural window light from the left on a light quartz countertop, with a blurred white shaker cabinet background and an oatmeal linen towel nearby.

Step 3 - Folding in Noodles, Tuna, and Peas: A close-up 45-degree angle shot showing wide egg noodles, flaked albacore tuna, and vibrant green peas being folded into the glossy cheddar cream sauce inside the 12-inch cream enameled cast-iron skillet using a wooden spatula. The ingredients are evenly distributed, bathed in rich cheese sauce. Set on a light quartz countertop with warm oak cutting board highlights, cream stoneware accents, and matte-black and brass details under soft natural window light from the left.

Step 4 - Scattering Buttered Panko Topping: An overhead view capturing human hands sprinkling a light golden layer of butter-moistened panko breadcrumbs over the top of the tuna noodle mixture in the 12-inch cream enameled cast-iron skillet. The cream sauce gently bubbles around the edges of the pan. The bright and airy setting highlights the light quartz countertop, an oatmeal linen towel, and fresh herb garnish under soft natural window light from the left.

Step 5 - Broiling to Golden Perfection: A 45-degree close-up photograph of the 12-inch cream enameled cast-iron skillet fresh from under the broiler. The panko topping has turned an irresistible uniform golden brown and crispy, with bubbling creamy cheddar sauce showing beneath the edges. Positioned on a warm oak cutting board atop a light quartz countertop with soft natural window light from the left, framed by a blurred white shaker cabinet background, fresh herb garnish, and cream stoneware.

Hero Shot

A vertical 2:3 aspect ratio photograph of a comforting portion of Tuna Noodle Skillet served in a wide cream stoneware bowl. Generous swirls of egg noodles, tender albacore tuna flakes, and bright green peas are coated in a rich, glossy cheddar cream sauce, crowned with a crown of crunchy golden-brown panko crumbs and minced fresh parsley. The bowl rests on an oatmeal linen towel over a warm oak cutting board on a light quartz countertop. Soft natural window light from the left illuminates the dish, creating a bright and airy presentation with matte-black and brass accents and a blurred white shaker cabinet background.

Chef's Tips

1. Under-Cook the Noodles Initially: Cook your egg noodles 1 to 2 minutes less than the package directions. They will finish cooking and absorb flavor while simmering in the hot cream sauce without becoming mushy.
2. Customize Your Veggies: Swap frozen peas for frozen mixed vegetables, corn, or small broccoli florets, or add diced celery along with the onions for extra crunch.
3. Make-Ahead & Reheating: Assemble the entire skillet ahead of time, cover, and refrigerate for up to 24 hours without the panko topping. When ready to serve, top with freshly buttered panko and bake at 375°F for 20 minutes until hot, then broil for 2 minutes to crisp the top.

Nutrition Estimate (per serving)

• Calories: 574 kcal
• Protein: 36 g
• Carbs: 58 g
• Fat: 22 g