Tuna Noodle Skillet Casserole
Try this Tuna Noodle Skillet Casserole recipe, or contribute your own.
Try this Tuna Noodle Skillet Casserole recipe, or contribute your own.
- Carbohydrate 7.74782538628158 g
- Cholesterol 0.653333333333333 mg
- Fat 2.28999848760327 g
- Fiber 0.798140961119018 g
- Protein 1.22248336098248 g
- Saturated Fat 0.575579364725367 g
- Serving Size 1 1 to 8 (29g)
- Sodium 116.337856161153 mg
- Sugar 6.94968442516256 g
- Trans Fat 0.131478743134571 g
- Calories 56 calories
Step-by-step
- Heat a large skillet over medium heat and add olive oil. Saute onion until tender, about 3 minutes.
- Add the chicken broth (or water) and soup and whisk until combined. Stir in the egg noodles and frozen vegetables. Bring mixture to a small boil and then reduce heat. Simmer, stirring occasionally until the noodles are tender and the sauce has reduced, about 20 minutes.
- Flake the tuna with a fork and gently fold into the pasta. Top the pasta with the cheese and simmer, covered until cheese melts and tuna is heated through.
- Sprinkle the top of the casserole with the crushed croutons and serve. Enjoy!
Adding the frozen carrots and peas simultaneously with the dry egg noodles into four cups of boiling chicken broth requires strict attention, because if the heat remains too high, the liquid evaporates before the pasta hydrates fully. Starch from the egg noodles thickens the broth naturally, producing a velvety sauce without needing flour slurries. However, excess simmering turns delicate noodles into mush, destroying the necessary structural contrast against the flaky tuna.
Balancing the Plate
Heavy cream-based casseroles demand acid and crunch to cut through richness, making raw vegetable sides essential for balance. Bitter greens dressed in a sharp lemon vinaigrette counteract the dense sodium and dairy notes found in canned soup and cheddar cheese. Steamed green beans tossed with toasted almonds provide an alternative contrast without introducing competing starches that would make the meal overly heavy. Serving this dish alongside a bright, vinegar-forward cucumber salad keeps the palate refreshed between bites.
- Monitor the simmer closely at the 15-minute mark to prevent the noodles from sticking to the skillet bottom.
- Drain the canned white tuna thoroughly to avoid releasing excess water into the reducing sauce.
- Crush the garlic croutons finely so they distribute evenly rather than forming hard, unyielding clumps on top of the melted cheese.
