Skillet Tuna Noodle Casserole
Skillet Tuna Noodle Casserole is full of delicious creamy flavor and is on your table in 35 minutes. This one pot meal is going to become a new family favorite!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings: 6 servings
- 3 tablespoons unsalted butter
- 1 small onion diced
- 2 stalks celery diced
- 1 clove garlic minced
- 1/2 teaspoon kosher salt
- pinch of black pepper
- 2 tablespoons flour
- 5 cups chicken stock
- 12 ounces egg noodles (uncooked)
- 3 cups cheddar cheese
- 12 ounces tuna drained weight (two small cans)
- 1 cup frozen peas
- 1 cup cracker crumbs
- 1 tablespoon butter melted
In a large oven proof skillet, melt the butter over medium heat. Add the onion, celery, and garlic. Season with salt and pepper and cook until the onion is translucent, about 5 to 7 minutes.
Whisk in the flour. Then slowly whisk in the chicken stock. Turn up the heat on the skillet and bring to a boil.
Stir in the egg noodles and reduce the heat to medium low and cover. Cook for 5 minutes, stir, and return the cover. Cook for an additional 5 minutes or until the nooldes are very tender.
While the noodles are cooking, mix together the crackers and the 1 tablespoon melted butter.
Stir in the cheddar cheese, stirring until it is completely melted. Then stir in the drained tuna and the frozen peas. Remove from the heat (the heat of the dish will warm the tuna and the peas). Taste and add in more salt and pepper to taste.
Top with the cracker and butter mixture and put under the broiler for about 2 minutes or until the crackers are golden.
Serving: 2cups | Calories: 624kcal | Carbohydrates: 59g | Protein: 37g | Fat: 28g | Saturated Fat: 45g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Cholesterol: 113mg | Sodium: 919mg | Potassium: 323mg | Fiber: 3g | Sugar: 4g