Some dinners just feel like a hug on a plate, and this Tuna Casserole Skillet fits the bill. It’s one of those meals I turn to when the day has been longer than expected, and I’m craving something that’s both simple and satisfying. I remember one evening, distracted by a phone call and juggling dinner with a restless kid, I nearly forgot to sprinkle on the crushed potato chips. That little crunch on top? It’s the finishing touch that makes this dish feel like it took more effort than it really did.
The aroma of sautéed onions and mushrooms filling the kitchen, the gentle bubbling of melted cheese beneath a crispy topping—it all comes together effortlessly. And while I haven’t tried it with every single cheese out there, the sharp cheddar adds just the right bite to balance the creamy sauce and flaky tuna. This casserole isn’t fancy, but the comfort it delivers is real. It’s one of those recipes that feels like it’s been around forever, even if you’re just discovering it now.
- All in one skillet, which means fewer dishes and more time to relax.
- Combines creamy, cheesy, and crunchy textures in every bite.
- Simple ingredients—nothing complicated, which is kind of the point.
- It’s quick to make, but you should expect a tiny bit of waiting for the cheese to melt perfectly.
Don’t worry if your skillet isn’t huge; this recipe works well in most sizes as long as you can cover it. It’s great served straight from the pan, perfect for casual family dinners or a no-fuss meal when friends drop by unexpectedly.
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Tuna Casserole Skillet
- Total Time: 35 minutes
- Yield: 4 1x
Description
A quick and comforting tuna casserole made entirely in one skillet, combining tender pasta, creamy sauce, tuna, and crunchy topping for an easy weeknight meal.
Ingredients
8 ounces uncooked elbow macaroni
2 tablespoons unsalted butter
1 small yellow onion, finely chopped
2 cloves garlic, minced
1 cup sliced mushrooms
2 cups frozen peas
1 can (10.5 ounces) condensed cream of mushroom soup
1 cup whole milk
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cans (5 ounces each) tuna packed in water, drained and flaked
1 cup shredded sharp cheddar cheese
1/2 cup crushed potato chips
Instructions
Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
In a large skillet, melt the butter over medium heat.
Add the chopped onion and cook for 3-4 minutes until softened.
Add the minced garlic and sliced mushrooms to the skillet and cook for another 4-5 minutes until mushrooms are tender.
Stir in the frozen peas and cook for 2 minutes until heated through.
In a medium bowl, whisk together the condensed cream of mushroom soup, whole milk, Dijon mustard, salt, and black pepper until smooth.
Add the cooked macaroni and drained tuna to the skillet with the vegetables and stir to combine.
Pour the soup mixture over the macaroni and tuna mixture and stir well to evenly coat everything.
Reduce heat to low and sprinkle the shredded cheddar cheese evenly over the top.
Cover the skillet with a lid and cook for 5 minutes until the cheese has melted.
Remove the lid and sprinkle the crushed potato chips evenly over the casserole.
Increase heat to medium and cook uncovered for an additional 3-4 minutes until the topping is slightly crispy.
Remove from heat and let the casserole rest for 2 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
In my kitchen, I usually grab whatever sharp cheddar is on hand, but sometimes I’ve swapped in a mild gouda or even a little mozzarella. It’s not quite the same but still tasty. For a little extra veggie boost, tossing in some fresh spinach or kale right before adding the sauce can work well, though I’m still figuring out the best timing on that. And if you’re out of potato chips, breadcrumbs with a sprinkle of paprika can stand in as a crunchy topping, but honestly, the chips add a bit of nostalgia I haven’t quite been able to replicate.
Frequently Asked Questions
Can I make this ahead of time? Yes, you can prepare it and refrigerate before cooking, but the topping is best added fresh right before serving to keep it crispy.
Is it freezer-friendly? I haven’t frozen it myself, but I imagine the texture might change a bit once reheated.
Can I use fresh mushrooms instead of frozen peas? Absolutely—fresh peas or even green beans would add a nice pop of color and flavor.
What if I don’t have Dijon mustard? You can skip it or substitute with a little yellow mustard; it adds a subtle tang but isn’t a dealbreaker.
Give this Tuna Casserole Skillet a try when you’re craving something cozy without the fuss. It’s a reminder that comfort food doesn’t have to be complicated—sometimes, it’s just about the little touches, like that unexpected crunch on top.