Some dinners just hit differently—especially on evenings when you’re juggling a million things and want something satisfying without the fuss. This tuna casserole skillet lands right there, offering a comforting mix of creamy sauce, tender pasta, peas, and flaky tuna, all finished with a golden breadcrumb topping.
I remember one evening, I started making this after realizing the fridge was pretty bare except for a few pantry staples. I wasn’t sure if it would come together as nicely as it did. There was a bit of a distraction when the phone rang halfway through, and I almost forgot to stir the sauce—luckily, no disaster. The smell of garlic and melted cheese filled the kitchen, pulling me back. By the time the breadcrumbs turned golden, I was already sneaking little tastes, impatient for the first proper bite.
- It’s a one-skillet meal, so fewer dishes and less scrambling in the kitchen.
- The creamy sauce and tuna combo feels nostalgic but with a fresh twist thanks to sautéed mushrooms and peas.
- The crispy topping adds texture, though you might want to watch the broiler carefully—it can brown fast!
- This dish is straightforward — and that’s kind of the point. It’s not fancy, but it’s honest comfort food.
If you’re worried about the fishy taste, the mushrooms and thyme help mellow that out nicely. And even if you’re not a huge fan of peas, the sweetness they add is subtle enough to blend in without stealing the show.
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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, peas, and tuna topped with crispy breadcrumbs.
Ingredients
8 ounces elbow macaroni
2 tablespoons unsalted butter
1 small yellow onion, finely chopped
2 cloves garlic, minced
1 cup sliced mushrooms
1/4 cup all-purpose flour
2 cups whole milk
1/2 cup chicken broth
1 cup shredded sharp cheddar cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried thyme
1 cup frozen peas, thawed
2 cans (5 ounces each) tuna packed in water, drained and flaked
1/2 cup plain breadcrumbs
2 tablespoons grated Parmesan cheese
1 tablespoon olive oil
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. Cook for another 4-5 minutes until mushrooms are tender.
Sprinkle the all-purpose flour over the vegetables in the skillet. Stir constantly for 1-2 minutes to cook the flour and create a roux.
Gradually whisk in the whole milk and chicken broth, stirring continuously to avoid lumps.
Bring the mixture to a simmer and cook for 5 minutes until the sauce thickens.
Remove the skillet from heat and stir in the shredded cheddar cheese until melted and smooth.
Season the sauce with salt, black pepper, and dried thyme.
Add the cooked macaroni, thawed peas, and flaked tuna to the skillet. Gently fold to combine all ingredients evenly.
In a small bowl, mix the breadcrumbs, grated Parmesan cheese, and olive oil until the crumbs are evenly coated.
Sprinkle the breadcrumb mixture evenly over the top of the casserole in the skillet.
Place the skillet under a preheated broiler for 3-5 minutes or until the breadcrumb topping is golden brown and crispy. Watch carefully to prevent burning.
Remove from the oven and let the casserole cool for 2 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Cooking this in just one skillet means you don’t need any special equipment—just your trusty pan and a little patience while the sauce thickens. I usually serve it with a simple green salad or some crusty bread to soak up the sauce. Sometimes I swap the cheddar for a sharper cheese if I’m feeling bold, or throw in a handful of spinach for extra greens, but I haven’t tested these tweaks enough to guarantee they’ll work every time.
FAQ
Can I use fresh tuna instead of canned? I haven’t tried it, but fresh tuna would likely need different cooking times and might change the texture quite a bit.
Is it okay to use frozen peas? Absolutely! Just thaw them before adding to keep the texture right.
Can I make this ahead of time? You can prep parts ahead, but it’s best enjoyed fresh from the skillet for that crispy topping.
What if I don’t have mushrooms? You can skip them or swap with another vegetable like bell peppers, though it changes the flavor profile.
Give this tuna casserole skillet a try next time you want something cozy and straightforward. You might find yourself making it more often than you expect.