skillet tuna noodle casserole
Prep time
Cook time
Total time
FFD Tuna Noodle Casserole... ONE PAN!!
Serves: 6-8
  • 1 Tbspn butter
  • 1 Tbsn olive oil
  • one package (8 -10 ounces) mushrooms (presliced will save time) otherwise clean and slice
  • 1 minced onion (use a pre-chopped onion-see 1st week January posts and save time)
  • 2 Tbspns sherry (*)
  • 3 cups egg noodles, No Yoke brand work fine
  • 2 cups chicken broth
  • ½ cup evaporated milk (not sweetened condensed milk...)
  • ½ cup half and half
  • 1 cup frozen peas
  • 1 can or pouch flaked white tuna (recipe calls for 2, we think this is too much tuna...)
  • sherry: I use Sheffield, really cheap. Called for in lots of Stir-fry sauces. I added this for a bit more depth of flavor. Can leave it out.
  1. melt butter and olive oil over medium-high heat, cook onions and mushrooms about 5 minutes, add sherry and cook another 5 min or so until done. Adjust heat as needed. Transfer to a bowl.
  2. sprinkle noodles into 12 inch round skillet, pour the broth, half and half and condensed milk over, cover and bring to a boil. Simmer about 10 minutes.
  3. Stir in peas, tuna, add mushroom/onion mixture. Heat through a few minutes (if you're waiting for a spouse to get home from work, or a kid to get back from soccer, it can sit off heat for 10 minutes and still be fine. Season with salt and pepper to taste (we threw in some left-over cooked broccoli from the night before...)
Recipe by The Feeding Doctor at