Skillet Tuna Casserole

Ingredients

• 0.5 packages yolk-free egg noodles , 16 ounce
• 2 tablespoons butter
• 1 package cremini mushrooms , 16 ounce
• 1.5 cups peas
• 0.5 medium yellow onion , chopped
• 0.5 teaspoons kosher salt
• freshly ground black pepper to taste
• 1 pinch cayenne pepper
• 2 tablespoons all-purpose flour
• 1 cup whole milk
• 0.75 cups low-sodium chicken broth
• 2 cups grated white Cheddar cheese
• 1 can water-packed tuna , 8 ounce
• 0.5 cups grated Parmesan cheese , divided
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh dill
• 2 tablespoons chopped fresh chives
• 1 tablespoon lemon juice
• 0.25 cups panko bread crumbs
• 1 tablespoon butter , melted

Instructions

1. 1

   Preheat the oven to 375 degrees F (190 degrees C).

2. 2

   Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 10 to 12 minutes. Drain.

3. 3

   While the egg noodles are cooking, melt 2 tablespoons butter in a large, oven-safe skillet over medium heat. Add mushrooms, peas, and onion and cook, stirring occasionally, until slightly softened, about 5 minutes. Season with salt, pepper, and cayenne.

4. 4

   Sprinkle flour over the vegetables; cook and stir for 2 minutes. Add milk and chicken broth and bring to a simmer. Cook until thickened, 2 to 3 minutes. Remove from the heat.

5. 5

   Add drained egg noodles to the vegetable mixture, along with Cheddar cheese, tuna, 1/4 cup Parmesan cheese, parsley, dill, chives, and lemon juice; stir until well combined.

6. 6

   Combine remaining 1/4 cup Parmesan with panko and 1 tablespoon melted butter. Sprinkle over the casserole.

7. 7

   Bake in the preheated oven until golden and bubbly, 17 to 19 minutes.