Name: Skillet Tuna Noodle Casserole
Total time: 40 min
Ingredients: 2 tablespoons unsalted butter; 10 ounces cremini or white mushrooms, trimmed and sliced thin; 1 onion, chopped fine; ½ teaspoon table salt; 8 ounces egg noodles (3 cups); 2 cups chicken broth; 1 cup heavy cream; 1 cup frozen peas; 3 (5-ounce) cans solid white tuna in water, flaked; 2 tablespoons minced fresh parsley; 1 cup crushed kettle-style potato chips or Ritz or saltine crackers; Lemon wedges

Why This Recipe Works

Although tuna noodle casserole at one point was saddled with a bad reputation from hanging out with canned cream soup, original versions from the early 1930s actually called for a rather elegant from-scratch white sauce. Once the Campbell Soup Company introduced canned cream soups later in that decade, this casserole became ingrained in American food culture. It was held up as a patriotically frugal dish during World War II, became a hotdish stereotype of 1950s housewives, and got the Tuna Helper treatment in the 1970s. But when made with just a little care, and with fresh ingredients, this unabashedly old-school casserole earns its justified place in the modern comfort food pantheon. This very simple version comes together entirely on the stovetop in less than 45 minutes.

Before You Begin

For the crispiest topping, sprinkle crushed potato chips or crackers over the casserole before serving or over individual bowls.

Instructions

Melt butter in 12-inch skillet over medium heat. Add mushrooms, onion, and salt. Cook until mushrooms are browned, about 15 minutes. Transfer mixture to bowl.

Sprinkle noodles into skillet. Pour broth and cream over noodles. Cover and bring to simmer. Reduce heat to medium-low and continue to simmer, stirring occasionally, until noodles are tender, about 10 minutes.

Stir in peas, tuna, mushroom mixture, and parsley and allow to heat through, about 1 minute. Season with salt and pepper to taste. Top with crushed crackers and serve, passing lemon wedges separately.