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4.25 from 4 votes

Cast Iron Tuna Noodle Casserole

This is a great tuna and noodle casserole. Pretty much simple to make, but with the addition of shredded cheese and panko bread crumbs for the topping adds a lot to the mix. Give this a whirl for family dinner night.
Prep Time30 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 45 minutes
Course: Main Course
Cuisine: American
Keyword: Casserole, Noodles, Tuna
Servings: 6
Calories: 615kcal

Equipment

  • 10 Inch Cast Iron Skillet
  • Glass bowls

Ingredients

  • 2 cups cooked elbow macaroni.
  • 10.5 oz can cream of mushroom soup
  • 1/2 can milk
  • 2 5 oz chunk light tunawater drained
  • 3 Tbsp Lemon Dill Aioli
  • 2 Tbsp Green olives sliced
  • 1/2 cup frozen peas
  • 3/4 cup shredded cheese
  • 1/2 cup panko bread crumbs
  • 1 Tbsp Lawry's seasoned salt
  • 1 tsp garlic powder
  • 1/8 tsp black pepper

Instructions

  • Preheat oven to 350 degrees.
  • Combine soup, milk, Aioli, Seasoned salt, Garlic powder, and pepper. Whisk till smooth.
  • Add tuna to separate bowl and use fork to pull apart.
  • Add noodles, green olives, and peas to the tuna. Combine well.
  • Fold in soup mix and mix well.
  • Spray an 8" cast iron skillet with cooking spray and turn tuna mixture into the skillet.
    cast iron tuna noodle casserole
  • Top with cheese and bread crumbs.
    cast iron tuna noodle casserole
  • Bake at 350 for 1 hour or untill crust browns

Notes

[nutrition-label]You can spice the recipe up a bit by adding Spicy Cajun Remoulade instead of the Aioli.

Nutrition

Calories: 615kcal | Carbohydrates: 80g | Protein: 31g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 54mg | Sodium: 1693mg | Potassium: 128mg | Fiber: 4g | Sugar: 5g | Vitamin A: 750IU | Vitamin C: 5mg | Calcium: 230mg | Iron: 3.6mg