If you grew up on tuna noodle casserole like I did, get ready to fall in LOVE with this even easier, cheesier, one pan version!
I’ve pretty much been orzo-obsessed for years now, and when I perfected the art of cooking it all in one pan with a bunch of yummy, savory ingredients, I knew it was a game-changer. This cheesy tuna orzo skillet has tender, savory mushrooms, fresh herbs, protein-packed tuna, and layers of gooey, melty cheese. Finish it off with a simple, crispy bread crumb topping, and your whole family might just be doing a happy dance.
This comforting dinner cooks in just 30 minutes and is a true one pan recipe — meaning less time spent cleaning dishes, and more time spent savoring and enjoying a cozy meal with loved ones. Remember to check out the full post for easy ways to customize your skillet!
Everything you’ll need to make this tuna orzo skillet
This cheesy, savory tuna skillet is made with simple ingredients. Nothing too fancy, but the combo is absolutely delightful. Here’s what you’ll need to make it:
- Butter: you’ll start by cooking down the veggies in a little butter to get the flavors going.
- Veggies, herbs & spices: we’re adding mushrooms, shallots, garlic, and fresh or dried thyme. I love adding peas towards the end of cooking because it reminds me of classic tuna noodle casserole. You’ll need plenty of salt and pepper throughout, and top everything with fresh parsley.
- White wine: I like to use a dry white wine to deglaze my pan before adding the rest of the ingredients because it adds a lovely depth of flavor. You can also use chicken broth.
- Orzo: the orzo will cook right in the pan with those veggies!
- Broth & cream: you’ll also need low-sodium chicken broth and heavy cream as the liquids to simmer and cook everything together.
- Tuna: we’re adding two cans of tuna for a yummy boost of protein.
- Cheese: we’re mixing in sharp cheddar cheese and grated parmesan cheese for that melty, cheesy goodness.
- For the topping: I love making a simple bread crumb topping with panko bread crumbs, more parmesan cheese, fresh thyme, salt, pepper, and a little butter.
Can I make it gluten-free or dairy-free?
- To make gluten-free: you can use a gluten-free orzo or uncooked white rice. If using rice, I suggest using 1 1/2 to 2 cups of rinsed, uncooked white rice. Unfortunately, brown rice will take too long to cook. Be sure to also use gluten-free panko bread crumbs in the topping.
- To make dairy-free: use a dairy-free butter, dairy-free milk in place of the heavy cream, and your favorite melty dairy-free cheese shreds in place of the cheddar and parmesan.
More delicious protein options
I swear this meal will convert anyone to a tuna-lover, but if you’d like to try a new protein, here’s what I can suggest:
Want to add a boost of veggies?
Feel free to stir in a couple of big handfuls of fresh spinach or kale when you stir in the cheeese! In the warmer months, you could also add 1 cup of shredded zucchini.
How to make this cheesy tuna orzo skillet
- Cook the veggies. Melt some butter in a braiser or large skillet, then cook down the mushrooms, shallots, thyme & seasonings. Stir in the garlic.
- Simmer the skillet. Deglaze the pan with a little white wine or broth, let it reduce, then stir in the orzo. Add the broth, cream, tuna, and seasonings, and bring everything to a simmer.
- Bake it up. Transfer the whole pan to the oven and bake until the orzo is tender.
- Make the topping. While the skillet is baking, stir the ingredients for the bread crumb topping in a bowl.
- Peas, cheese & topping. Remove the pan from the oven and fold in the peas and both cheeses. Spread everything out, then evenly sprinkle the bread crumb topping on top.
- Broil, season & devour. Broil the whole dish until the topping turns slightly golden, then garnish with extra seasoning, fresh parsley, and lemon zest before serving!
Storing tips
Store any leftover tuna orzo skillet in an airtight container in the refrigerator for up to 4-5 days. Simply reheat in the microwave.
More cozy one pan meals
Get all of my one pan meals here!
I hope you love this cheesy tuna orzo skillet! If you make it, be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!
The
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Cheesy tuna orzo skillet made in one pan for an easy, comforting weeknight dinner. This high-protein tuna orzo skillet has savory mushrooms, tender orzo, and two types of cheese that all bake together for a fun, delicious take on traditional tuna noodle casserole!
Ingredients
- Orzo
- 2 tablespoons butter, divided
- 8 ounces sliced baby bella mushrooms
- 2 shallots, diced
- 2 teaspoons fresh thyme leaves (or dried)
- Kosher salt and freshly ground pepper
- 3 cloves garlic, minced
- ½ cup white wine (or chicken broth), to deglaze pan
- 2 cups orzo (about 10 ounces)
- 3 1/2 cups low-sodium chicken broth
- ½ cup heavy cream
- 2 (5 ounce) cans tuna, drained
- 1 teaspoon kosher salt, plus more to taste
- Lots of freshly ground black pepper
- 1 cup frozen peas, thawed
- 1 cup (4 ounces) sharp cheddar cheese, shredded
- ½ cup (2 ounces) grated parmesan cheese
- Topping
- ½ cup panko breadcrumbs, gluten free if desired
- ¼ cup (1 ounce) grated parmesan cheese
- 1 teaspoon fresh thyme leaves
- ¼ teaspoon kosher salt
- Lots of freshly ground black pepper
- 1 tablespoon melted butter
- 1 tablespoon fresh chopped parsley, to garnish
Instructions
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Preheat the oven to 375 degrees F.
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Place a large oven-safe braiser or large deep oven safe skillet over medium-high heat and add in the butter. Once butter melts, add in the mushrooms, shallots, thyme, salt and pepper. Stir occasionally until mushrooms and shallots are cooked down, release their liquid and begin to turn a slight golden brown, about 5 to 8 minutes. Stir in the garlic and cook for an additional 1 minute until the garlic is fragrant.
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Deglaze the pan by stirring in the white wine and allowing it to simmer for 1 to 2 minutes over medium heat or until reduced by half, then stir in the orzo and toast in the pan for 1 minute to coat with flavor. Next, stir in chicken broth, heavy cream, tuna, salt, and LOTS of freshly ground black pepper. Bring mixture to a gentle simmer.
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Bake: Place in the oven and bake, uncovered, for 15 to 20 minutes or until orzo is tender and cooked through.
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While the orzo bakes, make the breadcrumb topping: In a medium bowl, use a fork to stir together the panko, parmesan cheese, thyme, salt and pepper. Next, stir in the melted butter until the mix is well coated.
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Once orzo is done cooking, remove the pan from the oven and stir in the peas, cheddar cheese, and parmesan until well incorporated and cheese melts, 1 minute. Spread into an even layer then sprinkle the panko mixture on top.
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Switch the oven to the broiler setting on high and broil, watching carefully until the panko is slightly golden brown in places, 2 to 3 minutes. Serve with extra salt and pepper to taste and some fresh chopped parsley on top! Lemon zest is also fabulous on this.
Recipe Notes
To make dairy-free: use a dairy-free butter, dairy-free milk in place of the heavy cream, and your favorite melty dairy-free cheese shreds in place of the cheddar and parmesan.
To make vegetarian: swap the tuna for 1 can of rinsed, drained chickpeas or white beans.
See the full post for more tips, tricks & customizations!
Nutrition
Serving: 1serving (based on 6)Calories: 541calCarbohydrates: 40.3gProtein: 31.6gFat: 27.3gSaturated Fat: 15.5gFiber: 7.3gSugar: 6g
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
