The food companies even tried capitalizing on the love of this basic dish by selling a boxed skillet version which contained a packet of dry sauce and peas mix and a packet of noodles; just add tuna and water...bingo, bango...tuna casserole in a skillet. No, sorry, I don't think so; it's not that hard to make it from a recipe and use the oven to make a proper casserole.
There's comfort food and then there's "I'm really lazy food"; for me, I'll go the comfort route any time.
Tuna Noodle Casserole
2 tablespoons butter
1/4 cup each diced celery, onion and mushroom
1 can (5 oz) chunk light tuna in water; undrained and flaked
1 can (5 oz) albacore white tuna in water; undrained and flaked
1 can (10.5 oz) cream of mushroom soup
1 can (10.5 oz) cream of celery soup
1 cup milk
1 cup frozen peas or peas/carrots mix
8 ounces noodles, cooked and drained
1/2 cup bread crumbs mixed with 2 Tbsp melted butter
In a large skillet, medium-high heat, melt butter; sauté celery, onion and mushroom until tender. Combine this in a large mixing bowl with all other ingredients except the buttered bread crumbs. Spread evenly in the baking dish; top with the buttered bread crumbs.
Bake for 30-35 minutes; until bread crumbs are browned and sauce is bubbling.
Makes 6 servings.