Taste and season with salt and black pepper if desired. If you like, scatter a small handful of extra cheese over the top and let it melt for 1–2 minutes with the heat off.
Remove from the heat and let the casserole sit in the skillet for 3–5 minutes to thicken slightly before serving. Serve hot, straight from the pan.
Variations & Tips
For extra flavor without adding more ingredients, you can lightly toast the dry pasta in the empty skillet over medium heat for 2–3 minutes before adding the milk; this gives a subtle nutty flavor. If you have them on hand, you can stir in a handful of frozen peas or mixed vegetables during the last 3–4 minutes of simmering to make the meal more complete. A pinch of garlic powder, onion powder, or dried Italian seasoning is great if you want to bump up the flavor without complicating the recipe. For a richer casserole, use whole milk and a sharp cheddar; for something lighter, use 2% milk and reduce the cheese slightly. If you prefer a more traditional casserole texture, you can transfer the finished mixture to a baking dish, sprinkle with extra cheese or crushed crackers, and broil for a few minutes until golden. Food safety tips: Always use canned tuna that is within its expiration date and has been stored properly (no bulging or damaged cans). Once opened, add the tuna directly to the hot skillet so it’s heated through; the tuna is already cooked, but heating it thoroughly improves safety and flavor. Refrigerate leftovers within 2 hours in a shallow container, and eat within 3–4 days, reheating until steaming hot before serving.
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