skillet tuna noodle casserole
(2 ratings)
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A healthy version of a popular tuna casserole. Instead of using canned soup and whole milk, which means high fat and sodium.
(2 ratings)
yield
6 servings, about 1 1/3 cups each.
prep time
40 Min
Ingredients For skillet tuna noodle casserole
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8 ozwhole-wheat or regular egg noodles
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1 Tbspextra-virgin olive oil
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1 mdonion, finely chopped
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8 ozmushrooms, sliced
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1/2 tspsalt
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1/2 cdry white wine
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6 Tbspall-purpose flour
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3 cnon-fat milk
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1/2 tspfreshly ground pepper
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12 ozcanned chunk light tuna, drained
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1 cfrozen peas, thawed
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1 cfinely grated Parmesan-cheese, divided
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1/2 ccoarse dry whole-wheat breadcrumbs (I used Panko crumbs)
How To Make skillet tuna noodle casserole
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11. Bring a large pot of water to a boil. Cook noodles until just tender, 6 to 8 minutes or according to package directions, Drain and rinse. 2. Position rack in upper third of oven and preheat broiler. 3. Meanwhile, heat oil in a large ovenproof skillet over medium-high heat. Add onion, mushrooms and salt and cook, stirring often, until the onion is softened but not browned, about 5 minutes. Add wine and cook until evaporated, 4 to 5 minutes. Sprinkle flour over the vegetables; stir to coat. Add milk and pepper and bring to a simmer, stirring constantly. Stir in tuna, peas and 1/2 cup Parmesan cheese until evenly incorporated. Then, stir in the noodles (the pan will be very full). Remove from the heat. 4. Sprinkle the casserole with breadcrumbs and the remaining 1/2 cup Parmesan. Broil until bubbly and lightly browned on top, 3 to 4 minutes. Make Ahead Tip: Prepare through step 3, spoon into an 8-inch-square glass baking dish, cover with foil and refrigerate for up to 1 day. Sprinkle with breadcrumbs and cheese (step 4) and bake, covered @350 degrees for 50 minutes. Uncover and cook until browned and bubbly, about 15 minutes more.
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