Skillet Tuna Noodle Casserole

Skillet Tuna Noodle Casserole

39 Reviews
From: EatingWell Magazine, March/April 2008

Known as Tuna-Pea Wiggle to some, this family-friendly tuna noodle casserole tends to be made with canned soup and whole milk, which means high fat and sodium. We remedy this by making our own creamy mushroom sauce with nonfat milk thickened with a bit of flour. Look for whole-wheat egg noodles—they have more fiber than regular egg noodles (but this dish will work well and taste great with either).

Ingredients 6 servings

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  • 8 ounces whole-wheat egg noodles
  • 1 tablespoon extra-virgin olive oil
  • 1 medium onion, finely chopped
  • 8 ounces mushrooms, sliced
  • ½ teaspoon salt
  • ½ cup dry white wine
  • 6 tablespoons all-purpose flour
  • 3 cups nonfat milk
  • ½ teaspoon freshly ground pepper
  • 12 ounces canned chunk light tuna drained (see Note)
  • 1 cup frozen peas, thawed
  • 1 cup finely grated Parmesan cheese, divided
  • ½ cup coarse dry whole-wheat breadcrumbs (see Tip)


  • Active

  • Ready In

  1. 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 ½ cup Parmesan 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 ½ 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, at 350ºF for 50 minutes. Uncover and cook until browned and bubbly, ab
  • Note: Chunk light tuna, which comes from the smaller skipjack or yellowfin, has less mercury than canned white albacore tuna. The FDA/EPA advises that women who are or might become pregnant, nursing mothers and young children consume no more than 6 ounces of albacore a week; up to 12 ounces of canned light tuna is considered safe.
  • Tip: To make fresh breadcrumbs, trim crusts from whole-wheat bread. Tear bread into pieces and process in a food processor until coarse crumbs form. One slice of bread makes about ½ cup fresh crumbs. For dry breadcrumbs, spread the fresh crumbs on a baking sheet and bake at 250°F until crispy, about 15 minutes. One slice of fresh bread makes about ⅓ cup dry crumbs. Or use prepared coarse dry breadcrumbs. We like Ian's brand labeled “Panko breadcrumbs.” Find them in the natural-foods section of large supermarkets.

Nutrition information

  • Serving size: 1⅓ cups
  • Per serving: 401 calories; 8 g fat(3 g sat); 5 g fiber; 46 g carbohydrates; 32 g protein; 50 mcg folate; 53 mg cholesterol; 9 g sugars; 0 g added sugars; 639 IU vitamin A; 6 mg vitamin C; 304 mg calcium; 3 mg iron; 669 mg sodium; 576 mg potassium
  • Nutrition Bonus: Calcium (30% daily value)
  • Carbohydrate Servings: 3
  • Exchanges: 2½ starch, ½ fat-free milk, 3 lean meat

Reviews 39

October 15, 2016
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By: wendella
I read the reviews and made lots of changes. More tuna, more wine, more milk... Lots of fresh and dry herbs, garlic, diced carrots, celery, garlic salt, lots of pepper. Tasted great! Not bland at all hehehe!
March 24, 2015
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By: EatingWell User
Better Comfort Food Comfort food reminiscent of the old tuna casserole, but healthier and fresher tasting. My family loved it.
January 23, 2015
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By: EatingWell User
Kinda bad... There's no flavor, barely any tuna, and it was dry
May 06, 2014
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By: EatingWell User
Tuna Noodle Casserole Failure This was the worst tuna noodle casserole I have ever made or eaten. I use the word eaten however, my fiance and I took a couple of bites and pushed it away. We threw the remainder away...such a waste. I followed the directions exactly, no substitute ingredients, etc.
April 11, 2014
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By: wilmwitch
sub worcestershire for sale before adding the tuna to the casserole drain it well and shake low sodium worcestershire sauce on the tuna. It really ups the flavor. Also omit the added salt. We use LS Tuna to further reduce the sodium.
December 07, 2013
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By: EatingWell User
Could use more tuna Relatively quick meal with good flavor but next time I'd add more tuna (maybe another 6 oz). Also, I don't have a oven skillet so I transferred the sauce and noodles to a 9x13 Pyrex which worked just fine for me. Pros: Easy with good flavor Cons: Not enough tuna
February 28, 2013
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By: maurie72
This dish was very good, especially when you are watching what you eat... It was good comfort food, you can't go wrong with a casserole!!! I will definitely make it again... Followed recipe, no changes...
January 22, 2013
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By: EatingWell User
Use only canned Pole or Troll caught tuna--has a lot less mercury and much healthier for you.
August 04, 2012
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By: Mrskmturner
Delicious and nutritious I followed the advice of some of the other reviews and made some modifications. I added freshly minced garlic, carrots, and celery to the onion and mushroom mix. I also added extra pepper and a bit of Cajun seasoning to add more flavor. I was pleasantly surprised at how delicious and great this turned out. Even the tuna was not overpowering in this dish. Wll definitely make this again!
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