I used almond milk instead of milk simply because I don't like milk. I was unsure of the outcome, but it worked out beautifully. This is one of those recipes that satisfies without the guilt. I also used whole wheat flour.
Skillet Tuna Noodle Casserole
From EatingWell: 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).
39 Reviews for Skillet Tuna Noodle Casserole
This was just ok. It tasted rather bland. I feel there is a better recipe out there for a tuna noodle dish with out me having to spend a lot of time to improve this one...
My first time making a casserole, half way into prep I realized I was out of bread crumbs, the notes say use sliced bread as alternate, I toasted honey whole wheat bread and crumbled it on top. I did not think my husband was going to go for it, he ended up going for seconds and needless to say there were no leftovers it was a hit with the kids as well, definitely will make again!
this dish was very good and easy to make. i added some diced yellow peppers, carrots, garlic and celery in with the onions. and i had to use whole wheat flour instead of all purpose since its all i had, which required 9 tbsp instead of 6. but everything turned out well, my family enjoyed it and i will definitely be use in go to recipes becuz most of the ingredients are already sitting around :)