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!
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).
37 Reviews for Skillet Tuna Noodle Casserole
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 :)
This dish was okay. Not really bad, but not really good either. I also felt it needed an extra punch or spice to jazz it up a bit. We ate it, but I probably won't be making it again.
Followed the recipe exactly except used about 20 oz of tuna. I find the casserole is very bland. It lacks punch. I imagine it would be better with fresh tomatoes incorporated into the sauce but I probably won't make this again.
My and my husband love this! Not only is it delicious but it is great for his lunches all week. I just make it at the beginning of the week and lunch is taken care of and he loves it! I change up the noodles sometimes, and add extra cheese, parmesan & cheddar.