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.
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).
40 Reviews for Skillet Tuna Noodle Casserole
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.
This is a great dish! I used a mix of broccoli and carrots instead of peas and added extra tuna. It definitely needs more seasoning. The kids couldn't stop eating it! A good way to sneak veggies into their dinner!
I enjoyed this. It was simple to make. I did subsitute chicken it's what I had on hand. Also, I used 2% milk. It was creamy and light. Only problem is it needed more flavor. I will make it again but will add more herbs and spices.