I quite like the dish, but next time I'd make a few changes. I added a bit of broccoli and garlic to the dish, which was nice. I think it would be even better if it included celery or carrots. I did find it was a little bland, and I would add some more spices next time. Overall though, it was a good recipe.
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
I liked it very much. Thank you.
Really good, but was a tiny bit bland. Needed some salt & pepper, or maybe some Mrs Dash would have been good.
DELICIOUS! My 4 and 5 year old ate this up and they are usually not very adventurous with new foods. My daughter even asked for seconds! Healthy and tasty...can't beat it! Plus it made enough for 3 meals for a family of 4.
I absolutely loved this recipe!!!! It was super yummy and I just could not get enough. The things I changed were using egg fettuccine noodles, only 2 cups of 2% milk (it was much creamier and thicker), white unbleached wheat flour, folded all the parmesan into the dish, used panko bread crumbs on top, and sprinkled black pepper on top. FANTASTIC! I never thought I could eat a healthy version of a childhood favorite, but you all did a fabulous job. Will make many times more. Thanks so much!