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).

READER'S COMMENT:

"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! "

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33 Reviews for Skillet Tuna Noodle Casserole

08/09/2010

summerjeter

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!

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07/27/2010

Anonymous

Panko bread crumbs are the best on top!

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07/18/2010

lcrick

This is a much healthier alternative (less sodium) to making tuna noodle casserole. I also sauteed sliced red cabbage and onions for 20 minutes prior to adding the flour and continuing the directions. There was a red tint to the meal, but I decided to follow through and add frozen peas, and though my kids noticed the colorful dish, they agreed they liked it. I kept it on the stovetop without adding the breadcrumbs or putting in the oven as it is summer. I will definetly make this again. I usually add sliced zucchini/yellow squash to my tuna noodle casserole, next time I'll make with these veggies, but I really liked the red cabbage in it.

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04/28/2010

Anonymous

I was so excited about this recipe because my family loves tuna casserole. The onions and mushrooms cooked in the wine sounded divine. I followed everything perfectly, and it was bland, no flavor at all.

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04/05/2010

dmbsoul

This is a great recipe!! Both my husband and I love it! It was perfect for using leftover egg noodles I had made earlier in the week. I followed the recipe exactly, except next time I might add a minced clove of garlic when sauteing the onions. Also, I might sprinkle a little chopped italian parsley on the top with the breadcrumbs and parmesan. I hope everyone tries this delicious recipe!

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