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

01/05/2010

Anonymous

This dish is really delicious. It has become an instant favorite in my house for dinner. However, since we try to watch how often we eat tuna we've substituted the tuna for chicken since the first time I made it. It was still fantastic. Next time, I'm going to substitute shallots for some of the onion to punch up the flavor a bit more. Overall, I love this recipe just the way it is and because it is so easy to tweak in order to create a slightly different dish for variety.

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12/28/2009

Anonymous

I thought this was a great recipe! Felt good to eat some good comfort food without all the guilt!

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12/09/2009

Anonymous

In response to an above comment--a carbohydrate serving = approximately 15 grams. They rounded down slightly, which is entirely appropriate to do. --Registered Dietitian in Virginia

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11/11/2009

Anonymous

Recipe states it has 3 Carbohydrate Servings, but 47 grams Carbohydrate. Carbohydrate servings are not the same as carbohydrate grams.

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10/29/2009

Anonymous

My mother bought me a subscription of Eating Well for Christmas of 2007 and this was one of the first recipes out of the magazine that I tried. It is because of this recipe that I firmly stand by Eating Well as a reliable and trust worthy source for interesting, useful and healthy food information and recipes. I make it all the time in a double batch, because neither my boyfriend nor I can get enough of this delicious and healthy makeover of a comfort food classic. Also, neither of us are much of mushroom fans, so we opt to leave out the mushrooms and the recipe tastes just as good (or even better, if you don't like mushrooms) - just cut the amount of flour down by half, or if you are making a double batch, simply use the listed amount of flour. I cannot say enough about the deliciousness of this recipe!
PS - for the earlier commentator, the recipe also notes that for a suggested serving it is a 3 carb serving, but it may be higher when using non-whole wheat noodles.

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