Really good, but was a tiny bit bland. Needed some salt & pepper, or maybe some Mrs Dash would have been good.
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
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!
Panko bread crumbs are the best on top!
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.