Panko bread crumbs are the best on top!
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
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.
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.
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!
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.