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Skillet Tuna Noodle Casserole

March/April 2008

Your rating: None Average: 3.9 (325 votes)

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! "
Skillet Tuna Noodle Casserole

37 Reviews for Skillet Tuna Noodle Casserole

09/24/2009
Anonymous

Sounds very good but question it being diabetes friendly. My limit is 45 carbs for each meal.

Comments
09/22/2009

This recipe sounds great and I will definitely try it. My only comment would be that I find albacore to be better in cooked recipes as it is milder while, for me, tuna makes for a better cold dish.
I do wonder if it is possible to use soy milk in exchange for the regular milk?

Comments (1)

22 comments

Anonymous wrote 2 years 21 weeks ago

I don't see why you couldn't,

I don't see why you couldn't, but you'd probably want to use plain rather than vanilla.

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