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

02/28/2013

maureen_228

This dish was very good, especially when you are watching what you eat... It was good comfort food, you can't go wrong with a casserole!!! I will definitely make it again... Followed recipe, no changes...

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01/22/2013

Anonymous

Use only canned Pole or Troll caught tuna--has a lot less mercury and much healthier for you.

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08/04/2012

Kristen_50

Recommends this recipe

Delicious and nutritious

I followed the advice of some of the other reviews and made some modifications. I added freshly minced garlic, carrots, and celery to the onion and mushroom mix. I also added extra pepper and a bit of Cajun seasoning to add more flavor. I was pleasantly surprised at how delicious and great this turned out. Even the tuna was not overpowering in this dish. Wll definitely make this again!

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03/16/2012

Anonymous

Recommends this recipe

Good recipe!

My DH loves tuna noodle casserole and I usually gag making it however, this easy skillet meal (which I used canned chicken for) turned out great! It made alot, so we froze some of it. Thanks for sharing!

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03/08/2012

Anonymous

Recommends this recipe

Craving satisfied without the guilt

I used almond milk instead of milk simply because I don't like milk. I was unsure of the outcome, but it worked out beautifully. This is one of those recipes that satisfies without the guilt. I also used whole wheat flour.

Pros: No butter, no heavy cream or milk in my case

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