Skillet Tuna Noodle Casserole
Holly
ingredients
- 8 oz whole-wheat eggs noodles
- 1 T extra-virgin olive oil
- 1 medium onion, finely chopped
- 8 oz mushrooms, sliced
- 1/2 t salt
- 1/2 c dry white wine
- 6 T all-purpose flour
- 3 c nonfat milk
- 1/2 t freshly ground pepper
- 12 oz canned chunk light tuna, drained
- 1 c frozen peas, thawed
- 1 c finely shredded parmesan cheese, divided
- 1/2 c coarse dry whole-wheat breadcrumbs
directions
- 1
Bring a large pot of water to a boil. Cook noodles until just tender, 6-8 minutes or according to package directions. Drain and rinse.
- 2
Meanwhile, heat oil in a large ovenproof skillet over medium-high heat. Add onion, mushrooms and salt and cook, stirring often, until the onion is softened but not browned, about 5 mintues. Add wine and cook until evaporated, 4 to 5 minutes. Sprinkle flour over the vegetables; stir to coat. Add milk and pepper and bring to a simmer, stirring constantly. Stir in tuna, peas and 1/2 cup parmesan until evenly incorporated. Then, stir in noodles (the pan will be very full). Remove from the heat.
- 3
Sprinkle the casserole with breadcrumbs and the remaining 1/2 c parmesan. Broil until bubbly and lightly browned on top, 3-4 minutes.
notes
8 points
Source: Eating Well
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