Skillet Tuna Noodle Casserole

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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 353.9
  • Total Fat: 4.5 g
  • Cholesterol: 35.7 mg
  • Sodium: 560.2 mg
  • Total Carbs: 51.5 g
  • Dietary Fiber: 6.5 g
  • Protein: 30.9 g

View full nutritional breakdown of Skillet Tuna Noodle Casserole calories by ingredient
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Skillet Tuna Noodle Casserole

I omitted the peas
I omitted the peas

Number of Servings: 3


    4 ounces whole-wheat egg noodles
    1 medium onion, finely chopped
    8 ounces mushrooms, sliced
    dash salt
    1/4 cup vegetable broth
    3 tablespoons all-purpose flour
    1.5 cups nonfat milk
    1/2 teaspoon freshly ground pepper
    6 ounces canned chunk light tuna drained
    1/2 cup finely grated Parmesan cheese, divided
    1/4 cup panko


1.Bring a large pot of water to a boil. Cook noodles until just tender, 6 to 8 minutes or according to package directions. Drain and rinse.
2.Position rack in upper third of oven and preheat broiler.
3.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 minutes. 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, beans and 1/2 cup Parmesan until evenly incorporated. Then, stir in the noodles (the pan will be very full). Remove from the heat.
4.Sprinkle the casserole with breadcrumbs and the remaining 1/2 cup Parmesan. Broil until bubbly and lightly browned on top, 3 to 4 minutes.

Serving Size: 3

TAGS:  Fish | Dinner | Fish Dinner |

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