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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 283.1
  • Total Fat: 8.4 g
  • Cholesterol: 42.9 mg
  • Sodium: 777.8 mg
  • Total Carbs: 35.8 g
  • Dietary Fiber: 2.6 g
  • Protein: 15.3 g

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

Submitted by: CMMEIER

Introduction

From Eating Well

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葉hey have more fiber than regular egg noodles (but this dish will work well and taste great with either).
From Eating Well

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葉hey have more fiber than regular egg noodles (but this dish will work well and taste great with either).

Number of Servings: 10

Ingredients

    Ingredients

    * 8 ounces whole-wheat egg noodles
    * 1 tablespoon extra-virgin olive oil
    * 1/2 cup frozen peppers
    * Canned mushrooms, sliced
    * 1/2 teaspoon salt
    * 1/2 cup chicken broth
    * 6 tablespoons all-purpose flour
    * 3 cups almond breeze milk
    * 1/2 teaspoon freshly ground pepper
    * 5 ounces canned chunk light tuna, drained
    * 5 ounces canned chicken, drained
    * 1 cup frozen peas, thawed
    * 1 cup finely grated Parmesan cheese, divided
    * 1 cup coarse dry whole-wheat breadcrumbs

Directions

Preparation

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 pepper, mushrooms and salt and cook, stirring often, until the softened but not browned, about 5 minutes. Add broth 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, chicken, peas 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.

Make Ahead Tip: Prepare through Step 3, spoon into an 8-inch-square glass baking dish, cover with foil and refrigerate for up to 1 day. Sprinkle with breadcrumbs and cheese (Step 4) and bake, covered, at 350ーF for 50 minutes. Uncover and cook until browned and bubbly, about 15 minutes more.

Number of Servings: 10

Recipe submitted by SparkPeople user CMMEIER.





TAGS:  Fish | Dinner | Fish Dinner |

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