Skillet Tuna Noodle Casserole EW (Test Kitchen)
Forget the canned soup—this quick and healthy tuna noodle casserole turns pantry staples into a skillet supper in a flash! Serve with a tossed salad with balsamic vinaigrette.
Servings: 6 servings, about 1 1/3 cups each
Total Time: 40 minutes
Ease of Preparation: Easy
Health: High Calcium, High Potassium, Low Cholesterol, High Fiber
Skillet Tuna Noodle Casserole
8 ounces whole-wheat egg noodles
1 tablespoon extra-virgin olive oil
1 medium onion , finely chopped
8 ounces mushrooms , sliced
1/2 teaspoon salt
1/2 cup dry white wine
6 tablespoons all-purpose flour
3 cups nonfat milk
1/2 teaspoon freshly ground pepper
12 ounces canned chunk light tuna (see Ingredient Note), drained
1 cup frozen peas , thawed
1 cup finely shredded Parmesan cheese , divided
1/2 cup coarse dry whole-wheat breadcrumbs (see Ingredient Note)
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, 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.
Courtesy of Arcamax.