Fish

Skillet Tuna Casserole is for Dinner.

Skillet Tuna Casserole takes 40 minutes to prepare.

Skillet Tuna Casserole takes 65 minutes to cook.

Skillet Tuna Casserole makes 8 servings.

The ingredients for Skillet Tuna Casserole are:

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 Tip), drained
1 cup frozen peas, thawed
1 cup finely grated Parmesan cheese, divided
1/2 cup coarse dry whole-wheat breadcrumbs (see Tip)

Here is how you make Skillet Tuna Casserole:

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.NUTRITION INFORMATION: Per serving: 406 calories; 8 g fat (3 g sat, 3 g mono); 53 mg cholesterol; 47 g carbohydrate; 32 g protein; 5 g fiber; 684 mg sodium; 593 mg potassium.Nutrition bonus: Calcium (30% daily value), Potassium (17% dv), Iron, Vitamin A & Vitamin C (15% dv), good source of omega-3s.3 Carbohydrate ServingsExchanges: 2 1/2 starch, 1/2 nonfat milk, 3 lean meatTIP: Tips: Chunk light tuna, which comes from the smaller skipjack or yellowfin, has less mercury than canned white albacore tuna. FDA/EPA advice recommends no more than 6 ounces of albacore a week; up to 12 ounces canned light is considered safe.To make fresh breadcrumbs, trim crusts from whole-wheat bread. Tear bread into pieces and process in a food processor until coarse crumbs form. One slice of bread makes about 1/2 cup fresh crumbs. For dry breadcrumbs, spread the fresh crumbs on a baking sheet and bake at 250°F until crispy, about 15 minutes. One slice of fresh bread makes about 1/3 cup dry crumbs. Or use prepared coarse dry breadcrumbs. We like Ian’s brand labeled “Panko breadcrumbs.” Find them in the natural-foods section of large supermarkets.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 350ºF for 50 minutes. Uncover and cook until browned and bubbly, about 15 minutes more. Skillet Tuna Noodle Casserole - another healthy recipe from EatingWell Number of Servings: 8Recipe submitted by SparkPeople user LONESTARFAN79.

The nutritional information for Skillet Tuna Casserole is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 489.8

• Total Fat: 12.2 g
• Cholesterol: 61.9 mg
• Sodium: 933.8 mg
• Total Carbs: 59.4 g
• Dietary Fiber: 8.9 g
• Protein: 41.5 g