Fish

Tuna Noodle Casserole (Skillet Version) is for Dinner.

Tuna Noodle Casserole (Skillet Version) takes several minutes to prepare.

Tuna Noodle Casserole (Skillet Version) takes several minutes to cook.

Tuna Noodle Casserole (Skillet Version) makes 6 servings.

The ingredients for Tuna Noodle Casserole (Skillet Version) are:

8 ounces dry 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 drained
1 cup frozen peas, thawed
1 cup finely grated Parmesan cheese, divided in half
1/2 cup whole-wheat panko breadcrumbs

Here is how you make Tuna Noodle Casserole (Skillet Version):

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. Should make about 4 cups when cooked. 2. While pasta is cooking, 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 reduced, 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 mixed. Then, stir in the noodles (the pan will be very full). Remove from the heat. 3. Preheat broiler. 4. Sprinkle the casserole with panko and the remaining 1/2 cup Parmesan. Broil until bubbly and lightly browned on top, 3 to 4 minutes.Number of Servings: 6Recipe submitted by SparkPeople user ORBITYGOZOOM.

The nutritional information for Tuna Noodle Casserole (Skillet Version) is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 368.1

• Total Fat: 8.7 g
• Cholesterol: 31.4 mg
• Sodium: 591.8 mg
• Total Carbs: 40.0 g
• Dietary Fiber: 4.9 g
• Protein: 30.9 g