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Skillet Tuna Noodle Casserole

Source: © EatingWell Magazine
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Rating: 1.5   Reviews: 2 See Reviews
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Active Time:  40 Minutes
Total Time:  40 Minutes
  6 servings, about 1 1/3 cups each
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.

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.
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)

Ingredient Note: : Canned white tuna comes from the large albacore and can be high in mercury content. Chunk light, on the other hand, which comes from smaller fish, skipjack or yellowfin, is best for health-conscious eaters. According to a recent study, canned white tuna samples averaged up to three times more mercury than chunk light tuna samples. FDA/EPA advice recommends no more than 6 ounces of albacore a week; up to 12 ounces canned light is considered safe.

We like Ian’s brand labeled "Panko breadcrumbs." Find them in the natural-foods section of large supermarkets. To make your own, trim crusts from whole-wheat bread. Tear bread into pieces and process in a food processor until coarse crumbs form. Spread 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.
Skillet Tuna Noodle Casserole Recipe at
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.

Position rack in upper third of oven and preheat broiler.

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.

Sprinkle the casserole with breadcrumbs and the remaining 1/2 cup Parmesan. Broil until bubbly and lightly browned on top, 3 to 4 minutes.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Tuna Casseroles
Nutrition Facts per Serving
Yield:   6 servings, about 1 1/3 cups each
Calories: 406
Fat. Total: 8g
Protein: 32g
Carbohydrates, Total: 47g
Fat, Saturated: 3g
Fiber: 5g
Cholesterol: 53mg
Sodium: 684mg
% Cal. from Fat: 18%
Spotlight Recipe Review See all 2 reviews »

Rating: 2
by: Julie, TN Reviewed: 09/25/2011
This was extremely bland. I will not make it again.
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