Skillet Tuna Noodle Casserole



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Preparation Time40 mins

Serves6 servings

12 oz tuna
1/2 tsp black pepper
3 c milk (any kind) I like hemp milk!
6 tbsp flour
1/2 c dry white wine
1/2 tsp salt
8 oz mushrooms sliced
1 onion finely chopped
1 tbsp olive oil
8 oz. Egg Noodles
1 c peas (frozen)
1 c grated parmesan cheese
1/2 c bread crumbs

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 to 500

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.


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