Skillet Tuna Noodle Casserole

Skillet Tuna Noodle Casserole Recipe

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Robin Blue


A healthy version of a popular
tuna casserole. Instead of using
canned soup and whole milk, which
means high fat and sodium.

★★★★★ 2 votes
6 servings, about 1 1/3 cups each.
40 Min


8 oz
whole-wheat or regular egg noodles
1 Tbsp
extra-virgin olive oil
1 medium
onion, finely chopped
8 oz
mushrooms, sliced
1/2 tsp
1/2 c
dry white wine
6 Tbsp
all-purpose flour
3 c
non-fat milk
1/2 tsp
freshly ground pepper
12 oz
canned chunk light tuna, drained
1 c
frozen peas, thawed
1 c
finely grated Parmesan-cheese, divided
1/2 c
coarse dry whole-wheat breadcrumbs (I used Panko crumbs)


11. 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 cheese 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.

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 @350 degrees for 50 minutes. Uncover and cook until browned and bubbly, about 15 minutes more.

About Skillet Tuna Noodle Casserole

Course/Dish: Fish, Pasta, Casseroles
Other Tag: Quick & Easy