Skillet Tuna Noodle Casserole

INGREDIENTS

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

PREPARATION INSTRUCTIONS

  • 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.

*www.eatingwell.com

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