Skillet Tuna Noodle Casserole Family - Friendly by 💥Fonte Maze💥 - Musely
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Skillet Tuna Noodle Casserole Family - Friendly

posted in Food & Drink
03/28/2014
  • Look for whole-wheat egg noodles--they have more fiber than regular egg noodles (but this dish will work well and taste great with either).
    Look for whole-wheat egg noodles--they have more fiber than regular egg noodles (but this dish will work well and taste great with either).
  • Ingredients:
    8 oz 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 oz 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

  • 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

  • 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.

  • Thank You!
    Thank You!

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