SKILLET TUNA NOODLE CASSEROLE
Known as Tuna-Pea Wiggle to some, this family-friendly tuna noodle casserole tends to be made with canned soup and whole milk, which means high fat and sodium. We remedy this by making our own creamy mushroom sauce with nonfat milk thickened with a bit of flour. 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).
Provided by EatingWell Test Kitchen
Categories Healthy Fish & Seafood Casserole Recipes
Time 40m
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 401.4 calories, Carbohydrate 46.2 g, Cholesterol 53.1 mg, Fat 8.4 g, Fiber 4.9 g, Protein 31.6 g, SaturatedFat 3.2 g, Sodium 668.8 mg, Sugar 9.3 g
TUNA NOODLE WIGGLE
My boys love this dish so I always make a double batch for leftovers. It is so creamy and flavorful and I sneak in a lot of veggies and they eat it up! It is one of the few dishes I actually use a canned soup. It is one of the first dishes I made when I was just learning and I haven't changed the recipe that much. Enjoy, Thanks...
Provided by Monica Keleher
Categories Fish
Time 40m
Number Of Ingredients 14
Steps:
- 1. Put a large pot of water on to boil. While the water is boiling, get a large saute pan and put in some olive oil and butter and melt. Add the diced onions, cook til translucent. add the garlic. When the water boils add a generous amount of salt and cook the pasta until it is a little under al (it will cook more in the oven.
- 2. Add the mushrooms and cook a few minutes. Add the sherry and a bit more butter, salt and pepper and let it cook, Do not let the sherry evaporate all the way you want a bit of liquid, you can always add a bit more if needed. Add the broccoli, stir and take off the heat and let cool a bit.
- 3. In a deep casserole dish, or a large shallow one add the soup, milk, tuna and it's water, salt, pepper, cheese, and the veggies and the drained pasta, combine all the ingredients.
- 4. Top with the ritz crumbs and more cheese. (you can never have too much cheese) I put small pieces of butter around the top. Place in a 400 degree oven until it is golden on the top and bubbly on the sides.
- 5. It is super hot so let it sit a few minutes and dig in!
TUNA WIGGLE CASSEROLE
Steps:
- 1. Boil noodles according to directions and drain.
- 2. In large mixing bowl add noodles, cheese, mushroom soup, celery soup, peas, milk, and tuna fish. Mix well but gently.
- 3. Spray a 13x9-inch baking dish with non-stick spray. Add mixture and top with a layer of bread crumbs.
- 4. Bake at 450 degrees F for 30 minutes.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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