Healthy Tuna-Noodle Casserole: Fresh Talk
It might sound crazy, but one of the dishes I get excited to whip up when I’m solo is Skillet Tuna Noodle Casserole.
Dream big, right?!
Forget about the old ho-hum casserole typically made with sodium- and fat-laden canned soup and whole milk (the one my husband has an aversion to). This updated version is fresh and ready in minutes.
Bright green peas (fresh or frozen), dry white wine, and a creamy homemade sauce made from fresh mushrooms and nonfat milk give the dish a light, elegant flavor, while pantry staples including egg noodles and canned tuna make Skillet Tuna Noodle Casserole a quick and easy dinner to toss together any night of the week.
Stir together the sauce, thickened with a bit of flour, in a large skillet until thick and bubbly, then add tuna and cooked noodles, and broil with a topping of homemade bread crumbs and salty Parmesan cheese that gives the casserole even more texture and character.
Serve Skillet Tuna Noodle Casserole with a fresh side salad filled with crunchy veggies for you, or the whole family, any night of the week.