skillet tuna noodle casserole

Skillet Tuna Noodle Casserole

Fish Recipes

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Known as Fish Pea Squirm to some, this family-accommodating fish noodle dish will in general be made with canned soup and entire milk, and that implies high fat and sodium. We cure this by making our own rich mushroom sauce with nonfat milk thickened with a touch of flour. Search for entire wheat egg noodles- - they have more fiber than standard egg noodles (yet this dish will function admirably and taste perfect with by the same token).

Cooking Ingredients

    • 8 ounces whole-wheat egg noodles

    • 1 tablespoon extra-virgin olive oil

    • 1 medium onion, finely chopped

    • 8 ounces mushrooms, sliced

    • ½ teaspoon salt

    • ½ cup dry white wine

    • 6 tablespoons all-purpose flour

    • 3 cups nonfat milk

    • ½ 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

Cooking Direction

    1. Heat a huge pot of water to the point of boiling. Cook noodles until simply delicate, 6 to 8 minutes or as per bundle headings. Channel and wash.
    2. Position rack in upper third of stove and preheat grill.
    3. In the mean time, heat oil in an enormous grill safe skillet over medium-high intensity. Add onion, mushrooms and salt and cook, blending frequently, until the onion is mellowed however not seared, around 5 minutes. Add wine and cook until vanished, 4 to 5 minutes. Sprinkle flour over the vegetables; mix to cover. Add milk and pepper and bring to a stew, blending continually. Mix in fish, peas and 1/2 cup Parmesan until uniformly consolidated. Then, at that point, mix in the noodles (the container will be extremely full). Eliminate from the intensity.
    4. Sprinkle the meal with breadcrumbs and the leftover 1/2 cup Parmesan. Sear until effervescent and gently carmelized on top, 3 to 4 minutes.