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8 ounces whole-wheat egg noodles
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1 tablespoon extra-virgin olive oil
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1 medium onion, finely chopped
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8 ounces mushrooms, sliced
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½ teaspoon salt
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½ cup dry white wine
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6 tablespoons all-purpose flour
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3 cups nonfat milk
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½ teaspoon freshly ground pepper
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12 ounces canned chunk light tuna drained (see Note)
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1 cup frozen peas, thawed
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1 cup finely grated Parmesan cheese, divided
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1/2 cup coarse dry whole-wheat breadcrumbs (see Tip)
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).
Nutrition Information
155
Calories
41g
Carbohydrates
14g
Protein
427mg
Potassium
5g
Fiber
1g
Sugar
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