Post by JJ Judkins on Jun 14, 2011 21:18:49 GMT -6
Skillet Tuna Noodle Casserole
* 8 ounce(s) whole-wheat egg noodles
* 1 tablespoon(s) extra-virgin olive oil
* 1 medium onion, finely chopped
* 8 ounce(s) mushrooms, sliced
* 1/2 teaspoon(s) salt
* 1/2 cup(s) dry white wine
* 6 tablespoon(s) all-purpose flour
* 3 cup(s) milk
* 1/2 teaspoon(s) freshly ground pepper
* 12 ounce(s) canned chunk light tuna, drained
* 1 cup(s) frozen peas, thawed
* 1 cup(s) finely shredded Parmesan cheese, divided
* 1/2 cup(s) 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.
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.
* 8 ounce(s) whole-wheat egg noodles
* 1 tablespoon(s) extra-virgin olive oil
* 1 medium onion, finely chopped
* 8 ounce(s) mushrooms, sliced
* 1/2 teaspoon(s) salt
* 1/2 cup(s) dry white wine
* 6 tablespoon(s) all-purpose flour
* 3 cup(s) milk
* 1/2 teaspoon(s) freshly ground pepper
* 12 ounce(s) canned chunk light tuna, drained
* 1 cup(s) frozen peas, thawed
* 1 cup(s) finely shredded Parmesan cheese, divided
* 1/2 cup(s) 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.
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.