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.
Heat oil in a large oven-proof skillet over medium heat. Add onion, mushrooms and salt. Cook stirring often until the onion is softened but not browned, about 5 to 8 minutes. Add wine and cook until evaporated, about 4 to 5 minutes. Sprinkle flour over vegetables, stir to coat. Add milk and pepper and bring to a simmer stirring constantly.
Stir in tuna, peas, and ½ cup Parmesan until evenly incorporated. Stir in cooked noodles -- the pan will be very full! Remove from heat.
Position rack in upper third of oven and preheat broiler.
Sprinkle the casserole with breadcrumbs and the remaining ½ cup Parmesan cheese. Place under broiler and broil until bubbly and lightly browned on top, 4 to 5 minutes.
Notes
Make Ahead Tip: Prepare through step 3, spoon into an 8 inch square glass baking dish, cover with foil and refrigerate for up to 1 day. Sprinkle with breadcrumbs and cheese (from step 5) and bake, covered, at 350 degrees for 50 minutes. Uncover and cook until browned and bubbly, about 10 more minutes.
Note: Chunk light tuna, which comes from the smaller skipjack or yellowfin, has less mercury than canned white albacore tuna.
Recipe adapted from www.eatingwell.com
Nutrition Information
Serving size: 1⅓ cups each Calories: 406 Calories Fat: 8 g Fat
Recipe by Pray Cook Blog at https://praycookblog.com/healthified-skillet-tuna-noodle-casserole/