Healthified Skillet Tuna Noodle Casserole
Prep time
Total time
A beloved recipe, healthier than ever and tastier than you thought possible!
Serves: 6 to 8 servings
  • 8 ounces whole-wheat egg noodles
  • 1 tablespoon extra-virgin olive oil
  • 1 medium onion, finely chopped
  • 8 ounces mushrooms, sliced or chopped
  • ½ teaspoon salt
  • ½ cup dry white wine
  • 6 tablespoons all-purpose flour
  • 3 cups nonfat milk or 2% milk
  • ½ teaspoon freshly ground pepper
  • 12 ounces canned chunk light tuna drained *See Note
  • 1 cup frozen peas, thawed
  • 1 cup finely grated Parmesan cheese, divided
  • ½ cup coarse dry Panko breadcrumbs
  1. 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.
  2. 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.
  3. Stir in tuna, peas, and ½ cup Parmesan until evenly incorporated. Stir in cooked noodles -- the pan will be very full! Remove from heat.
  4. Position rack in upper third of oven and preheat broiler.
  5. 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.
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
Nutrition Information
Serving size: 1⅓ cups each Calories: 406 Calories Fat: 8 g Fat
Recipe by Pray Cook Blog at