Tuesday, June 14, 2016

Skillet Tuna Noodle Casserole

Ingredients for 6 servings

½  cup coarse dry whole-wheat breadcrumbs
½ cup dry white wine
½ teaspoon freshly ground pepper
½ teaspoon salt
1 cup finely grated Parmesan cheese, divided
1 cup frozen peas, thawed
1 medium onion, finely chopped
1 tablespoon extra-virgin olive oil
3 cups nonfat milk
6 tablespoons all-purpose flour
8 ounces mushrooms, sliced
8 ounces whole-wheat egg noodles
12 ounces canned chunk light tuna drained


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 ½ 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 ½ cup Parmesan. Broil until bubbly and lightly browned on top, 3 to 4 minutes.

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