Healthy Skillet Tuna Casserole
This Healthy Skillet Tuna Casserole is not only quick and easy for a busy weeknight dinner, but it is full of fresh and wholesome comfort food ingredients.
Servings: 6 servings
- 8 ounces whole wheat pasta I used fusilli
- 10 ounces English peas fresh
- 1 tablespoon extra-virgin olive oil
- 1 medium onion finely chopped
- 8 ounces mushrooms chopped
- 3 tablespoons butter
- 4 tablespoons all purpose flour
- 2 cups milk
- 1 teaspoon kosher salt
- 10 ounces solid white albacore tuna drained (two 5 ounce cans)
- 1 1/2 cups pecorino romano cheese finely grated, divided
Bring a large pot of salted water to a boil. Cook noodles until just tender, 6 to 8 minutes or according to package directions. During the last minute of cooking, add the English peas. Drain and rinse.
Position rack in upper third of oven and preheat broiler on high.
While the water is boiling for the pasta, heat oil in a large ovenproof skillet over high heat. Add onion and mushrooms and cook, stirring occasionally, until they are fragrant, about 5 minutes. Add butter to pan and melt while stirring into onion and mushrooms. Sprinkle flour over the vegetables, stir to coat, and allow to cook until roux is fragrant, 3-4 minutes. Reduce heat to medium and add milk; bring to a simmer, stirring constantly. Stir in tuna and 1/2 cup of the cheese until evenly incorporated. Remove from heat. Then, stir in the noodles (the pan will be very full).
Sprinkle the casserole with the remaining cheese. Broil until bubbly and lightly browned on top, 3 to 4 minutes.
Calories: 493kcal | Carbohydrates: 46g | Protein: 33g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 72mg | Sodium: 994mg | Potassium: 606mg | Fiber: 3g | Sugar: 8g | Vitamin A: 785IU | Vitamin C: 21mg | Calcium: 399mg | Iron: 3.3mg