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
Equipment
Ingredients
- 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)
- pecorino romano cheese finely grated, divided
Instructions
- Bring a large pot of salted water to a boil. Cook 8 ounces whole wheat pasta until just tender, 6 to 8 minutes or according to package directions. During the last minute of cooking, add the 10 ounces 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 1 tablespoon extra-virgin olive oil in a large ovenproof skillet over high heat. Add 1 medium onion and 8 ounces mushrooms and cook, stirring occasionally, until they are fragrant, about 5 minutes. Add 3 tablespoons butter to pan and melt while stirring into onion and mushrooms. Sprinkle 4 tablespoons all purpose flour over the vegetables, stir to coat, and allow to cook until roux is fragrant, 3-4 minutes. Reduce heat to medium and add 2 cups milk; bring to a simmer, stirring constantly. Stir in 10 ounces solid white albacore tuna and 1/2 cup of the pecorino romano cheese until evenly incorporated. Remove from heat. Then, stir in the noodles (the pan will be very full).
- Sprinkle the casserole with the remaining 1 cup pecorino romano cheese. Broil until bubbly and lightly browned on top, 3 to 4 minutes.
Nutrition
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