Skillet Tuna Noodle Casserole

Ingredients:
8 ounce(s) whole-wheat egg noodles
1 tablespoon(s) extra-virgin olive oil
1 medium onion, finely chopped
8 ounce(s) mushrooms, sliced
1/2 teaspoon(s) salt
1/2 cup(s) dry white wine
6 tablespoon(s) all-purpose flour
3 cup(s) nonfat milk
1/2 teaspoon(s) freshly ground pepper
12 ounce(s) canned chunk light tuna (see Ingredient Note), drained
1 cup(s) frozen peas, thawed
1 cup(s) finely shredded Parmesan cheese, divided
1/2 cup(s) coarse dry whole-wheat breadcrumbs (see Ingredient Note)


Directions

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 1/2 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 1/2 cup Parmesan. Broil until bubbly and lightly browned on top, 3 to 4 minutes.

http://www.delish.com/recipefinder/skillet-tuna-noodle-casserole-recipe-9346