Skillet Tuna Casserole Lightened Up has been a go-to recipe in our household for many years. It’s quick, crazy-easy, and it’s a lighter version of a tuna casserole with a healthy dose of vegetables and a small amount of dairy.
Skillet Tuna Casserole Lightened Up
I’m a complete sucker for ooey, gooey, stretchy-cheesy dishes…and traditional tuna casseroles usually fall into this category, as they should.
But sometimes, I want a lighter, tuna casserole that doesn’t pile on the calories from dairy fat.
So, I created this recipe years ago…and it has since become a go-to for busy weeknights.
Favorite pasta hack, right here…
The sauce in this recipe relies on one of my favorite kitchen hacks for cooking pasta.
Basically, we hold back some of the pasta water (after cooking it) to use as an ingredient in the sauce.
This is no new discovery, but wow! does it ever work to knock down those fat calories from dairy or oil ingredients found in traditional white pasta sauces or casseroles. (See recipe below for steps).
I’ve been making this recipe for years and it’s always as easy as it was the last time I made it.
Once you make it a time or two, you’ll probably feel the same way. It’s so easy, you kind of feel like cooking should be harder.
Here’s [my usual] quick, overview of Skillet Tuna Casserole steps:
- boil pasta
- chop veggies
- sauté veggies
- add all ingredients together
- serve it up and scarf it down (but don’t forget to chew your food)
Ingredients you’ll need for this recipe:
- angel hair pasta
- olive oil
- green onions
- frozen peas
- 1% milk
- salt and pepper
Tools you’ll find helpful for this recipe:
- chef’s knife
- cutting board
- 3.5 quart stainless sauce pot (to boil noodles)
- stainless steel colander(to drain noodles)
- silicone tongs or rubber spatula (to stir things up)
- jumbo nonstick skillet (to sauté veggies)
- air-tight storage containers (for leftovers)
I’m a monthly recipe contributor on Amanda’s Cookin’ recipe site and originally published this recipe there in Aug 2016.