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Tuna Zoodle Skillet Casserole

This modern twist on a classic uses precut zucchini noodles instead of traditional egg noodles to get dinner on the table in a flash.

Serves 4
243 calories per serving


> 1 tbsp olive oil
> 1 (8 oz) pkg sliced baby bella mushrooms
> 1 cup diced onion
> 1 tbsp minced garlic
> 2 (5 oz) cans Nature's Promise® Solid White Albacore Tuna
> 1 (10.5 oz) can low-sodium cream of mushroom soup
> 1/2 cup low-fat milk
> 2 (12 oz) pkg Nature's Promise® Organic Green Squash Noodles
> 1/4 cup baked Parmesan cheese crisps


In a large skillet, heat the oil on medium-high. Add the mushrooms, onion, and garlic. Cook 8 min., until mushrooms begin to soften, stirring occasionally.
Drain the tuna. Stir tuna, cream of mushroom soup, and milk into the skillet, breaking up tuna with the back of a spoon. Cook 2 min. Stir in the green squash noodles. Cook 1 min., until soup is hot and bubbling. Remove from heat. Crush the Parmesan crisps and sprinkle over the mixture in the skillet. Serve immediately.

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