Tuna Casserole Skillet, No Ordinary Meal

Due to the increased demand for inspirational meals. We dug deep into the internet and surfaced with this tuna casserole skillet you will want to eat on a regular basis.

Ingredients 

• 4 oz angel hair pasta noodles (2 cups cooked)

• 2 tablespoons olive oil

• 1 cup carrots

• 2-3 chopped green onions

• 1 portobello mushroom

• 1 cup frozen peas

• 1 (7-oz) can albacore tuna

• 1/2 cup 1% milk

• 1/2 cup pasta water

• 1/2 teaspoon turmeric powder (optional)

• 1/2 teaspoon salt

• black pepper to taste

Instructions

1. Follow package instructions and boil pasta noodles until al dente (slightly undercooked, they’ll finish cooking later). Be prepared to transfer cooked pasta to a colander; then cool-water rinse, drain, and set aside.

2. While pasta is underway, gather and prep other ingredients for cooking.

3. When ready, place a large, nonstick skillet over medium heat; heat olive oil until shimmering (about 2 min); add carrots and green onions; sauté until slightly translucent, stirring as needed (about 4 minutes).

4. Add portobello mushrooms; sauté until lightly tender, stirring as needed (about 4 minutes).

5. Gently fold in remaining ingredients: peas, tuna, milk, ½ cup pasta water, pasta noodles, turmeric powder, salt, and pepper.

6. Reduce heat to LOW and simmer until liquids have cooked down to create a light, creamy sauce; stirring as needed (about 5 minutes); add more pasta water, if needed to adjust consistency.

Recipe source: Amanda’s Cookin’

Photo source: Megan Gordon-Recipe.com