Photo: Jennifer Causey; Styling: Missie Neville Crawford
We love the old-school feel of this skillet supper. If you can't find whole-wheat panko, sauté fresh whole-wheat crumbs until crisp.
Serves 4 (serving size: about 1 1/2 cups)
1. Preheat broiler to low.
2. Fill a large saucepan with water; bring to a boil. Add noodles; cook 3 minutes or until al dente. Drain. Heat a 10-inch ovenproof skillet over medium heat. Add oil and butter; swirl until butter melts. Add onion and celery; sauté 6 minutes or until tender. Sprinkle flour over pan; cook 45 seconds. Add milk, stirring constantly. Stir in peas and next 7 ingredients (through tuna). Remove pan from heat; gently stir in noodles. Sprinkle breadcrumbs and cheese over top. Broil 2 minutes or until topping is lightly browned.