This from scratch Tuna Noodle Casserole recipe is made with tender egg noodles, sweet vegetables, canned tuna, all coated in a creamy sauce without soup, and topped with potato chips. Ready in 25 minutes!
Prep Time: 15mins
Cook Time: 10mins
Total Time: 25mins
10ouncesdry egg noodles
1mediumsweet onion, diced
1 1/2cupsfrozen peas and carrots, thawed
1 1/2cupslow-sodium chicken broth
(2)5 ouncecans white albacore or light tuna in water, fully drained and broken into large pieces
1cupcrushed potato chips, for topping
Cook noodles al dente, according to package directions.
In the meantime, in a large nonstick skillet, melt the butter over medium-high heat. Stir in the onion, garlic, and peas and carrots; season with the salt and pepper. Cook for about 3 minutes until onions are soft and translucent.
Stir in the flour until combined and cooked off.
Pour in the chicken broth and heavy cream; bring to a boil. Reduce to a gentle simmer. Stir occasionally until thickened, about 5 minutes.
Drain the pasta and add to the skillet, along with the tuna. Fold to combine.
Taste and season with a touch more salt and pepper, if necessary (keeping in mind that the potato chips will add salt, too.)
Serve right away with some crushed up potato chips on top!
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.