Tuna Noodle Casserole
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!
Servings: 6
Ingredients
- 10 ounces dry egg noodles
- 2 tablespoons unsalted butter
- 1 medium sweet onion , diced
- 2 cloves garlic , minced
- 1 1/2 cups frozen peas and carrots , thawed
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 1 1/2 cups low-sodium chicken broth
- 1 cup heavy cream
- (2) 5 ounce cans white albacore or light tuna in water , fully drained and broken into large pieces
- 1 cup crushed potato chips , for topping
Instructions
- 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!
Video
Nutrition
Calories: 570kcal | Carbohydrates: 53g | Protein: 24g | Fat: 30g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 119mg | Sodium: 519mg | Potassium: 711mg | Fiber: 4g | Sugar: 4g | Vitamin A: 4062IU | Vitamin C: 10mg | Calcium: 73mg | Iron: 2mg