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Creamy Tuna Noodle Casserole

This creamy stovetop tuna noodle casserole is a quick and comforting dinner, featuring tender noodles, tuna, and a rich cream sauce topped with crunchy potato chips.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 570
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 10 oz dry egg noodles
  • 2 tbsp unsalted butter
  • 1 medium sweet onion, diced
  • 2 cloves garlic, minced
  • 1.5 cups frozen peas and carrots, thawed
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 2 tbsp all-purpose flour
  • 1.5 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 2 5 oz cans white albacore or light tuna in water, well drained and broken into large pieces
  • 1 cup crushed potato chips, for topping Add just before serving.

Method
 

Preparation
  1. Bring a large pot of water to a boil and cook the egg noodles according to the package directions until al dente, then drain them well.
  2. Melt the butter in a large nonstick skillet over medium-high heat. Add the diced onion, minced garlic, and thawed peas and carrots. Season with kosher salt and black pepper, and cook for about 3 minutes until the onion is soft and translucent.
  3. Stir the flour into the vegetables and cook briefly. Pour in the chicken broth and heavy cream, stirring to combine. Bring the mixture to a boil, then lower the heat to a gentle simmer and cook for about 5 minutes until the sauce thickens.
  4. Add the drained noodles and tuna to the skillet. Gently fold them into the sauce, ensuring the tuna stays in large pieces. Taste and adjust seasoning, then serve immediately with crushed potato chips on top.

Notes

For best results, add crushed potato chips just before serving to maintain their crunch. Store leftovers in an airtight container for up to 3 days.