Tuna Noodle Casserole
October 10, 2019 | by b davis
In the blink of the eye, September is over. The unofficial holiday season is upon us and whether you are looking to save money for the holidays or don’t want to leave the house when the weather is ugly, this recipe is ideal. You are likely to have all the ingredients on hand, but if not, it is cheap to make.
Tuna Noodle Casserole
- 8 ounces elbow macaroni (I used whole grain)
- 2 cups frozen peas
- 2 1/2 tablespoons butter
- 2 1/2 tablespoons all-purpose flour
- 2 1/2 cups milk
- Salt to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon dried parsley
- Black pepper, to taste
- 4 ounces grated cheddar cheese
- 2 (6-ounce) cans tuna, drained and flaked
- Topping: crushed Ritz crackers (or another kind of butter cracker) to taste
- Bring a large pot of salted water to a boil over high heat. Add the noodles and cook per package directions. A minute or so before the noodles are done, add the frozen peas to the boiling water. Once the noodles are cooked to your liking, drain the noodles and peas and set aside.
- While the noodles are cooking, set a large skillet over medium heat. Add the butter and swirl until melted. Stir in the flour and continuously whisk for 2 minutes. Continue to whisk vigorously as you slowly and gradually pour in the milk. Stir until smooth and bring to a simmer, whisking regularly to prevent the bottom from burning. Cook for a minute or two until the sauce has thickened. Remove from the heat, stir in seasonings. Gradually blend in the cheddar until melted, and then stir in the drained tuna.
- Stir the drained noodles and peas into the sauce and mix until everything is well coated. If desired, top with the cracker crumbs.
- Any kind of noodles work with this recipe. Egg noodles are more common for Tuna Casserole but this recipe is made to use what you have in the kitchen.
- Wait to top the casserole with the crumbles until you are ready to eat.
This recipe is a throwback to the Tuna Casseroles your parents used to make but made on the stovetop to avoid drying out. It is a perfect weeknight meal because it is quick to make and reheats well for leftovers.
Recipe adapted from https://www.fivehearthome.com/stovetop-tuna-noodle-casserole-skillet-meatless-homemade-dinner-recipe/#wprm-recipe-container-26727
B Davis is a local mom with two kids, a girl and a boy. She is a stay at home mom who loves to find and cook new meals, keep the kids busy with free events, and binge watch lots of TV shows. In her free time, she likes to catch up with her mom friends, go on dates with her husband, and volunteer at her church.