Stovetop tuna noodle skillet
Classic tuna noodle casserole made in one pot on the stove: egg noodles, peas and tuna in a creamy cheddar sauce.
Serves 4 · 25 min · about 590 cal · 34 g protein · 61 g carbs · 23 g fat per serving
Ingredients
- 8 oz wide egg noodles
- 2 cans (5 oz each) tuna in water, drained
- 1 1/2 cups frozen peas
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups milk
- 1 cup shredded cheddar
- 1 small onion, finely diced
- 1/2 tsp garlic powder
- Salt and pepper
Steps
- Cook the noodles in salted water until just tender, adding the peas for the last 2 minutes. Drain.
- In the same pot, melt the butter over medium heat and cook the onion 4 minutes, until soft.
- Stir in the flour and garlic powder for 1 minute, then slowly whisk in the milk. Simmer, stirring, until thick, 3–4 minutes.
- Take the pot off the heat and stir in the cheddar until melted, then the noodles, peas and tuna. Season with salt and pepper.