Quick and Easy Stove-Top Tuna Noodle Casserole

Recipe by PanNan
READY IN: 20mins


  • 2
    tablespoons butter
  • 2
    tablespoons all-purpose flour
  • 2
    cups whole milk
  • 1
    teaspoon kosher salt
  • 12
    teaspoon ground pepper, less if you prefer less spice
  • 1 -2
    tablespoon of chopped fresh herbs, such as chives (optional) or 1 -2 tablespoon parsley (optional)
  • 2
    (6 ounce) cans tuna, drained (I prefer albacore solid packed in water)
  • 1 12
    cups frozen peas
  • 8
    ounces wide egg noodles, cooked


  • Cook the egg noodles.
  • During the last few minutes add the frozen peas to the simmering noodles; then drain.
  • Meanwhile, melt the butter in a medium saucepan over medium heat.
  • Whisk in the flour, and continue whisking for about 2 minutes or until the flour butter mixture starts to turn a beige color (a very light colored roux).
  • Continue whisking and slowly add 1 of the cups of milk, incorporating the liquid as you whisk; then add the remaining 1 cup of milk.
  • Let it come to a gentle boil, stirring regularly to keep from burning on the bottom of the pan as it thickens.
  • When it's thick enough to coat a spoon and leave a strip behind where you ran your finger through the coating on the spoon, it's ready to add the drained tuna.
  • Break up the solid tuna chunks with a fork and mix throughout the sauce.
  • Add the salt, pepper, and any seasonings or herbs.
  • Pour the tuna sauce over the noodles and peas, and serve.