Creamy Tuna-Noodle Casserole

Creamy Tuna-Noodle Casserole

I never had a fondness for canned tuna or traditional tuna sandwiches during my childhood; however, I did make one exception: boxed Tuna Helper. My family frequently consumed Hamburger Helper, but Tuna Helper was occasionally included in our meals. I appreciated the creamy sauce and the fact that, even at a relatively young age, I could prepare it independently using just one pan.

Drawing inspiration from that nostalgic dish, I transformed the flavors and simplicity of Tuna Helper into this one-pot creamy tuna noodle casserole. Prepared in a Dutch oven, it features plenty of flaky tuna, sweet peas, and tender noodles enveloped in a creamy, cheesy sauce. Additionally, it can be ready in under 30 minutes!

The Ingredients You Will Require for One-Pot Creamy Tuna Noodle Casserole

Below are the ingredients necessary for preparing tuna noodle casserole.

Aromatics and seasonings: Yellow onion, garlic, dried thyme, and Dijon mustard enhance the flavor.

Dairy: Sharp cheddar cheese, unsalted butter, milk, and sour cream contribute to the creamy consistency.

Canned tuna: You may opt for either water or oil-packed tuna, but I personally prefer oil-packed as it tends to have a superior flavor. There is no need for anything extravagant here.

Buttery crackers: Although optional, crushed crackers sprinkled on top of the casserole provide a delightful crunch and are commonly used in traditional baked tuna noodle casseroles. If you prefer not to use buttery crackers as a topping, a handful of crushed potato chips would also add a salty, crunchy, and equally delicious element.

How to Prepare One-Pot Creamy Tuna Noodle Casserole

Sauté the aromatics. Cook the onion, garlic, and dried thyme in butter until the onion becomes tender.

Add the flour and liquids. Sprinkle in some flour to assist in thickening the sauce. Next, incorporate milk, water, and Dijon mustard, and bring the mixture to a boil.

Cook the noodles. Introduce dried wide egg noodles and cook until they are tender.

Incorporate the tuna, cheese, and peas. Mix in the drained canned tuna, cheddar cheese, and frozen peas.

Conclude with sour cream. Turn off the heat and mix in sour cream to slightly thicken the sauce and impart a mild tang.

How to Present One-Pot Creamy Tuna Noodle Casserole

Pair the casserole with one of these vibrant salads to enhance the richness of the sauce:

Pummelo, Fennel & Radish Salad

Snow Pea, Scallion & Radish Salad

Green Salad with Orange, Avocado, and Red Onion

Kohlrabi and Cabbage Salad with Maple Lemon Dressing

Recipe Notes

Storage: Leftovers may be stored in an airtight container in the refrigerator for a maximum of 2 days.

Fixings

• 5 cups uncooked egg noodles
• 1 cup frozen peas
• 1 can (10-3/4 ounces) diminished fat decreased sodium consolidated cream of mushroom soup, undiluted
• 1 cup sans fat sharp cream
• 2/3 cup ground Parmesan cheddar
• 1/3 cup 2% milk
• 1/4 teaspoon salt
• 2 jars (5 ounces each) light fish in water, depleted and chipped
• 1/4 cup finely hacked onion
• 1/4 cup finely hacked green pepper

Besting

• 1/2 cup delicate bread scraps
• 1 tablespoon margarine, dissolved

Guidelines

Easy-taco-soup.

Preheat broiler to 350°. 

Cook noodles as indicated by bundle bearings for still somewhat firm, adding peas during the last moment of cooking; channel.

In the interim, in an enormous bowl, join soup, harsh cream, cheddar, milk and salt; mix in fish, onion and pepper. Add noodles and peas; throw to consolidate.

Move to a 11x7-in. baking dish covered with cooking splash. 

In a little bowl, throw bread pieces with softened margarine; sprinkle up and over. Heat, revealed, 25-30 minutes or until effervescent. Cool. Appreciate it!Key-lime-pie.

Creamy Tuna-Noodle Casserole VIDEO