Quick And Easy Stove-Top Tuna Noodle Casserole

1. 1

   Cook the egg noodles.

2. 2

   During the last few minutes add the frozen peas to the simmering noodles; then drain.

3. 3

   Meanwhile, melt the butter in a medium saucepan over medium heat.

4. 4

   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).

5. 5

   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.

6. 6

   Let it come to a gentle boil, stirring regularly to keep from burning on the bottom of the pan as it thickens.

7. 7

   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.

8. 8

   Break up the solid tuna chunks with a fork and mix throughout the sauce.

9. 9

   Add the salt, pepper, and any seasonings or herbs.

10. 10

    Pour the tuna sauce over the noodles and peas, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.