Stovetop Tuna Casserole (10.14.13)

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  • 8 ounces wide egg noodles, cooked
  • 1 1/2 cups frozen peas
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups milk
  • 2 (6 ounce) cans tuna, drained
  • 2 tablespoons parsley or cilantro
  • Salt and Pepper, to taste


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

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.

Break up the solid tuna chunks with a fork and mix throughout the sauce. Add the noodles, peas, cilantro, salt and pepper. Serve immediately.