Egg noodles in a light, creamy tuna and pea sauce built in one skillet, topped with crisp buttered breadcrumbs.
Use wide egg noodles; they hold the sauce better than thin ones. If the sauce tightens too much after the cheese goes in, stir in a splash of milk.
Canned tuna in olive oil can replace water-packed tuna for a richer flavor; drain it well first. Panko stays crispier than dry breadcrumbs; toast the topping until golden for the crunch.
Ingredients
Scale
Measurement units
- 8 oz egg noodles, wide
- 2 5-oz cans canned tuna in water, drained
- 1 cup frozen peas
- 3 tbsp unsalted butter (divided)
- ½ medium yellow onion
- 2 tbsp all-purpose flour
- 1 ½ cups whole milk
- ½ cup low-sodium chicken broth
- ½ cup sour cream
- 1 cup shredded sharp cheddar cheese
- 1 tsp dried parsley
- ½ tsp garlic powder
- salt (to taste)
- black pepper (to taste)
- ½ cup plain panko or dry breadcrumbs (for topping)
Ingredients
Scale
Measurement units
- 8 oz egg noodles, wide
- 2 5-oz cans canned tuna in water, drained
- 1 cup frozen peas
- 3 tbsp unsalted butter (divided)
- ½ medium yellow onion
- 2 tbsp all-purpose flour
- 1 ½ cups whole milk
- ½ cup low-sodium chicken broth
- ½ cup sour cream
- 1 cup shredded sharp cheddar cheese
- 1 tsp dried parsley
- ½ tsp garlic powder
- salt (to taste)
- black pepper (to taste)
- ½ cup plain panko or dry breadcrumbs (for topping)
Instructions
Toast the breadcrumbs
Melt 1 tbsp butter in the skillet over medium heat.
Add 0.5 cup panko or dry breadcrumbs and stir until golden, about 3 minutes.
Transfer the breadcrumbs to a small bowl and set aside.
Equipment: 12-inch skillet with lid
Cook the noodles
Bring 3 quarts (12 cups) of water to a boil in a large pot with a generous pinch of salt.
Add 8 oz wide egg noodles and cook until just tender, about 6 minutes, stirring occasionally.
Drain the noodles, reserving 0.25 cup of the cooking water, and set aside.
Equipment: large pot, colander, 12-inch skillet with lid
Build the sauce
Melt the remaining 2 tbsp butter in the skillet over medium heat.
Add 0.5 finely chopped yellow onion and cook until soft, about 4 minutes.
Sprinkle in 2 tbsp all-purpose flour and stir for 1 minute.
Whisk in 1.5 cups whole milk and 0.5 cup low-sodium chicken broth, and simmer until slightly thickened, about 3 minutes.
Stir in 0.5 cup sour cream, 1 cup shredded sharp cheddar, 1 tsp dried parsley, and 0.5 tsp garlic powder until smooth.
Season with salt and black pepper to taste.
Equipment: 12-inch skillet with lid
Combine and finish
Fold the drained egg noodles, 2 flaked 5-oz cans of tuna, and 1 cup thawed frozen peas into the sauce.
Add reserved pasta water 1 tbsp at a time until the sauce coats the noodles.
Cover and warm over low heat for 2 minutes so the peas heat through.
Top and serve
Sprinkle the toasted breadcrumbs over the skillet.
Serve immediately while the topping is crisp.
Equipment: 12-inch skillet with lid
Tomorrow's Meal
Crunchy-Top Tuna Noodle Bake
Leftover tuna noodle skillet turned into a bubbling casserole with a buttery crumb crust.
You'll need to pick up:
1/2 cup panko breadcrumbs2 tbsp butter, melted1/2 cup shredded cheddar1/4 cup milk
Quick overview:
- 1.Heat the oven to 375°F and grease an 8-inch baking dish
- 2.Stir the milk into the cold leftover tuna noodles to loosen the sauce
- 3.Spread the mixture in the dish and sprinkle with the cheddar
- 4.Toss the panko with the melted butter and scatter over the top
- 5.Bake 20 to 25 minutes until bubbling at the edges and golden on top
- 6.Rest 5 minutes before serving
Before you cook
Cook notes
- • Use wide egg noodles; they hold the sauce better than thin ones.
- • If the sauce tightens too much after the cheese goes in, stir in a splash of milk.
- • Panko stays crispier than dry breadcrumbs; toast the topping until golden for the crunch.
- • Canned tuna in olive oil can replace water-packed tuna for a richer flavor; drain it well first.
- • Boil the noodles in a large pot of water; a 12-inch skillet is too small to cook 8 oz of noodles evenly.
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