Tuna Noodle Casserole

This Tuna Noodle Casserole is a simple and delicious weeknight meal, using no soup. Bake it in the oven or serve it stove-top style. Both versions are delicious!

Course Dinner

Cuisine American

Keyword Tuna Noodle Casserole

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 726kcal

Author Katie Cooksey

Ingredients

16 oz egg noodles
8 oz frozen vegetables
3 tablespoons butter
3 tablespoons all purpose flour
1 cup chicken stock
1/2 cup white wine I used a Chardonnay
1 cup fat free milk
1/2 cup heavy cream
1/2 teaspoon poultry seasoning
salt to taste
black pepper to taste
2 cans white albacore tuna drained well
3/4 cup parmesan cheese grated
1 cup plain Ruffles chips approximately, crushed
dried parsley flakes for garnish, optional

Instructions

Bring large pot of water to a boil. Salt generously and cook egg noodles according to package directions for al dente.
In the last 2 minutes of cooking, stir in frozen vegetables. Drain, rinse with cold water and set aside.
Replace hot pot back to medium heat. Melt butter, then whisk in flour. Cook 1 minute.
Slowly whisk in chicken stock and wine. Sauce should form and start to thicken. Simmer for 3 minutes to cook out alcohol in the wine. Continue whisking to avoid getting lumps.
Stir in milk, cream, poultry seasoning, salt and black pepper. Cook on medium low heat for another 3 minutes.
Stir in cooked noodles and veggies.
Add in tuna and parmesan cheese and stir.
Top with crushed chips and parsley flakes, and serve.

Video

Nutrition