One-Pot Creamy Tuna Noodle Casserole
This one-pot wonder inspired by Tuna Helper has tuna, tender noodles, and peas cooked together in a creamy sauce.
Serves4 to 6
Prep10 minutes to 15 minutes
Cook20 minutes to 25 minutes
I never really liked canned tuna and classic tuna sandwiches when I was a kid, but I did make one exception: boxed Tuna Helper. My family ate lots and lots of Hamburger Helper, but Tuna Helper made the cut occasionally. I loved the creamy sauce and the fact that even, at a fairly young age, I could prepare it myself using just one pan.
Channeling that nostalgic dish, I took the flavors and ease of Tuna Helper and turned it into this one-pot creamy tuna noodle casserole. Cooked in a Dutch oven, it has lots of flaky tuna, sweet peas, and tender noodles in a creamy, cheesy sauce. Oh, and it’s ready in less than 30 minutes!
The Ingredients You’ll Need for One-Pot Creamy Tuna Noodle Casserole
Here are the ingredients you’ll need to make tuna noodle casserole.
- Aromatics and seasonings: Yellow onion, garlic, dried thyme, and Dijon mustard add flavor.
- Dairy: Sharp cheddar cheese, unsalted butter, milk, and sour cream contribute to the creamy texture.
- Canned tuna: You can use water or oil-packed, but I much prefer oil-packed since I find it has better flavor. You don’t need anything expensive here.
- Buttery crackers: While optional, crushed crackers sprinkled over the casserole give it a nice crunch and are often used in classic baked tuna noodle casseroles. If you don’t want to use buttery crackers as the topping, a few handfuls of crushed potato chips on top would also be salty, crunchy, and equally delicious.
How to Make One-Pot Creamy Tuna Noodle Casserole
- Sauté the aromatics. Cook onion, garlic, and dried thyme in butter until the onion is tender.
- Add the flour and liquids. Sprinkle in some flour, which will help thicken the sauce. Then, add in milk, water, and Dijon mustard, and bring it to a boil.
- Cook the noodles. Add dried wide egg noodles and cook until tender.
- Stir in the tuna, cheese, and peas. Stir in drained canned tuna, cheddar cheese, and frozen peas.
- Finish with sour cream. Turn off the heat and stir in sour cream to thicken the sauce slightly and give it a mild tang.
How to Serve One-Pot Creamy Tuna Noodle Casserole
Pair the casserole with one of these bright-tasting salads to complement the richness of the sauce:
One-Pot Creamy Tuna Noodle Casserole Recipe
This one-pot wonder inspired by Tuna Helper has tuna, tender noodles, and peas cooked together in a creamy sauce.
Prep time 10 minutes to 15 minutes
Cook time 20 minutes to 25 minutes
Serves 4 to 6
Nutritional Info
Ingredients
- 1
medium yellow onion
- 2 cloves
garlic
- 4 ounces
sharp cheddar cheese
- 2
(5-ounce) cans tuna, preferably oil-packed
- 2 tablespoons
unsalted butter
- 1/2 teaspoon
dried thyme
- 1 1/2 teaspoons
kosher salt, divided, plus more as needed
- 2 tablespoons
all-purpose flour
- 2 cups
water
- 2 cups
whole or 2% milk
- 1 tablespoon
Dijon mustard
- 8 ounces
dried wide egg noodles (4 to 5 1/3 cups)
- 8
buttery crackers, such as Ritz or Club (optional)
- 1 cup
frozen peas
- 1/3 cup
sour cream
Freshly ground black pepper
Chopped fresh parsley leaves (optional)
Instructions
Dice 1 medium yellow onion (about 1 1/2 cups). Mince 2 garlic cloves. Grate 4 ounces sharp cheddar cheese on the large holes of a box grater (about 1 cup). Drain 2 (5-ounce) cans tuna, then flake the tuna into bite-sized pieces with a fork.
Melt 2 tablespoons unsalted butter in a large heavy-bottomed pot or Dutch oven over medium heat. Add the onion, garlic, 1/2 teaspoon dried thyme, and 1/4 teaspoon of the kosher salt. Cook, stirring occasionally, until softened, 4 to 5 minutes.
Sprinkle with 2 tablespoons all-purpose flour. Cook, stirring occasionally, for 1 minute to cook the floury taste out. Add 2 cups water and scrape up any browned bits from the bottom of the pot. Add 2 cups whole or 2% milk, 1 tablespoon Dijon mustard, and the remaining 1 1/4 teaspoons kosher salt. Stir to combine and bring to a boil over high heat.
Add 8 ounces dried wide egg noodles. Reduce the heat to medium low and simmer, stirring often, until the noodles are tender, 8 to 9 minutes. Meanwhile, If using crackers, place 8 buttery crackers in a small plastic zip-top bag and crush with a rolling pin into coarse crumbs.
Add the tuna, cheese, and 1 cup frozen peas. Stir until the peas are warmed through and the cheese is melted, about 1 minute. Turn off the heat. Add 1/3 cup sour cream and stir until combined. Taste and season with more kosher salt and black pepper as needed. Serve sprinkled with the cracker crumbs and chopped fresh parsley if using.
Recipe Notes
Storage: Leftovers can be refrigerated in an airtight container for up to 2 days.