Creamy Tuna and Egg Noodle Skillet
Ingredients
- 8 ouncesegg noodles
- 2 tablespoonbutter
- 1 mediumyellow onion
- 2 clovesgarlic
- 2 tablespoonall-purpose flour
- 1½ cupwhole milk
- ½ cupchicken broth
- 2 cans (5 oz each)canned tuna (in water, drained)
- 1 cupfrozen peas
- ¾ cupsharp cheddar cheese
- ·salt
- ·black pepper
- 2 tablespoonfresh dill (optional)
Prep
- 01
Mince 2 cloves garlic.
- 02
Dice 1 medium yellow onion.
Method
- 01
Cook egg noodles according to package directions until al dente. Drain and set aside.
- 02
Melt butter in a large skillet over medium heat. Add the onion and cook for 4–5 minutes, stirring occasionally, until softened.
- 03
Stir in garlic and cook for 30 seconds until fragrant.
- 04
Sprinkle flour over the mixture and stir constantly for 1 minute to form a paste.
- 05
Gradually pour in milk and broth, whisking to smooth out lumps. Bring to a gentle simmer and cook for 2 minutes, stirring often, until thickened.
- 06
Stir in drained tuna, frozen peas, and cheese. Cook for 2 minutes until the cheese melts and peas are heated through.
- 07
Add the cooked noodles and toss gently to coat. Season with salt and pepper to taste.
- 08
Divide among bowls, garnish with fresh dill if using, and serve warm.
Spice Tips
For subtle warmth, add 1/4 teaspoon smoked paprika or a pinch of cayenne to the sauce. A splash of hot sauce on the side lets diners customize their heat level.
Leftovers keep in an airtight container for up to 3 days; reheat gently on the stovetop with a splash of milk to loosen the sauce.