Description
This Easy One-Pot Light Tuna Noodle Casserole is a quick and comforting meal combining tender egg noodles, creamy crème fraîche sauce, flaked tuna, and sweet peas. With simple ingredients and a single skillet to clean, it offers a hassle-free weeknight dinner with a fresh touch of lemon and a crispy chip topping option.
Ingredients
Pasta
- 6 ounces dried wide egg noodles
- Kosher salt, to season
Sauce
- 6 ounces crème fraîche
- 1 large egg
- 2 teaspoons cornstarch
- 2 tablespoons juice from 1 to 2 lemons, divided
- Freshly ground black pepper, to taste
Main Ingredients
- 1 (12-ounce) can tuna, drained and broken up into bite-sized chunks
- 1 cup frozen peas
- 1/4 cup picked fresh parsley
Optional Toppings
- Extra-virgin olive oil, for drizzling
- Crushed potato chips, for topping
Instructions
- Cook the noodles: Place the dried wide egg noodles in a large deep saucepan or skillet and cover with room temperature tap water by about 1 inch. Lightly season the water with kosher salt. Bring to a boil over high heat, stirring occasionally, and cook until the noodles are nearly tender but still firm (al dente), following the package cooking time as a guideline. Drain all but 1 cup of the pasta water and return the noodles to the pan over high heat. Simmer until most of the leftover water has reduced, concentrating the flavor and preventing sogginess.
- Prepare the sauce: While the noodles cook, whisk together the crème fraîche, large egg, cornstarch, and 1 tablespoon of the fresh lemon juice in a medium bowl until the mixture is smooth and homogenous. This will create a creamy, slightly tangy sauce with a bit of thickening from the cornstarch and egg.
- Combine noodles and sauce: When the noodle water has mostly evaporated, pour the crème fraîche mixture into the pan with the noodles. Stir and toss continuously over medium heat until the sauce thickens and evenly coats the noodles. Season generously with freshly ground black pepper and kosher salt to taste.
- Add tuna, peas, and parsley: Remove the pan from the heat and gently fold in the drained tuna chunks, frozen peas, fresh parsley, and the remaining tablespoon of lemon juice. Stir just until everything is warmed through and well combined, preserving the texture of the pea and tuna.
- Serve: Serve the casserole immediately. If desired, drizzle with extra-virgin olive oil and sprinkle crushed potato chips on top for a delightful crunchy finish.
- Optional finishing step: For a more traditional casserole style, transfer the hot tuna noodle mixture to a baking dish. Top generously with crushed potato chips or bread crumbs and place about 8 inches from the broiler element. Broil until the topping is crisp and golden brown, about 2–3 minutes. Watch carefully to avoid burning.
Notes
- The sauce thickens on the stovetop, so constant stirring after adding the crème fraîche mixture is key to avoid scrambling the egg.
- Crushed potato chips add a uniquely flavorful and crunchy topping but can be substituted with bread crumbs or omit for a lighter dish.
- Using fresh lemon juice brightens the casserole, balancing the creamy sauce and tuna.
- Be cautious with salt because crème fraîche and tuna add some saltiness; adjust seasoning to your taste.
- Peas can be replaced with other vegetables like diced carrots or corn depending on availability and preference.
- For gluten-free option, use gluten-free noodles and ensure cornstarch and other ingredients are certified gluten-free.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: Casserole
- Method: Stovetop
- Cuisine: American
