Creamy Tuna Noodle Casserole with Peas

• 8 oz elbow macaroni
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 2 cups milk
• 1 cup frozen peas
• 2 cans (5 oz each) tuna, drained
• 1 cup shredded cheddar cheese
• 1/2 cup crushed potato chips
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook macaroni according to package instructions; drain.
3. 3 In a saucepan, melt butter over medium heat. Add flour, whisking constantly for 1 minute.
4. 4 Gradually add milk, whisking until smooth and thickened.
5. 5 Stir in peas, tuna, cheddar cheese, salt, pepper, and garlic powder until cheese melts.
6. 6 Combine macaroni with tuna mixture in a greased 9x13 inch baking dish.
7. 7 Top with crushed potato chips.
8. 8 Bake for 20-25 minutes or until bubbly and golden.
9. 9 Let stand 5 minutes before serving.

Equipment

• 9x13 inch baking dish
• saucepan
• whisk
• baking sheet

Variations

• Add diced bell peppers or mushrooms for extra veggies.
• Swap out potato chips for crushed buttery crackers.

Substitutions

• If you're out of cheddar, use any sharp melting cheese like Monterey Jack or Colby.

Pairings

• Pairs well with a chilled white wine or an ice-cold lemonade.

Nutrition

Tips

• For extra flavor, sauté diced onions and celery in the butter before making the roux.
• Use fresh herbs like parsley for garnish before serving.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and bake covered at 350°F for 30 minutes, then uncover and bake an additional 10 minutes.

Serving Suggestions

• Serve with a crisp green salad or garlic bread for a complete meal.

FAQ