One Pot Creamy Tuna Noodle Dish
Let’s be real: Tuna noodle dishes have been unfairly slandered for years. Sure, the name doesn’t scream gourmet but don’t let that fool you. This Old-Fashioned Tuna Noodle Dish is here to reclaim its rightful place at the dinner table. Creamy, cheesy, and packed with comforting flavors, this isn’t your grandmother’s bland dish from the back of the pantry.
This “tuna noodle casserole” is made with real ingredients—like freshly grated Asiago cheese and tender egg noodles—and absolutely no artificial nonsense. Think of it as your favorite carb-loaded hug but with a grown-up twist that your whole family will devour.
This one-pot dish is the ultimate blank canvas for your own twist. Plus, it comes together quickly with pantry staples like chicken broth, flour, and tuna, meaning you won’t have to make a frantic trip to the grocery store. It’s the perfect main dish for weeknight dinners, lazy Sundays, or whenever you need a quick and hearty meal that actually tastes like real food.
Ingredients
- 12 ounces wide egg noodles
- 2 tablespoons avocado oil
- 1 medium sweet onion, diced
- 2-3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 cups chicken broth
- 1 ½ cups half and half
- 1 cup frozen mixed peas and carrots, thawed
- 12 ounces chunk white albacore tuna, drained
- 1 ½ cups asiago cheese, freshly grated
- Fresh chopped parsley, for garnish (optional)
Directions
- Bring a large pot of water to boil and cook the egg noodles according to package directions until al dente. Drain and transfer the pasta to a bowl. Set aside.
- In the same pot, reduce the heat to medium and add the avocado oil.
- Saute the onions for 3-5 minutes until it begins to soften and become translucent. Then add the minced garlic and saute for another 1 minute, until fragrant.
- Sprinkle on the all-purpose flour and seasonings, then stir together. Continue to stir and cook for 2–3 minutes.
- Slowly pour in the chicken broth and stir continuously until well incorporated and there are no clumps of flour.
- Stir in the half and half and reduce the heat to a low simmer. Continue to cook and stir often until the sauce begins to thicken into a gravy-like consistency, about 5-7 minutes.
- Add in the cooked noodles, thawed veggies, and tuna. Mix to combine and let cook for 5 minutes.
- Remove from the heat and stir in the freshly grated cheese.
- Garnish with fresh chopped parsley if desired. Serve and enjoy!
Tips for the Best Tuna Noodles
- Cook Noodles Al Dente: Slightly undercook your noodles (al dente) since they’ll absorb some of the sauce while baking. This keeps them from getting mushy. [For me, that meant cooking them 6 minutes instead of the 8-10 directed on the package.]
- Freshly Grate Your Cheese: Skip the pre-shredded cheese! Freshly grated Asiago or Parmesan melts smoother and tastes better since it doesn’t have added anti-caking agents.
- Customize Your Veggies: Don’t love peas and carrots? Swap them for your favorite frozen mix, like green beans and corn, or just stick with peas.
- Use High-Quality Tuna: Choose chunk white albacore tuna for the best flavor and texture. It holds up well and adds a richer taste.
- Thicken the Sauce Just Right: Let the sauce cook until it’s thick and creamy—like gravy—before adding the noodles and other ingredients. If it seems too thin, simmer it a bit longer.
- Add Crunch (Optional): For a classic casserole topping, sprinkle some crushed Ritz crackers or breadcrumbs mixed with melted butter.
Notes
- This dish is great for meal prep! Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven until warmed through.
- Don’t have half and half? Substitute with equal parts whole milk and heavy cream for a similar result.
- Make it your own! Swap Asiago for cheddar, mozzarella, or even a blend of cheeses for different flavor profiles.
One Pot Creamy Tuna Noodles
Ingredients
- 12 ounces wide egg noodles
- 2 tablespoons avocado oil
- 1 medium sweet onion diced
- 2-3 cloves garlic minced
- 3 tablespoons all purpose flour
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 cups chicken broth
- 1 ½ cups half and half
- 1 cup frozen mixed peas and carrots thawed
- 12 ounces chunk white albacore tuna drained
- 1 ½ cups asiago cheese freshly grated
- Fresh chopped parsley for garnish (optional)
Instructions
- Bring a large pot of water to boil and cook the egg noodles according to package directions until al dente. Drain and transfer the pasta to a bowl. Set aside.
- In the same pot, reduce the heat to medium and add the avocado oil.
- Saute the onions for 3-5 minutes until it begins to soften and become translucent. Then add the minced garlic and saute for another 1 minute, until fragrant.
- Sprinkle on the all purpose flour and seasonings then stir together. Continue to stir and cook for 2–3 minutes.
- Slowly pour in the chicken broth and stir continuously until well incorporated and there are no clumps of flour.
- Stir in the half and half and reduce the heat to a low simmer. Continue to cook and stir often until the sauce begins to thicken into a gravy-like consistency, about 5-7 minutes.
- Add in the cooked noodles, thawed veggies, and tuna. Mix to combine and let cook for 5 minutes.
- Remove from the heat and stir in the freshly grated cheese.
- Garnish with fresh chopped parsley if desired. Serve and enjoy!
Nutrition
Tuna doesn’t have to be boring, and this One Pot Tuna Noodle Dish proves it. Creamy, cheesy, and packed with comforting flavors, it’s a dish that brings everyone back for seconds. Whether you’re making it for a quick weeknight dinner or serving it as a hearty meal for guests, this recipe will quickly become a family favorite. Go ahead—give it a try, and let me know how you make it your own! I’d love to hear your twists on this classic in the comments below!
