Quick and Easy Stove-Top Tuna Noodle Casserole

Submitted by Lea McEwan


2 tablespoons butter

2 tablespoons all-purpose flour

2 cups whole milk

1 teaspoon kosher salt

1/2 teaspoon ground pepper, less if you prefer less spice

1-2 tablespoon of chopped fresh herb, such as chives (optional) or parsley (optional)

2 (6 ounce) cans tuna, drained (I prefer albacore solid packed in water)

1 1/2 cups frozen peas

8 ounces wide egg noodles, cooked

Directions:

Cook the egg noodles.

During the last few minutes add the frozen peas to the simmering noodles; then drain.

Meanwhile, melt the butter in a medium saucepan over medium heat.

Whisk in the flour, and continue whisking for about 2 minutes or until the flour butter mixture starts to turn a beige color (a very light colored roux).

Continue whisking and slowly add 1 of the cups of milk, incorporating the liquid as you whisk; then add the remaining 1 cup of milk.

Let it come to a gentle boil, stirring regularly to keep from burning on the bottom of the pan as it thickens.

When it's thick enough to coat a spoon and leave a strip behind where you ran your finger through the coating on the spoon, it's ready to add the drained tuna.

Break up the solid tuna chunks with a fork and mix throughout the sauce.

Add the salt, pepper, and any seasonings or herbs.

Pour the tuna sauce over the noodles and peas, and serve.