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Stovetop Tuna Noodle Casserole

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“This is the tuna noodle casserole recipe my Mom always made while I was growing-up. It's delicious and hearty, and it's very easy to make. I've been told that isn't the way most people make it, but it's still my favorite :)”

Ingredients Nutrition

  • 6 tablespoons butter
  • 34 cup chopped onion
  • 6 tablespoons flour
  • 1 teaspoon salt
  • 3 cups milk
  • 2 cups cheddar cheese (mild or sharp depending on your taste)
  • 1 cup peas (fresh or frozen)
  • 6 12 ounces canned tuna in water, drained
  • 12 lb egg noodles (cooked according to package directions and drained)


  1. Melt butter in a large skillet; then, add the chopped onion. Cook over medium heat until onion is soft and translucent.
  2. Add the flour and salt, and QUICKLY stir to make a paste.
  3. Gradually stir-in the milk, and allow the mixture to come to a boil.
  4. Next, simmer and stir until the sauce is thick and creamy.
  5. Finally, stir-in the cheddar cheese, tuna, and noodles; then, remove from heat.
  6. Serve immediately, or transfer to a baking dish for storage (it will last about 2 days in the refrigerator.) Enjoy!

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