Umami
Umami

Benny Crocker

Easy One-Pot Light Tuna Noodle Casserole

4 servings

servings

15 minutes

total time

Ingredients

6 ounces dried wide egg noodles

Kosher salt

6 ounces crème fraîche

1 large egg

2 teaspoons cornstarch

Freshly ground black pepper

2 tablespoons juice from 1 to 2 lemons, divided

1 (12-ounce) can tuna, drained and broken up into bite-sized chunks

1 cup frozen peas

1/4 cup picked fresh parsley leaves

Extra-virgin olive oil, for drizzling (optional)

Crushed potato chips, for topping (optional)

Directions

Place noodles in a large saucepan or skillet and cover with room temperature tap water by 1 inch. Season lightly with salt. Bring to a boil over high heat and cook, stirring occasionally, until almost done (follow package directions for cook times). Drain all but 1 cup of water. Return to high heat and simmer until water is almost completely reduced.

Meanwhile, combine crème fraîche, egg, cornstarch, and 1 tablespoon lemon juice in a medium bowl and whisk with a fork or whisk until homogenous.

When noodles are cooked, add crème fraîche mixture to skillet and cook, stirring and tossing constantly, until sauce thickens and coats noodles. Season generously with black pepper and salt. Off heat, gently fold in tuna, peas, parsley, and remaining lemon juice until warmed through. Serve immediately drizzled with extra-virgin olive oil and sprinkled with crushed potato chips, if desired.

Notes

Sour cream is fine

Nutrition

Serving Size

Serves 4

Calories

460 kcal

Total Fat

21 g

Saturated Fat

12 g

Unsaturated Fat

0 g

Trans Fat

-

Cholesterol

151 mg

Sodium

560 mg

Total Carbohydrate

32 g

Dietary Fiber

3 g

Total Sugars

3 g

Protein

34 g

4 servings

servings

15 minutes

total time
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