- 1 medium onion, chopped
- 2 teaspoons butter
- 1 tablespoon all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup 2% milk
- 2 cups cooked wide egg noodles
- 1 can (6 ounces) tuna, drained and flaked
- 2/3 cup frozen peas, thawed
- 1/4 cup crushed cornflakes
- In a small saucepan, saute onion in butter until tender. Stir in the flour, salt and pepper until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the noodles, tuna and peas.
- Transfer to a greased 1-qt. baking dish. Sprinkle with cornflakes. Bake, uncovered, at 350° for 30-35 minutes or until bubbly around the edges. Yield: 2 servings.
Reviews for Tuna Noodle Casserole for Two
"Easy enough to make. I did add a little garlic powder and used seasoned salt instead of table salt because it looked like it could be bland with just salt and pepper. I also mixed the corn flake crumbs with a tbsp of melted butter."
"A friend made this for me when I was sick. It was good, but too bland."
"It was to bland, the tuna got lost."
"I've made this several times - DS loves it! I used toasted seasoned bread crumbs instead of crushed cornflakes for the topping."
"That would be great if you could post it andrewsprincess."
"Andrewsprincess, could you please post your tuna noodle casserole recipe! I would love to see it - our family enjoys tuna noodle casseroles! Thanks so much!"
"I have a great recipe from my sister if anyone would like it I'll post it"
"I have made a similar tuna noodle casserole but topped it with grated Parmesan or Romano cheese instead of the crushed cornflakes. Either way it is good."
"I have fixed tuna cassrole for many years only I used cream of mushroom soup and milk, no peas or flour and crumbled potatoe chips on top to brown. Karen Nichols from Hutchinson, KS"