No oven needed! This stovetop version is quick, creamy, and satisfying—perfect for those nights when turning on the oven just isn’t happening.
Stovetop Tuna Noodle Casserole Skillet
Servings
4
servings
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Ingredients
12 oz elbow macaroni
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cups shredded cheddar cheese
2 cans (5 oz each) tuna, drained and flaked
1 cup frozen peas (optional)
Directions
- Cook elbow macaroni according to package instructions. Drain and set aside.
- In a large nonstick skillet, melt butter over medium heat. Stir in flour and cook for 1 minute.
- Slowly whisk in milk, cooking until slightly thickened, about 3–4 minutes.
- Add garlic powder, onion powder, salt, and pepper. Stir to combine.
- Mix in shredded cheese until melted and smooth.
- Add tuna, peas (if using), and cooked macaroni to the skillet. Stir gently to coat everything in the sauce.
- Let simmer for 2–3 minutes until heated through. Serve directly from the skillet.
Notes
- Add crushed crackers or fried onions on top if you want some crunch without baking.
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