Easy Tuna Noodle Bowls with red bell peppers & carrots, simply made on the stovetop – no oven required.
What do you do when you want Tuna Noodle Casserole but you don’t want to wait for it to bake for an hour? Well, you make these quick and Easy Tuna Noodle Bowls using the same ingredients, but cooked on the stovetop instead of in the oven.
Enter the “un” casserole. These Tuna Noodle Bowls combine all the elements of a tuna noodle casserole along with a couple extra veggies, and are just as rich and delicious without the casserole.
This recipe is perfect whether you’re in a hurry and want a meal like this without waiting for oven baking time, or you don’t have an oven or your oven is broken (like mine is at the moment 😉 ).
Spring is on the way, but it’s still pretty cold here. Comfort food is definitely still on the menu and this rich and creamy, savory dish doesn’t disappoint. Just a small portion is satisfying.
Just prepare the tasty sauce in a skillet on the stove and stir in the cooked egg noodles. And if your skillet is too small for the noodles, transfer the sauce into something larger and then add the noodles and stir together.
Serve each portion topped with the Panko breadcrumb topping and fresh chopped parsley and enjoy!
Here is the recipe:
Easy Tuna Noodle Bowls
For The Sauce
- 3 Tbsp butter
- 3/4 cup onions, diced
- 1/4 cup shallots, diced
- 2 cups mushrooms, chopped
- 1/4 cup red bell pepper, diced
- 1/4 cup carrots, peeled and cut into thin matchsticks about 1 1/2" long
- 1/4 cup all-purpose flour
- 1/2 cup medium dry sherry
- 3 cups whole milk, warmed
- 2 tsp worcestershire sauce
- 1 tsp fish sauce (optional)
- 2 - 3 cans tuna, lightly flaked
- salt and pepper
- 1/2 cup panko breadcrumbs
- a couple pinches of salt
- a couple pinches each of onion and garlic granules
- fresh chopped parsley to garnish
- 6 oz. dry wide egg noodles
Before Making The Sauce
- First, cook noodles according to package directions and preferred consistency is achieved, drain and set aside
- While the noodles are cooking, lightly toast the panko breadcrumbs with the salt, onion and garlic granules in a dry skillet - be careful not to over toast the crumbs - just to a lightly browned color. Remove from skillet to a bowl and set aside.
For The Sauce
- Gently warm 3 cups whole milk in a small saucepan and when warm, turn off burner and set aside.
- Melt the butter in a large skillet and add the onions, shallots and mushrooms with a sprinkle of salt and cook for about 5 minutes - stirring regularly.
- Stir in the red peppers and the matchstick carrots and cook for another minute or so
- Sprinkle the top of the veggies with the flour and mix until the veggies are totally coated
- Pour in the sherry and the warm milk, Worcestershire sauce, optional fish sauce - add salt and pepper and stir
- Bring this mixture to a gentle boil, and let cook (stirring occasionally) to let it thicken for about 4 to 5 minutes
- Taste the sauce for salt and pepper and add more if needed
- Flake the tuna a little bit so it's not in super big chunks but not flaked too small and stir into the sauce
- Transfer the sauce into a larger pot if necessary, like a Dutch Oven, and add the cooked egg noodles to it. Stir together and serve each portion in bowls
- Top each bowl with a few teaspoons or so of the panko breadcrumbs and some fresh chopped parsley and Enjoy!
Adapted from: Pioneer Woman
If you make this recipe, be sure to share it on Instagram and tag me @eatinbowls and use the hashtag #eatinbowlsrecipes because I’d love to see what you’ve made!
*ALSO – Let me know how you like this recipe or if you’re wanting to make it and please leave a comment below and a rating, I’d really appreciate it.
Thanks so much friends! xo