Pasta with a light and creamy sauce, tender chunks of tuna, and peas is ready in about 15 minutes start to finish.
Requiring no knives and just one skillet, this tuna noodle casserole couldn't be easier. [Photographs: J. Kenji Lopez-Alt]
This is the kind of recipe that I wish I'd known in college. All it takes is a single large skillet or pot, one burner or hot plate, a bowl, and a fork. That's. And on top of that, it turns out a dish that's not just good-given-the-constraints, but legitimately good-enough-that-I-would've-made-it-for-that-girl-I-was-trying-to-impress-in-college or even good-enough-for-a-mildly-romantic-weeknight-dinner-with-the-wife.
Crème fraîche combined with egg and cornstarch produces a creamy sauce which coats the pasta while maintaining a light and creamy texture. With only a few ingredients and a start-to-finish cook time of 15 minutes, it's the ultimate weeknight meal.To make a more traditional casserole, transfer hot tuna noodle mixture to a baking dish. Top with crushed potato chips or bread crumbs and broil about 8 inches from the broiler element until crisp and browned on top.
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