Tuna Noodle Stroganoff
Transform your weeknight dinner routine with this comforting and creamy Tuna Noodle Stroganoff, a delightful twist on the classic stroganoff recipe. Featuring tender egg noodles enveloped in a rich, savory sauce made with sautéed onions, garlic, and earthy white mushrooms, this dish is elevated by the tanginess of sour cream and a hint of Dijon mustard. Protein-packed canned tuna and vibrant peas provide a satisfying and nutritious boost, while a touch of fresh parsley adds a burst of color and flavor. With just 30 minutes from start to finish, this hearty, family-friendly one-pan meal is perfect for busy evenings. Serve it hot and watch it become a new household favorite! Keywords: tuna noodle stroganoff, creamy stroganoff recipe, easy dinner ideas, canned tuna recipes, comfort food classics.
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Recipe Information
Ingredients
- 12 ounces egg noodles
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 8 ounces white mushrooms, sliced
- 2 tablespoons all-purpose flour
- 2 cups chicken or vegetable broth
- 3 quarters of a cup sour cream
- 1 teaspoon Dijon mustard
- 2 cans (5 ounces each) canned tuna, drained
- 1 cup frozen peas
- 2 tablespoons parsley, chopped
- to taste salt
- to taste black pepper
Instructions
Cook the egg noodles according to the package instructions until al dente. Drain and set aside.
Heat the olive oil and 1 tablespoon of butter in a large skillet over medium heat.
Add the onion and cook until softened, about 3-4 minutes. Stir in the garlic and cook for another 30 seconds.
Add the mushrooms and cook until they release their moisture and are golden brown, about 6-7 minutes.
Push the vegetables to one side of the skillet, and add the remaining 1 tablespoon of butter to the empty space. Stir in the flour to make a roux, cooking for 1-2 minutes.
Gradually pour in the chicken or vegetable broth while stirring to create a smooth sauce. Allow it to simmer and thicken, about 3-4 minutes.
Reduce the heat to low and stir in the sour cream and Dijon mustard until fully combined.
Add the drained tuna and frozen peas to the sauce, stirring gently to combine. Cook until the peas are heated through, about 2-3 minutes.
Season the sauce with salt and black pepper to taste.
Add the cooked egg noodles to the skillet and toss to coat them evenly in the sauce.
Garnish with freshly chopped parsley and serve immediately. Enjoy!
Nutrition Facts
Calories |
633 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.1 g | 28% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 112 mg | 37% | |
| Sodium | 1267 mg | 55% | |
| Total Carbohydrate | 74.5 g | 27% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 9.2 g | ||
| Protein | 35.9 g | 72% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 123 mg | 9% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 630 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
