This Tuna Casserole is a creamy and delicious comfort dish with tuna and noodles and a surprise pop of sweet from Pimiento. This version is completely from scratch (no canned soup here!) and I can promise you it's so easy and only takes 30 minutes because it's a Casserole that you can make entirely on the stove top!
Peel and Dice Carrots. Slice Scallions. Store both in the same baggie or container in your fridge.
If your cheddar is not already shredded, shred it and measure out a 1/2 cup. Store in fridge.
Open and drain the tuna fish and store in a container in the fridge.
Measure out your Chicken Broth, as well as half and half (or milk).
Make the Egg Noodles according to package instructions. Once cooked, drain and set aside until ready to add to the sauce. You can be cooking the noodles while you are making the sauce.
Preheat a dutch oven or soup pot, add the olive oil, diced carrots, and sliced scallions (SAVE SOME OF THE SLICED GREENS FOR GARNISH IF YOU DESIRE). Stir to coat with oil and cook for 4-5 minutes until the carrots start to soften.
Add the butter and stir to melt, then add the flour and stir again to combine with the butter and coat the carrots and scallions. Cook for a couple minutes while stirring until the Roux starts to get golden brown, but don't let it burn.
Add the broth slowly stirring as you add so that the roux mixes smoothly with it. Turn the heat to a simmer.Once the roux and broth are combined and the sauce is starting to thicken (about 3-4 minutes) add the half and half (or milk) and stir to combine.
Next, stir in the shredded cheese to melt, combine, and further thicken the sauce.
Add the Pimiento and then the tuna. Mix to combine.
Last, mix in the cooked noodles.