FROM SCRATCH TUNA NOODLE CASSEROLE
I searched but didn't see another recipe exactly like this one posted, so I hope I'm not posting a repeat! You'll never go back to canned soup tuna noodle casserole after trying this, at least I certainly haven't. This is from Better Homes and Gardens.
Provided by Cat Berner
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F.
- Cook noodles, drain, and set aside.
- Meanwhile, combine breadcrumbs with 1 tablespoon melted butter.
- Set aside.
- For sauce, in a medium saucepan cook onion and celery in 1/4 cup butter until softened.
- Stir in flour, salt, mustard powder, and black pepper.
- Add milk all at once.
- Whisk until slightly thickened and bubbly.
- Combine sauce, tuna, cheese, roasted pepper or pimiento, and cooked noodles.
- Transfer to a 1 1/2 quart casserole dish.
- Sprinkle with breadcrumb mixture.
- Bake, uncovered, for 20-25 minutes until bubbly and breadcrumbs are golden brown.
Nutrition Facts : Calories 631.1, Fat 34.3, SaturatedFat 19.2, Cholesterol 143.9, Sodium 852.8, Carbohydrate 47.2, Fiber 2.5, Sugar 1.8, Protein 33.2
BEST EVER TUNA NOODLE CASSEROLE
This is a recipe my entire family loves! It's requested at least once a week and for Birthday suppers. The recipe came from the mother of one of my childhood friends, who made some of the best food. If I'm making a double batch, I make it with cream of chicken and celery soups together.
Provided by Bread n Butter
Categories One Dish Meal
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Mix the cream of chicken, mayonnaise and milk together in a large bowl.
- Add the diced celery and onion.
- Fold in the tuna, followed by the cooked egg noodles and shredded cheddar cheese.
- Salt and pepper to your taste.
- Place in a casserole dish. Cook at 375 degrees for about 40-45 minutes, just until the top starts to brown.
Nutrition Facts : Calories 228.2, Fat 9.4, SaturatedFat 3.6, Cholesterol 45.7, Sodium 746.8, Carbohydrate 19.1, Fiber 1.1, Sugar 1.7, Protein 16.3
TUNA NOODLE CASSEROLE FROM SCRATCH
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Butter a medium baking dish with 1 tablespoon butter.
- Bring a large pot of lightly salted water to a boil. Add egg noodles, cook for 8 to 10 minutes, until al dente, and drain.
- Melt 1 tablespoon butter in a skillet over medium-low heat. Stir in the onion, celery, and garlic, and cook 5 minutes, until tender. Increase heat to medium-high, and mix in mushrooms. Continue to cook and stir 5 minutes, or until most of the liquid has evaporated.
- Melt 4 tablespoons butter in a medium saucepan, and whisk in flour until smooth. Gradually whisk in milk, and continue cooking 5 minutes, until sauce is smooth and slightly thickened. Season with salt and pepper. Stir in tuna, peas, mushroom mixture, and cooked noodles. Transfer to the baking dish. Melt remaining 2 tablespoons butter in a small bowl, mix with bread crumbs, and sprinkle over the casserole. Top with cheese.
- Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.
Nutrition Facts : Calories 545.6 calories, Carbohydrate 39.9 g, Cholesterol 121.1 mg, Fat 31.2 g, Fiber 3.1 g, Protein 27.2 g, SaturatedFat 18.6 g, Sodium 785.9 mg, Sugar 7 g
TUNA NOODLE CASSEROLE WITH POTATO CHIP TOPPING
Provided by Food Network
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F. Bring a large pot of salted water to a boil. Butter a 2-quart casserole or baking dish.
- Melt the butter in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until slightly softened, about 5 minutes. Increase the heat to medium high and add the mushrooms and 1/4 teaspoon salt. Cook, stirring, until the mushrooms release their liquid and turn golden brown, 8 to 10 minutes. Sprinkle the flour over the mushrooms and cook, whisking, about 1 minute. Gradually add the milk while whisking constantly, then whisk in the chicken broth. Bring the mixture to a simmer, stirring often. Simmer until thickened, about 5 minutes.
- Meanwhile, cook the pasta in the boiling water until al dente according to the package directions. Drain the pasta and stir it into the mushroom mixture. Add the tuna and parsley and stir to combine. Turn off the heat and add 1 cup of the Cheddar. Stir to combine. Season with salt and pepper.
- Transfer the mixture to the prepared baking dish. Sprinkle the remaining 1 cup Cheddar on top and then cover with the potato chip crumbs. Bake until bubbling and golden brown on top, about 20 minutes. Let stand 5 minutes before serving.
TUNA NOODLE CASSEROLE
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F. Bring a large pot of salted water to a boil. Add the noodles and cook according to the package directions. Reserve 1/2 cup of the cooking water, then drain the noodles and return to the pot.
- Meanwhile, melt 1 tablespoon of the butter in a large skillet over medium-high heat. Add the scallion whites and sliced celery. Cook, stirring occasionally, until softened, about 2 minutes. Add the evaporated milk, 1/2 teaspoon salt and a few grinds of pepper. Stir in the peas and carrots and the mustard. Bring to a boil, then reduce the heat to medium low. Cook, stirring occasionally, until slightly thickened, 2 to 3 minutes.
- Pour the sauce over the noodles; stir in the sour cream, 1/2 cup of the cheese, the tuna and reserved cooking water. Transfer to a 1 1/2-quart baking dish.
- Melt the remaining 1 tablespoon butter. Toss with the panko, scallion greens, celery leaves and remaining 1/4 cup cheese; season with salt and pepper. Sprinkle over the casserole. Bake until golden, 15 to 20 minutes.
Nutrition Facts : Calories 500 calorie, Fat 18 grams, SaturatedFat 11 grams, Cholesterol 100 milligrams, Sodium 580 milligrams, Carbohydrate 53 grams, Fiber 4 grams, Protein 30 grams
CREAMY TUNA NOODLE CASSEROLE FROM SCRATCH
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a baking dish with butter.
- Bring a large pot of lightly salted water to a boil. Cook farfalle pasta at a boil, stirring occasionally, until halfway cooked, about 7 minutes. Drain and rinse under cold water. Drain again.
- Stir together sour cream, cream cheese, and milk in a large bowl until smooth. Mix in tuna, green onion, and red bell pepper. Season with a little salt and pepper. Fold in cooked farfalle and pour into the prepared baking dish. Sprinkle with Gruyere cheese.
- Bake in the preheated oven until cheese is melted and lightly browned, about 25 minutes.
Nutrition Facts : Calories 776.1 calories, Carbohydrate 67.2 g, Cholesterol 125.6 mg, Fat 42.2 g, Fiber 3 g, Protein 34.1 g, SaturatedFat 25.3 g, Sodium 339.2 mg, Sugar 4.7 g
TUNA CASSEROLE
This cheesy Tuna Casserole has a made-from-scratch sauce and a crunchy parmesan topping that puts this classic recipe over the top. Your family will love this version!
Provided by Rachel Farnsworth
Time 35m
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees and lightly grease a 9x13 pan. Cook the egg noodles according to the package directions. Drain and add pasta to prepared pan.
- Meanwhile, melt butter in a medium-sized saucepan over medium heat. Add in onion and saute 5 to 7 minutes, until softened. Stir in garlic and flour and cook 1 minute. Slowly pour in chicken broth and milk and bring to a simmer, stirring constantly.
- Once mixture has thickened, stir in peas, and tuna. Pour over pasta in the 9x13 pan. Add in cheddar cheese and toss to coat.
- In a small bowl, use a fork to mix together bread crumbs, parmesan, and olive oil. Sprinkle over the pasta.
- Bake in the preheated oven, uncovered, for 15 to 20 minutes, until bread crumbs are lightly browned. Serve hot.
Nutrition Facts : Calories 721 kcal, Carbohydrate 75 g, Protein 41 g, Fat 27 g, SaturatedFat 14 g, Cholesterol 149 mg, Sodium 957 mg, Fiber 5 g, Sugar 7 g, ServingSize 1 serving
BEST EVER TUNA NOODLE CASSEROLE
Best Ever Tuna Noodle Casserole - creamy, cheesy and completely delicious, this casserole is even adored by those who say they hate Tuna Noodle Casserole.
Provided by Sandra
Categories Main Course
Time 1h20m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degress F.
- Boil noodles according to package direction, drain and rinse in cold water and set aside.
- In a large mixing bowl add all of the remaining casserole ingredients and stir to combine.
- Fold in cooked noodles and pour into a large casserole dish.
- Cover and place in preheated oven and bake for 50 minutes. Uncover for the last 30 minutes.
- Once cooked - top with 2 cups shredded cheddar cheese and then sprinkle on 3 tablespoons of breadcrumbs.
- Turn the oven to low broil and bake for 5-10 minutes, until the cheese is melted and the top is golden brown. Keep an eye on it as it may brown faster depending on your oven and how high the rack is in the oven.
- Serve immediately and enjoy!
Nutrition Facts : Calories 374 kcal, Carbohydrate 34 g, Protein 26 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 57 mg, Sodium 979 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving
BEST TUNA NOODLE CASSEROLE
This tuna noodle casserole is the best with a classic creamy taste from my childhood. The sauce is rich and creamy but not overwhelmingly heavy. The crunch from the topping and fresh bite from the parsley create the perfect balance. Let's not forget that this is a great budget-friendly meal to feed a crowd!
Provided by NicoleMcmom
Time 55m
Yield 8
Number Of Ingredients 18
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
- Bring a large pot of water to a boil. Add egg noodles and 3 teaspoons salt to the boiling water; cook until tender yet firm to the bite, about 6 minutes. Drain noodles. Return to pot and set aside.
- Heat 2 tablespoons butter and 1 tablespoon oil in a large skillet over medium-high heat. Add mushrooms and onion and cook until mushrooms are softened and onions are translucent, about 4 minutes. Add remaining butter; stir constantly until melted. Sprinkle flour over vegetable mixture and cook, stirring constantly, for 1 minute. Stir in milk and stock and bring to a simmer, stirring often. Simmer for 5 minutes. Stir in lemon juice, Dijon mustard, 1 teaspoon salt, and pepper.
- Add sauce mixture to reserved noodles. Stir in 1 cup Cheddar cheese, peas, and tuna. Pour mixture into the prepared baking dish and sprinkle remaining Cheddar cheese over the top.
- Stir together bread crumbs, remaining 2 teaspoons oil, remaining 1/4 teaspoon salt, and paprika in a small bowl. Sprinkle bread crumb mixture evenly over the casserole.
- Bake in the preheated oven until golden and bubbly, 25 to 30 minutes. Sprinkle with parsley and serve.
Nutrition Facts : Calories 480.8 calories, Carbohydrate 50.6 g, Cholesterol 90.6 mg, Fat 20 g, Fiber 2.8 g, Protein 28.1 g, SaturatedFat 10.1 g, Sodium 1481.4 mg, Sugar 5.8 g
THE BEST TUNA CASSEROLE
The Best Tuna Casserole is SO easy to make! Made with a simple from scratch sauce, egg noodles, tuna, peas and a crunchy Panko-Parmesan topping, this comfort food classic is sure to be a new family favorite! Serve with homemade dinner rolls and broccoli salad for a simply delicious dinner!
Provided by Trish - Mom On Timeout
Time 40m
Number Of Ingredients 18
Steps:
- Preheat oven to 375 degrees. Lightly grease a 2 quart baking dish and set aside.
- Cook noodles according to package directions, removing when al dente. Drain, and set aside.
- Melt butter in a large skillet over medium heat. Add celery, bell pepper, and onion and cook until onion is translucent, stirring frequently.
- Stir in flour, salt and pepper. Slowly add milk and cook, stirring constantly until thick and bubbly. Stir in Dijon mustard.
- Add tuna, peas, noodles, and cheddar cheese and fold into the sauce.
- Pour mixture into the prepared dish.
- Combine Panko, Parmesan cheese, smoked paprika parsley and melted butter in a small bowl and sprinkle over the top.
- Bake casserole for 25 to 30 minutes, uncovered, or until heated through and golden brown on top. Let stand for a few minutes before serving.
Nutrition Facts : Calories 247 kcal, Carbohydrate 17 g, Protein 14 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 56 mg, Sodium 410 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
TUNA CASSEROLE
This Tuna Casserole Recipe is the BEST ever without any canned soups or mayo! Just tuna and bright peas enveloped in the most flavorful rich, creamy cheese sauce all topped with golden crispy panko. This Tuna Noodle Casserole is made with pantry friendly ingredients and is easy to customize - swap the noodles, swap the veggies, swap the cheese, etc. for whatever you have on hand. This Tuna Casserole recipe is also quick and easy to make and you can prep it entirely ahead of time and bake until warm and bubbly at dinner time!
Provided by Jen
Categories Main Course
Time 1h
Number Of Ingredients 21
Steps:
- NOODLES: Cook the egg noodles in salted water until barely al dente, about 2 minutes less than packaging instructions. Reserve 1 cup pasta water, drain, rinse until cold and set aside.
- PANKO: Meanwhile, melt 1 tablespoon butter in 1 tablespoon olive oil over medium heat in a nonstick skillet. Add panko and stir to coat. Continue cooking until crumbs become golden brown. Transfer to a plate; set aside.
- CASSEROLE: Preheat oven to 350 degrees F. Lightly spray a 9x13 pan with nonstick cooking spray.
- SAUCE: Melt butter with olive oil in a very large skillet or Dutch over medium heat (something that can fit all ingredients). Whisk in flour then cook, while stirring for 2 minutes. Turn heat to low then gradually whisk in milk and 1 ½ cups chicken broth. Whisk cornstarch with remaining chicken broth and add to skillet followed by Dijon, Worcestershire sauce, chicken bouillon and all spices/seasonings.
- Bring sauce to a boil, whisking constantly then reduce heat to a simmer, whisking often until thickened. Remove from heat and whisk in 1 cup cheddar until melted followed by Gruyere cheese until melted. Whisk in sour cream until blended.
- COMBINE: Add the tuna and peas and stir to combine. Stir in the noodles until evenly combined. Stir in some of the reserved pasta water IF the sauce has become too thick. Transfer to prepared baking dish and top with remaining 1 cup cheddar cheese followed by panko.
- BAKE: Cover with foil and bake at 350 degrees for 30 minutes, uncover and bake an addition 10-15 minutes or until hot and bubbly and cheese is melted; serve piping hot. Season with freshly cracked salt and pepper to taste (I like more salt).
BEST TUNA NOODLE CASSEROLE FROM SCRATCH
This creamy casserole is as close to comfort food as you can get with no canned ingredients! It does take some effort to make, but it's worth it. You can also change this recipe into an amazing turkey tetrazzini casserole by swapping out the tuna.
Provided by thedailygourmet
Time 1h10m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly oil an ovenproof skillet and an 8x12-inch casserole dish.
- Place tuna in the prepared skillet and bake in the preheated oven until fish flakes easily with a fork, 8 to 10 minutes.
- Fill a large saucepan with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain and set aside.
- Remove tuna from the oven; leave oven on.
- Meanwhile, melt 3 tablespoons butter in a saucepan over medium heat. Cook onion and mushrooms until softened, stirring occasionally, 5 to 7 minutes. Stir in flour until blended. Add milk, bouillon concentrate, adobo seasoning, and black pepper. Cook, stirring constantly, until mixture is slightly thickened, about 5 minutes more. Remove sauce from heat and stir in Parmesan cheese.
- Place remaining butter in a medium-sized microwave-safe bowl and heat in the microwave until melted, about 30 seconds. Stir bread crumbs into melted butter and set aside.
- Add cooked fettuccine and flaked tuna to the cheese sauce and toss to combine. Transfer noodle mixture to the prepared casserole dish and top with torn bread.
- Bake in the hot oven until golden brown, about 20 minutes.
Nutrition Facts : Calories 654.7 calories, Carbohydrate 72.5 g, Cholesterol 95.5 mg, Fat 25.1 g, Fiber 3.9 g, Protein 35.8 g, SaturatedFat 14.6 g, Sodium 564.1 mg, Sugar 12.9 g
MOM'S BEST TUNA NOODLE CASSEROLE
This tuna noodle casserole is the absolute best with no canned soup, just a creamy sauce, egg noodles, green peas, and flake tuna, all topped with melty cheesy and buttery breadcrumbs.
Provided by Cheryl Malik
Categories Main Course
Time 45m
Number Of Ingredients 13
Steps:
- Preheat oven to 350º Fahrenheit.
Nutrition Facts : ServingSize 1 serving, Calories 532 kcal, Carbohydrate 29 g, Protein 25 g, Fat 35 g, SaturatedFat 21 g, TransFat 1 g, Cholesterol 120 mg, Sodium 404 mg, Fiber 2 g, Sugar 2 g
CHEESY TUNA NOODLE CASSEROLE
Cheesy Tuna Noodle Casserole is a nostalgic dish made with tuna, egg noodles, and a creamy, homemade sauce. This filling and comforting casserole feeds up to eight and is ready in less than 45 minutes.
Provided by Heather
Categories Main Course
Time 38m
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees Fahrenheit. Lightly grease a 9x13 casserole dish and set aside.
- Cook egg noodles according to package directions for al dente pasta. Drain, pour noodles into 9x13 pan, and set aside.
- In a saucepan over medium heat, add butter. Once hot and melted, add diced onions. Cook until onions begin to brown and turn translucent. Add garlic and flour, whisking to incorporate, and cook for 1 minute.
- Add chicken broth and milk, whisking until incorporated and smooth. Bring to a simmer and cook until sauce has thickened slightly, about 3 to 4 minutes.
- Remove from heat and add salt, pepper, paprika, peas, tuna, and half of cheese, stirring to combine. Pour mixture over noodles and toss to coat.
- Sprinkle remaining half of cheese on top of casserole.
- In a separate bowl, combine bread crumbs and melted butter. Sprinkle evenly over casserole.
- Bake uncovered for 15-18 minutes, or until casserole is heated through. Optionally, broil for 2 minutes to brown crust on top. Do not walk away from your oven while broiling, your crust will brown quickly.
Nutrition Facts : Calories 514 kcal, Carbohydrate 47 g, Protein 28 g, Fat 23 g, SaturatedFat 13 g, Cholesterol 110 mg, Sodium 783 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
SCRATCH TUNA NOODLE CASSEROLE
I made this tonight and my extremely picky 3 year old ate three helpings, so I'm posting it because it is solid gold! Use one slice of bread in a food processor to make about 3/4 cup of soft breadcrumbs.
Provided by lolablitz
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees.
- Prepare pasta according to directions. Rinse and set aside.
- In the meantime, mix breadcrumbs and 1Tbs butter. Set aside.
- Melt remaining 3Tbs butter in a medium saucepan over medium heat and add onion and carrots. Saute 4-5 minutes until softened.
- Add flour and stir while it bubbles. Cook one minute, stirring constantly.
- Add milk, water, mustard, salt and pepper, stirring while it thickens. Cook, stirring until it thickens to the correct consistency.
- Remove from heat and stir-in tuna.
- Mix in noodles and pour everything into a 1.5-2.2 quart glass pan. Crumble breadcrumbs on top.
- Cook, uncovered in oven for 20 minutes.
Nutrition Facts : Calories 282, Fat 13.2, SaturatedFat 7.5, Cholesterol 44.8, Sodium 372, Carbohydrate 27.2, Fiber 1.5, Sugar 1.9, Protein 13.4
TUNA NOODLE CASSEROLE RECIPE
This classic Tuna Casserole recipe with noodles is the perfect balance of delicious tuna, veggies, and tender egg noodles cooked to perfection in a cheesy creamy sauce with a crispy bread crumb topping.
Provided by Megan Miller
Categories Main Course
Time 40m
Number Of Ingredients 14
Steps:
- First, preheat the oven to 400F. Combine your ingredients for the crispy topping in a small bowl and then set aside.
- Next, in a skillet over medium heat, cook the onion and celery in the butter for about 5 minutes until tender and set aside.
- Next, in a large bowl, combine the egg noodles, onion/celery mixture, peas, mushroom soup, milk, cheese, tuna, and parsley. Mix until thoroughly combined and then add the mixture into a casserole dish. Spread the topping over the entire dish. Bake for about 20-22 minutes or until the cheese is bubbling. Serve immediately.
Nutrition Facts : Calories 333 kcal, Carbohydrate 24 g, Protein 19 g, Fat 18 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 65 mg, Sodium 609 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 5 g, ServingSize 1 serving
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4.1/5 (16)Total Time 1 hrCategory Main CourseCalories 567 per serving
- Preheat oven to 425 degrees F. Combine the Monterey Jack and cheddar cheeses in a bowl. Pulse the potato chips, bread, ¼ cup cheese mixture, 2 tablespoons butter, ¼ teaspoon salt, and ¼ teaspoon pepper in food processor until coarsely ground, about 8 pulses; set aside.
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- Bring 4 quarts of water to a boil in a Dutch oven. Add pasta and 1 tablespoon salt and cook until al dente. Drain pasta and rinse with cold water until cool, about 2 minutes. Drain again and set aside. Melt 1 tablespoon butter in now-empty pot over medium-high heat. Add mushrooms and ¼ teaspoon salt and cook until liquid evaporates and mushrooms are browned, 6 to 8 minutes. Transfer mushrooms to the bowl with tuna mixture. Add 1 tablespoon butter, the onion, and bell pepper to now-empty pot and cook, stirring occasionally, until softened, about 5 minutes. Transfer to bowl with tuna-mushroom mixture; set aside.
- In now-empty pot, melt remaining 2 tablespoons butter over medium heat. Add flour and cook, whisking constantly, until golden, about 1 minute. Slowly whisk in half-and-half and broth and bring to a boil. Reduce heat to medium-low and simmer until slightly thickened, 5 to 7 minutes. Off heat, whisk in shredded cheese until smooth. Stir in pasta, tuna-vegetable mixture, peas, ½ teaspoon salt, and ½ teaspoon pepper.
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- Melt the butter in a medium saucepan or skillet over medium heat. Add the flour and stir together until combined. Continue stirring until the mixture becomes golden and fragrant, about 4-5 minutes. Add the shallot or onion and bay leaf, stirring and cooking until the onion softens and releases moisture and loosens the roux, about 3 minutes.
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4.4/5 (1.7K)Estimated Reading Time 4 minsServings 6Total Time 1 hr 15 mins
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FROM SCRATCH TUNA NOODLE CASSEROLE RECIPES
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