Cheesy Tuna Casserole A Tuna Casserole Without Canned Soup Food

TUNA CASSEROLE EDITED, WITHOUT SOUP

Steps:

• Preheat oven to 375 degrees Fahrenheit (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; 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 shredded cheddar cheese.
• Bake 25 minutes in the preheated oven or until bubbly and lightly browned.

CHEESY TUNA CASSEROLE - A TUNA CASSEROLE WITHOUT CANNED SOUP

Steps:

• Preheat oven to 350 degrees F. Spray an 8 x 8 inch or 2 1/2 quart baking dish with nonstick cooking spray.
• Cook macaroni and frozen vegetables in boiling water until partially cooked, approximately 7 minutes. Drain well.
• In a large skillet, brown onions in butter until softened.
• Whisk in flour, dry mustard, salt and pepper.
• Slowly add in milk, bringing it to a slow simmer until thickened.
• Stir in tuna and cooked macaroni and vegetables.
• Pour into prepared dish.
• Top with thin slices of Velveeta or cheese melt.
• Cook for approximately 20 minutes or until hot and bubbly. The Velveeta can be smeared across the entire casserole once it starts melting, approximately 12 minutes into the baking time.

CLASSIC TUNA CASSEROLE (NO CANNED SOUP!)

Steps:

• Preheat the oven to 375°F.
• Spray an 8x8x2-inch (or any 2-quart) baking dish with cooking spray.
• Melt 1 tablespoon of the butter; set aside.
• Boil the pasta shells in salted water according to the package directions for al dente; drain.
• Place the drained pasta shells in a large bowl. Add the tuna, celery, onion, peas, and lightly season with salt and pepper. Gently mix until well-combined, being careful not to break up the tuna too much.
• In a medium saucepan, melt the remaining 2 tablespoons of butter over medium-low heat. Add the flour and whisk to combine until smooth. Continue cooking, whisking constantly, for one minute.
• While whisking constantly, slowly add the milk, and whisk until smooth. Increase the heat and bring to a boil, whisking frequently, then immediately reduce the heat and simmer, whisking constantly, until the mixture has thickened slightly (it won't be super thick), just about a minute or two.
• Turn off the heat and add the shredded cheddar cheese; whisk until the cheese has melted and the sauce is smooth. Season to taste with salt and pepper.
• Add the sauce to the pasta mixture and gently toss to combine. Taste and add more salt and pepper if needed.
• Transfer the pasta mixture to the prepared baking dish and sprinkle the top evenly with the parmesan cheese.
• Combine the melted butter with the panko breadcrumbs and sprinkle evenly over the top of the casserole.
• Bake in the center of the oven for 30 minutes or until bubbly and the top is golden brown and crisp. Serve immediately.

CREAMY CHEESY TUNA CASSEROLE

Steps:

• Boil the noodles until soft, and then drain them.
• drain the peas and tuna.
• Add all the other ingredients except cheese to the noodles. Stir together all the ingredients.
• Add the slices of cheese to the top of casserole, and heat on medium to low.
• Should be ready when all the cheese is melted to the way you want and the rest of the casserole is warm. About 20 minutes.

EASY CHEESY TUNA CASSEROLE

Steps:

• Bring a large pot of lightly salted water to a boil. Add 1 tablespoon oil to the water to prevent sticking. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Preheat oven to 350 degrees F (175 degrees C).
• In a 2 quart saucepan over medium heat, combine the cream of mushroom soup, mixed vegetables, canned tuna, and 1 cup of the cheddar cheese. Gently fold pasta into the soup mixture and mix thoroughly. Pour pasta and soup mixture into a 11x7 inch baking dish. Sprinkle remaining cup of cheese on top.
• Bake in a preheated oven until cheese is melted and bubbly.

CHEESY TUNA CASSEROLE

Steps:

• Cook macaroni noodles until tender and drain.
• Mix together all ingredients (except 1/2 cup of the cheddar and the crushed crackers) in 3 L casserole dish and top with remaining 1/2 cup of cheddar and crackers.
• Bake at 325 degrees for 30-40 minutes.

TUNA NOODLE CASSEROLE - NO CANNED SOUP!

Steps:

• Heat oven to 350 degrees.
• Cook noodles as directed, then drain.
• Return noodles to the cooking pot with well-drained tuna, frozen peas (I place them in a bowl of water then drain them to thaw some), sour cream, ricotta, salt, and pepper.
• Pour into ungreased 2-quart casserole dish.
• Mix bread crumbs, parmesan and melted butter; sprinkle over casserole.
• Bake uncovered 35-40 minutes.