Classic Tuna Casserole No Canned Soup Food

TUNA CASSEROLE FROM SCRATCH (NO CANNED SOUPS!)

Steps:

• Preheat oven to 375 degrees F and butter a 9x13 baking dish. Set aside.
• Cook pasta in salted water according to directions.
• Meanwhile, melt 2 tablespoons butter in a large skillet. Add the diced onions and celery; sauté until tender (about 3 minutes).
• Add the minced garlic; sauté until fragrant (about 30 seconds).
• Add the mushrooms, stir with the other veggies, then allow to cook until most of the liquid has evaporated, stirring only occasionally (about 10 minutes).
• Add the flour (1/4 cup), stir to coat, and gradually add the milk (1 cup) and broth (1 cup). Heat over medium-high heat until thickened, stirring frequently. Season with salt and pepper to taste.
• Meanwhile, in a small bowl, melt remaining tablespoon of butter. Mix with breadcrumbs (1/2 cup).
• Add the cooked, drained pasta and tuna to the mixture. Spread mixture into the prepared baking dish. Sprinkle breadcrumb mixture on top. Top with the shredded cheese (1 cup).
• Bake for about 20 minutes, or until browned and bubbly.

NO-SOUP TUNA NOODLE CASSEROLE

Steps:

• Gather the ingredients.
• Preheat the oven to 350 F/180 C. Cook the noodles in boiling salted water following package directions until al dente.
• Drain in a colander and rinse under cold water to stop the noodles from cooking further. Reserve.
• Melt the butter in a medium saucepan over medium heat.
• Add the sliced mushrooms and sauté until golden brown and tender.
• Add the flour. Cook, stirring, for 1 to 2 minutes.
• Gradually add the milk and continue to cook, stirring, until the sauce has thickened.
• Stir in the mayonnaise, frozen peas, drained tuna, and drained pimientos. Bring to a simmer and continue cooking, stirring, for 1 minute longer.
• Combine the sauce mixture with the noodles and stir to blend ingredients thoroughly.
• Lightly butter a 2-quart baking dish or spray with cooking spray.
• Turn the mixture into the prepared baking dish.
• In a small bowl, make the topping by combining the breadcrumbs with the melted butter.
• Sprinkle the buttered breadcrumbs over the casserole.
• Bake for 25 minutes or until the casserole is bubbly and the topping is browned. Serve and enjoy.

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.

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.

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.