TUNA NOODLE CASSEROLE
"Tuna noodle casserole was the first dish my mom made after she got married. It took me years to perfect it!" says Ree.
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400˚. Bring a large pot of salted water to a boil. Add the egg noodles and cook as the label directs for al dente. Drain and set aside.
- Meanwhile, melt 4 tablespoons butter in a large skillet over medium heat. Add the onion and cook until starting to soften, 3 to 4 minutes. Add the mushrooms and cook, stirring, for a couple of minutes, until softened. Sprinkle the flour evenly over the mixture and stir so that the flour coats the onion and mushrooms thoroughly. Cook, stirring, until toasted, about 1 more minute. Add the milk and sherry and whisk to combine. Cook the sauce, whisking, until it's nice and thick, 3 to 4 minutes. Season with salt and pepper and stir. Adjust the seasoning to make sure the sauce is adequately salted.
- Add the tuna to the sauce and stir, then stir in the bell pepper and 1 tablespoon of the parsley. Stir in the noodles until they're coated. Butter a 9-by-13-inch baking dish and transfer the noodle mixture to the dish.
- Melt the remaining 4 tablespoons butter in a bowl in the microwave; combine it with the panko and remaining 1 tablespoon parsley.
- Top the casserole with the panko mixture and bake until golden, 25 to 30 minutes.
GROWN-UP TUNA NOODLE CASSEROLE
This was a recipe I came up with just from opening my pantry, and grabbing as many cans as I possibly could. When I realized how healthy it would be with the absence of a "sauce" I felt pretty proud of making a healthy yet extremely hearty meal for my fiance and I. ENJOY!
Provided by Jessica Rehs @jessabessa22
Categories Fish
Number Of Ingredients 9
Steps:
- Boil water as directed by whatever pasta you choose for 2 1/2 cups (as cooking times vary based on the type of pasta). Add in pasta when water is at a rolling boil.
- In a large sauce pan combine the tuna, black beans, sweet peas, tomatoes, black pepper and salt. Stir well, and let heat through.
- When the pasta is al dente, remove from heat and drain. At this time, remove the tuna combination from the heat as well.
- When pasta is completely free of excess water, return to the large pot, and mix in the tuna combination. At this time, add the cheese and hot sauce (amount varying to how spicy you like), stir well. Serve, and top with any fresh herb-especially delicious with fresh dill.
GROWN-UP TUNA CASSEROLE
I don't remember where I got this recipe but it is very tasty. This recipe makes two 2-quart casseroles, 10 to 12 servings each.
Provided by HisPixie
Categories One Dish Meal
Time 40m
Yield 2 casseroles, 20 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees.
- Cook the noodles as directed on package and drain; do not overcook.
- Stir tuna, onion, celery, mayonnaise and salt into noodles.
- Mix the soups and milk in a small saucepan. Heat through, stirring constantly.
- Add the cheese to the soups and stir until it melts.
- Pour over the noodle mixture and gently mix.
- Bake uncovered in 2 two-quart buttered casserole dishes for 30 minutes.
Nutrition Facts : Calories 202.3, Fat 10, SaturatedFat 3.5, Cholesterol 38.3, Sodium 385.6, Carbohydrate 18, Fiber 0.9, Sugar 1.7, Protein 10.2
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
CLASSIC TUNA NOODLE CASSEROLE
There are many reasons this casserole is a classic ... it's comforting, easy to make, and oh so yummy!
Provided by Food Network
Time 45m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat the oven to 400 degrees F. Stir the soup, milk, peas, pimientos, if desired, tuna and noodles in a 1 1/2-quart baking dish. Stir the bread crumbs and butter in a small bowl. Bake for 20 minutes or until the tuna mixture is hot and bubbling. Stir the tuna mixture. Sprinkle with the bread crumb mixture. Bake for 5 minutes or until the bread crumb mixture is golden brown.
TUNA NOODLE CASSEROLE
Ree's easy tuna noodle casserole uses pantry and refrigerator staples like egg noodles, canned tuna, bread crumbs and mushrooms to get a family-friendly dinner on the table in just an hour.
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F.
- Bring a pot of water to a boil and cook the egg noodles to al dente according to the package instructions. Drain and set aside.
- Meanwhile, melt 4 tablespoons of the butter in a large skillet over medium heat. Add the onion and cook until starting to soften, 3 to 4 minutes. Add the mushrooms and cook, stirring, for a couple of minutes. Sprinkle the flour evenly over the mixture and stir so that the flour coats the onions and mushrooms thoroughly. Cook, stirring, for another minute. Add the milk and sherry and whisk to combine. Cook the sauce until it's nice and thick, 3 to 4 minutes. Sprinkle in salt and pepper to taste and stir. Adjust the seasoning to make sure the sauce is adequately salted.
- Add the tuna and stir it into the sauce. Then stir in the bell pepper and 1 tablespoon of the parsley. Stir in the noodles until they're coated. Butter a 9-by-13-inch baking dish and transfer the noodle mixture to the dish.
- Melt the remaining 4 tablespoons butter in a bowl in the microwave; stir it around with the breadcrumbs and remaining tablespoon of parsley.
- Top the casserole with the breadcrumbs and bake until golden, 25 to 30 minutes. Serve piping hot with a green salad and warm crusty bread.
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
GROWN-UP TUNA (NOW CRAB) CASSEROLE
For you empty-nesters, who love old fashioned tuna casserole. It's your turn!!! (Note: Zaar software will not recognize the word "pouches", so I used pkgs. of crab in the ingredients.) Adapted from Country Living magazine.
Provided by Caroline Cooks
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Pick the crab meat, removing any shell or cartilage. Set aside. Cook and drain noodles. Set aside. Preheat oven to 350°. Lightly coat four 1-cup-capacity baking dishes or one 9" round baking dish with 1 tablespoon butter and set aside.
- Melt remaining butter in a medium skillet over medium heat.
- Add shallots and cook until soft.
- Add tomato paste and garlic and cook, stirring continuously, for 5 minutes.
- Move pan away from the heat and add brandy or chicken broth.
- Return to heat and bring mixture to a boil, whisking continuously.
- Reduce heat to medium low, add 1 cup water, and simmer until thickened slightly - about 10-12 minutes.
- Strain mixture and stir in cream, remaining salt, and pepper.
- Add egg noodles, crab meat, and lemon juice and toss to coat.
- Divide mixture evenly among the prepared baking dishes, cover with foil, and bake until cooked through and the noodles are hot - about 20 minutes.
- Garnish with thyme sprigs and serve immediately.
Nutrition Facts : Calories 418.6, Fat 22.1, SaturatedFat 12.7, Cholesterol 155.5, Sodium 645, Carbohydrate 18.7, Fiber 0.9, Sugar 0.9, Protein 25.9
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