Kicked Up Tuna Noodle Casserole Food

GROWN UP TUNA NOODLE CASSEROLE RECIPE

Steps:

• Preheat oven to 375 degrees then slice the mushrooms and dice the onions. Lightly grease your baking dish with cooking spray.
• Start water for pasta. While the water is heating, heat the olive oil in a large frying pan over medium heat. Once the oil is heated, add the onions and mushrooms and saute until the onions are translucent. After the onions are done, cook pasta until al dente (7 minutes or so).
• Add the mushroom soup, cream cheese, sour cream, milk and garlic powder to the frying pan and heat until it's hot. Season with salt and pepper to your tastes once it's all warmed up.
• Drain the pasta well and add to the pan and stir to mix. Make sure your pasta gets covered well.
• Once you've mixed the pasta well, add the tuna (make sure it is well drained) or cooked chicken to your pan and mix it all up again. Pour the mixture into your baking dish.
• Add the shredded cheese on top.
• Sprinkle the french fried onions on top.
• Bake at 375° F for 10 minutes or just until the onions are golden brown. Serve hot.

CHEESY TUNA NOODLE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of salted water to boil; place noodles in water and bring to boil again. Cook until al dente; drain well.
• While noodles are cooking saute in a medium size saucepan vegetable oil, onion, green and red bell peppers. Saute until tender.
• Pour soup, tuna, milk, salt and black pepper into the saucepan. Mix well over medium-low heat.
• Fold the noodles into the saucepan.
• Pour entire mixture into a 2 quart casserole. Sprinkle bread crumbs over the mixture. Bake 20 to 30 minutes or until the top is crisp and golden brown.

BEST TUNA NOODLE CASSEROLE

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.

SHEET PAN TUNA NOODLE CASSEROLE

Steps:

• Preheat the oven to 450 degrees F and lightly spray a rimmed baking sheet with nonstick spray.
• Bring a large pot of water to a boil over high heat and season generously with salt. Add the noodles and cook, stirring occasionally, until just al dente according to package directions, about 5 minutes. Reserve 1 cup of pasta water, then drain well. Set the noodles aside and return the pot to medium-high heat.
• Add 2 tablespoons of the olive oil, the mushrooms and 1/4 teaspoon salt. Cook until the mushrooms are tender and starting to brown in spots, stirring occasionally, about 5 minutes. Whisk in the half-and-half, cream cheese and reserved pasta water, then continue to cook until smooth and slightly thickened, stirring frequently, about 2 minutes more. Reduce the heat to low, then whisk in the Cheddar, Dijon, cayenne and 1/2 teaspoon salt until all the cheese has melted and the sauce is smooth. Stir in the reserved cooked noodles, tuna and peas until evenly combined (the mixture should be saucy; it will thicken as it bakes). Taste and adjust the seasoning with more salt and pepper. Transfer to the prepared baking sheet.
• Mix the crushed butter crackers, panko and remaining 2 tablespoons of olive oil in a medium bowl until well combined, then sprinkle evenly over the tuna-noodle mixture. Bake until the topping is well browned and the sauce is bubbling at the edges, about 10 minutes. Let sit 5 minutes before serving.

LIGHTER THAN MOM'S TUNA-NOODLE CASSEROLE

Steps:

• Preheat oven to 400°F. Spray 8 x 8 x 2-inch glass baking dish with vegetable oil spray. Whisk wine and cornstarch in small bowl to blend. Whisk flour in heavy medium saucepan to remove any lumps. Gradually add milk to flour, whisking until smooth. Add broth and thyme and whisk over medium heat until liquid thickens and boils, about 4 minutes. Add cornstarch mixture and whisk until liquid boils and is smooth, about 1 minute. Remove from heat. Add Neufch‰tel cheese and whisk until melted. Stir in both cans of tuna with their liquid and frozen peas. Season to taste with salt and pepper.
• Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta. Return to pot.
• Add tuna mixture to pasta; stir to blend well. Transfer to prepared baking dish. Sprinkle with potato chips. Bake until top is golden and sauce bubbles around edges of dish, about 25 minutes.

CAN'T GET ANY EASIER TUNA NOODLE CASSEROLE

Steps:

• Cook noodles according to package directions and drain.
• Add soup, tuna and veggies.
• Serve immediately.
• You can easily substitute your favorite veggies.

JAZZED UP TUNA CASSEROLE

Steps:

• Cook noodles according to package directions, drain. In a large bowl, combine the noodles, tuna, zucchini, sour cream, celery, onion, mayonnaise, mustard, thyme, oregano and salt; mix well. Spoon half into a 2 quart baking dish coated with nonstick cooking spray.
• Sprinkle with half of the cheese mixture. Repeat layers. Top with tomato. cover and bake at 350*F. for 30-35 minutes. Uncover; bake 5 minutes longer. Yield: 6 servings.