Layered Tuna Noodle Casserole Food

EASY TUNA CASSEROLE

Steps:

• Preheat oven to 425°F. Combine topping ingredients and set aside.
• Boil noodles al dente according to package directions. Drain and rinse under cold water.
• Cook onion and celery in butter until tender, about 5-7 minutes.
• In a large bowl combine noodles, onion mixture, peas, soup, milk, cheese, tuna and parsley. Mix well.
• Spread into a 2qt casserole dish and top with crumb topping.
• Bake 18-20 minutes or until bubbly.

TUNA NOODLE CASSEROLE

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.

LAYERED CHEESY TUNA AND ZUCCHINI CASSEROLE

Steps:

• Cook the egg noddles in boiling water according to package directions; drain and rinse under warm water, then set aside.
• Drain the tuna and flake with a fork.
• In a large bowl, combine tuna, cooked egg noodles, celery and onions; mix well to combine.
• In another small bowl, combine sour cream, mustard powder, mayo, Parmesan cheese, milk, thyme, salt and pepper; add into the tuna mixture and toss well to combine.
• Set oven to 350°F.
• Grease a 2-quart casserole dish.
• Spoon HALF of the mixture into prepared dish.
• Top with HALF of the sliced zucchini.
• Then sprinkle with cheddar cheese.
• Top with noodle mixture then remaining zucchini.
• Sprinkle with more grated Parmesan cheese if desired.
• Bake covered with foil for 30 minutes.
• Remove from oven and uncover, sprinkle with grated mozzarella cheese, return to oven (uncovered) and bake for another 10 minutes.
• Sprinkle chopped tomato over casserole before serving.

LAYERED TUNA POTATO CHIP CASSEROLE

Steps:

• Preheat oven to 350°F Lightly grease a 2 quart casserole dish. Spread 1 cup crushed potato chips (or crackers) evenly on bottom of casserole dish.
• Next, layer 1 can of tuna, ½ of peas, ½ of onions, red pimientos and ½ of soup. Sprinkle cheddad cheese on top of this.
• Repeat layering with tuna, peas, onion, pimientos and soup. Finish with a layer of chips, and top shredded cheese.
• Bake in preheated oven for 20 to 25 min, or until bubbly and golden brown.

TUNA NOODLE CASSEROLE

Steps:

• Heat the oven to 375 degrees and grease a 9-by-13 or other 3-quart casserole dish with butter.
• Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until just al dente. (Do not overcook.) Drain and set aside.
• Meanwhile, in a medium Dutch oven or other heavy pot, melt the butter over medium heat. Add the celery and onion, season with salt and cook over medium, stirring occasionally, until the onions are translucent, 6 to 8 minutes. Add the mushrooms and cook, stirring occasionally, until they are tender, about 5 minutes. Add the capers and garlic and cook until the garlic is fragrant, about 1 minute.
• Sprinkle the flour over the vegetables and cook, stirring constantly, until no streaks of flour remain, about 1 minute, reducing the heat as necessary to keep from scorching. Add the stock, half-and-half, sherry, 2 teaspoons salt and 1/2 teaspoon pepper and bring to a boil.
• Reduce the heat to low and simmer, stirring occasionally and scraping the bottom of the pan, until the sauce has thickened slightly, 5 to 7 minutes. Off the heat, stir in the tuna, peas and parsley, if using; season to taste.
• Add the cooked noodles and toss well. Transfer the mixture to the prepared pan and smooth into an even layer. Sprinkle the crushed potato chips on top and bake, uncovered, until hot and bubbling, about 25 minutes. Garnish with additional parsley, if using, and serve hot.

LAYERED TUNA NOODLE CASSEROLE

Steps:

• Cook noodles according to package directions, undercooking just slightly. Drain.
• In a 13 x 9 inch greased casserole dish, arrange cooked noodles evenly on the bottom.
• Add both cans of tuna with juice from can, evenly on top of noodles.
• Salt and pepper to taste.
• Mix both cans of soup and the mayonnaise with 1 10.7 ounce can full of milk and stir until smooth.
• Add soup mixture evenly on top of casserole.
• Add shredded cheddar cheese evenly on top.
• Add smashed Ritz crackers evenly on top. Dot the top with the butter or margarine.
• Bake, uncovered, in a 350 degree (preheated) oven for 35 minutes, until top is slightly golden brown.
• Let sit for 5 minutes.