No Can Of Cream Of Anything Tuna Casserole 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.

TUNA CASSEROLE

Steps:

• NOODLES: Cook the egg noodles in salted water until barely al dente, about 2 minutes less than packaging instructions. Reserve 1 cup pasta water, drain, rinse until cold and set aside.
• PANKO: Meanwhile, melt 1 tablespoon butter in 1 tablespoon olive oil over medium heat in a nonstick skillet. Add panko and stir to coat. Continue cooking until crumbs become golden brown. Transfer to a plate; set aside.
• CASSEROLE: Preheat oven to 350 degrees F. Lightly spray a 9x13 pan with nonstick cooking spray.
• SAUCE: Melt butter with olive oil in a very large skillet or Dutch over medium heat (something that can fit all ingredients). Whisk in flour then cook, while stirring for 2 minutes. Turn heat to low then gradually whisk in milk and 1 ½ cups chicken broth. Whisk cornstarch with remaining chicken broth and add to skillet followed by Dijon, Worcestershire sauce, chicken bouillon and all spices/seasonings.
• Bring sauce to a boil, whisking constantly then reduce heat to a simmer, whisking often until thickened. Remove from heat and whisk in 1 cup cheddar until melted followed by Gruyere cheese until melted. Whisk in sour cream until blended.
• COMBINE: Add the tuna and peas and stir to combine. Stir in the noodles until evenly combined. Stir in some of the reserved pasta water IF the sauce has become too thick. Transfer to prepared baking dish and top with remaining 1 cup cheddar cheese followed by panko.
• BAKE: Cover with foil and bake at 350 degrees for 30 minutes, uncover and bake an addition 10-15 minutes or until hot and bubbly and cheese is melted; serve piping hot. Season with freshly cracked salt and pepper to taste (I like more salt).

TUNA NOODLE CASSEROLE WITH CREAM CHEESE (NO CANNED SOUP)

Steps:

• 1. Sauté mushrooms, garlic, onion and green peppers in a frying pan. Put aside.
• 2. Cook the noodles in salted water; drain.
• 3. Melt butter in a large fry pan and blend in flour. Blend together.
• 4. Add milk slowly, cooking and stirring constantly.
• 5. When sauce is thick and smooth, blend in cream cheese.
• 6. Then add cooked noodles.
• 7. Add the whole can of tuna with water.
• 8. Add peas.
• 9. Add peppers, onion and mushrooms combination, the salt and pepper. Mix together.
• 10. Pour into a large 9 x 12 greased baking dish.
• 11. Top with sharp cheese.
• 12. Then sprinkle French onions and Parmesan cheese.
• 13. Bake at 375 degrees for 20 minutes.

NO CAN OF CREAM-OF-ANYTHING TUNA CASSEROLE

Steps:

• Prepare pasta according to package directions. Cook firm, not soft. Drain and set aside.
• Meanwhile, heat olive oil in saucepan over medium heat. Add onions and celery and saute until translucent, about 8 minutes.
• Sprinkle flour over sauteed vegetables. Stir well, Cook, stirring frequently, over medium-low heat for two minutes, until flour looses "powdery" taste. Do not brown.
• Slowly, a 1/4 cup or so at a time, add milk, stirring well after each addition. Add cumin, celery seed, mustard, salt and pepper (there--you've made cream of onion/celery soup).
• Add peas. Cook until peas and soup are heated through.
• Remove from heat, add tuna and 1 cup of the cheese.
• If your pot is big enough, add the noodles. Otherwise, transfer soup and noodles to a large bowl and mix well.
• Transfer all to greased 10 x 14" casserole dish.
• Cover with foil and bake at 325 for 20 minutes.
• Meanwhile, in a small bowl, combine bread crumbs with remaining 1/2 cup cheddar cheese.
• Romove casserole from oven. Uncover and top casserole with bread crumb/cheese mixture.
• Return to oven and bake uncovered for 5 to 10 minutes more.

NO-BAKE TUNA NOODLE CASSEROLE - MIDWEST

Steps:

• Cook noodles for approximately 10 minutes in salted water and drain when finished-- while noodle are cooking --.
• In large pot (enough to hold the sauce and cooked noodles) sauté mushrooms for 3 or 4 minutes, add onion and sauté for another minute or two. It's nice to have a little crunch left in the onions. Drain any liquid.
• Add cream of mushroom soup to pot. As soon as it is hot, add shredded cheddar cheese. Continuously stir. When cheese is melted, add tuna and celery. (I don't cook the celery, only because I like the crunch of the raw celery). Mix well. When mixture is heated through and cheese is completely melted, take off of burner.
• Drain noodles and add to mixture. I always add the noodles to the mixture (not the other way around), so that if I made too many noodles I don't add them all to the sauce. Stir all ingredients together. Salt and pepper to taste.
• * You can make this a one-pot dish if you cook and drain noodles first. Then use the same pot to cook the sauce. It will obviously add about ten minutes to the cooking time.