Simple Tuna Noodle Casserole Food

SIMPLE TUNA NOODLE CASSEROLE

Steps:

• MIX soup, milk, peas, tuna and cooked noodles
• Transfer to a casserole dish.
• Bake at 400°F for 15 min (may vary a few minutes either way depending on your oven).
• Let cool 5-10 minutes before serving.

EASY TUNA CASSEROLE RECIPE

Steps:

• Preheat oven to 425°. Combine topping ingredients and set aside.
• Boil noodles al dente according to package directions. Drain and rinse under cold water.
• In a large bowl combine noodles, onions celery, peas, soup, milk, cheese, and tuna. Mix well.
• Spread into a 2qt casserole dish and top with the topping.
• Bake 20-30 minutes uncovered.

QUICK AND EASY TUNA CASSEROLE

Steps:

• Bring a large pot of water to a boil. Add noodles and frozen peas. Cook until noodles are al dente, drain well. Return noodles and peas to the pot.
• Mix soup, tuna fish, onions, processed cheese and pepper into the pot. Stir constantly until all of the ingredients are well mixed and the cheese has melted. Serve.

EASY TUNA NOODLE CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• Meanwhile, melt butter in a saucepan over medium heat. Whisk in flour, stirring constantly for about 1 minute. Remove from heat and gradually pour in milk, whisking constantly the entire time to avoid lumps from forming. Return to heat and cook, stirring constantly, until slightly thickened, about 2 minutes. Stir in 1/2 of the Cheddar cheese. Add lemon juice, mustard powder, salt, and pepper and mix well.
• Drain fusilli and fold into the sauce. Mix in tuna. Pour mixture into an 8-inch casserole dish and sprinkle with breadcrumbs. Top with remaining Cheddar cheese.
• Bake in the preheated oven until cheese is melted and golden, about 30 minutes.

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.

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 NOODLE CASSEROLE

Steps:

• Put oven rack in middle position and preheat oven to 375°F. Butter a shallow 2-quart baking dish.
• Cook onion in 1 1/2 tablespoons butter with a pinch of salt in a 12-inch heavy skillet over moderately low heat, covered, stirring occasionally, until softened, about 5 minutes. Increase heat to moderately high and add mushrooms, then sauté, stirring occasionally, until mushrooms begin to give off liquid, about 2 minutes. Add soy sauce and continue to sauté mushrooms, stirring, until liquid mushrooms give off is evaporated. Add Sherry and boil, stirring occasionally, until evaporated. Remove from heat.
• Melt remaining 3 tablespoons butter in a 2- to 3-quart heavy saucepan over moderately low heat and whisk in flour, then cook roux, whisking, 3 minutes. Add broth in a stream, whisking, and bring to a boil, whisking. Whisk in milk and simmer sauce, whisking occasionally, 5 minutes. Stir in mushroom mixture, lemon juice, and salt. Flake tuna into sauce and stir gently. Season sauce with salt and pepper.
• Cook noodles in a 5- to 6-quart pot of boiling salted water until al dente. Drain noodles in a colander and return to pot. Add sauce and stir gently to combine. Transfer mixture to baking dish, spreading evenly.
• Toss together bread crumbs and cheese in a bowl. Drizzle with oil and toss again, then sprinkle evenly over casserole. Bake until topping is crisp and sauce is bubbling, 20 to 30 minutes.

EASY TUNA NOODLE CASSEROLE WITH CHEDDAR CHEESE

Steps:

• Gather the ingredients. Preheat the oven to 350 F.
• Spray a 2 1/2- to 3-quart casserole dish with cooking spray.
• Combine the noodles, soup, peas, cheese, tuna, and milk. Add salt and freshly ground black pepper. Spoon into the prepared baking dish.
• In a small bowl, toss the breadcrumbs with the melted butter and sprinkle over the top of the casserole.
• Bake for 15 to 20 minutes until hot and bubbly and the breadcrumbs are browned.
• Serve and enjoy.

EASY TUNA NOODLE CASSEROLE

Steps:

• Bring 2 quarts of water to a boil.
• Add 1 lb frozen noodles, return to boil and simmer 5 minutes.
• Drain noodles and rinse in hot water.
• In a 2 quart baking dish, combine noodles, tuna, milk, cream of celery soup, 1 cup of cheese.
• Add salt and pepper to taste.
• Stir to seperate.
• Bake 50 minutes uncovered at 350 degrees.
• Sprinkle with remaining 1 cup of cheese last 5 minutes of baking.

MOM'S BEST TUNA NOODLE CASSEROLE

Steps:

• Preheat oven to 350º Fahrenheit.

EASY TUNA CASSEROLE WITH EGG NOODLES

Steps:

• Preheat the oven to 400°F. While the oven is preheating, boil 2 cups of dry egg noodles to al dente according to the package instructions. Grease a 1.5-quart baking dish and set aside.
• In a large mixing bowl, stir together the cooked egg noodles, soup, milk, peas, and tuna. Transfer the mixture to the prepared casserole dish.
• Stir the bread crumbs and melted butter together in a small bowl. Set aside.
• Bake for 20 minutes. Remove the casserole, sprinkle the bread crumb mixture over the top, and bake for another 5 minutes or until the bread crumb mixture is golden brown and the tuna casserole is hot and bubbling. Season with salt and pepper to taste when serving.

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 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.

TUNA NOODLE CASSEROLE RECIPE

Steps:

• First, preheat the oven to 400F. Combine your ingredients for the crispy topping in a small bowl and then set aside.
• Next, in a skillet over medium heat, cook the onion and celery in the butter for about 5 minutes until tender and set aside.
• Next, in a large bowl, combine the egg noodles, onion/celery mixture, peas, mushroom soup, milk, cheese, tuna, and parsley. Mix until thoroughly combined and then add the mixture into a casserole dish. Spread the topping over the entire dish. Bake for about 20-22 minutes or until the cheese is bubbling. Serve immediately.