Tuna And Noodles Food

TUNA AND NOODLES

Steps:

• Heat water to it's boiling point.
• Once boiling, place pasta or noodle in water and boil for 6 minutes.
• Strain noodles and place back in original pot.
• Place all canned ingredients into your noodles making sure to drain the liquids from the peas, mushrooms and tuna and stir.
• Then, enjoy!

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.

TUNA NOODLE DUMP DINNER

Steps:

• Preheat the oven to 425 degrees F. Generously spray the bottom and sides of a 9-by-13-inch casserole dish with nonstick spray.
• Whisk the chicken broth, heavy cream, sour cream, cream cheese, mustard, scallions, 1 1/2 teaspoons salt and a few grinds of pepper in a large bowl until smooth and no lumps of cream cheese remain.
• Spread half the noodles in an even layer in the bottom of the prepared dish. Scatter half of the tuna, mushrooms and peas over the pasta. Pour half of the broth mixture over the top, then sprinkle with 1 cup of the Cheddar. Repeat to make a second layer with the remaining noodles, tuna, mushrooms and peas.
• Cover tightly with foil and bake until the noodles are al dente, about 40 minutes. Uncover and sprinkle the remaining 1 cup Cheddar evenly on top. Bake until the cheese has melted and the sauce has thickened slightly, 10 to 12 minutes. Let the casserole sit for about 10 minutes before serving.

TUNA NOODLE CASSEROLE

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.

TUNA NOODLE CASSEROLE RECIPE WITH BROCCOLI

Steps:

• Heat oven to 450°F.
• Cook egg noodles. Drain and set aside. Cook broccoli about 3 minutes, then drain.
• Mix together noodles, tuna, broccoli, the soups and milk in a large baking dish. Sprinkle the top with the crushed potato chips. Bake 30 minutes.

BEST EVER TUNA NOODLE CASSEROLE

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.

TUNA NOODLE CASSEROLE FROM SCRATCH

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Butter a medium baking dish with 1 tablespoon butter.
• Bring a large pot of lightly salted water to a boil. Add egg noodles, cook for 8 to 10 minutes, until al dente, and drain.
• Melt 1 tablespoon butter in a skillet over medium-low heat. Stir in the onion, celery, and garlic, and cook 5 minutes, until tender. Increase heat to medium-high, and mix in mushrooms. Continue to cook and stir 5 minutes, or until most of the liquid has evaporated.
• Melt 4 tablespoons butter in a medium saucepan, and whisk in flour until smooth. Gradually whisk in milk, and continue cooking 5 minutes, until sauce is smooth and slightly thickened. Season with salt and pepper. Stir in tuna, peas, mushroom mixture, and cooked noodles. Transfer to the baking dish. Melt remaining 2 tablespoons butter in a small bowl, mix with bread crumbs, and sprinkle over the casserole. Top with cheese.
• Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.

CREAMY TUNA-NOODLE CASSEROLE

Steps:

• Preheat oven to 350°. Cook noodles according to package directions for al dente, adding peas during the last minute of cooking; drain., Meanwhile, in a large bowl, combine soup, sour cream, cheese, milk and salt; stir in tuna, onion and pepper. Add noodles and peas; toss to combine., Transfer to an 11x7-in. baking dish coated with cooking spray. In a small bowl, toss bread crumbs with melted butter; sprinkle over top. Bake, uncovered, 25-30 minutes or until bubbly.

CAMPBELL'S® TUNA NOODLE CASSEROLE

Steps:

• Stir soup, milk, peas, tuna and noodles in 3-quart casserole.
• Bake at 400 degrees F for 30 minutes or until hot. Stir.
• Mix bread crumbs with butter in bowl and sprinkle over tuna mixture. Bake for 5 minutes more.

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.

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.

CLASSIC TUNA NOODLE CASSEROLE

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.

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.

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.

CHEESY TUNA NOODLES

Steps:

• Cook noodles according to package directions. Meanwhile, place onion in a greased microwave-safe 11x7-in. dish; dot with butter. Microwave, uncovered, on high for 1 minute; stir. Microwave 1-2 minutes longer, stirring every 30 seconds. , In a bowl, combine soup and milk; stir in tuna and cheeses. Pour over onion. Drain noodles; add to tuna mixture and mix well. Cover and microwave on high for 3-4 minutes or until heated through and cheese is melted.

QUICK N EASY TUNA AND NOODLES

Steps:

• Boil noodles according to the directions on package. Drain noodles then place back into pot.
• Add to the noodles drained tuna, cream of chicken soup,butter,salt and pepper.
• Stir till mixed and put back on stove and heat.
• once heated serve.

TUNA FISH AND NOODLES

Steps:

• 1. Bring a large pot of generously salted water to a boil. Add pasta and set timer for time length designated on box.
• 2. In a separate pan, heat butter until fully melted over medium-low heat. Once melted, add in flour, salt, pepper, and paprika, stirring rapidly with a whisk. Once mixture develops into a thick cream, begin to add milk slowly, continuing to whisk until all milk is added. Stir regularly while allowing sauce to simmer.
• 3. Thoroughly drain tuna. Crumble and then add it to the sauce, continuing to stir regularly.
• 4. Once pasta is done, drain and add to the tuna sauce. Stir and serve while still hot!