TUNA CASSEROLE FROM SCRATCH (NO CANNED SOUPS!)
This easy classic tuna casserole from scratch is made healthier with whole wheat pasta, less milk, and no canned, processed ingredients!
Provided by Elizabeth Lindemann
Categories Main Course
Time 40m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 312 kcal, Carbohydrate 35 g, Protein 20 g, Fat 11 g, SaturatedFat 7 g, Cholesterol 44 mg, Sodium 414 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
TUNA CASSEROLE
This is a surprisingly lowfat version of the classic tuna casserole you grew up with. You make your own creamy mixture, which replaces the high-fat condensed soup in the original version. Fresh bread crumbs toast right on top of the casserole!
Provided by Ellie Krieger
Time 1h
Yield 6 servings, serving size, 2 1/2 cups
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees F.
- Place bread in food processor and pulse for 30 seconds into bread crumbs (makes about 2 1/2 to 3 cups crumbs).
- Heat oil in a large skillet over medium heat. Add onions and cook, stirring, until onions are soft and translucent, 8 minutes. Add celery and cook, stirring, until just tender, 6 minutes. Add mushrooms and cook, stirring, until mushrooms release their water, 5 to 7 minutes. Add flour all at once and stir immediately and vigorously with a wooden spoon until flour is completely incorporated into vegetable mixture until there are no flour lumps. Add milk and broth, stir to combine and bring mixture to a boil, stirring frequently. Reduce heat to a vigorous simmer and cook, stirring, until liquid has thicke ned and reduced by about 1/2 cup, 7 to 8 minutes. Add salt and pepper and stir to combine. Combine cooked pasta, vegetable-liquid mixture, broccoli, peas and tuna and toss to incorporate. Pour into a 9 by 13-inch casserole. Top with bread crumbs. Bake for 25 minutes, or until crumbs are golden brown and toasted.
BEST TUNA CASSEROLE
Steps:
- Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
- Preheat oven to 425 degrees F (220 degrees C).
- In a large bowl, thoroughly mix noodles, onion, 1 cup cheese, peas, tuna, soup and mushrooms. Transfer to a 9x13 inch baking dish, and top with potato chip crumbs and remaining 1 cup cheese.
- Bake for 15 to 20 minutes in the preheated oven, or until cheese is bubbly.
Nutrition Facts : Calories 595 calories, Carbohydrate 58.1 g, Cholesterol 99.2 mg, Fat 26.1 g, Fiber 3.8 g, Protein 32.1 g, SaturatedFat 11.5 g, Sodium 1061.1 mg, Sugar 4.6 g
TUNA NOODLE CASSEROLE I
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Coat a 2 quart casserole dish with cooking spray.
- In a large pot of salted water, boil noodles until al dente. Drain well.
- In a medium saucepan, combine flour, butter, and salt. Stir until butter is melted and ingredients are combined evenly. Add milk, and whisk until the sauce thickens (usually it is at the proper consistency by the time it begins to boil). Add cheese to mixture, and whisk until cheese is melted and mixture is well blended. Stir in tuna, peas, and noodles. Spread evenly in prepared dish.
- Bake in preheated oven for 30 minutes.
Nutrition Facts : Calories 345.5 calories, Carbohydrate 34.2 g, Cholesterol 70.9 mg, Fat 14.6 g, Fiber 3.3 g, Protein 19.3 g, SaturatedFat 8.3 g, Sodium 721 mg, Sugar 4.6 g
TUNA CASSEROLE
Break out a family favorite: tuna casserole. The traditional comfort food is great for serving large groups. In our tuna casserole recipe, we cut the sauce with chicken broth, but there's enough milk to make this casserole feel indulgent.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 1h
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees. In a large pot of boiling salted water, cook pasta 2 minutes less than package instructions (it will be undercooked). Drain. In a small bowl, toss together panko, Parmesan, and 2 teaspoons oil.
- In pot, heat 2 tablespoons oil over medium-high. Add onion, season with salt and pepper, and cook until softened, 8 minutes. Add flour and whisk to coat onion with flour. Slowly whisk in broth, then milk.
- Cook, stirring constantly, until sauce comes to a boil. Reduce heat and simmer, stirring frequently, until sauce is thickened, about 8 minutes. Stir in pasta, tuna, and peas and season to taste with salt and pepper.
- Transfer tuna mixture to a 9-by-13-inch baking dish and top with panko mixture. Bake until sauce is bubbling and crust is golden, 17 to 20 minutes. Let cool 10 minutes before serving.
Nutrition Facts : Calories 357 g, Fat 8 g, Fiber 3 g, Protein 22 g, SaturatedFat 2 g
TUNA CASSEROLE EDITED, WITHOUT SOUP
No canned soup mix in this recipe! Mushrooms, onions, and water chestnuts go into this casserole. From: "MVANWINKLE at AllRecipes, modified by Marcel"
Provided by Marceld
Categories One Dish Meal
Time 1h15m
Yield 6 , 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees Fahrenheit (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; 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 shredded cheddar cheese.
- Bake 25 minutes in the preheated oven or until bubbly and lightly browned.
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.
Nutrition Facts : Calories 568 kcal, Carbohydrate 44 g, Cholesterol 83 mg, Fiber 5 g, Protein 25 g, SaturatedFat 12 g, Sodium 638 mg, Sugar 8 g, Fat 33 g, ServingSize 4 to 6 Servings, UnsaturatedFat 0 g
MODERN TUNA CASSEROLE
I loved tuna casserole as a kid and found myself craving it as an adult. However, the massive amounts of fat and salt in the traditional recipe were a turnoff healthwise, and it just didn't taste as good as I remembered. I reconfigured the recipe to include more vegetables and the result was delicious. -Rebecca Blanton, St. Helena, California
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, heat 1 tablespoon butter over medium-high heat. Add carrots, onion, red pepper and mushrooms. Cook and stir until tender, 8-10 minutes. Add tuna, spinach and peas; cook until spinach is just wilted, 2-3 minutes. , Meanwhile, cook pasta according to package directions for al dente. Drain pasta, reserving 1 cup pasta water. In a large bowl, place pasta and tuna mixture; toss to combine. Wipe skillet clean., In the same skillet, melt remaining butter over medium heat. Stir in flour until smooth; gradually whisk in broth and cream. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes, adding reserved pasta water if needed. Stir in cheese, salt and pepper. Pour over pasta; toss to coat.
Nutrition Facts : Calories 372 calories, Fat 11g fat (6g saturated fat), Cholesterol 47mg cholesterol, Sodium 767mg sodium, Carbohydrate 44g carbohydrate (7g sugars, Fiber 5g fiber), Protein 23g protein. Diabetic Exchanges
NO CAN OF CREAM-OF-ANYTHING TUNA CASSEROLE
Make and share this No Can of Cream-Of-Anything Tuna Casserole recipe from Food.com.
Provided by Paprika Pink
Categories One Dish Meal
Time 40m
Yield 12 cups, 12 serving(s)
Number Of Ingredients 15
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.
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