Tuna Noodle Casserole For Two Food

TUNA NOODLE CASSEROLE FOR TWO

Steps:

• In a small saucepan, saute onion in butter until tender. Stir in the flour, salt and pepper until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the noodles, tuna and peas., Transfer to a greased 1-qt. baking dish. Sprinkle with cornflakes. Bake, uncovered, at 350° for 30-35 minutes or until bubbly around the edges.

TUNA NOODLE CASSEROLE FOR TWO

Steps:

• Cook noodles, drain.
• While noodles are cooking, prepare soup according to instructions on can.
• Turn on Broiler part of oven.
• While noodles are draining, place soup and all other ingredients, except crumbs in oven proof pan. I use an all stainless sauce pan so I can brown the topping all in one pot.
• Add noodles to other ingredients.
• Spread bread crumbs evenly over all and place pan in oven under broiler for 5-7 minutes until browned.

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.

TUNA NOODLE CASSEROLE 2.0

Steps:

• Preheat the oven to 375 degrees F. Grease a sheet pan with olive oil. Butter 4 to 6 ramekins or a casserole dish. Set aside.
• For the noodles: Put a pot of salted water on to boil. Drop in 6 to 8 lasagna noodles, taking care not to break them. Cook to al dente according to package directions. Do not overcook. Remove the noodles to the greased sheet pan one at a time. The olive oil will keep the noodles from sticking. If you are using ramekins or molds, cut the cooked noodles to a size that will fit with a circle cutter. If you are using a casserole dish, you can cut the noodles to the correct size with a knife or kitchen shears.
• For the sauce: Put the milk in a saucepan over medium heat and bring just before boiling. Remove from the heat.
• In a large skillet or saucepan, sweat the onions in 3 tablespoons of the butter. Do not allow to brown. Add the flour to form a paste. Cook until a pale blonde color, 3 to 4 minutes. Add the scalded but cooled milk to the roux a little at a time, whisking to keep from clumping. Add the seafood stock, whisking it in a little at a time. Cook for 15 to 20 minutes over medium-low heat, stirring almost constantly and scraping the bottom to prevent scorching. Reduce the heat to low. Add the Parmesan. Add more seafood stock if the sauce is too thick, whisking in a little at a time. Remove from the heat. Stir in the lemon juice, thyme, salt, white pepper, nutmeg, canned white tuna and peas.
• For the topping: Put the breadcrumbs, 1/2 cup Parmesan, butter, parsley and salt and pepper to taste into the bowl of a food processor and pulse to combine well.
• To assemble: Layer lasagna style, alternating the noodles, sauce and tuna belly fillets, ending with a bit of the sauce on top. Add the topping, making sure to get the topping all the way to the edges of the container.
• Place the ramekins or casserole on a baking sheet. Bake until golden brown on top, about 35 minutes.

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

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 CASSEROLE II

Steps:

• Boil pasta in lightly salted water for 10 minutes, or until al dente; drain well. Return the pasta to the pot it was cooked in.
• Preheat oven to 350 degrees F (175 degrees C). Spray a 2 1/2 quart casserole dish with cooking spray.
• Mix tuna with cream of mushroom soup, cream of celery soup, milk, salt, black pepper, and garlic in a medium saucepan. Place pan over medium low heat, and heat through. Alternatively, place these ingredients in a microwave safe dish, and warm in the microwave.
• Mix tuna mixture with pasta. Spread 1/2 of the noodles into the prepared dish. Arrange the cheese slices over the noodles, then spread the remaining noodle mixture over the cheese. Top with crushed potato chips.
• Bake, uncovered, for 20 to 30 minutes; cook until the casserole is hot, and the chips begin to brown. Let cool for 10 minutes before serving.

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.

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 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.

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.

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.

MOM'S EASY TUNA NOODLE CASSEROLE

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Combine noodles, tuna, peas, soups, milk and butter in a 1 quart casserole dish.
• Bake for 30 to 35 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.

CROCK POT TUNA NOODLE CASSEROLE

Steps:

• Follow pasta package directions to cook pasta.
• Drain pasta.
• Meanwhile, in a sprayed slow cooker combine soup with 1/4 cup water.
• Choose between the following two methods (steps 5 and 6 below) of assembling the casserole, with the first yielding the prettiest result but both working well.
• Pour cooked, drained pasta in slow cooker in the first layer; add onion for the next layer; add tuna for the third layer; and add thawed frozen peas for the top layer (1st method).
• In a large bowl, mix cooked, drained pasta and onion and tuna and peas and put into sprayed slow cooker (2nd method).
• Cover and cook on High 1 1/2 to 2 hours to heat through; and, if you like, add cheese during the last 1/2 hour of baking.

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.