Tuna Noodle Casserole From Scratch Food

FROM SCRATCH TUNA NOODLE CASSEROLE

Steps:

• Preheat oven to 375°F.
• Cook noodles, drain, and set aside.
• Meanwhile, combine breadcrumbs with 1 tablespoon melted butter.
• Set aside.
• For sauce, in a medium saucepan cook onion and celery in 1/4 cup butter until softened.
• Stir in flour, salt, mustard powder, and black pepper.
• Add milk all at once.
• Whisk until slightly thickened and bubbly.
• Combine sauce, tuna, cheese, roasted pepper or pimiento, and cooked noodles.
• Transfer to a 1 1/2 quart casserole dish.
• Sprinkle with breadcrumb mixture.
• Bake, uncovered, for 20-25 minutes until bubbly and breadcrumbs are golden 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.

SCRATCH TUNA NOODLE CASSEROLE

Steps:

• Preheat oven to 375 degrees.
• Prepare pasta according to directions. Rinse and set aside.
• In the meantime, mix breadcrumbs and 1Tbs butter. Set aside.
• Melt remaining 3Tbs butter in a medium saucepan over medium heat and add onion and carrots. Saute 4-5 minutes until softened.
• Add flour and stir while it bubbles. Cook one minute, stirring constantly.
• Add milk, water, mustard, salt and pepper, stirring while it thickens. Cook, stirring until it thickens to the correct consistency.
• Remove from heat and stir-in tuna.
• Mix in noodles and pour everything into a 1.5-2.2 quart glass pan. Crumble breadcrumbs on top.
• Cook, uncovered in oven for 20 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:

• 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.

TUNA NOODLE CASSEROLE FROM SCRATCH RECIPE - (4.6/5)

Steps:

• Preheat oven to 375°F. Butter a medium baking dish with 1 tablespoon butter or cooking spray. 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, thyme, nutmeg, crushed red pepper, garlic, splash of white wine 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. Add the cream cheese, cheddar cheese, Parmesan 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 left over cheese. Bake 25 minutes in the preheated oven, or until bubbly and lightly browned. Suggestion: Double Recipe for 9x13-inch dish

TUNA CASSEROLE

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.

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.

BEST TUNA NOODLE CASSEROLE FROM SCRATCH

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly oil an ovenproof skillet and an 8x12-inch casserole dish.
• Place tuna in the prepared skillet and bake in the preheated oven until fish flakes easily with a fork, 8 to 10 minutes.
• Fill a large saucepan with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain and set aside.
• Remove tuna from the oven; leave oven on.
• Meanwhile, melt 3 tablespoons butter in a saucepan over medium heat. Cook onion and mushrooms until softened, stirring occasionally, 5 to 7 minutes. Stir in flour until blended. Add milk, bouillon concentrate, adobo seasoning, and black pepper. Cook, stirring constantly, until mixture is slightly thickened, about 5 minutes more. Remove sauce from heat and stir in Parmesan cheese.
• Place remaining butter in a medium-sized microwave-safe bowl and heat in the microwave until melted, about 30 seconds. Stir bread crumbs into melted butter and set aside.
• Add cooked fettuccine and flaked tuna to the cheese sauce and toss to combine. Transfer noodle mixture to the prepared casserole dish and top with torn bread.
• Bake in the hot oven until golden brown, about 20 minutes.