TUNA NOODLE CASSEROLE (TOSS YOUR OLD RECIPE! :) )
This is an amazing recipe not only because the taste is incredible but because you can swap out the tuna for chicken or any other meat of your choosing. It's creamy, rich and comforting. Feel free to add your family's favorite vegetables, if desired. It's the sauce that is the absolute star in this dish. Great with a tossed...
Provided by Family Favorites
Categories Casseroles
Time 1h
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 325 degrees if using a glass or ceramic casserole dish. (350 degrees for metal) Cook noodles in salted water as per directions. Do not overcook. Drain and set aside.
- 2. Melt butter in a large saucepan. Add flour and stir for 1-2 minutes. Gradually, whisk in milk, mushroom soup and salt and pepper until mixture begins to simmer and starts to thicken. Remove from heat.
- 3. Gradually add any vegetables that you desire (about 1/2 cup total) and 3/4 cup shredded cheddar. Fold in tuna or chicken. Then add cooked noodles, a little at a time, until there is still plenty of sauce. I find that I don't add the full amount of noodles because we love the sauce so much.
- 4. Pour into a buttered casserole dish. I use a 12" long x 2 1/2" deep oval ceramic dish. Top with a handful of shredded cheddar.
- 5. Melt 1 T. butter in microwave. Add 1/4 c. dry bread crumbs. Spread over cheese.
- 6. Bake at 325 degrees, tented loosely with foil, for 30 minutes. Remove foil and return to oven for 5 more minutes.
CLASSIC TUNA NOODLE CASSEROLE
There are many reasons this casserole is a classic ... it's comforting, easy to make, and oh so yummy!
Provided by Food Network
Time 45m
Yield 4 servings
Number Of Ingredients 8
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.
TUNA NOODLE CASSEROLE
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 13
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.
Nutrition Facts : Calories 500 calorie, Fat 18 grams, SaturatedFat 11 grams, Cholesterol 100 milligrams, Sodium 580 milligrams, Carbohydrate 53 grams, Fiber 4 grams, Protein 30 grams
TUNA NOODLE CASSEROLE
Provided by Kemp Minifie
Categories Milk/Cream Mushroom Onion Pasta Bake Casserole/Gratin Cheddar Tuna Winter Noodle Gourmet Washington, D.C.
Yield Makes 4 to 6 servings
Number Of Ingredients 15
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.
OLD FASHIONED TUNA CASSEROLE
This is a favorite from my childhood, think 1950-60's, that is one of my all-time comfort foods. There are ways to bring it up to today's standards like using fresh asparagus, fat free cream soup and baked potato chips - I do all but the chips :) ! When using fresh asparagus get 2 bunches and steam lightly first but not too soggy, if using canned try to feel out the woody stems and toss out. This can be used with leftover or canned chicken or turkey (about 1.5-2 cups chopped) but never substitute the cream of chicken soup or another cream soup, like mushroom, it seems like a good idea but it doesn't taste right.
Provided by Dreams of Cooking
Categories One Dish Meal
Time 1h5m
Yield 6-7 serving(s)
Number Of Ingredients 6
Steps:
- Using a large (9"x13") casserole dish begin by crushing a layer of chips on the bottom not into powder but just broken pieces to make a full layer, I usually use less than half a bag but you want to cover the bottom well.
- Proceed to layer the remaining ingredients using all in the order listed - celery, asparagus, tuna - then spread the undiluted cream of chicken soup carefully so you don't mix up your layers.
- Sprinkle with cheese, it's OK to use a little extra if you like or less if you are looking to reduce calories.
- Top with crushed chips and bake in a 325 oven for 45 minutes or till hot all the way through. If your chips are beginning to brown you may want to cover with foil at the end but not the whole way through or they will get soggy.
- Enjoy with green or fruit salad or sliced tomatoes!
Nutrition Facts : Calories 607.1, Fat 37.1, SaturatedFat 12.9, Cholesterol 48.8, Sodium 1064.3, Carbohydrate 44.4, Fiber 6.1, Sugar 5.4, Protein 27.9
TUNA-NOODLE CASSEROLE
My husband just named this the best tuna casserole he's ever had, so I'm recording it on Zaar for safe keeping. The base of this recipe is from the Fanny Farmer cookbook, but I changed nearly all of it. Cooking/prep times do not include time to cook noodles.
Provided by KissKiss
Categories Tuna
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees. Lightly grease a baking dish.
- Combine the cooked noodles, tuna, red peppers, water chestnuts and onion, and mix to combine.
- In a large pan, melt 2 tablespoons butter and add two tablespoons flour. Stir well until a paste forms - do not allow to brown. Add the milk, continue stirring, and bring to a boil. Add the salt and pepper, lower the heat and cook for another minute. Add the cheddar cheese and cook for another minute or until a smooth, creamy sauce develops. Stir in a pinch of cayenne.
- Pour the sauce over the noodle mixture and stir well to combine.
- In a small pan, melt the remaining four tablespoons butter, add the breadcrumbs and cook until slightly browned. Spread breadcrumbs over the top of the noodle mixture.
- Cook, uncovered, for 20 minutes or until very hot.
Nutrition Facts : Calories 661.7, Fat 39, SaturatedFat 23.6, Cholesterol 130.6, Sodium 842.6, Carbohydrate 54, Fiber 3.8, Sugar 5, Protein 24.8
TUNA NOODLE CASSEROLE
Families are sure to love the creamy texture and comforting taste of this traditional tuna casserole that goes together in a jiffy. I serve it with a green salad and warm rolls for a nutritious supper. -Ruby Wells, Cynthiana, Kentucky
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine soup and milk until smooth. Add the noodles, peas, tuna and pimientos; mix well. , Pour into a 1-1/2-qt. baking dish coated with cooking spray. Bake, uncovered, at 400° for 25 minutes. Toss bread crumbs and butter; sprinkle over the top. Bake 5 minutes longer or until golden brown.
Nutrition Facts : Calories 238 calories, Fat 5g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 475mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 4g fiber), Protein 15g protein. Diabetic Exchanges
LOW CARB TUNA NOODLE CASSEROLE
Low Carb Tuna Noodle Casserole Recipe - Quick & Easy Keto Dinner Ideas
Provided by Jolene @ Yummy Inspirations
Categories Keto Dinner Recipes
Time 15m
Number Of Ingredients 7
Steps:
- Slice the cabbage into noodles.
- Heat butter or coconut oil in a large frying pan.
- When hot, add the cabbage and a generous pinch of salt.
- Cook until reduced and translucent, tossing and adding more butter or coconut oil as needed.
- Once the cabbage has softened, add the cream, sour cream, tuna and a generous handful of grated cheese.
- Toss and cook until the cheese has melted and the sauce is bubbling and has thickened.
Nutrition Facts : Calories 134 calories
TUNA CASSEROLE
This Tuna Casserole Recipe is the BEST ever without any canned soups or mayo! Just tuna and bright peas enveloped in the most flavorful rich, creamy cheese sauce all topped with golden crispy panko. This Tuna Noodle Casserole is made with pantry friendly ingredients and is easy to customize - swap the noodles, swap the veggies, swap the cheese, etc. for whatever you have on hand. This Tuna Casserole recipe is also quick and easy to make and you can prep it entirely ahead of time and bake until warm and bubbly at dinner time!
Provided by Jen
Categories Main Course
Time 1h
Number Of Ingredients 21
Steps:
- NOODLES: Cook the egg noodles in salted water until barely al dente, about 2 minutes less than packaging instructions. Reserve 1 cup pasta water, drain, rinse until cold and set aside.
- PANKO: Meanwhile, melt 1 tablespoon butter in 1 tablespoon olive oil over medium heat in a nonstick skillet. Add panko and stir to coat. Continue cooking until crumbs become golden brown. Transfer to a plate; set aside.
- CASSEROLE: Preheat oven to 350 degrees F. Lightly spray a 9x13 pan with nonstick cooking spray.
- SAUCE: Melt butter with olive oil in a very large skillet or Dutch over medium heat (something that can fit all ingredients). Whisk in flour then cook, while stirring for 2 minutes. Turn heat to low then gradually whisk in milk and 1 ½ cups chicken broth. Whisk cornstarch with remaining chicken broth and add to skillet followed by Dijon, Worcestershire sauce, chicken bouillon and all spices/seasonings.
- Bring sauce to a boil, whisking constantly then reduce heat to a simmer, whisking often until thickened. Remove from heat and whisk in 1 cup cheddar until melted followed by Gruyere cheese until melted. Whisk in sour cream until blended.
- COMBINE: Add the tuna and peas and stir to combine. Stir in the noodles until evenly combined. Stir in some of the reserved pasta water IF the sauce has become too thick. Transfer to prepared baking dish and top with remaining 1 cup cheddar cheese followed by panko.
- BAKE: Cover with foil and bake at 350 degrees for 30 minutes, uncover and bake an addition 10-15 minutes or until hot and bubbly and cheese is melted; serve piping hot. Season with freshly cracked salt and pepper to taste (I like more salt).
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5/5 (10)Calories 438 per servingTotal Time 30 mins
- Cook noodles according to package directions, adding the peas the last 2 minutes of cooking. Drain and return to pan.
- Meanwhile, in a medium saucepan melt butter. Add onion, garlic, and black pepper; cook and stir over medium heat about 3 minutes or until onion is just tender. Stir in flour until blended. Add 1 1/4 cups milk all at once. Cook and stir until thickened and bubbly. Remove from heat; add tuna and 1/4 cup of the cheese.
- Pour tuna mixture over noodles and peas in pan. Toss gently to combine. If desired, stir in additional milk, 1 tablespoon at at time until it reached desired consistency. Season to taste with salt. Divide among four shallow bowls. Drizzle with lemon juice. Sprinkle with remaining cheese and additional pepper.
TUNA NOODLE CASSEROLE - TODAY.COM
From today.com
3.6/5 Category Entrées
- In a large heavy-bottomed skillet, melt 1 tablespoon butter over medium-high heat. Saute the onions until translucent and fragrant; season with salt and pepper. Add the mushrooms and cook, stirring occasionally for about 2 minutes. Stir in the sherry and soy sauce and cook until the majority of the liquid has evaporated. Remove from the heat and set aside.
- Melt the remaining 4 tablespoons of butter, in large heavy-bottomed saucepan over medium-low heat. Whisk in the flour and cook for about 2 to 3 minutes. Slowly add the chicken broth, whisking constantly. Bring to a boil, then whisk in the milk. Reduce the heat to a simmer and continue cooking for an additional 5 minutes.
- Add the mushroom mixture to the white sauce and stir in the lemon juice. Season the sauce with salt and pepper, to taste. Add the drained tuna and the peas; stir just to combine. Check seasoning and add more salt and pepper, if needed. Remove from heat.
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TUNA NOODLE CASSEROLE - HOUSE OF NASH EATS - A FOOD …
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4.8/5 (5)Total Time 40 minsCategory Main CourseCalories 588 per serving
- Preheat oven to 350 degrees F. Bring a large pot of salted water to a boil on the stovetop and cook the pasta to al dente according to package directions. Drain well. Spray a 9x13-inch baking dish with cooking spray.
- In a large skillet over medium-high heat, melt 1 tablespoon of butter, then add the celery and onions, sauteing for 2-3 minutes until beginning to soften slightly. Add the garlic and mushrooms, then continue to cook another 2-3 minutes until the mushrooms have released some of their juices and the vegetables are softened. Transfer to a plate and set aside.
- In the same skillet, melt the butter for the sauce, then sprinkle with the flour and whisk to combine, reducing the heat to medium. Cook for about 1 minute, then slowly whisk in the chicken broth and milk to avoid lumps. Continue to cook and stir at a low simmer, adjusting the heat as needed, until thickened and bubbly, around 2-3 minutes. Add the salt, pepper, parsley, and parmesan cheese, stirring to combine. Remove from the heat and stir in the sour cream, then taste and adjust the salt and pepper, if needed.
- Combine the cooked pasta, sauteed vegetables, peas, drained tuna, cheese, and sauce in a large bowl or the pot used to cook the pasta, stirring to coat everything evenly in the sauce. Transfer to the prepared baking dish.
TUNA NOODLE CASSEROLE RECIPE - IAN KNAUER | FOOD & WINE
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Servings 6Total Time 30 mins
- Cook the pasta in a pot of boiling salted water until tender. Drain the pasta, then place back in the pot with the milk, 3 tablespoons of the butter and tuna fish and toss until the butter is melted. Whisk in the egg yolks and cheese.
- Transfer to a buttered 3-quart baking dish. Melt the remaining 2 tablespoons of the butter, then toss with the bread crumbs. Sprinkle the pasta mixture with the bread crumbs then broil 3 inches from the heat until the crumbs are golden, about 2 minutes. Serve.
TUNA NOODLE CASSEROLE - CULINARY HILL
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Ratings 2Total Time 1 hrCategory Main CourseCalories 486 per serving
- To make the topping, in a small bowl, add crackers crumbs and melted butter and toss to coat. Set aside.
- To make the casserole, preheat oven to 450 degrees. Coat a 9-inch by 13-inch baking dish with nonstick spray.
- Bring 4 quarts water and 1 tablespoon salt to boil. Add egg noodles and cook until al dente, about 7-8 minutes. Drain well.
- Meanwhile, In a 12-inch skillet over medium-high heat, melt butter until foaming. Add mushrooms, onion, and 1/2 teaspoon salt. Cook until mushrooms are browned and their liquid has evaporated, about 15 minutes.
TUNA NOODLE CASSEROLE - IT IS A KEEPER
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Reviews 2Category Main DishServings 6Estimated Reading Time 2 mins
- Melt 1 tablespoon butter in a skillet over medium-low heat. Stir in the onion, celery, and garlic, and cook 5 minutes or until tender.
- 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.
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From tastesbetterfromscratch.com
4.9/5 (158)Calories 424 per servingCategory Main Course
- Sauté the veggies: Melt 1 tablespoon butter in a large skillet. Add celery, onion, peas and garlic and saute for a few minutes. Remove vegetables from pan and set aside.
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5/5 (2)Total Time 50 minsCategory MainCalories 720 per serving
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Cuisine AmericanTotal Time 35 minsCategory DinnerCalories 320 per serving
- Add 4 tablespoons of the butter to a large skillet. Once the butter is melted, add the onions and mushrooms and cook for 8-10 minutes until the mushrooms have browned.
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5/5 (5)Total Time 45 minsCategory DinnerCalories 304 per serving
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