Tuna Noodle Casserole W Cheese Crumb Topping Food

TUNA NOODLE CASSEROLE WITH POTATO CHIP TOPPING

Steps:

• Preheat the oven to 375 degrees F. Bring a large pot of salted water to a boil. Butter a 2-quart casserole or baking dish.
• Melt the butter in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until slightly softened, about 5 minutes. Increase the heat to medium high and add the mushrooms and 1/4 teaspoon salt. Cook, stirring, until the mushrooms release their liquid and turn golden brown, 8 to 10 minutes. Sprinkle the flour over the mushrooms and cook, whisking, about 1 minute. Gradually add the milk while whisking constantly, then whisk in the chicken broth. Bring the mixture to a simmer, stirring often. Simmer until thickened, about 5 minutes.
• Meanwhile, cook the pasta in the boiling water until al dente according to the package directions. Drain the pasta and stir it into the mushroom mixture. Add the tuna and parsley and stir to combine. Turn off the heat and add 1 cup of the Cheddar. Stir to combine. Season with salt and pepper.
• Transfer the mixture to the prepared baking dish. Sprinkle the remaining 1 cup Cheddar on top and then cover with the potato chip crumbs. Bake until bubbling and golden brown on top, about 20 minutes. Let stand 5 minutes before serving.

TUNA NOODLE CASSEROLE WITH POTATO CHIPS

Steps:

• In a large pot with boiling salted water cook egg noodles until al dente. Drain.
• In a large bowl combine the cooked egg noodles, cream of mushroom soup, evaporated milk, tuna, grated American cheese, and chopped onion. Pour into a greased 1.5 quart casserole dish. Sprinkle the top with the crumbled potato chips and the paprika.
• Bake in a preheated 425 degree F (220 degree C) oven for 15 to 20 minutes.

CHEESY TUNA NOODLE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of salted water to boil; place noodles in water and bring to boil again. Cook until al dente; drain well.
• While noodles are cooking saute in a medium size saucepan vegetable oil, onion, green and red bell peppers. Saute until tender.
• Pour soup, tuna, milk, salt and black pepper into the saucepan. Mix well over medium-low heat.
• Fold the noodles into the saucepan.
• Pour entire mixture into a 2 quart casserole. Sprinkle bread crumbs over the mixture. Bake 20 to 30 minutes or until the top is crisp and golden brown.

CREAMY TUNA NOODLE CASSEROLE

Steps:

• Heat oven to 350ºF.
• Mix cream cheese, 2 Tbsp. milk and garlic powder until blended. Combine noodles, tuna, peas, mushrooms and remaining milk in large bowl. Add cream cheese mixture; mix lightly. Spoon into 1-1/2-qt. casserole sprayed with cooking spray; cover.
• Bake 20 min. Meanwhile, mix cracker crumbs, Parmesan and butter until blended.
• Stir noodle mixture; top with crumbs. Bake, uncovered, 5 min. or until crumb topping is golden brown.

TUNA NOODLE CASSEROLE III

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a 1 1/2 quart glass casserole dish, layer noodles, butter cubes, 2 slices of cheese, 1/2 of the tuna, and 1/2 of the soup. Repeat the layering with the remaining ingredients. Top the casserole with bread crumbs.
• Bake at 350 degrees F (175 degrees C) for 10 to 15 minutes.

EASY CHEESY TUNA NOODLE CASSEROLE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain noodles and return to the pot. Pour olive oil and salt over the drained noodles; stir.
• Preheat oven to 350 degrees F (175 degrees C).
• Put processed cheese food cubes into a large, microwave-safe bowl. Heat in microwave, stirring every 30 seconds, until melted and smooth, 3 to 5 minutes; pour over noodles and add tuna, peas, celery soup, mushroom soup, and black pepper. Stir to coat noodles completely; pour into a large casserole dish. Sprinkle Parmesan cheese over the top of the noodle mixture to cover completely.
• Bake in preheated oven until Parmesan cheese just begins to brown, 20 to 30 minutes.

QUICK AND EASY STOVE-TOP TUNA NOODLE CASSEROLE

Steps:

• Cook the egg noodles.
• During the last few minutes add the frozen peas to the simmering noodles; then drain.
• Meanwhile, melt the butter in a medium saucepan over medium heat.
• Whisk in the flour, and continue whisking for about 2 minutes or until the flour butter mixture starts to turn a beige color (a very light colored roux).
• Continue whisking and slowly add 1 of the cups of milk, incorporating the liquid as you whisk; then add the remaining 1 cup of milk.
• Let it come to a gentle boil, stirring regularly to keep from burning on the bottom of the pan as it thickens.
• When it's thick enough to coat a spoon and leave a strip behind where you ran your finger through the coating on the spoon, it's ready to add the drained tuna.
• Break up the solid tuna chunks with a fork and mix throughout the sauce.
• Add the salt, pepper, and any seasonings or herbs.
• Pour the tuna sauce over the noodles and peas, and serve.

CHEESY TUNA NOODLE CASSEROLE

Steps:

• Prepare noodles according to package instructions.
• Empty mushroom soup into 4 quart casserole dish, and add 2 cans milk (use soup can to measure milk). Use wire whisk to mix well.
• Melt Velveeta in microwave with 12 cup of the soup mixture. Stir this is with the soup mix.
• Add broccoli, onion, garlic powder, and tuna to mix. Stir to mix.
• Place cooked egg noodles in mixture. Stir well.
• Sprinkle with shredded cheddar cheese.
• Spoon mashed potatoes on top, spread evenly over mixture.
• Melt 3 TBSP butter, pour over bread crumbs. Mix with hands.
• Sprinkle buttered bread crumbs on top of potatoes.
• Bake at 350°F for 25-30 minutes. Bread crumbs will be slightly browned.

CHEESY TUNA CASSEROLE WITH BREADCRUMB TOPPING RECIPE

Steps:

• Gather the ingredients.
• Heat oven to 350 F. Lightly grease a 3-quart baking dish or spray it with cooking spray.
• Cook the pasta in boiling salted water following package directions. Drain in a colander.
• In a large bowl, combine the pasta with the drained flaked tuna, soups, milk, mushrooms, pepper, and drained cooked peas. Gently stir in 1 cup of the cheese.
• Turn into the prepared baking dish. Top with the remaining cheese.
• Toss the bread crumbs with melted butter until thoroughly coated; sprinkle them evenly over the cheese layer.
• Bake the tuna casserole for about 25 to 30 minutes, or until the topping is browned and the edges are bubbly.

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.

EASY TUNA CRUMB-TOPPED CASSEROLE

Steps:

• Cook noodles according to package directions, making them just aldente (they will cook more in the oven). Drain well.
• Pre-heat oven to 350 degrees.
• In a large bowl, combine tuna, peas, soup, and noodles. Stir well in bowl.
• Spray a large 4-5 liter casserole dish with cooking spray.
• Place all contents from bowl into casserole dish.
• Sprinkle top with bread crumbs and pepper.
• Bake covered on 350 for 35 minutes.
• Remove cover and cook an additional 15 minute or until top is lightly browned.

TUNA NOODLE CASSEROLE

Steps:

• Mix soup, milk, pimiento, peas, tuna and noodles in 1 1/2-qt. casserole. Bake at 400°F for 20 minute or until hot. Stir.
• Mix bread crumbs with butter and sprinkle on top. Bake 5 minute.

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.