Tuna Noodle Main Dish Food

TUNA NOODLE DUMP DINNER

Steps:

• Preheat the oven to 425 degrees F. Generously spray the bottom and sides of a 9-by-13-inch casserole dish with nonstick spray.
• Whisk the chicken broth, heavy cream, sour cream, cream cheese, mustard, scallions, 1 1/2 teaspoons salt and a few grinds of pepper in a large bowl until smooth and no lumps of cream cheese remain.
• Spread half the noodles in an even layer in the bottom of the prepared dish. Scatter half of the tuna, mushrooms and peas over the pasta. Pour half of the broth mixture over the top, then sprinkle with 1 cup of the Cheddar. Repeat to make a second layer with the remaining noodles, tuna, mushrooms and peas.
• Cover tightly with foil and bake until the noodles are al dente, about 40 minutes. Uncover and sprinkle the remaining 1 cup Cheddar evenly on top. Bake until the cheese has melted and the sauce has thickened slightly, 10 to 12 minutes. Let the casserole sit for about 10 minutes before serving.

TUNA NOODLE HOT DISH

Steps:

• Cook noodles according to package directions; drain. In a large bowl, combine the soup, sour cream and milk. Stir in the noodles, tuna, cheese, onion, pimientos and olives. , Pour into a greased 3-qt. baking dish. Sprinkle with potato chips and paprika. Bake, uncovered, at 375° for 30-35 minutes or until heated through.

TUNA NOODLE MAIN DISH

Steps:

• In a small saucepan, saute onion in butter until tender. Stir in flour until blended; cook and stir for 1 minute. Gradually stir in milk. Add the bouillon, salt if desired and pepper. Bring to a boil. Cook and stir for 1 minute or until thickened. Stir in the tuna, peas and pimientos; heat through. Serve with noodles.

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.

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.

CREAMY TUNA NOODLE CASSEROLE

Steps:

• Pre-heat oven to 350.
• Cook noodles according to package directions.
• Meanwhile, in a large bowl, combine the soup, sour cream, cheese, milk, and salt.
• Stir in the tuna, peas, onion, and pepper.
• Drain noodles and add to soup mixture.
• Move to a 11" x 7" baking dish coated with cooking spray.
• Combine topping ingredients and sprinkle over top.
• Bake uncovered for 25 to 30 minutes, or until bubbly.