TUNA NOODLE SKILLET
Try this one-pan tuna supper for a subtle mix of textures and flavors--creamy noodles, tender-crisp celery, and the distinctive zing of pimientos.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Cook and drain noodles as directed on package.
- Meanwhile, in 12-inch nonstick skillet, place celery and water. Cover; cook over medium heat 3 to 4 minutes or until celery is crisp-tender.
- Gently stir in cooked noodles and remaining ingredients. Cook about 5 minutes, stirring frequently, until thoroughly heated.
Nutrition Facts : Calories 410, Carbohydrate 52 g, Cholesterol 40 mg, Fat 1, Fiber 4 g, Protein 29 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 810 mg, Sugar 4 g, TransFat 0 g
SPEEDY TUNA NOODLE SKILLET
Provided by Food Network
Time 10m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Use a strainer to rinse and drain noodles well. Dry as thoroughly as possible, using paper towels. Cut noodles up a bit with kitchen shears (if you've got 'em), and set aside.
- Add soup to a skillet and bring to medium heat on the stove. Add noodles and toss to coat.
- Stir in tuna and season with spices, to taste. Cook and stir until hot, 1 to 2 minutes.
- If you like, garnish with scallions. Serve it up!
Nutrition Facts : Calories 230, Fat 5.5 grams, Sodium 797 milligrams, Carbohydrate 13 grams, Fiber 5 grams, Protein 30 grams
TUNA NOODLE DUMP DINNER
This creamy tuna-noodle dump dinner is made entirely in one baking dish, egg noodles included. It tastes just like the casserole you grew up eating but requires less equipment (and cleanup). Instead of using the classic cream of mushroom soup, we opted for a combination of cheese, broth, heavy cream and sour cream, which provides the same velvety texture.
Provided by Food Network Kitchen
Categories main-dish
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 13
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 SKILLET
Enjoy the comforting flavor of tuna noodle casserole in minutes with this creamy stovetop version. It's easy to make with convenient ingredients like frozen peas and bottled Alfredo sauce.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a large skillet over medium heat, bring Alfredo sauce and broth to a boil. Add noodles; cover and cook for 7-8 minutes. , Reduce heat; stir in peas and pepper. Cover and cook 4 minutes longer or until noodles are tender. Stir in tuna; heat through.
Nutrition Facts : Calories 620 calories, Fat 21g fat (12g saturated fat), Cholesterol 131mg cholesterol, Sodium 1179mg sodium, Carbohydrate 73g carbohydrate (4g sugars, Fiber 6g fiber), Protein 34g protein.
SPICY TOMATO-TUNA NOODLE SKILLET CASSEROLE WITH AIOLI
Inspired by a dish at Brooklyn's Saint Julivert Fisherie, this updated tuna noodle casserole is homey, bright, and pantry-forward. Chef and owner Alex Raij modeled the menu item after fideuà, a paella-style pasta dish from northern Spain. We followed her lead by toasting dry pasta like ditali or rigatoni in oil until golden brown before cooking it into the tomato sauce, giving the pasta nutty flavor and plenty of al dente texture.
Provided by Kendra Vaculin
Categories Egg Garlic Olive Oil Onion Pasta Tuna Anchovy Pepper Parsley
Yield 4 servings
Number Of Ingredients 20
Steps:
- Aioli
- Whisk egg yolk, garlic, ¼ tsp. salt, and 2 tsp. water in a small bowl to combine. Place bowl on a kitchen towel so it won't slide around as you whisk and gradually stream in oil, whisking constantly until thick and emulsified. Aioli should be thick but pourable; gradually whisk in more oil if needed. Taste and season with more salt if desired.
- Casserole
- Place rack in upper third of oven; preheat to 375°F. Pulse onion, garlic, and roasted red peppers in a food processor until finely chopped; set aside.
- Heat 3 Tbsp. olive oil in a 10" ovenproof skillet, preferably cast iron, over medium-low. Add pasta and cook, stirring often, until evenly coated in oil and lightly browned, about 5 minutes (depending on the size and shape of your pasta, you may need to work in batches). Using a slotted spoon, transfer to a large bowl. Reserve pan.
- Drain tuna, reserving 2 Tbsp. tuna oil. place oil in reserved pan and increase heat to medium. Add anchovy, ½ tsp. salt, and reserved chopped vegetable mixture and season with pepper. Cook, stirring occasionally, until vegetables soften, 5-7 minutes. Add tomato paste and cook, stirring, until slightly darkened in color, about 3 minutes. Mix in toasted pasta, tomatoes, turmeric, red pepper flakes, remaining ½ tsp. salt, and 2½ cups water and bring to a boil. Cook, stirring occasionally, until pasta is slightly softened, 8-10 minutes. Remove from heat and stir in drained tuna and ¼ cup water.
- Transfer skillet to oven and bake casserole until pasta is tender and juices at the edges are bubbling, about 15 minutes. Remove from oven.
- Heat broiler. Drizzle casserole with a little olive oil and broil until browned and crisped in spots, about 4 minutes.
- Spoon some aioli over casserole and top with parsley if desired. Serve remaining aioli alongside.
TUNA NOODLE SKILLET
Make and share this Tuna Noodle Skillet recipe from Food.com.
Provided by ratherbeswimmin
Categories Tuna
Time 33m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In a big skillet over medium heat, bring Alfredo sauce and broth to a boil.
- Add the noodles; cover and cook 7-8 minutes.
- Decrease heat; stir in peas and pepper.
- Cover and cook 4 minutes longer or until noodles are tender.
- Stir in tuna; heat through.
Nutrition Facts : Calories 421.9, Fat 6.8, SaturatedFat 1.8, Cholesterol 85.4, Sodium 314.7, Carbohydrate 60.9, Fiber 4.7, Sugar 4, Protein 27.9
SKILLET TUNA NOODLE CASSEROLE
Known as Tuna-Pea Wiggle to some, this family-friendly tuna noodle casserole tends to be made with canned soup and whole milk, which means high fat and sodium. We remedy this by making our own creamy mushroom sauce with nonfat milk thickened with a bit of flour. Look for whole-wheat egg noodles--they have more fiber than regular egg noodles (but this dish will work well and taste great with either).
Provided by EatingWell Test Kitchen
Categories Healthy Fish & Seafood Casserole Recipes
Time 40m
Number Of Ingredients 13
Steps:
- Bring a large pot of water to a boil. Cook noodles until just tender, 6 to 8 minutes or according to package directions. Drain and rinse.
- Position rack in upper third of oven and preheat broiler.
- Meanwhile, heat oil in a large ovenproof skillet over medium-high heat. Add onion, mushrooms and salt and cook, stirring often, until the onion is softened but not browned, about 5 minutes. Add wine and cook until evaporated, 4 to 5 minutes. Sprinkle flour over the vegetables; stir to coat. Add milk and pepper and bring to a simmer, stirring constantly. Stir in tuna, peas and 1/2 cup Parmesan until evenly incorporated. Then, stir in the noodles (the pan will be very full). Remove from the heat.
- Sprinkle the casserole with breadcrumbs and the remaining 1/2 cup Parmesan. Broil until bubbly and lightly browned on top, 3 to 4 minutes.
Nutrition Facts : Calories 401.4 calories, Carbohydrate 46.2 g, Cholesterol 53.1 mg, Fat 8.4 g, Fiber 4.9 g, Protein 31.6 g, SaturatedFat 3.2 g, Sodium 668.8 mg, Sugar 9.3 g
CHEESY TUNA NOODLE SKILLET
Make and share this Cheesy Tuna Noodle Skillet recipe from Food.com.
Provided by Michelle_My_Belle
Categories One Dish Meal
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- BRING water to boil in large deep skillet or saucepan on high heat.
- Stir in pasta.
- Reduce heat to medium-low; cover.
- Simmer 9 minute or just until pasta is tender and liquid is almost completely absorbed. (Do not drain.)
- ADD soup, tuna, vegetables, thyme and dill; stir.
- Bring to boil.
- Reduce heat to low; simmer, uncovered, 3 to 5 minute or until thickened and heated through.
- STIR in cheese.
- Jazz It Up: Sprinkle with chopped fresh parsley just before serving.
- Variation: Substitute frozen chopped broccoli for the peas and carrots. Or substitute 3/4 cup (4 oz.) OSCAR MAYER Ham, chopped, or 2 cups chopped leftover cooked chicken for the tuna. You can also use any flavor of condensed cream soup you have on hand.
TUNA-NOODLE SKILLET SUPPER
Take tuna casserole up a notch with Alfredo sauce and seasoned croutons. It goes from start to finish in 25 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 6
Number Of Ingredients 8
Steps:
- In 12-inch nonstick skillet, heat oil over medium-high heat. Add onion; cook 2 to 3 minutes, stirring frequently, until softened.
- Stir in water and noodles. Cover; heat to boiling. Boil 4 minutes.
- Stir in mushrooms, tuna and pasta sauce (sauce will be thin). Reduce heat to medium; simmer uncovered 4 to 6 minutes or until mushrooms are tender, sauce has slightly thickened and noodles are tender.
- Remove from heat; let stand 5 minutes. Just before serving, top with croutons.
Nutrition Facts : Calories 520, Carbohydrate 38 g, Cholesterol 120 mg, Fat 4, Fiber 2 g, Protein 24 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 540 mg, Sugar 3 g, TransFat 1 g
TUNA NOODLE SKILLET CASSEROLE
Tuna Noodle Skillet Casserole is classic comfort food made easy all in one skillet!
Provided by Shawn
Categories Dinner
Time 25m
Number Of Ingredients 11
Steps:
- Heat a large skillet over medium heat and add olive oil. Saute onion and garlic until tender, about 3 minutes.
- Add the chicken broth (or water) and soup and whisk until combined. Stir in the egg noodles and frozen vegetables. Season with salt and pepper to taste. Bring mixture to a small boil and then reduce heat. Simmer, stirring occasionally until the noodles are tender and the sauce has reduced, about 20 minutes.
- Flake the tuna with a fork and gently fold into the pasta. Top the pasta with the cheese and simmer, covered until cheese melts and tuna is heated through.
- Sprinkle the top of the casserole with the crushed croutons and serve. Enjoy!
Nutrition Facts : Calories 407 kcal, Sugar 2 g, Sodium 1320 mg, Fat 14 g, SaturatedFat 6 g, Carbohydrate 42 g, Fiber 4 g, Protein 29 g, Cholesterol 78 mg, ServingSize 1 serving
SKILLET TUNA CASSEROLE
Skillet Tuna Noodle Casserole is a 30-minute one pot tuna casserole in a light cream sauce with crispy Panko topping. Everyday veggies are simmered with tuna, pasta noodles, broth, and milk, making a creamy "real" mushroom sauce that uses no canned soup!
Provided by Traci The Kitchen Girl
Categories Dinner Recipes Main Course
Time 30m
Number Of Ingredients 14
Steps:
- Sauté veggies: Heat OLIVE OIL in a large skillet over medium-high heat; add MUSHROOMS, CARROTS, and GREEN ONION (white part); sauté until tender, stirring as needed (about 4 min).
- Add other ingredients: Add NOODLES, PEAS, TUNA, CHICKEN BROTH, MILK, SALT, and PEPPER. Push ingredients down to make sure pasta noodles are submerged. *see recipe footnote about adding liquid
- Simmer to cook the noodles: Adjust heat to HIGH and bring everything just to a boil. Then, cover and adjust heat to MED-LOW and simmer until pasta is cooked through, stirring as needed.Then, fold in PARMESAN CHEESE to the cooked casserole to thicken and flavor the cream sauce.
- (optional) Crispy panko topping: Turn on oven broiler and adjust the top oven rack. Toss PANKO BREAD CRUMBS in OLIVE OIL and sprinkle over the cooked casserole surface along with GREEN ONION (tops). Place casserole under broiler flame until the Panko is a light golden brown and crispy (oven time may vary).
- To serve: Allow tuna casserole to rest a few minutes. Serve warm.To store: Allowed to cool completely and refrigerate in airtight containers up to 5 days.
Nutrition Facts : ServingSize 1 cup, Calories 238 kcal, Carbohydrate 32 g, Protein 10 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 7 mg, Sodium 529 mg, Fiber 3 g, Sugar 6 g
CHEESY TUNA NOODLE SKILLET
Your family will like the cheesy tuna noodle part of this recipe, that's for sure. You'll like the skillet-cooking part-it's ready to serve in 25 minutes.
Provided by My Food and Family
Categories Recipes
Time 25m
Yield 6 servings, about 1-1/2 cups each
Number Of Ingredients 8
Steps:
- Bring water to boil in large deep skillet or saucepan. Stir in pasta; cover. Cook on medium-low heat 9 min. or just until pasta is tender and liquid is almost completely absorbed. (Do not drain.)
- Add soup, tuna, vegetables, thyme and dill; mix well. Bring to boil; simmer (uncovered) on medium-low heat 3 to 5 min. or until pasta mixture is thickened and heated through. Remove from heat.
- Add cheese; stir until melted.
Nutrition Facts : Calories 370, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 740 mg, Carbohydrate 47 g, Fiber 4 g, Sugar 2 g, Protein 24 g
SKILLET TUNA CASSEROLE
Tons of fresh herbs add flavor to this easy skillet tuna casserole made with peas, cremini mushrooms, and two types of cheese.
Provided by Michelle Finley Baker
Categories Tuna Casserole
Time 55m
Yield 6
Number Of Ingredients 20
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 10 to 12 minutes. Drain.
- While the egg noodles are cooking, melt 2 tablespoons butter in a large, oven-safe skillet over medium heat. Add mushrooms, peas, and onion and cook, stirring occasionally, until slightly softened, about 5 minutes. Season with salt, pepper, and cayenne.
- Sprinkle flour over the vegetables; cook and stir for 2 minutes. Add milk and chicken broth and bring to a simmer. Cook until thickened, 2 to 3 minutes. Remove from the heat.
- Add drained egg noodles to the vegetable mixture, along with Cheddar cheese, tuna, 1/4 cup Parmesan cheese, parsley, dill, chives, and lemon juice; stir until well combined.
- Combine remaining 1/4 cup Parmesan with panko and 1 tablespoon melted butter. Sprinkle over the casserole.
- Bake in the preheated oven until golden and bubbly, 17 to 19 minutes.
Nutrition Facts : Calories 524.1 calories, Carbohydrate 44.4 g, Cholesterol 76.6 mg, Fat 22.5 g, Fiber 5.6 g, Protein 35 g, SaturatedFat 13.7 g, Sodium 701.1 mg, Sugar 4.5 g
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- Add long grain rice and vegetable broth to the skillet and stir. If you do not have vegetable broth, water will work as well.
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4.9/5 (23)Calories 468 per servingCategory Main Course
- Bring a large pot of salted water to a boil over high heat. Add the egg noodles and cook per package directions. A minute or so before the noodles are done, add the frozen peas to the boiling water. Once the noodles are cooked to your liking, drain the noodles and peas and set aside.
- While the noodles are cooking, set another large pot, pan, or skillet over medium heat. Add the butter and swirl until melted. Stir in the flour and continuously whisk for 2 minutes. Continue to whisk vigorously as you slowly and gradually pour in the milk. Stir until smooth and bring to a simmer, whisking regularly to prevent the bottom from burning. Cook for a minute or two until the sauce has thickened. Remove from the heat, stir in the salt, garlic powder, and pepper. Gradually blend in the cheddar until melted, and then stir in the drained tuna and the parsley, if using.
- Stir the drained noodles and peas into the sauce and mix until everything is well coated. If desired, combine the cracker crumbs and the Parmesan in a small bowl and evenly sprinkle the mixture over the entire skillet. Serve immediately.
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5/5 (7)Total Time 23 minsCategory Main CourseCalories 476 per serving
- Bring a large pot of water to a boil; add noodles and cook about 3 minutes, keeping them al dente. Drain and set aside. Turn broiler onto high.
- In a high sided oven safe skillet over medium heat, add olive oil and heat for 30 seconds. Add garlic, onions, and mushrooms. Cook 4-5 minutes or until mushrooms are almost fully cooked. Sprinkle parsley, dill, pepper, and salt over the top; stir to combine.
- Sprinkle flour over the mixture, and stir to coat. Add Worcestershire sauce, white wine, and slowly stir in milk. Increase heat to medium/high, stir until the flour is completely combined, and bring to a boil. Reduce heat to simmer and allow to simmer for 5 minutes, stirring occasionally. Once thickened (about 5 minutes), add tuna, peas, 1/4 cup parmesan cheese, and noodles. Stir to combine. Remove from heat.
- In a small bowl combine panko bread crumbs, oil, salt, pepper, and 1/3 cup parmesan cheese. Sprinkle mixture over the casserole.
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4/5 (2)Total Time 1 hr 45 minsCategory Main CourseCalories 615 per serving
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From chelseasmessyapron.com
4.9/5 (14)Total Time 22 minsCategory Dinner, Main CourseCalories 498 per serving
- ADD EVERYTHING TO A SKILLET: In a large 10-inch nonstick skillet (3 quart; 2.8-liter), pour in 2 cups of uncooked pasta; the drained tuna; milk, water, butter, and seasonings (dry mustard powder, paprika, garlic powder). Add salt and pepper to taste; I add 1 teaspoon fine sea salt and 1/4 teaspoon pepper.
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- Bring a large pot of salted water to a boil. Cook noodles until just tender, 6 to 8 minutes or according to package directions. During the last minute of cooking, add the English peas. Drain and rinse.
- While the water is boiling for the pasta, heat oil in a large ovenproof skillet over high heat. Add onion and mushrooms and cook, stirring occasionally, until they are fragrant, about 5 minutes. Add butter to pan and melt while stirring into onion and mushrooms. Sprinkle flour over the vegetables, stir to coat, and allow to cook until roux is fragrant, 3-4 minutes. Reduce heat to medium and add milk; bring to a simmer, stirring constantly. Stir in tuna and 1/2 cup of the cheese until evenly incorporated. Remove from heat. Then, stir in the noodles (the pan will be very full).
- Sprinkle the casserole with the remaining cheese. Broil until bubbly and lightly browned on top, 3 to 4 minutes.
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