TUNA AND NOODLES
I have loved this recipe since I was a child. I learned this from my mother and I hope everyone will enjoy. This is also a pretty simple recipe so it won't take long to make.
Provided by Axel of the flames
Categories Low Cholesterol
Time 8m
Yield 5 Bowls, 5 serving(s)
Number Of Ingredients 5
Steps:
- Heat water to it's boiling point.
- Once boiling, place pasta or noodle in water and boil for 6 minutes.
- Strain noodles and place back in original pot.
- Place all canned ingredients into your noodles making sure to drain the liquids from the peas, mushrooms and tuna and stir.
- Then, enjoy!
TUNA NOODLE STEW
Steps:
- 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 leaving about a 1/2 cup of water in the pot.
- To the pot of pasta, add tuna, celery soup, peas, red bell pepper, onion, and salt and pepper to taste.
- Simmer until hot. If needed, add more water or milk.
Nutrition Facts : Calories 352.6 calories, Carbohydrate 54.2 g, Cholesterol 64.9 mg, Fat 6.4 g, Fiber 4.7 g, Protein 19.4 g, SaturatedFat 1.6 g, Sodium 649.5 mg, Sugar 6.1 g
TUNA NOODLE CASSEROLE
Ree's easy tuna noodle casserole uses pantry and refrigerator staples like egg noodles, canned tuna, bread crumbs and mushrooms to get a family-friendly dinner on the table in just an hour.
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 13
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.
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 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
CHEESY TUNA NOODLE CASSEROLE
This was a favorite in my home growing up and now it's a favorite of my family as well. I double the recipe these days for my husband and three children. For a change of pace I add canned chopped green chilies and 1/8 teaspoon cayenne, use pasta shells or spirals, or top the casserole with sliced American or cheddar cheese instead of breadcrumbs.
Provided by Becky Wergers
Time 1h5m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 372.9 calories, Carbohydrate 49.4 g, Cholesterol 66.2 mg, Fat 12 g, Fiber 2.9 g, Protein 16.7 g, SaturatedFat 4.2 g, Sodium 600.4 mg, Sugar 3 g
CHEESY TUNA CASSEROLE RECIPE BY TASTY
Dinner has never been easier than with this updated classic tuna casserole. Full of pantry staples, the dish comes together quickly. Make the casserole sauce, pour it over your favorite noodles, top it with cheese, and bake it off for a new weeknight staple.
Provided by Nichi Hoskins
Categories Dinner
Time 1h
Yield 12 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 400°F (200°C). Lightly grease a 9 x 13-inch (22 x 33cm) baking dish with nonstick spray.
- Melt the butter in a large saucepan over medium heat. Add the onion and sauté until softened and very fragrant, about 5 minutes. Stir in the garlic, flour, Italian seasoning, and salt and cook for another minute, until thickened.
- Slowly pour in the chicken broth and milk and stir to combine. Bring to a simmer, stirring constantly. Once the mixture has thickened, 10-12 minutes, stir in the peas, carrots, and tuna.
- Spread the cooked egg noodles in the prepared baking dish.
- Pour the sauce over pasta in the pan and stir to combine. Add 2 cups of cheddar cheese and stir to incorporate. Spread the casserole in an even layer, then sprinkle the remaining cup of cheese on top.
- In a small bowl, use a fork to mix together the cracker crumbs, Parmesan, and olive oil. Sprinkle over the casserole.
- Bake the casserole for 15-20 minutes, or until the top is lightly browned and bubbling.
- Serve warm.
- Enjoy!
Nutrition Facts : Calories 691 calories, Carbohydrate 47 grams, Fat 44 grams, Fiber 2 grams, Protein 24 grams, Sugar 6 grams
TUNA NOODLE CASSEROLE I
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Coat a 2 quart casserole dish with cooking spray.
- In a large pot of salted water, boil noodles until al dente. Drain well.
- In a medium saucepan, combine flour, butter, and salt. Stir until butter is melted and ingredients are combined evenly. Add milk, and whisk until the sauce thickens (usually it is at the proper consistency by the time it begins to boil). Add cheese to mixture, and whisk until cheese is melted and mixture is well blended. Stir in tuna, peas, and noodles. Spread evenly in prepared dish.
- Bake in preheated oven for 30 minutes.
Nutrition Facts : Calories 345.5 calories, Carbohydrate 34.2 g, Cholesterol 70.9 mg, Fat 14.6 g, Fiber 3.3 g, Protein 19.3 g, SaturatedFat 8.3 g, Sodium 721 mg, Sugar 4.6 g
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.
QUICK AND EASY STOVE-TOP TUNA NOODLE CASSEROLE
This recipe is as easy as making a box of macaroni and cheese (almost), and it's a one dish comfort meal. I've been making this as long as I can remember, and don't think I ever had a recipe for it. When I made it this week, I looked to see if it was posted, and I could only find recipes with "cream of whatever" soup or sour cream, and most of them required baking in the oven. This recipe is creamy and delicious from the simple bechamel (white) sauce. This is a flexible recipe, too. I love to use a generous amount of a mixed pepper blend, freshly ground, for seasoning because I don't like bland food. I've also used lemon pepper seasoning, and/or freshly snipped chives and parsley. It's up to you to choose your favorite seasoning or herbs to go nicely with the tuna. Tuna noodle casserole is one of the most popular American casseroles, and is common is any region of the U.S.
Provided by PanNan
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
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.
MEDITERRANEAN TUNA-NOODLE CASSEROLE
Choose best-quality tuna that's packed in olive oil for this dish. Even after draining it, you'll get moister, richer results than if you used water-packed tuna.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 55m
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. Lightly oil two 8-inch square (or other shallow 2-quart) baking dishes. In a large pot of boiling salted water, cook noodles until 2 minutes short of al dente; drain, and return to pot.
- Meanwhile, in a 5-quart Dutch oven or heavy pot, heat oil over medium. Add bell peppers; season with salt and pepper. Cook until crisp-tender, 4 to 6 minutes. Add flour and cook, stirring, 1 minute. Gradually add milk, stirring until smooth. Cook, stirring occasionally, until mixture comes to a simmer.
- Remove from heat; add mixture to noodles in pot, along with tuna, artichoke hearts, and scallions. Season with salt and pepper, and toss. Divide between prepared baking dishes, and sprinkle with Parmesan. Bake until golden and bubbling, about 20 minutes.
TUNA NOODLE MAIN DISH
My husband's on a restricted diet, so I often make two single-serving dishes-one for him and one for me. I received this recipe from my aunt many years ago, and it's still one of my favorites today.-Peggy Burdick, Burlington, Michigan
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 1 serving.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 705 calories, Fat 32g fat (19g saturated fat), Cholesterol 115mg cholesterol, Sodium 1832mg sodium, Carbohydrate 63g carbohydrate (18g sugars, Fiber 6g fiber), Protein 42g protein.
BEST TUNA NOODLE CASSEROLE
This tuna noodle casserole is the best with a classic creamy taste from my childhood. The sauce is rich and creamy but not overwhelmingly heavy. The crunch from the topping and fresh bite from the parsley create the perfect balance. Let's not forget that this is a great budget-friendly meal to feed a crowd!
Provided by NicoleMcmom
Time 55m
Yield 8
Number Of Ingredients 18
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.
Nutrition Facts : Calories 480.8 calories, Carbohydrate 50.6 g, Cholesterol 90.6 mg, Fat 20 g, Fiber 2.8 g, Protein 28.1 g, SaturatedFat 10.1 g, Sodium 1481.4 mg, Sugar 5.8 g
TUNA STEW
Make and share this Tuna Stew recipe from Food.com.
Provided by Derf2440
Categories Stew
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat 2 tablespoons of the oil in a saucepan and add the onion.
- Cook for 8 to 10 minutes until soft and brown.
- Add the garlic and cook a further 1 minute.
- Add the tomatoes, cover and simmer for 30 minutes until thickened.
- Meanwhile, in a clean saucepan mix together the potatoes and peppers.
- Add the water (which should just cover the veggies), bring to a boil and simmer for 15 minutes until the potatoes are almost tender.
- Add the tuna and the tomato mixture to the potatoes and peppers and season.
- Cover and simmer for 6 to 8 minutes until the tuna is tender.
- Meanwhile, heat the remaining oil in a large frypan over a medium heat and add the bread slices.
- Fry on both sides until golden.
- Drain on paper towels.
- Serve with the stew.
- Variation: Substitute any very firm fleshed fish, such as shark or swardfish for the tuna.
CHEESY TUNA NOODLES
Not only is this dish delicious, it's economical, too! I serve it once a month.-Tamara Duggan, O'Fallon, Missouri
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Cook noodles according to package directions. Meanwhile, place onion in a greased microwave-safe 11x7-in. dish; dot with butter. Microwave, uncovered, on high for 1 minute; stir. Microwave 1-2 minutes longer, stirring every 30 seconds. , In a bowl, combine soup and milk; stir in tuna and cheeses. Pour over onion. Drain noodles; add to tuna mixture and mix well. Cover and microwave on high for 3-4 minutes or until heated through and cheese is melted.
Nutrition Facts : Calories 405 calories, Fat 21g fat (13g saturated fat), Cholesterol 93mg cholesterol, Sodium 1049mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 2g fiber), Protein 25g protein.
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.
MOM'S STOVE TOP TUNA-NOODLE DINNER
My Mom made this when I was a kid-true comfort food. (Or what to feed the kids when there is nothing in the pantry)
Provided by hokiegal
Categories One Dish Meal
Time 21m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- cook pasta as directed on box.
- drain and put back in pan add mushroom soup and about 1/4 can of water.
- stir in tuna.
- season with pepper heat through and serve.
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