Tuna Noodle Supreme Food

CHEF JOHN'S TUNA NOODLE CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly butter a 9x13-inch casserole dish.
• Melt 3 tablespoons butter in a medium saucepan over medium heat. Saute onion with 1/2 teaspoon kosher salt until it starts to soften up and turn translucent, 3 to 4 minutes. Add the flour, and cook, stirring, for 3 minutes, reducing heat if needed.
• Pour in cold milk and whisk for 1 minute. Raise heat to medium-high and cook, stirring often, until the sauce thickens and comes to a simmer. Remove from heat, whisk in Cheddar cheese, and reserve until needed.
• Fill a large pot with water and remaining salt and bring to a rapid boil. Cook egg noodles for 5 minutes. Drain well and add to a large mixing bowl. Stir in the reserved sauce, followed by tuna, peas, cayenne, black pepper, and Worcestershire sauce. Mix with a spatula until evenly combined.
• Pour the mixture into the prepared dish. Mix bread crumbs, Parmigiano-Reggiano cheese, and olive oil together in a small bowl until combined and resembling wet sand. Sprinkle evenly over the casserole.
• Bake in the center of the preheated oven until browned and bubbly, about 30 minutes. Let sit for 10 minutes before cutting and serving.

CLASSIC TUNA NOODLE CASSEROLE

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

Steps:

• Preheat the oven to 400˚. Bring a large pot of salted water to a boil. Add the egg noodles and cook as the label directs for al dente. Drain and set aside.
• Meanwhile, melt 4 tablespoons 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, until softened. Sprinkle the flour evenly over the mixture and stir so that the flour coats the onion and mushrooms thoroughly. Cook, stirring, until toasted, about 1 more minute. Add the milk and sherry and whisk to combine. Cook the sauce, whisking, until it's nice and thick, 3 to 4 minutes. Season with salt and pepper and stir. Adjust the seasoning to make sure the sauce is adequately salted.
• Add the tuna to the sauce and stir, 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; combine it with the panko and remaining 1 tablespoon parsley.
• Top the casserole with the panko mixture and bake until golden, 25 to 30 minutes.

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.

JAPANESE-STYLE TUNA NOODLE SALAD

Steps:

• Bring a large pot of water to a boil over high, and set the wakame in a small bowl. Once the water comes to a boil, ladle or pour enough over the wakame to cover it by 2 inches; let the wakame soak for 10 minutes. Transfer the wakame to a colander to drain and cool; set aside.
• While the wakame soaks, cook the noodles according to the package instructions.
• Meanwhile, prepare the dressing: In a measuring cup or bowl, whisk to combine the sesame oil, canola oil, rice wine vinegar, mirin, soy sauce and miso; set aside.
• In a small skillet, lightly toast the sesame seeds, if using, over medium-low heat until fragrant; set aside.
• Drain the cooked noodles in the colander, then transfer to a wide, shallow serving bowl. Add the wakame and about 3/4 of the dressing, and toss to coat. Divide the noodles among 4 bowls. Top each portion with tuna, drizzle with the remaining dressing, then sprinkle with the scallions and furikake or sesame seeds. Serve hot, cold or anywhere in between.

TUNA NOODLE SUPREME

Steps:

• Mix all ingredients and bake covered at 350 until hot and bubbly. (about 40 to 45 minutes).

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.

TUNA NOODLE CASSEROLE

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.

CLASSIC TUNA NOODLE CASSEROLE

Steps:

• Preheat oven to 400 degrees F.
• Mix soup, milk, peas, pimiento, tuna and noodles in 1 1/2-quart baking dish.
• Bake for 20 minutes.
• Mix bread crumbs with butter. Sprinkle on top. Bake 5 minutes or until hot.

TUNA AND NOODLES

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 CASSEROLE FROM SCRATCH

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Butter a medium baking dish with 1 tablespoon butter.
• Bring a large pot of lightly salted water to a boil. Add egg noodles, cook for 8 to 10 minutes, until al dente, and drain.
• Melt 1 tablespoon butter in a skillet over medium-low heat. Stir in the onion, celery, and garlic, and cook 5 minutes, until tender. Increase heat to medium-high, and mix in mushrooms. Continue to cook and stir 5 minutes, or until most of the liquid has evaporated.
• 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. Season with salt and pepper. Stir in tuna, peas, mushroom mixture, and cooked noodles. Transfer to the baking dish. Melt remaining 2 tablespoons butter in a small bowl, mix with bread crumbs, and sprinkle over the casserole. Top with cheese.
• Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.