TUNA NOODLE WIGGLE
My boys love this dish so I always make a double batch for leftovers. It is so creamy and flavorful and I sneak in a lot of veggies and they eat it up! It is one of the few dishes I actually use a canned soup. It is one of the first dishes I made when I was just learning and I haven't changed the recipe that much. Enjoy, Thanks...
Provided by Monica Keleher
Categories Fish
Time 40m
Number Of Ingredients 14
Steps:
- 1. Put a large pot of water on to boil. While the water is boiling, get a large saute pan and put in some olive oil and butter and melt. Add the diced onions, cook til translucent. add the garlic. When the water boils add a generous amount of salt and cook the pasta until it is a little under al (it will cook more in the oven.
- 2. Add the mushrooms and cook a few minutes. Add the sherry and a bit more butter, salt and pepper and let it cook, Do not let the sherry evaporate all the way you want a bit of liquid, you can always add a bit more if needed. Add the broccoli, stir and take off the heat and let cool a bit.
- 3. In a deep casserole dish, or a large shallow one add the soup, milk, tuna and it's water, salt, pepper, cheese, and the veggies and the drained pasta, combine all the ingredients.
- 4. Top with the ritz crumbs and more cheese. (you can never have too much cheese) I put small pieces of butter around the top. Place in a 400 degree oven until it is golden on the top and bubbly on the sides.
- 5. It is super hot so let it sit a few minutes and dig in!
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
TUNA FISH WIGGLE
My Mom made this for us every Friday, (Can you guess why?). I loved it & still do!! It went a long way with 3 kids!! I'm 59 now & I still make this for my self now, but it was a regular when my children were growing up. Hope you enjoy it as much as I still do!!
Provided by trese 1
Categories One Dish Meal
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- This recipe can be doubled.
- Melt butter or margarine in sauce pan over medium heat.
- Add flour & cook for 1 minute, (so you won't have flour taste).
- Add milk & stir until thickened.
- Add drained tuna, peas, salt & pepper.
- And WA-LA, it's done!
- Serfve over buttered toast!
- Enjoy!
- THERESA.
TUNA WIGGLE CASSEROLE
Steps:
- 1. Boil noodles according to directions and drain.
- 2. In large mixing bowl add noodles, cheese, mushroom soup, celery soup, peas, milk, and tuna fish. Mix well but gently.
- 3. Spray a 13x9-inch baking dish with non-stick spray. Add mixture and top with a layer of bread crumbs.
- 4. Bake at 450 degrees F for 30 minutes.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
TUNA NOODLE CASSEROLE II
This is the old tried and true, 1950's style tuna noodle casserole we remember as kids. Uses ingredients most people have on hand, especially those broken chips at the bottom of the bag that nobody wants to eat. Got to have those chips on top to be real.
Provided by Chris Smith
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Boil pasta in lightly salted water for 10 minutes, or until al dente; drain well. Return the pasta to the pot it was cooked in.
- Preheat oven to 350 degrees F (175 degrees C). Spray a 2 1/2 quart casserole dish with cooking spray.
- Mix tuna with cream of mushroom soup, cream of celery soup, milk, salt, black pepper, and garlic in a medium saucepan. Place pan over medium low heat, and heat through. Alternatively, place these ingredients in a microwave safe dish, and warm in the microwave.
- Mix tuna mixture with pasta. Spread 1/2 of the noodles into the prepared dish. Arrange the cheese slices over the noodles, then spread the remaining noodle mixture over the cheese. Top with crushed potato chips.
- Bake, uncovered, for 20 to 30 minutes; cook until the casserole is hot, and the chips begin to brown. Let cool for 10 minutes before serving.
Nutrition Facts : Calories 467.4 calories, Carbohydrate 57.6 g, Cholesterol 30 mg, Fat 16 g, Fiber 3.4 g, Protein 22.6 g, SaturatedFat 6.1 g, Sodium 1143.2 mg, Sugar 3.8 g
CAMPBELL'S® TUNA NOODLE CASSEROLE
Campbell's® Condensed Cream of Mushroom Soup flavors a creamy sauce that is mixed with tuna, egg noodles and peas, topped with a crunchy bread crumb topping and baked to perfection.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Campbell's Kitchen
Time 45m
Yield 8
Number Of Ingredients 7
Steps:
- Stir soup, milk, peas, tuna and noodles in 3-quart casserole.
- Bake at 400 degrees F for 30 minutes or until hot. Stir.
- Mix bread crumbs with butter in bowl and sprinkle over tuna mixture. Bake for 5 minutes more.
VELVEETA TUNA NOODLE CASSEROLE
Surprise the whole table with our VELVEETA Tuna Noodle Casserole. This VELVEETA Tuna Noodle Casserole includes French fried onion rings for a tasty twist!
Provided by My Food and Family
Categories Home
Time 55m
Yield Makes 8 servings, about 1 cup each.
Number Of Ingredients 7
Steps:
- HEAT oven to 375ºF.
- Combine all ingredients except onions in 13x9-inch baking dish; cover.
- Bake 35 min. or until heated through; stir to evenly coat ingredients with VELVEETA sauce.
- Top with onions.
Nutrition Facts : Calories 350, Fat 14 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 65 mg, Sodium 960 mg, Carbohydrate 31 g, Fiber 3 g, Sugar 8 g, Protein 21 g
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!
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