TUNA NOODLE CASSEROLE WITH VEGETABLES
See smiles all around when you serve Tuna Noodle Casserole with Vegetables. This Tuna Noodle Casserole with Vegetables is both easy and delicious!
Provided by My Food and Family
Categories Home
Time 40m
Yield Makes 6 servings, about 1 cup each.
Number Of Ingredients 5
Steps:
- Heat oven to 350ºF.
- Cook pasta in large saucepan as directed on package, adding vegetables to the boiling water the last minute. Drain; return to pan.
- Stir in VELVEETA, tuna and milk. Spoon into 1-1/2-qt. casserole; cover.
- Bake 15 to 20 min. or until heated through. Stir before serving.
Nutrition Facts : Calories 330, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 45 mg, Sodium 750 mg, Carbohydrate 39 g, Fiber 3 g, Sugar 7 g, Protein 24 g
TUNA-VEGETABLE CASSEROLE
How do you update a favorite casserole and make it even better? Just top it with a delicious crunchy topping made with Chex® cereal!
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 5
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. Place cereal in food-storage plastic bag or between sheets of waxed paper; crush with rolling pin. Set aside.
- Cook and drain macaroni as directed on box. In ungreased 2-quart casserole, stir soup, tuna, vegetables, milk, salt and pepper until blended. Stir in macaroni. In small bowl, mix crushed cereal and melted butter with fork; sprinkle over mixture in casserole.
- Bake uncovered about 30 minutes or until bubbly around edge and hot. Sprinkle with cheese; let stand 5 minutes before serving.
Nutrition Facts : Fat 1, ServingSize 1 Serving, TransFat 0 g
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 ZUCCHINI CASSEROLE
Adapted from Six Seasons by Joshua McFadden This is a warming casserole that can be made in advance, and baked right before serving. Simply do all the steps through step 4 and refrigerate it, until ready to bake. It's best to let it come to room temperature before you do, so it heats evenly. It's perfect for lunch or dinner, along with a big green salad, and a glass of white wine.
Provided by David
Number Of Ingredients 9
Steps:
- Trim the ends off the zucchini and if small, slice them lengthwise. If they are larger, cut them into batons about 3/4 inch (2cm) thick. Place them in a colander and toss them with 2 teaspoons of salt. Let drain for 1 to 2 hours, shaking and turning them a few times, coaxing the excess water to drain away.
- Heat the olive oil in a skillet over medium heat. Add the scallions, thyme, some freshly ground pepper, the chili flakes, and 1/2 teaspoon salt. Cook, stirring frequently, until the scallions are wilted and soft, about 3 minutes. Remove from heat and set aside.
- Preheat the oven to 450ºF (230ºC). Blot the zucchini dry with a paper towel and toss them with a bit of olive oil on a baking sheet. (You can line the baking sheet with parchment paper for easier clean up if you want, or if you're parsimonious with the olive oil and are concerned they'll stick.) Spread them in an even layer, cut side down, and roast them in the oven just until tender, about 15 minutes, but don't cook them to mush.
- Remove from the oven and place the zucchini in a single layer in a shallow baking dish or gratin dish that will fit them snugly in an even layer. Strew the scallions over the zucchini. Drain the tuna and flake it over the scallions and sprinkle the cheese evenly over the top.
- Bake until the cheese is melted and starts to brown and the casserole is heated through, 10 to 15 minutes. Serve warm.
VEGETABLE AND TUNA CASSEROLE
Whoever holds the crown for best tuna casserole in your family is going to lose it! It'll be yours once you present them with this dish.
Provided by My Food and Family
Categories Dairy
Time 1h
Yield 8 servings
Number Of Ingredients 12
Steps:
- Heat oven to 350°F.
- Heat oil in large skillet on medium-high heat. Add zucchini, eggplant, bell peppers, onions, garlic and black pepper; cook 12 to 15 min. or until vegetables are crisp-tender, stirring occasionally.
- Whisk eggs and dressing in large bowl until blended. Stir in tuna, grated cheese and 1 cup shredded cheese. Add vegetable mixture; mix lightly. Spoon into 13x9-inch dish sprayed with cooking spray. Top with remaining shredded cheese.
- Bake 20 to 25 min. or until top is lightly browned and knife inserted in center comes out clean. Let stand 10 min. before serving.
Nutrition Facts : Calories 300, Fat 19 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 135 mg, Sodium 700 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 22 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 Tuna Casserole
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.
INSTANT POT TUNA CASSEROLE
Instant Pot Tuna Casserole is the easiest way to make tuna casserole without soup. Dump ingredients in, press a button, and enjoy tuna noodle casserole comfort in under 30 minutes.
Provided by Traci The Kitchen Girl
Categories Dinner Recipes entree Main Course
Time 25m
Number Of Ingredients 13
Steps:
- Add EGG NOODLES to the Instant Pot. Then cover the noodles with TUNA, PEAS, CARROTS, MUSHROOMS, ONION, SALT, and PEPPER. Pour in CHICKEN BROTH.
- Do not stir the ingredients. Instead, press down to submerge the noodles in the broth. (I like to use a potato masher for this).
- Secure the Instant Pot lid, close the valve seal, and cook on manual HIGH pressure for 1 minute (yes, that's only one minute), followed by a 10-minute natural pressure release (NPR). DO NOT SKIP the NPR...the noodles are still cooking.
- Carefully turn the pressure valve to release any remaining steam and open the lid.
- NOTE: You will see a little excess liquid at first, but it helps incorporate the cheese in the next step AND the noodles will soak it up the longer it sits.
- Stir in MILK, CHEDDAR CHEESE, and PARMESAN CHEESE. I used a minimal amount of cheese, so feel free to add more.
- Serve warm with (optional) grated LEMON ZEST and a squeeze of LEMON JUICE.
Nutrition Facts : ServingSize 1 cup, Calories 204 kcal, Carbohydrate 22 g, Protein 12 g, Fat 8 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 37 mg, Sodium 492 mg, Fiber 3 g, Sugar 4 g, UnsaturatedFat 3 g
VEGETABLE TUNA NOODLE CASSEROLE
"Our sons really like this quick casserole because it tastes special," says Florence Munger of Malone, New York. The creamy main dish is easy to assemble with pantry items such as canned tuna, egg noodles, cream soup and pimientos.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 4-6 servings.
Number Of Ingredients 12
Steps:
- Cook noodles according to package directions. Meanwhile, in a skillet, saute the celery, onion and green pepper in oil until tender; set aside. In a saucepan, combine the soup, cheese and milk. Cook and stir over low heat until cheese is melted. , Drain noodles; place in a large bowl. Add the celery mixture, soup mixture, tuna, mayonnaise, pimientos and salt. Pour into a greased 8-in. square baking dish. Bake, uncovered, at 350° for 25-30 minutes or until heated through.
Nutrition Facts : Calories 435 calories, Fat 27g fat (8g saturated fat), Cholesterol 69mg cholesterol, Sodium 1001mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 2g fiber), Protein 24g protein.
MIXED VEGETABLE TUNA CASSEROLE
A rich and hearty tuna casserole based on a classic recipe!
Categories Fish Other Other Fish Dinner Fish Dinner
Yield 12
Number Of Ingredients 11
Steps:
- First bring a pot of water to a boil for the noodles and cook the two minutes shy of the package directions then remove from heat and drain and set aside.
- Open and drain both the cans of tuna and mixed vegetables and combine both in a mixing bowl.
- In a separate bowl combine can of mushroom soup, sour cream, mayonnaise, and milk, add pepper and salt, if desired then and to tuna and vegetables followed by the cheddar cheese and stir in the noodles next.
- Pre-heat oven to 350F and place mixed ingredients into a casserole dish that's been sprayed with cooking oil spray, next place potato chips in a ziplock bag and crush up then layer them on top of the mixed ingredients.
- Finally place the dish into the oven and bake at 350 for 30 minutes until heated through.
- Enjoy!
- P.S.- the canned veggies I used were salt free, or no salt added ones.
Nutrition Facts : Nutritional Info Servings Per Recipe 12 Amount Per Serving Calories
TUNA AND VEGETABLE CASSEROLE
In an attempt to eat healthier, my husband and I have been eating more vegetables and less meats. As a result, I have become more creative coming up with dinner meals. This casserole was delicious, used fresh vegetables I had on hand, and went together very quickly. I topped the casserole with French fried onions. Another option would be more grated cheese or crushed potato chips.
Provided by Enaid
Time 50m
Yield 8
Number Of Ingredients 15
Steps:
- Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
- Preheat oven to 425 degrees F (220 degrees C).
- Combine green beans, squash, peas, and carrots in a microwave-safe glass or ceramic bowl; cook until tender, 3 to 10 minutes. Rinse vegetables with cold water and drain.
- Heat olive oil in a skillet over medium-high heat; saute mushrooms in hot oil until tender, 5 to 7 minutes.
- Whisk mushroom soup and milk together in a large bowl; add vegetables, mushrooms, tuna, onion, and Cheddar cheese. Mix in Worcestershire sauce, salt, and black pepper. Pour mixture into a casserole dish and top with French fried onions.
- Bake in the preheated oven until bubbling, about 20 minutes.
Nutrition Facts : Calories 397.5 calories, Carbohydrate 37.8 g, Cholesterol 33.2 mg, Fat 20.7 g, Fiber 2.9 g, Protein 13.9 g, SaturatedFat 6.6 g, Sodium 625.6 mg, Sugar 4.7 g
PIONEER WOMAN TUNA CASSEROLE
Steps:
- Start by preheating your oven to 350 degrees F.
- Next, you want to grease a 1 1/2 quart casserole dish then set it aside.
- Using a large pot of salted boiling water, cook the noodles just until al dente according to package directions (about 6 minutes). Drain.
- Now, whisk together condensed soup and milk In a large bowl then gently stir in the cooked noodles, tuna and peas.
- Make sure to taste and season with salt and pepper, if necessary then transfer the mixture to prepared dish.
- Sprinkle cheese on top, then crushed potato chips.
- Bake your Pioneer Woman Tuna Casserole for about 20 to 25 minutes, or until top is golden brown and inside is hot and bubbly.
Nutrition Facts : Calories 344 cal
TUNA CASSEROLE WITH WHOLE GRAIN PASTA AND VEGETABLES
Steps:
- Preheat oven to 350 degrees
- Boil whole grain pasta to desired texture and drain
- Stir in: mushroom soup, tuna, peas, carrots, onion, celery, oregano or dill, garlic and black pepper
- Mix in: ½ cup breadcrumbs and butter or margarine
- Pour mixture into casserole dish
- Top mixture with remaining breadcrumbs
- Cook until topping starts to brown - about 10 minutes
- Let sit for 5 - 10 minutes
- Salt to taste
- Serve!
TUNA VEGETABLE CASSEROLE
I came up with this recipe when trying to throw together something quick that had two full servings of vegetables per serving. I have been using a blend of broccoli, cauliflower, and carrots, but I think you could also use peas, spinach, onions, mushrooms, or green beans.
Provided by MsLizze
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350.
- Combine the neufchatel cheese and milk in a saucepan over medium heat until the cheese is melted.
- Stir in mustard powder, salt, and pepper.
- In a large bowl, combine the vegetables, tuna, and cream cheese mixture and pour into a 9" square pan.
- Bake for 30 minutes, or until heated through.
Nutrition Facts : Calories 321.7, Fat 16.8, SaturatedFat 8.5, Cholesterol 62.8, Sodium 289.3, Carbohydrate 23.4, Fiber 6.1, Sugar 1.8, Protein 21.9
TUNA VEGETABLE CASSEROLE
A lot of combined recipes and a lot of tasting led me to this vegged-up comfort meal. A few more steps round out this one-dish meal with a full complement of sauteed vegetables. You can change or expand the toppings to include panko or bread crumbs with a little butter, crushed potato chips, paprika, etc.
Provided by ninja
Categories One Dish Meal
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Spray a 2.5 quart casserole dish with cooking spray. Prep vegetables.
- Bring 2 quarts of water to a boil, then toss in kosher salt. Add egg noodles, stir and boil until al dente or just underdone; drain well in colander.
- Meanwhile, heat a large skillet to medium heat with 1 tablespoon olive oil, then add onions, garlic, bell pepper and mushrooms. Saute about 6 minutes or until onions begin to soften.
- Add frozen mixed vegetables, bouillon granules and up to 1/8 cup water. Stir well, bring to boil, cover & simmer 7-10 minutes or until tender. At end, drain liquid and season with salt and pepper. Re-cover and set aside.
- Preheat oven to 350 degrees.
- Flake drained tuna in large bowl. Add a scant 1/2 cup milk, mayo & soup; mix thoroughly. Stir in cooked vegetables. Add 1 cup shredded cheddar and drained noodles. Mix all together well.
- Spoon tuna mixture into prepared casserole. Top with extra cheese and any additional toppings desired. Cook covered at 350 for 15-20 minutes. Remove cover and cook for 10 more minutes or until cheese is melted and bubbly.
Nutrition Facts : Calories 374, Fat 18.7, SaturatedFat 6.4, Cholesterol 66, Sodium 1696.1, Carbohydrate 27.9, Fiber 3.6, Sugar 2.4, Protein 24.8
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- Bake casserole at 375°F until bubbly and cheese is melted, about 15 minutes. For a crisper, golden topping, broil for final 2 minutes. Let stand at room temperature 5 to 10 minutes before digging in. Garnish with additional fresh thyme, if desired.
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