Classic Tuna Casserole Recipe 455
CLASSIC TUNA NOODLE CASSEROLE
Tuna tossed with noodles, peas and pimiento in a creamy sauce is baked until bubbling with crunchy crumb topping.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Campbell's Kitchen
Time 35m
Yield 4
Number Of Ingredients 8
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.
CLASSIC TUNA NOODLE CASSEROLE
There are many reasons this casserole is a classic ... it's comforting, easy to make, and oh so yummy!
Provided by Food Network
Time 45m
Yield 4 servings
Number Of Ingredients 8
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.
CLASSIC TUNA CASSEROLE RECIPE - (4.5/5)
Provided by á-25010
Number Of Ingredients 14
Steps:
- 1. Preheat the oven to 350 F. 2. Cook the macaroni in salted water, according to directions. Drain, rinse in cold water and add to a large mixing bowl. 3. Melt the butter in a saucepan and saute the onions and bell pepper over medium-low heat for about 2 minutes. 4. Add the flour and continue cooking, stirring frequently, for another 3 minutes. 5. Whisk in the milk, mushroom soup, salt and pepper, and stir over low heat until the mixture begins to simmer. 6. Add the cooked sauce to the bowl of macaroni. 7. Toss in the tuna, peas and 1/2 cup of the cheese and mix with a spatula to combine. 8. Pour the mixture into a 9- by 13-inch buttered casserole dish and top with the rest of the cheese. 9. Mix the breadcrumbs and olive oil until combined and spread evenly over the casserole. 10. Bake for 35 to 40 minutes, until bubbling and browned. Variations Many recipes for tuna casserole made their way into American kitchens via food packages and magazines. They all are basically the same: a white sauce of flour and milk binds together pasta, tuna and other ingredients for a rich and hearty casserole with a crunchy topping. Many recipes use egg noodles instead of the macaroni in this recipe. Some go minimalist with just tuna, the sauce and the topping. Some use cream cheese rather than cheddar and lose the mushroom soup. Many recipes call for peas, but some substitute asparagus. For an Italian riff, use Alfredo sauce rather than white sauce or add thyme, tomatoes and black olives. Add roasted red peppers and white sauce spiked with Dijon mustard or olives and capers for an updated version with penne pasta instead of macaroni or noodles.
MOM'S TUNA CASSEROLE CIRCA 1949
I remember the first time Mother made this casserole, back in 1949. She and I really loved it. So we made it often. Even the leftovers are good. In this version, I have doubled her recipe to feed a larger family.
Provided by Joanie Grow
Categories One Dish Meal
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil.
- Cook pasta in boiling water for 8 minutes, or until al dente; drain.
- Preheat oven to 425 degrees F.
- In a large bowl, thoroughly mix noodles, onion, 1 cup cheese, peas, tuna, soup and mushrooms.
- Transfer to a 9" x 13" inch baking dish, and top with potato chip crumbs and remaining 1 cup cheese.
- Bake, uncovered, for 15 to 25 minutes in the preheated oven, or until cheese is bubbly.
Nutrition Facts : Calories 544.2, Fat 21.6, SaturatedFat 10.2, Cholesterol 104.5, Sodium 1120.5, Carbohydrate 51.9, Fiber 3, Sugar 4.3, Protein 34.9
OLD FASHIONED TUNA CASSEROLE
Make and share this Old Fashioned Tuna Casserole recipe from Food.com.
Provided by pink cook
Categories Vegetable
Time 1h10m
Yield 1 casserole, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cook pasta as directed on package.
- Drain tuna reserving the liquid, add lemon juice and refrigerate.
- Meanwhile, melt the 2 tablespoons butter in large skillet over medium heat and saute the onion and mushroom slices until soft.
- Stir in the flour until blended and cook over low heat until bubbly (stirring constantly).
- Stir in the evaporated milk and add the reserved tuna oil and cook stirring constantly, until mixture thickens.
- Stir in salt and pepper and adjust seasoning as needed.
- Gently stir the tuna with the sauce and heat through.
- Drained pasta and serve warm with the tuna and sauce mixture.
- NOTE: Eileen said that she served it with rice instead of the pasta.
Nutrition Facts : Calories 602.8, Fat 22.6, SaturatedFat 10.3, Cholesterol 63.8, Sodium 1071.2, Carbohydrate 55.7, Fiber 2.5, Sugar 2.6, Protein 43.2
CLASSIC TUNA CASSEROLE
We'd never say our tuna casserole is better than your grandmother's tuna casserole. (But we can't stop other people from saying it!)
Provided by My Food and Family
Categories Home
Time 55m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat oven to 375°F.
- Cook noodles as directed on package, omitting salt; drain.
- Mix soup, milk and onions in large bowl until blended. Add noodles, tuna and peas; mix lightly.
- Spoon into 1-1/2-qt. casserole sprayed with cooking spray; top with cheese.
- Bake 30 to 35 min. or until heated through.
Nutrition Facts : Calories 300, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 530 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 21 g
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