Crunchy Tuna Noodle Casserole Recipes

CLASSIC TUNA NOODLE CASSEROLE

Steps:

• Preheat oven to 375º Fahrenheit.
• Boil a pot of lightly salted water. Cook egg noodles for 8-10 minutes or until al dente, drain. Set aside.
• Sauté the chopped onions in a small saucepan with 2 tablespoons butter for 3-4 minutes.
• Add the sautéed onions, 1 cup shredded cheese, peas, tuna, soup, milk, mushrooms, salt, pepper and noodles to a large bowl and mix thoroughly.
• Transfer to a 9×13″ baking dish and top with remaining 1 cup cheese.
• Cover baking dish with aluminum foil.
• Bake for 30 minutes.
• Remove aluminum foil, top with French fried onions. Bake for 5 additional minutes.

CAMPBELL'S® TUNA NOODLE CASSEROLE

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.

CRUNCHY TUNA CASSEROLE

Steps:

• Preheat oven to 375°. In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain and return to pot.
• Meanwhile, in a medium pot over medium heat, melt butter and cook onion until translucent, 2 to 3 minutes. Add 2 tablespoons reserved oil from tuna, flour, salt, and pepper and stir until flour turns golden, about 3 minutes.
• Add wine and stir until smooth, then add chicken stock and continuously stir until incorporated. Bring to a boil, then reduce to a simmer until sauce begins to thicken, 5 minutes. Add cooked pasta, frozen peas, tomato, 1 cup mozzarella, Parmesan, and tuna.
• In a small bowl, stir together panko, olive oil, and parsley. In a large baking dish, layer pasta mixture and top with remaining cup of mozzarella and bread crumb mixture. Season generously with salt and pepper.
• Bake until golden and bubbling, 20 minutes. Serve with parsley.

TUNA NOODLE CASSEROLE WITH CRUNCHY TOPPING

Steps:

• Preheat oven to 350°F / 177°C. Spray a 9x13 baking dish (or any casserole dish of similar size) with nonstick cooking spray or brush with some oil.
• Boil noodles according to package directions.
• While pasta boils, heat a saucepan over medium heat. Add butter and cook until butter is melted. To melted butter, add flour and celery seeds and stir until no dry spots remain. Continue cooking until butter-flour mixture starts turns golden brown, 2 to 3 minutes.
• Slowly pour in milk while whisking. Bring the mixture to a simmer (adjust heat as needed), whisking constantly. Simmer until mixture thickens slightly, about 3 minutes more. Remove from heat and whisk in cheese.
• Gently fold cooked pasta, peas, tuna, and lemon zest into sauce. Taste and season with some salt and black pepper (don't skip this step - the dish will be slightly salty from the cheese, but will likely need more salt).
• Spread mixture out in prepared baking dish.
• Gently stir together melted butter and cornflakes. Spread cornflakes over top of the casserole.
• Bake until the topping is golden brown and the filling is heated all the way through, 20 to 25 minutes.
• Serve immediately.

CREAMY CRUNCHY TUNA CASSEROLE

Steps:

• Preheat oven to 350 degrees F.
• Spray 11x7 (2 quart) baking pan with non-stick spray.
• Line bottom of pan with chow mein noodles.
• In a medium bowl, combine soup, tuna and milk.
• Stir till creamy.
• Add peas and mushrooms.
• Pour mixture in pan over chow mein noodles.
• Cover mixture with cubed bread.
• Bake for about 15 minutes.
• Serve immediately.

TUNA CASSEROLE

Steps:

• Preheat oven to 400 degrees and lightly grease a 9x13 pan. Cook the egg noodles according to the package directions. Drain and add pasta to prepared pan.
• Meanwhile, melt butter in a medium-sized saucepan over medium heat. Add in onion and saute 5 to 7 minutes, until softened. Stir in garlic and flour and cook 1 minute. Slowly pour in chicken broth and milk and bring to a simmer, stirring constantly.
• Once mixture has thickened, stir in peas, and tuna. Pour over pasta in the 9x13 pan. Add in cheddar cheese and toss to coat.
• In a small bowl, use a fork to mix together bread crumbs, parmesan, and olive oil. Sprinkle over the pasta.
• Bake in the preheated oven, uncovered, for 15 to 20 minutes, until bread crumbs are lightly browned. Serve hot.

TUNA NOODLE CASSEROLE

Steps:

• Mix soup, milk, pimiento, peas, tuna and noodles in 1 1/2-qt. casserole. Bake at 400°F for 20 minute or until hot. Stir.
• Mix bread crumbs with butter and sprinkle on top. Bake 5 minute.

TUNA NOODLE CASSEROLE

Steps:

• Preheat oven to 350˚F. Mix together the cream of chicken soup, cream of celery soup, milk, sour cream, black pepper, and garlic powder.
• Stir in the tuna and peas.
• Add the egg noodles and stir until evenly coated. Spread in a greased 9x13" pan.
• Mix together the crushed ritz crackers and melted butter. Sprinkle over the casserole.
• Bake at 350˚F for 25-30 minutes, until bubbly and heated through.

CRUNCHY TUNA NOODLE CASSEROLE

Steps:

• HEAT oven to 350°F.
• MIX soup and milk in 2-quart baking dish. Stir in pasta, tuna, cheese and peas.
• TOP with crushed onions, bake 30 min. or until hot.

CREAMY, CRUNCHY & CHEESY TUNA NOODLE CASSEROLE

Steps:

• Cook pasta according to directions. Once done and drained, add pasta to bottom of casserole dish.
• Add tuna, onions, cream of chicken, chicken broth, peas, mozzarella cheese and pepper and mix well.
• In a small bowl add bread crumbs and melted butter. Stir until all breadcrumbs are moist and crumble over top of mixture.
• Cook at 375° for 25 minutes or until topping is golden brown. Remove from oven and allow to cool for a few minutes before serving as casserole will be hot.

NO-SOUP TUNA NOODLE CASSEROLE

Steps:

• Gather the ingredients.
• Preheat the oven to 350 F/180 C. Cook the noodles in boiling salted water following package directions until al dente.
• Drain in a colander and rinse under cold water to stop the noodles from cooking further. Reserve.
• Melt the butter in a medium saucepan over medium heat.
• Add the sliced mushrooms and sauté until golden brown and tender.
• Add the flour. Cook, stirring, for 1 to 2 minutes.
• Gradually add the milk and continue to cook, stirring, until the sauce has thickened.
• Stir in the mayonnaise, frozen peas, drained tuna, and drained pimientos. Bring to a simmer and continue cooking, stirring, for 1 minute longer.
• Combine the sauce mixture with the noodles and stir to blend ingredients thoroughly.
• Lightly butter a 2-quart baking dish or spray with cooking spray.
• Turn the mixture into the prepared baking dish.
• In a small bowl, make the topping by combining the breadcrumbs with the melted butter.
• Sprinkle the buttered breadcrumbs over the casserole.
• Bake for 25 minutes or until the casserole is bubbly and the topping is browned. Serve and enjoy.