Grown Up Tuna Casserole Recipes

GROWN UP TUNA NOODLE CASSEROLE RECIPE

Steps:

• Preheat oven to 375 degrees then slice the mushrooms and dice the onions. Lightly grease your baking dish with cooking spray.
• Start water for pasta. While the water is heating, heat the olive oil in a large frying pan over medium heat. Once the oil is heated, add the onions and mushrooms and saute until the onions are translucent. After the onions are done, cook pasta until al dente (7 minutes or so).
• Add the mushroom soup, cream cheese, sour cream, milk and garlic powder to the frying pan and heat until it's hot. Season with salt and pepper to your tastes once it's all warmed up.
• Drain the pasta well and add to the pan and stir to mix. Make sure your pasta gets covered well.
• Once you've mixed the pasta well, add the tuna (make sure it is well drained) or cooked chicken to your pan and mix it all up again. Pour the mixture into your baking dish.
• Add the shredded cheese on top.
• Sprinkle the french fried onions on top.
• Bake at 375° F for 10 minutes or just until the onions are golden brown. Serve hot.

GROWN UP TUNA NOODLE CASSEROLE

Steps:

• Heat over to 475 degrees.
• Measure and set aside all ingredients.
• Using an 8 or 10 inch oven proof skillet, melt the butter over medium high heat. Add the mushrooms, onions, salt and pepper. Cook for 5 to 7 minutes until the mushrooms are lightly browned.
• Add the chicken broth, heavy cream and noodles to the skillet and turn the heat to high. Stir often. Cook for about 8 minutes until the noodles are tender.
• Turn off heat.
• Add the peas, tuna and parsley to the pan and stir to combine.
• Sprinkler crushed Ritz crackers over the top of the casserole.
• Put the skillet in the oven to bake for 8 minutes.
• Serve hot. Enjoy.

HEARTY TUNA CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
• Bring a large pot of salted water to a boil, add noodles, and cook until al dente; drain.
• In a large mixing bowl, combine noodles, tuna, celery, and green onion. Stir in sour cream, mustard, and mayonnaise. Season with salt and thyme. Spoon 1/2 of the noodle mixture into the prepared casserole dish. Arrange a layer of zucchini over the mixture. Top with the remaining noodles, followed by a layer of zucchini. Top the entire casserole with cheese.
• Bake in preheated oven for 30 minutes, or until hot and bubbly. Sprinkle the casserole with tomatoes before serving.

GROWN-UP TUNA (NOW CRAB) CASSEROLE

Steps:

• Pick the crab meat, removing any shell or cartilage. Set aside. Cook and drain noodles. Set aside. Preheat oven to 350°. Lightly coat four 1-cup-capacity baking dishes or one 9" round baking dish with 1 tablespoon butter and set aside.
• Melt remaining butter in a medium skillet over medium heat.
• Add shallots and cook until soft.
• Add tomato paste and garlic and cook, stirring continuously, for 5 minutes.
• Move pan away from the heat and add brandy or chicken broth.
• Return to heat and bring mixture to a boil, whisking continuously.
• Reduce heat to medium low, add 1 cup water, and simmer until thickened slightly - about 10-12 minutes.
• Strain mixture and stir in cream, remaining salt, and pepper.
• Add egg noodles, crab meat, and lemon juice and toss to coat.
• Divide mixture evenly among the prepared baking dishes, cover with foil, and bake until cooked through and the noodles are hot - about 20 minutes.
• Garnish with thyme sprigs and serve immediately.

GROWN-UP TUNA CASSEROLE

Steps:

• Preheat oven to 425 degrees.
• Cook the noodles as directed on package and drain; do not overcook.
• Stir tuna, onion, celery, mayonnaise and salt into noodles.
• Mix the soups and milk in a small saucepan. Heat through, stirring constantly.
• Add the cheese to the soups and stir until it melts.
• Pour over the noodle mixture and gently mix.
• Bake uncovered in 2 two-quart buttered casserole dishes for 30 minutes.