Jeffs Tuna Noodle Casserole Recipes

CHEF JOHN'S TUNA NOODLE CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly butter a 9x13-inch casserole dish.
• Melt 3 tablespoons butter in a medium saucepan over medium heat. Saute onion with 1/2 teaspoon kosher salt until it starts to soften up and turn translucent, 3 to 4 minutes. Add the flour, and cook, stirring, for 3 minutes, reducing heat if needed.
• Pour in cold milk and whisk for 1 minute. Raise heat to medium-high and cook, stirring often, until the sauce thickens and comes to a simmer. Remove from heat, whisk in Cheddar cheese, and reserve until needed.
• Fill a large pot with water and remaining salt and bring to a rapid boil. Cook egg noodles for 5 minutes. Drain well and add to a large mixing bowl. Stir in the reserved sauce, followed by tuna, peas, cayenne, black pepper, and Worcestershire sauce. Mix with a spatula until evenly combined.
• Pour the mixture into the prepared dish. Mix bread crumbs, Parmigiano-Reggiano cheese, and olive oil together in a small bowl until combined and resembling wet sand. Sprinkle evenly over the casserole.
• Bake in the center of the preheated oven until browned and bubbly, about 30 minutes. Let sit for 10 minutes before cutting and serving.

TUNA NOODLE CASSEROLE

Steps:

• Set oven temperature to 350 degrees.
• Bring to boil a large pot of water and cook Medium Egg Noodles as directed on package.
• In a small sauce pot combine Milk and can of Cream of Chicken & Mushroom Soup. Mix together throughly and bring to a light boil. Stir regularly to avoid burning.
• Chop Onions and Celery and add to large baking bowl.
• Shred 3 cups of cheddar cheese.
• Add 1/2 cup of cheddar cheese, tuna and Mayonnaise to large baking bowl.
• Stir ingredients together adding Salt and Pepper to taste.
• Add 1/2 cup cheddar cheese to small sauce pot and stir until melted.
• Drain noodles when done cooking and add to large baking bowl.
• Pour the sauce from the small sauce pot on top of noodles and mix together the ingredients throughly.
• Once mixture is mixed add the left over cheddar cheese to the top of the casserole, spread evenly.
• Place in oven for 20 to 25 minutes.
• Once finished cooking let sit for 10 minutes to set and cool.
• Serve and enjoy!

TUNA NOODLE CASSEROLE

Steps:

• Preheat the oven to 400˚. Bring a large pot of salted water to a boil. Add the egg noodles and cook as the label directs for al dente. Drain and set aside.
• Meanwhile, melt 4 tablespoons butter in a large skillet over medium heat. Add the onion and cook until starting to soften, 3 to 4 minutes. Add the mushrooms and cook, stirring, for a couple of minutes, until softened. Sprinkle the flour evenly over the mixture and stir so that the flour coats the onion and mushrooms thoroughly. Cook, stirring, until toasted, about 1 more minute. Add the milk and sherry and whisk to combine. Cook the sauce, whisking, until it's nice and thick, 3 to 4 minutes. Season with salt and pepper and stir. Adjust the seasoning to make sure the sauce is adequately salted.
• Add the tuna to the sauce and stir, then stir in the bell pepper and 1 tablespoon of the parsley. Stir in the noodles until they're coated. Butter a 9-by-13-inch baking dish and transfer the noodle mixture to the dish.
• Melt the remaining 4 tablespoons butter in a bowl in the microwave; combine it with the panko and remaining 1 tablespoon parsley.
• Top the casserole with the panko mixture and bake until golden, 25 to 30 minutes.

TUNA NOODLE CASSEROLE

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.

TUNA NOODLE CASSEROLE WITH VEGETABLES

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.

EASY TUNA NOODLE CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• Meanwhile, melt butter in a saucepan over medium heat. Whisk in flour, stirring constantly for about 1 minute. Remove from heat and gradually pour in milk, whisking constantly the entire time to avoid lumps from forming. Return to heat and cook, stirring constantly, until slightly thickened, about 2 minutes. Stir in 1/2 of the Cheddar cheese. Add lemon juice, mustard powder, salt, and pepper and mix well.
• Drain fusilli and fold into the sauce. Mix in tuna. Pour mixture into an 8-inch casserole dish and sprinkle with breadcrumbs. Top with remaining Cheddar cheese.
• Bake in the preheated oven until cheese is melted and golden, about 30 minutes.

CREAMY TUNA-NOODLE CASSEROLE

Steps:

• Preheat oven to 350°. Cook noodles according to package directions for al dente, adding peas during the last minute of cooking; drain., Meanwhile, in a large bowl, combine soup, sour cream, cheese, milk and salt; stir in tuna, onion and pepper. Add noodles and peas; toss to combine., Transfer to an 11x7-in. baking dish coated with cooking spray. In a small bowl, toss bread crumbs with melted butter; sprinkle over top. Bake, uncovered, 25-30 minutes or until bubbly.

TUNA NOODLE CASSEROLE

Steps:

• Mix tuna, pasta, soup, mushrooms, peas and onion in large bowl.
• Transfer mixture to a 8x8 casserole dish sprayed with non-stick spray.
• Crush potato chips and sprinkle on top.
• Bake in oven preheated to 350º F for 45 minutes to an hour.
• Let stand 10 minutes before serving.

TUNA NOODLE CASSEROLE

Steps:

• Preheat oven to 350°F
• In 4-quart saucepan over medium heat, in 4 tbsp of hot butter, cook celery and green onions until tender, stirring frequently.
• Stir in flour, salt and pepper until blended.
• Cook 1 minute.
• Gradually stir in milk.
• Cook, stirring constantly until mixture thickens slightly and boils.
• Stir in cream cheese until melted.
• Remove from heat.
• Prepare noodles as directed on label and drain.
• Melt 2 tbsp butter in a small sauce pan.
• Stir in bread crumbs.
• Stir tuna and noodles gently into cheese sauce.
• Pour mixture into a 12x8-inch baking dish.
• Sprinkle with bread crumb mixture.
• Bake 20 minutes or until hot and bubbly.

YUMMY TUNA NOODLE CASSEROLE

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 inches.
• 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.

TUNA NOODLE CASSEROLE

Steps:

• Heat the oven to 375 degrees and grease a 9-by-13 or other 3-quart casserole dish with butter.
• Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until just al dente. (Do not overcook.) Drain and set aside.
• Meanwhile, in a medium Dutch oven or other heavy pot, melt the butter over medium heat. Add the celery and onion, season with salt and cook over medium, stirring occasionally, until the onions are translucent, 6 to 8 minutes. Add the mushrooms and cook, stirring occasionally, until they are tender, about 5 minutes. Add the capers and garlic and cook until the garlic is fragrant, about 1 minute.
• Sprinkle the flour over the vegetables and cook, stirring constantly, until no streaks of flour remain, about 1 minute, reducing the heat as necessary to keep from scorching. Add the stock, half-and-half, sherry, 2 teaspoons salt and 1/2 teaspoon pepper and bring to a boil.
• Reduce the heat to low and simmer, stirring occasionally and scraping the bottom of the pan, until the sauce has thickened slightly, 5 to 7 minutes. Off the heat, stir in the tuna, peas and parsley, if using; season to taste.
• Add the cooked noodles and toss well. Transfer the mixture to the prepared pan and smooth into an even layer. Sprinkle the crushed potato chips on top and bake, uncovered, until hot and bubbling, about 25 minutes. Garnish with additional parsley, if using, and serve hot.

NO YOLKS® TUNA NOODLE CASSEROLE

Steps:

• Combine topping ingredients and set aside.
• Preheat oven to 400 degrees F. Add olive oil to a 7-quart stock pot, and saute mushrooms, celery, onions and garlic powder for 3-4 minutes over medium heat. Add broth, Worcestershire sauce and thyme sprig and bring to a boil, stirring occasionally. Add cream cheese and noodles, stirring until creamy and smooth. Sprinkle flour over top of mixture. Stir and cook for 2 minutes, or until mixture begins to thicken. Fold in tuna and peas. Season with salt and pepper.
• Pour into a 3-quart casserole dish. Sprinkle on Cheddar cheese and topping mixture. Bake uncovered 15 minutes. Remove from oven and let stand 10 minutes.

TUNA NOODLE CASSEROLE FOR TWO

Steps:

• In a small saucepan, saute onion in butter until tender. Stir in the flour, salt and pepper until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the noodles, tuna and peas., Transfer to a greased 1-qt. baking dish. Sprinkle with cornflakes. Bake, uncovered, at 350° for 30-35 minutes or until bubbly around the edges.

TUNA NOODLE CASSEROLE II

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.

TUNA-NOODLE CASSEROLE

Steps:

• Preheat oven to 350 degrees F.
• Cook noodles according to package directions, adding the green beans the last 3 minutes of cooking. Drain and set aside. Meanwhile, toss the bread crumbs with the 1 tablespoon melted butter; set aside.
• In a large skillet melt 2 tablespoons butter over medium heat. Add mushrooms, sweet pepper, onion, celery, and garlic. Cook and stir until vegetables are tender. Stir in flour, salt, mustard, and black pepper. Add LACTAID® Reduced Fat Milk all at once; cook and stir until thickened and bubbly. Stir in tuna, cooked noodles, and green beans.
• Spoon tuna mixture into a 1 1/2-quart au gratin dish or oval baking dish. Sprinkle bread crumb mixture atop casserole. Bake, uncovered, in a 350 degree F oven for 20 to 25 minutes or until heated through and bread crumbs are golden. Makes 4 servings.

JEFF'S TUNA NOODLE CASSEROLE

Steps:

• Preheat oven to 400°F.
• Cook egg noodles (boil for 10-minutes).
• Mix cooked noodles, tuna, cream of celery soup, green beans, milk in a large pot and heat through on medium heat. Add salt and pepper as desired for taste.
• Poor mixture into a 9X13 Casserole dish.
• Sprinkle bread crumbs over top of mixture. Then sprinkle cheese on top.
• Bake in oven for 20 minutes at 400°F.
• Remove and allow to cool for 5-10 minutes before serving.