BEST TUNA CASSEROLE
Steps:
- Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
- Preheat oven to 425 degrees F (220 degrees C).
- In a large bowl, thoroughly mix noodles, onion, 1 cup cheese, peas, tuna, soup and mushrooms. Transfer to a 9x13 inch baking dish, and top with potato chip crumbs and remaining 1 cup cheese.
- Bake for 15 to 20 minutes in the preheated oven, or until cheese is bubbly.
Nutrition Facts : Calories 595 calories, Carbohydrate 58.1 g, Cholesterol 99.2 mg, Fat 26.1 g, Fiber 3.8 g, Protein 32.1 g, SaturatedFat 11.5 g, Sodium 1061.1 mg, Sugar 4.6 g
TUNA CASSEROLE
Break out a family favorite: tuna casserole. The traditional comfort food is great for serving large groups. In our tuna casserole recipe, we cut the sauce with chicken broth, but there's enough milk to make this casserole feel indulgent.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 1h
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees. In a large pot of boiling salted water, cook pasta 2 minutes less than package instructions (it will be undercooked). Drain. In a small bowl, toss together panko, Parmesan, and 2 teaspoons oil.
- In pot, heat 2 tablespoons oil over medium-high. Add onion, season with salt and pepper, and cook until softened, 8 minutes. Add flour and whisk to coat onion with flour. Slowly whisk in broth, then milk.
- Cook, stirring constantly, until sauce comes to a boil. Reduce heat and simmer, stirring frequently, until sauce is thickened, about 8 minutes. Stir in pasta, tuna, and peas and season to taste with salt and pepper.
- Transfer tuna mixture to a 9-by-13-inch baking dish and top with panko mixture. Bake until sauce is bubbling and crust is golden, 17 to 20 minutes. Let cool 10 minutes before serving.
Nutrition Facts : Calories 357 g, Fat 8 g, Fiber 3 g, Protein 22 g, SaturatedFat 2 g
MY TUNA CASSEROLE
This is an inexpensive, hearty, and satisfying meal. Made with ingredients that are most always on hand, this casserole is the perfect meal solution on nights you just don't feel like going to the grocery store. I sometimes add frozen peas and some diced, cooked carrots to the mixture before baking, to make this a delicious 'all in one' dinner. The buttery crumb topping provides a nice, crunchy contrast to the creamy filling. Enjoy !!
Provided by TGirl
Categories One Dish Meal
Time 35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In small bowl, combine melted butter and crushed saltines and set aside to use for topping.
- Combine 1 and 1/2 cans of soup, milk, salt, and pepper in large bowl.
- Add all remaining ingredients (except saltines), combine well, and pour into in a greased 13 x 9 baking dish.
- Sprinkle buttered saltine crumbs all over the top, and bake at 350 degrees for 20-30 minutes, or until heated through.
Nutrition Facts : Calories 613.7, Fat 26.7, SaturatedFat 11.7, Cholesterol 108.5, Sodium 1156.7, Carbohydrate 64.8, Fiber 4.1, Sugar 5.3, Protein 29.4
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
MY TUNA CASSEROLE
This is the best tuna casserole I have ever eaten in my life! I prefer to eat it when it is fixed on the stovetop, rather than baked, but you can make it baked with this recipe also.
Provided by Chef Sunshine
Categories Stew
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Boil the eggs for 10-15 minutes.
- Boil the egg noodles until al dente, 7-8 minutes.
- Dice the onion.
- While eggs & noodles are still boiling, mix the tuna, cream of mushroom soup, the small can of peas, and the diced onion together in a big pot on the stove. Cook at about medium.
- When the noodles are al dente, drain, then add them to the big pot.
- When the eggs are done, and warm enough to handle without getting burned, dice the eggs up into the big pot.
- Stir the entire tuna casserole mixture well, add salt and lots of pepper to taste, and let simmer for a while, so that the flavors have a chance to mingle. About 10-15 minutes.
- Serve hot.
- Baked Recipe:.
- Follow above recipe (excluding the stovetop big pot).
- After mixing together all ingredients in a big bowl, get out your casserole dish, and lay a layer of the Lay's potato chips on the bottom.
- Put in a thick layer of tuna casserole mixture, then add another layer of Lay's potato chips. Add another layer of tuna mixture, then chips, then tuna.
- You can also crumble some up to sprinkle on the top.
- Bake at 375°F for 20-30 minutes.
- (I think this recipe is the best when it is not baked, but both ways are delicious).
Nutrition Facts : Calories 944.9, Fat 33.5, SaturatedFat 7.8, Cholesterol 367.4, Sodium 1683.5, Carbohydrate 82.4, Fiber 5.9, Sugar 8.7, Protein 74.9
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TUNA CASSEROLE RECIPE | MYRECIPES
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5/5 (3)Total Time 50 minsServings 8Calories 332 per serving
- Heat oil and butter in a Dutch oven over medium-high heat until butter melts. Add onion; sauté 3 minutes. Reduce heat to medium. Sprinkle flour over onion mixture, stirring until blended; cook, stirring constantly, 2 minutes. Gradually stir in milk. Bring to a simmer; stir in cheddar cheese, salt, and pepper. Cook 1 minute or just until cheese melts. Stir in peas and tuna.
- Add pasta, tossing to coat. Pour pasta mixture into an 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Sprinkle with panko and Parmesan cheese.
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