Nifs Tuna Casserole To Go Recipes

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TUNA NOODLE CASSEROLE



Tuna Noodle Casserole image

This updated tuna noodle casserole recipe stays true to the classic 1950s dish, but substitutes a rich, homemade sauce for the can of cream of mushroom soup. The addition of cremini mushrooms - along with celery, onions, peas and parsley - makes this casserole surprisingly vegetable-packed, while briny capers complement the tuna and balance out the creamy sauce. Like any good tuna noodle casserole, this recipe's pièce de résistance is the potato chip topping.

Provided by Lidey Heuck

Categories     dinner, casseroles, main course

Time 1h

Yield 8 servings

Number Of Ingredients 16

4 tablespoons unsalted butter, plus more for greasing the pan
Kosher salt and black pepper
1 (12-ounce) bag dried egg noodles or other shaped pasta
1 1/2 cups finely chopped celery (about 4 ribs)
1 large yellow or white onion, chopped
1 pound mushrooms (preferably cremini), trimmed and sliced 1/4-inch thick
2 tablespoons drained capers, roughly chopped (optional)
2 large garlic cloves, minced
1/3 cup all-purpose flour
2 cups chicken or vegetable stock
1 cup half-and-half or heavy cream
1/4 cup dry sherry or dry white wine
2 (5- to 6-ounce) jars or cans tuna packed in olive oil, drained and flaked with a fork
1 cup frozen or fresh peas
1/4 cup minced fresh parsley, plus more for serving (optional)
2 cups plain, salted potato chips, crushed

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.

NIF'S 30 MINUTE TUNA CASSEROLE



Nif's 30 Minute Tuna Casserole image

A follow-up to Recipe #349613, this recipe is healthier and has more fresh ingredients. You could realistically have this meal on the table in a half hour as you are doing a lot of the prep while waiting for the pasta. This counts as 7 WW points. Enjoy!

Provided by Nif_H

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

3 cups rotini pasta (or other shaped pasta, I use a high fibre version)
olive oil, for spritzer
2 cups mushrooms, chopped
1/2 cup onion, chopped
1/2 cup celery, chopped (about 1 stalk)
2 garlic cloves, minced
1 (3 ounce) can tuna, lightly drained
1/2 cup low-fat sour cream
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon seasoning salt
fresh ground black pepper
1/2 cup low-fat cheddar cheese, grated
1 cup fresh breadcrumb, coarsely ground

Steps:

  • Cook pasta as directed. Preheat oven to 400°F.
  • While waiting for the water to boil, add mushrooms, onion, celery and garlic to a nonstick pan sprayed with olive oil. Saute over medium heat until just tender. The moisture from the veggies will keep them from sticking.
  • While cooking the pasta, stir tuna, sour cream, Worcestershire sauce, salt and pepper into the pan. Remove from heat and add cheddar cheese.
  • When pasta is al dente, stir into pan. Pour into a casserole dish sprayed with olive oil. Cover with bread crumbs.
  • Cook for 15 minutes. The higher heat will ensure that you have some crunch to the bread crumbs.

Nutrition Facts : Calories 516.2, Fat 8.4, SaturatedFat 3.7, Cholesterol 22.8, Sodium 342.2, Carbohydrate 84.2, Fiber 4.6, Sugar 5.1, Protein 24.6

NIF'S NOTHING FANCY TUNA CASSEROLE



Nif's Nothing Fancy Tuna Casserole image

Another simple yet satisfying home meal that you can make in no time. A huge hit with kids, big and small. Also very easy on the bank account! If you don't have 2 cans of tuna, just use one. Quarter your canned whole mushrooms if that's what you have. Use a shaped pasta like macaroni, rotini, penne, something to hold the sauce. Add any veggies, seasonings, etc. that you think your family might like. Also freezes very well. Enjoy!

Provided by Nif_H

Categories     Kid Friendly

Time 50m

Yield 6 serving(s)

Number Of Ingredients 7

1 lb dry pasta, shaped (I use Catelli Smart but you can use whole wheat or whatever you prefer)
2 (6 ounce) cans tuna in water (flaked or chunk, drained)
1 (10 ounce) can reduced-fat cream of mushroom soup, condensed
1 (10 ounce) can mushrooms, sliced, drained
1 teaspoon Worcestershire sauce
salt and pepper
1 cup low-fat cheddar cheese, grated

Steps:

  • Boil pasta in salted water, as directed. While pasta is cooking, spray a 2 quart casserole with nonstick spray; open cans of tuna, soup and mushrooms.
  • Drain pasta, return to pot and add all other ingredients. Mix well and pour into casserole dish. Sprinkle cheddar cheese on top.
  • Bake at 350F for about 30 minutes. You just need the casserole to heat through. Remove from oven when cheese has completely melted and let cool for 5 minutes before serving.

NIF'S TUNA CASSEROLE TO GO



Nif's Tuna Casserole to Go image

My DS's love my tuna casserole (see Recipe #349613), but one of them does not have a microwave at school to heat it up. I came up with this cold version of it and they both really like it. I kept it simple because after a long day at work and then making a nice dinner, I don't feel like making high maintenance lunches. My guys are 12 and 14 and can eat a lot, particularly this! You can increase the amount to make a cold salad for a gathering. Enjoy!

Provided by Nif_H

Categories     Lunch/Snacks

Time 20m

Yield 2 serving(s)

Number Of Ingredients 5

1 1/2 cups macaroni (or other shaped pasta)
1 (6 ounce) can tuna in water, flaked or chunk and drained
2 ounces low-fat cheddar cheese, cut into small cubes
2 tablespoons half fat mayonnaise, I use Hellmann's
salt and pepper

Steps:

  • Cook macaroni as directed.
  • Mix all ingredients when macaroni has cooled. It doesn't have to be cold, but you don't want it to melt the cheese. Put in 2 separate containers and refrigerate.

CHEF JOHN'S TUNA NOODLE CASSEROLE



Chef John's Tuna Noodle Casserole image

I consider this the king of comfort food casseroles. What I love about this recipe, other than that it is simple and easy, is that it doesn't require the traditional can of cream of mushroom soup--but it still has the same amount of creamy, decadent goodness that every casserole should. Serve this with a green salad on the side.

Provided by Chef John

Categories     Seafood     Fish     Tuna

Time 1h20m

Yield 8

Number Of Ingredients 15

3 tablespoons unsalted butter
½ cup finely diced yellow onion
1 ½ teaspoons kosher salt, divided
3 tablespoons all-purpose flour
4 cups cold milk
1 cup shredded white Cheddar cheese
1 (12 ounce) package dry egg noodles
2 (5.5 ounce) cans tuna packed in olive oil, drained and crumbled, or to taste
¾ cup frozen peas, thawed and drained
1 pinch cayenne pepper
¼ teaspoon freshly ground black pepper
¼ teaspoon Worcestershire sauce
½ cup plain bread crumbs
½ cup grated Parmigiano-Reggiano cheese
2 tablespoons olive oil

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.

Nutrition Facts : Calories 511.3 calories, Carbohydrate 46.2 g, Cholesterol 86 mg, Fat 22.8 g, Fiber 2.6 g, Protein 29.7 g, SaturatedFat 10.4 g, Sodium 808.5 mg, Sugar 8.3 g

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