Nobaketunacasserole Recipes

ONE POT TUNA CASSEROLE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until al dente, adding peas for the final 3 minutes of cooking; drain.
• Melt the butter in the same pot over medium heat. Add the mushroom soup, tuna, milk, and Cheddar cheese. Stir until cheese is melted, and the mixture is smooth. Stir in the pasta and peas until evenly coated.

TUNA NOODLE CASSEROLE

Steps:

• Preheat the oven to 400 degrees F.
• Bring a pot of water to a boil and cook the egg noodles to al dente according to the package instructions. Drain and set aside.
• Meanwhile, melt 4 tablespoons of the 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. Sprinkle the flour evenly over the mixture and stir so that the flour coats the onions and mushrooms thoroughly. Cook, stirring, for another minute. Add the milk and sherry and whisk to combine. Cook the sauce until it's nice and thick, 3 to 4 minutes. Sprinkle in salt and pepper to taste and stir. Adjust the seasoning to make sure the sauce is adequately salted.
• Add the tuna and stir it into the sauce. 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; stir it around with the breadcrumbs and remaining tablespoon of parsley.
• Top the casserole with the breadcrumbs and bake until golden, 25 to 30 minutes. Serve piping hot with a green salad and warm crusty bread.

EASY CREAMY NO BAKE TUNA NOODLE CASSEROLE

Steps:

• Boil water for pasta, cook according to package. Add frozen peas & carrots in last 4 minutes of cooking.
• Heat 1 tbsp butter in skillet, add onion and celery, season with 1/4 tsp salt and 1/4 tsp black pepper. Cook on low for 10 minutes, until soft.
• In sauce pan, heat 2 tbsp butter, 1tbsp flour, whisk, 2 minutes. Gradually whisk in milk. Add parmsean cheese, salt, pepper, white pepper, paprika, garlic powder, dried rosemary. Heat on low until thickened.
• Add tuna and lemon pepper, to onion and celery.
• Add tuna mixture to sauce, stir well. Toss with drained pasta and veggies.
• Add more cheese if desired.

NO-BAKE TUNA NOODLE CASSEROLE - MIDWEST

Steps:

• Cook noodles for approximately 10 minutes in salted water and drain when finished-- while noodle are cooking --.
• In large pot (enough to hold the sauce and cooked noodles) sauté mushrooms for 3 or 4 minutes, add onion and sauté for another minute or two. It's nice to have a little crunch left in the onions. Drain any liquid.
• Add cream of mushroom soup to pot. As soon as it is hot, add shredded cheddar cheese. Continuously stir. When cheese is melted, add tuna and celery. (I don't cook the celery, only because I like the crunch of the raw celery). Mix well. When mixture is heated through and cheese is completely melted, take off of burner.
• Drain noodles and add to mixture. I always add the noodles to the mixture (not the other way around), so that if I made too many noodles I don't add them all to the sauce. Stir all ingredients together. Salt and pepper to taste.
• * You can make this a one-pot dish if you cook and drain noodles first. Then use the same pot to cook the sauce. It will obviously add about ten minutes to the cooking time.