Oh Joyful Tuna Noodle Bake Recipes

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OH SO CREAMY TUNA NOODLE CASSEROLE



Oh so Creamy Tuna Noodle Casserole image

Yeah you're thinking, tuna noodle casserole how good can it be? Well this recipe is amazing. It sure took me by surprise. Plus its easy to make!

Provided by Abbey212

Categories     One Dish Meal

Time 50m

Yield 1 casserole, 4-6 serving(s)

Number Of Ingredients 11

8 ounces noodles (cooked and drained)
1/4 cup onion (chopped)
2 (6 ounce) cans tuna (can use 1 if desired)
1 (10 3/4 ounce) can condensed cream of mushroom soup
1 cup milk
1/2 cup mayonnaise
1 (8 ounce) can sliced mushrooms (drained)
1/4 teaspoon pepper
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/2 cup breadcrumbs (tossed with 1 tbsp melted butter)

Steps:

  • Preheat oven to 350°F.
  • Cook noodles as directed on package.
  • In one bowl combine onion, mushrooms and tuna, mix well.
  • In another bowl combine condensed soup, milk, mayonnaise and spices, wisk together until combined.
  • Pour the soup mix, noodles and tuna mix together and combine all very well.
  • Pour mixture into a 2 quart buttered baking dish, top with buttered breadcrumbs and bake on 350°F for about 30 minutes.

TUNA NOODLE BAKE



Tuna Noodle Bake image

Make and share this Tuna Noodle Bake recipe from Food.com.

Provided by Parsley

Categories     Tuna

Time 50m

Yield 6 serving(s)

Number Of Ingredients 14

8 ounces wide egg noodles
6 tablespoons butter
1/2 cup chopped onion
6 tablespoons flour
3 cups milk
1/4-1/2 teaspoon salt
1 (7 ounce) can solid albacore tuna, drained and flaked
1 cup shredded cheddar cheese
1 cup frozen sweet peas, thawed
1 (8 ounce) can sliced mushrooms, drained
1/2 teaspoon dried tarragon
1/4 teaspoon paprika
1/4 teaspoon pepper
3/4 cup buttered bread crumb

Steps:

  • Preheat oven to 350. Lightly grease/spray a casserole dish; set aside.
  • Cook noodles according to package directions; drain.
  • While noodles are cooking, melt butter in a saucepan and saute the onions until tender. Stir in the flour until absorbed. Slowly add the milk and salt, stirring constantly. Cook and stir until thickened.
  • Combine the tuna, cheese, peas, mushrooms, tarragon, paprika and pepper to white sauce; stir well.
  • Place half of the cooked noodles on the bottom of the prepared casserole dish. Top with half of the creamy tuna mixture. Top that with the remaining half of the cooked noodles -- then the remaining half of the creamy tuna mixture.
  • Evenly sprinkle with the buttered bread crumbs.
  • Bake at 350 for about 25-30 minutes.

BEST TUNA NOODLE CASSEROLE



Best Tuna Noodle Casserole image

This tuna noodle casserole is the best with a classic creamy taste from my childhood. The sauce is rich and creamy but not overwhelmingly heavy. The crunch from the topping and fresh bite from the parsley create the perfect balance. Let's not forget that this is a great budget-friendly meal to feed a crowd!

Provided by NicoleMcmom

Time 55m

Yield 8

Number Of Ingredients 18

1 (12 ounce) package egg noodles
4 ¼ teaspoons kosher salt, divided
4 tablespoons salted butter, divided
5 teaspoons olive oil, divided
1 (8 ounce) package sliced fresh mushrooms
1 small white onion, minced
¼ cup all-purpose flour
2 cups milk
1 ½ cups chicken stock
2 tablespoons lemon juice
1 teaspoon Dijon mustard
½ teaspoon ground black pepper
1 ½ cups shredded white Cheddar cheese
1 cup frozen sweet peas
2 (6 ounce) cans tuna, drained
1 cup panko bread crumbs
¼ teaspoon ground paprika
2 tablespoons finely chopped fresh parsley

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
  • Bring a large pot of water to a boil. Add egg noodles and 3 teaspoons salt to the boiling water; cook until tender yet firm to the bite, about 6 minutes. Drain noodles. Return to pot and set aside.
  • Heat 2 tablespoons butter and 1 tablespoon oil in a large skillet over medium-high heat. Add mushrooms and onion and cook until mushrooms are softened and onions are translucent, about 4 minutes. Add remaining butter; stir constantly until melted. Sprinkle flour over vegetable mixture and cook, stirring constantly, for 1 minute. Stir in milk and stock and bring to a simmer, stirring often. Simmer for 5 minutes. Stir in lemon juice, Dijon mustard, 1 teaspoon salt, and pepper.
  • Add sauce mixture to reserved noodles. Stir in 1 cup Cheddar cheese, peas, and tuna. Pour mixture into the prepared baking dish and sprinkle remaining Cheddar cheese over the top.
  • Stir together bread crumbs, remaining 2 teaspoons oil, remaining 1/4 teaspoon salt, and paprika in a small bowl. Sprinkle bread crumb mixture evenly over the casserole.
  • Bake in the preheated oven until golden and bubbly, 25 to 30 minutes. Sprinkle with parsley and serve.

Nutrition Facts : Calories 480.8 calories, Carbohydrate 50.6 g, Cholesterol 90.6 mg, Fat 20 g, Fiber 2.8 g, Protein 28.1 g, SaturatedFat 10.1 g, Sodium 1481.4 mg, Sugar 5.8 g

OH JOYFUL TUNA NOODLE BAKE



Oh Joyful Tuna Noodle Bake image

My sister-in-law gave me this recipe when I first got married, I used it a lot back then. Now my toddler son enjoys this. To add some veggies, I add 1 cup of frozen peas and carrots to the mix. To eliminate the sodium content, I have in the past reduced the amount of salt or eliminated the Worcestershire sauce altogether.

Provided by Naner

Categories     One Dish Meal

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 (8 ounce) package wide egg noodles
1 (6 1/2 ounce) can tuna, drained
1 (10 1/2 ounce) can cream of mushroom soup
1 cup mayonnaise
2 teaspoons seasoning salt
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
shredded cheese

Steps:

  • Preheat oven to 350°F.
  • Cook noodles according to package direction.
  • Drain and set aside.
  • Drain tuna and set aside.
  • In large bowl, combine the rest of the ingredients except the cheese.
  • Fold in tuna and noodles.
  • Mix together and pour into a baking dish.
  • Top with shredded cheese.
  • Bake for 30-40 minutes covered.

AUSTRALIAN TUNA BAKE



Australian Tuna Bake image

This is posted for the World Tour 2005 event. The source is Mietta's web site, a collection of Australian recipes. I modified the recipe slightly.

Provided by PanNan

Categories     Tuna

Time 50m

Yield 4 serving(s)

Number Of Ingredients 12

1/2 cup cheese, shredded
1 cup crushed corn flakes
12 ounces canned tuna
4 tablespoons butter, plus a little more for the top of the casserole
4 tablespoons flour
2 cups milk
1 onion, finely chopped
1 cup peas (cooked or frozen)
salt and pepper
1 tomatoes, cut into 8 wedges
1/2 cup fresh parsley, chopped
1 lemon, cut into 4 wedges

Steps:

  • Preheat oven to 350°F and grease an 8x8-inch casserole dish.
  • Melt the butter in a sauté pan. Sauté the onion until soft but not browned. Add the flour and blend with the onion. Add the milk, stirring constantly. Bring to the boil and boil for 2 or 3 minutes. Remove from heat.
  • Stir in the shredded cheese, peas, tuna and seasonings. Pour into the casserole. Cover with crushed corn flakes, dot with butter, and bake for 20-30 minutes.
  • Sprinkle parsley over the top of the hot casserole. Garnish with tomato wedges and lemon wedges. Serve hot.

Nutrition Facts : Calories 446.2, Fat 22.4, SaturatedFat 13, Cholesterol 92.3, Sodium 677.2, Carbohydrate 30.8, Fiber 4.1, Sugar 5.5, Protein 31.4

EASY CHEESY TUNA NOODLE CASSEROLE



Easy Cheesy Tuna Noodle Casserole image

This is the best tuna noodle casserole! My family and friends always request it! And, best of all, it is easy!

Provided by CFOSTER

Categories     Seafood     Fish     Tuna

Time 50m

Yield 6

Number Of Ingredients 10

2 (10 ounce) packages egg noodles
1 tablespoon olive oil
1 tablespoon salt
1 (8 ounce) package processed cheese food (such as Velveeta®), cut into cubes
3 (5 ounce) cans chunk light tuna in water, drained
1 (15 ounce) can peas, drained
2 (10.75 ounce) cans condensed cream of celery soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 teaspoon ground black pepper
1 cup grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain noodles and return to the pot. Pour olive oil and salt over the drained noodles; stir.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Put processed cheese food cubes into a large, microwave-safe bowl. Heat in microwave, stirring every 30 seconds, until melted and smooth, 3 to 5 minutes; pour over noodles and add tuna, peas, celery soup, mushroom soup, and black pepper. Stir to coat noodles completely; pour into a large casserole dish. Sprinkle Parmesan cheese over the top of the noodle mixture to cover completely.
  • Bake in preheated oven until Parmesan cheese just begins to brown, 20 to 30 minutes.

Nutrition Facts : Calories 753.5 calories, Carbohydrate 80.4 g, Cholesterol 140.3 mg, Fat 28.6 g, Fiber 5.7 g, Protein 43.3 g, SaturatedFat 10.2 g, Sodium 3490.7 mg, Sugar 8.1 g

BISCUIT TOPPED TUNA BAKE



Biscuit Topped Tuna Bake image

Make and share this Biscuit Topped Tuna Bake recipe from Food.com.

Provided by 4-H Mom

Categories     One Dish Meal

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

2 tablespoons vegetable oil
1/2 cup chopped onion
12 cups chopped celery
1 (7 ounce) can tuna
1 (10 3/4 ounce) can condensed cream of potato soup
1 (10 ounce) package frozen peas, thawed
1 (10 ounce) package frozen carrots, thawed
3/4 cup milk
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
1 (7 1/2 ounce) can refrigerator flakey biscuits

Steps:

  • In large skillet, heat oil over medium heat, saute onion and celery until onion is soft. Add remaining ingredients except biscuits, heat thoroughly.
  • Transfer mixture to 1 1/2 quart casserole. Arrange biscuits around top edge of dish.
  • Bake at 400 degrees in oven for 10 to 15 minutes or until biscuits are golden brown.

CREAMY TUNA-NOODLE CASSEROLE



Creamy Tuna-Noodle Casserole image

When you need supper fast, this tuna noodle casserole makes a super one-dish meal. Cooked chicken breast works well in place of the tuna. -Edie DeSpain, Logan, Utah

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 13

5 cups uncooked egg noodles
1 cup frozen peas
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
1 cup fat-free sour cream
2/3 cup grated Parmesan cheese
1/3 cup 2% milk
1/4 teaspoon salt
2 cans (5 ounces each) light tuna in water, drained and flaked
1/4 cup finely chopped onion
1/4 cup finely chopped green pepper
TOPPING:
1/2 cup soft bread crumbs
1 tablespoon butter, melted

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.

Nutrition Facts : Calories 340 calories, Fat 8g fat (4g saturated fat), Cholesterol 63mg cholesterol, Sodium 699mg sodium, Carbohydrate 41g carbohydrate (7g sugars, Fiber 3g fiber), Protein 25g protein. Diabetic Exchanges

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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