Sandy Damatos Tuna Noodle Casserole Recipes

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SANDY D'AMATO'S TUNA NOODLE CASSEROLE



Sandy D'amato's Tuna Noodle Casserole image

Sandy is the chef owner of Sanford Restaurant and has a food column in our local paper. This is very good. No cream of anything soup in here!

Provided by WI Cheesehead

Categories     Tuna

Time 50m

Yield 6 serving(s)

Number Of Ingredients 24

4 ounces wide egg noodles
2 tablespoons butter
1 teaspoon butter
1 (5 ounce) onions, diced small
2 celery ribs, finely diced
2 1/2 tablespoons flour
1 bay leaf
1 tablespoon dry mustard (to taste)
1 1/4 cups milk
1 cup heavy whipping cream
1 teaspoon Worcestershire sauce
3/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
10 drops hot pepper sauce (to taste)
2 tablespoons grainy mustard
3/4 cup frozen peas
6 ounces grated cheddar cheese
1 (12 ounce) can solid white tuna packed in water, well drained
1/2 teaspoon lemon juice
2 tablespoons chopped dill
1/4 cup pimento stuffed olive (coarsely chopped)
1 (5 ounce) bag potato chips, crushed
2 ounces shredded cheddar cheese
2 tablespoons olive oil

Steps:

  • Cook noodles, then drain and cool. Set aside.
  • Place medium sauce pot over medium heat. Add butter and, when melted, add onion and celery. Sweat 4 minutes.
  • Add flour and cook, stirring, 1 to 2 minutes - do not brown.
  • Add bay leaf, dry mustard, milk and shipping cream and bring to a boil while whipping.
  • Add Worcestershire sauce, salt pepper, and hot pepper sauce and simmer 2 minutes.
  • Add the grainy mustard, peas and cheese and remove from heat. Set aside.
  • Preheat oven to 350°F.
  • Toss reserved noodles with tuna.
  • Add lemon juice, dill, olives and the reserved sauce.
  • Place in a 9x9-inch or 11x7-inch baking dish and sprinkle with topping. Bake in preheated oven 25 to 30 minutes until hot, bubbly and crisp on top.
  • TOPPING: Combine all ingredients and mix well.

Nutrition Facts : Calories 885.6, Fat 59.8, SaturatedFat 24, Cholesterol 152.8, Sodium 3757.9, Carbohydrate 50.8, Fiber 11.5, Sugar 5.1, Protein 42.3

EASY CREAMY NO BAKE TUNA NOODLE CASSEROLE



Easy Creamy No Bake Tuna Noodle Casserole image

Tuna casserole was the first recipe I learned, but I didn't like the heavyness of 'cream of' soups. So I came up with this stove top version, with a milk based sauce its much lighter. Still creamy, delicious and full of flavor. Once you try it you won't go back.

Provided by Chef Shantal

Categories     Toddler Friendly

Time 20m

Yield 2 serving(s)

Number Of Ingredients 16

1 lb egg noodles
1/2 small onion, finely chopped
1 stalk celery, finely chopped
1 (14 ounce) can tuna, drained
3 tablespoons butter or 3 tablespoons margarine
1 tablespoon all-purpose flour
1 1/2 cups milk
1/4 cup parmesan cheese, grated
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon lemon pepper
1/4 teaspoon white pepper
1/4 teaspoon rosemary
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1/2 cup frozen peas and carrot

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.

Nutrition Facts : Calories 1534, Fat 47.7, SaturatedFat 22.5, Cholesterol 349.3, Sodium 1736.5, Carbohydrate 182.2, Fiber 9.9, Sugar 5.7, Protein 91.7

SANDY D'AMATO'S TUNA NOODLE CASSEROLE (LIGHTER)



Sandy D'amato's Tuna Noodle Casserole (Lighter) image

For the Make it Lighter Game, I've lightened up WI Cheesehead's "Recipe #203659" By changing to low-fat or fat-free versions of the dairy products, omiting the olives and using baked chips for topping. This is now lighter and healthier.

Provided by MsSally

Categories     One Dish Meal

Time 55m

Yield 6 serving(s)

Number Of Ingredients 22

4 ounces wide egg noodles
1 tablespoon light margarine
1 (5 ounce) onions, diced small
2 celery ribs, finely diced
2 1/2 tablespoons flour
1 bay leaf
1 tablespoon dry mustard (to taste)
1 1/4 cups skim milk
1 cup half & half light cream
1 teaspoon Worcestershire sauce
3/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
10 drops hot pepper sauce (to taste)
2 tablespoons grainy mustard
3/4 cup frozen peas and carrot
1 cup 2% cheddar cheese (shredded)
1 (12 ounce) can solid white tuna packed in water, well drained
1/2 teaspoon lemon juice
2 teaspoons dill weed
1 1/2 cups reduced-fat potato chips (baked,crushed)
1/2 cup 2% cheddar cheese (shredded)
cooking spray

Steps:

  • Cook noodles, then drain in collinder and cool. Set aside.
  • In same pot, melt margarine over medium heat. When melted add onion and celery. Sweat 4 minutes.
  • Add flour and cook, stirring, 1 to 2 minutes - do not brown.
  • Add bay leaf, dry mustard, skim milk and half and half and bring to a boil while stirring.
  • Add Worcestershire sauce, salt, pepper, and hot pepper sauce and simmer 2 minutes.
  • Add the grainy mustard, peas and cheese and remove from heat. Stir till chesse is melted. Add lemon juice, dill, stir.
  • Add noodles and tuna to the sauce and mix throughly.
  • Preheat oven to 350°F
  • Place in a 9x9-inch or 11x7-inch baking dish and sprinkle with chips and cheese. Lightly spritz with cooking spray.
  • Bake in preheated oven 25 to 30 minutes until hot, bubbly and crisp on top.

Nutrition Facts : Calories 322.1, Fat 10.5, SaturatedFat 5.1, Cholesterol 62.6, Sodium 792.3, Carbohydrate 27.3, Fiber 2.3, Sugar 2.2, Protein 29.2

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