Tuna And Noodles With Mushroom Sauce Recipes

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DELICIOUS TUNA-MUSHROOM NOODLE CASSEROLE



Delicious Tuna-Mushroom Noodle Casserole image

This recipe goes back years, it is a family favorite that I still make to this day, and I have also make it using cooked chicken or cooked turkey in place of the tuna, is a easy basic casserole, but it has tons of flavor!

Provided by Kittencalrecipezazz

Categories     Tuna

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 15

1/4 cup butter
1 -2 cup thinly sliced mushroom
1 small green bell pepper, seeded and finely chopped (can use red bell pepper or use both!)
1 small onion, finely chopped
1 large stalk celery, finely diced
1 -2 tablespoon fresh minced garlic (optional or to taste)
1/4 cup flour
2 1/2 cups half-and-half cream
2 cups grated cheddar cheese
1 cup flaked solid white tuna, well drained (I just use a small can or can add in 2 cans)
1 (375 g) package egg noodles, cooked
salt and pepper
3/4 cup breadcrumbs or 3/4 cup finely ground cracker crumb
1/4 cup grated parmesan cheese (optional)
3 tablespoons butter, melted

Steps:

  • Set oven to 350 degrees.
  • Grease a 13 x 9-inch casserole dish.
  • In a skillet saute the onion, celery, green bell peppers and garlic (if using) in butter for about 3 minutes.
  • Add in flour and cook for 1 minute.
  • Remove from the heat and slowly add in the milk.
  • Return to the heat and whisk until thickened and the sauce comes to a boil, then season with salt and pepper.
  • Add in mushrooms, cheddar cheese and tuna; mix to combine, then add in the cooked egg noodles.
  • Transfer to a baking dish.
  • Sprinkle with bread crumbs then Parmesan cheese if using, then drizzle with melted butter.
  • Bake for about 25-30 minutes.

Nutrition Facts : Calories 727.4, Fat 41.1, SaturatedFat 24.6, Cholesterol 165, Sodium 515.7, Carbohydrate 65.9, Fiber 3.5, Sugar 3.6, Protein 24.4

TUNA NOODLE CASSEROLE WITH MUSHROOMS



Tuna Noodle Casserole with Mushrooms image

If you're looking for a tuna noodle casserole, try this easy recipe with fresh mushrooms, peas, and corn. You can use any kind of pasta or cheese you like. I tend to serve this with a salad and maybe some garlic bread.

Provided by spacehippo

Categories     Seafood     Fish     Tuna

Time 45m

Yield 4

Number Of Ingredients 10

3 ¼ cups penne pasta
1 tablespoon butter, or more to taste
1 ½ cups sliced fresh mushrooms
1 onion, finely chopped
1 tablespoon all-purpose flour
1 ¼ cups milk
½ cup frozen peas
½ cup frozen sweet corn
1 (7 ounce) can tuna, drained
½ (8 ounce) package shredded Cheddar cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
  • Preheat the oven to 400 degrees F (200 degrees C).
  • Meanwhile, melt butter in a large skillet over medium heat and cook mushrooms and onion until softened, about 5 minutes. Stir in flour and cook for 1 minute. Slowly whisk in milk. Add peas and corn. Simmer, stirring occasionally, until sauce thickens, about 5 minutes. Add tuna and 1/2 of the Cheddar cheese and mix to combine.
  • Drain penne and fold into the sauce. Spread in a large baking dish.
  • Bake in the preheated oven until cheese is melted and the top is golden, 20 to 30 minutes.

Nutrition Facts : Calories 501.5 calories, Carbohydrate 58.6 g, Cholesterol 57.8 mg, Fat 15.8 g, Fiber 4.1 g, Protein 33 g, SaturatedFat 9.2 g, Sodium 277.8 mg, Sugar 9.1 g

TUNA NOODLE CASSEROLE



Tuna Noodle Casserole image

Provided by Kemp Minifie

Categories     Milk/Cream     Mushroom     Onion     Pasta     Bake     Casserole/Gratin     Cheddar     Tuna     Winter     Noodle     Gourmet     Washington, D.C.

Yield Makes 4 to 6 servings

Number Of Ingredients 15

1 medium onion, finely chopped
4 1/2 tablespoons unsalted butter
10 oz mushrooms, trimmed and sliced 1/4 inch thick (4 cups)
2 teaspoons soy sauce
1/4 cup Sherry
1/4 cup all-purpose flour
2 cups low-sodium chicken broth
1 cup whole milk
2 teaspoons fresh lemon juice
1/4 teaspoon salt
1 (6-oz) can tuna in olive oil, drained
6 oz dried curly egg noodles (preferably Pennsylvania Dutch style; about 3 1/4 cups)
1 1/2 cups coarse fresh bread crumbs (from 3 slices firm white sandwich bread)
4 oz coarsely grated Cheddar (1 cup)
1 tablespoon vegetable oil

Steps:

  • Put oven rack in middle position and preheat oven to 375°F. Butter a shallow 2-quart baking dish.
  • Cook onion in 1 1/2 tablespoons butter with a pinch of salt in a 12-inch heavy skillet over moderately low heat, covered, stirring occasionally, until softened, about 5 minutes. Increase heat to moderately high and add mushrooms, then sauté, stirring occasionally, until mushrooms begin to give off liquid, about 2 minutes. Add soy sauce and continue to sauté mushrooms, stirring, until liquid mushrooms give off is evaporated. Add Sherry and boil, stirring occasionally, until evaporated. Remove from heat.
  • Melt remaining 3 tablespoons butter in a 2- to 3-quart heavy saucepan over moderately low heat and whisk in flour, then cook roux, whisking, 3 minutes. Add broth in a stream, whisking, and bring to a boil, whisking. Whisk in milk and simmer sauce, whisking occasionally, 5 minutes. Stir in mushroom mixture, lemon juice, and salt. Flake tuna into sauce and stir gently. Season sauce with salt and pepper.
  • Cook noodles in a 5- to 6-quart pot of boiling salted water until al dente. Drain noodles in a colander and return to pot. Add sauce and stir gently to combine. Transfer mixture to baking dish, spreading evenly.
  • Toss together bread crumbs and cheese in a bowl. Drizzle with oil and toss again, then sprinkle evenly over casserole. Bake until topping is crisp and sauce is bubbling, 20 to 30 minutes.

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.

TUNA AND NOODLES WITH MUSHROOM SAUCE



Tuna and Noodles With Mushroom Sauce image

Make and share this Tuna and Noodles With Mushroom Sauce recipe from Food.com.

Provided by ratherbeswimmin

Categories     Tuna

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 11

8 ounces uncooked egg noodles
2 (6 ounce) cans canned tuna, drained
1 cup sliced mushrooms
1 1/2 cups sour cream
3/4 cup milk
1 tablespoon chopped fresh chives
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup dry breadcrumbs
1/4 cup grated romano cheese
2 tablespoons butter or 2 tablespoons margarine, melted

Steps:

  • Preheat oven to 350°; cook and drain noodles per package directions.
  • Mix together the noodles, tuna, mushrooms, sour cream, milk, chives, salt, and pepper; transfer mixture to an ungreased 2-quart casserole dish.
  • Mix bread crumbs, cheese, and butter; sprinkle over tuna mixture.
  • Bake uncovered for 35-40 minutes or until hot in center.

Nutrition Facts : Calories 417.4, Fat 20.9, SaturatedFat 11.3, Cholesterol 103.8, Sodium 780.1, Carbohydrate 34, Fiber 1.6, Sugar 3.3, Protein 23.1

TUNA MUSHROOM CASSEROLE



Tuna Mushroom Casserole image

I love to serve this dressed-up version of a tuna casserole. The green beans add nice texture, color and flavor. The first time I made this dish, my uncle asked for seconds even though tuna casseroles are not usually his favorite. -Jone Furlong, Santa Rosa, California

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 18

1/2 cup water
1 teaspoon chicken bouillon granules
1 package (9 ounces) frozen cut green beans
1 cup chopped onion
1 cup sliced fresh mushrooms
1/4 cup chopped celery
1 garlic clove, minced
1/2 teaspoon dill weed
1/2 teaspoon salt
1/8 teaspoon pepper
4 teaspoons cornstarch
1-1/2 cups cold whole milk
1/2 cup shredded Swiss cheese
1/4 cup mayonnaise
2-1/2 cups egg noodles, cooked and drained
1 can (12 ounces) light tuna in water, drained and flaked
1/3 cup dry bread crumbs
1 tablespoon butter

Steps:

  • In a large saucepan, bring water and bouillon to a boil; stir until bouillon is dissolved. Add the next eight ingredients; bring to a boil. Reduce heat; cover and simmer until vegetables are tender, about 5 minutes. , In a small bowl, combine cornstarch and milk until smooth; gradually add to vegetable mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; stir in cheese and mayonnaise until cheese is melted. Fold in noodles and tuna. , Pour into a greased 2-1/2-qt. baking dish. In a small skillet, brown bread crumbs in butter; sprinkle over casserole. Bake, uncovered, at 350° until heated through, 25-30 minutes.

Nutrition Facts : Calories 343 calories, Fat 15g fat (5g saturated fat), Cholesterol 57mg cholesterol, Sodium 770mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 2g fiber), Protein 24g protein.

TUNA NOODLE CASSEROLE WITH MUSHROOMS AND FRESH HERBS



Tuna Noodle Casserole with Mushrooms and Fresh Herbs image

Provided by Ruth Ducker

Categories     Herb     Mushroom     Pasta     Bake     Kid-Friendly     Casserole/Gratin     Tuna     Winter     Potluck     Bon Appétit     Oregon     Small Plates

Yield Serves 4

Number Of Ingredients 12

9 tablespoons butter
1/4 cup all purpose flour
2 1/2 cups milk (do not use low-fat or nonfat)
1 cup sliced stemmed fresh shiitake mushrooms (about 2 ounces)
1 cup sliced trimmed button mushrooms (about 2 ounces)
1/2 cup chopped green onions
1/4 cup chopped celery
1 tablespoon chopped fresh rosemary or 1 teaspoon dried
1 tablespoon chopped fresh thyme or 1 teaspoon dried
8 ounces egg noodles
1 12 1/4-ounce can tuna packed in water, drained well
1 1/2 cups fresh white breadcrumbs

Steps:

  • Melt 4 tablespoons butter in heavy medium saucepan over medium heat. Add flour and stir 2 minutes. Gradually whisk in milk. Stir over medium heat until sauce thickens, about 5 minutes. Remove from heat.
  • Melt 1 tablespoon butter in medium skillet over medium-high heat. Add all mushrooms, green onions and celery. Sauté until mushrooms are tender, about 5 minutes. Stir in rosemary and thyme. Stir mushroom mixture into sauce.
  • Preheat oven to 350°F. Butter 8-inch square glass baking dish. Cook noodles in large pot of boiling salted water until tender but still firm to bite. Drain. Rinse under cold water. Drain well. Place tuna in large bowl. Using fork, flake tuna into bite-size pieces. Add noodles and sauce. Toss to coat. Season with salt and pepper. Transfer mixture to prepared dish. (Can be made 1 day ahead. Cover; chill.)
  • Melt remaining 4 tablespoons butter in heavy medium skillet over medium heat. Add breadcrumbs and stir until golden brown, about 10 minutes. Sprinkle breadcrumbs over casserole. Bake until casserole bubbles around edges, about 30 minutes. Serve hot.

TUNA NOODLE CASSEROLE WITH BECHAMEL SAUCE



Tuna Noodle Casserole with Bechamel Sauce image

Bechamel is such a wonderful ingredient for so many dishes. With tuna casserole, bechamel eliminates the need for a canned cream soup... its thick, creamy texture clings to the pasta and adds tremendous flavor overall. The amount used in this recipe keeps the entire casserole light but still filling.

Provided by Diana71

Categories     Seafood     Fish     Tuna

Time 1h25m

Yield 8

Number Of Ingredients 14

½ (16 ounce) package penne pasta
5 tablespoons salted butter, divided
3 tablespoons all-purpose flour
2 ½ cups cold milk
2 tablespoons dried minced onion
2 bay leaves
⅛ teaspoon cayenne pepper
½ teaspoon salt, divided
2 (6 ounce) cans tuna in water, drained
1 ½ cups frozen peas
1 ½ cups grated Colby-Jack cheese
½ teaspoon freshly ground black pepper
4 slices bread, cut into 1/2-inch pieces
¼ cup grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, for 2 minutes less than directed on the package, about 9 minutes. Drain penne, reserving 1 cup pasta water, rinse, and set aside.
  • Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch casserole dish.
  • Melt 3 tablespoons butter in a large, shallow saute pan. Stir in flour and continue stirring until golden, about 3 minutes. Gradually whisk in milk. Add minced onion, bay leaves, and cayenne pepper. Continue cooking until bechamel sauce thickens, 10 to 15 minutes. Season with 1/4 teaspoon salt.
  • Place the cooked pasta into a large bowl. Add bechamel sauce and mix well. Crumble the drained tuna over the pasta. Add peas and Colby-Jack cheese; mix. Thin the mixture with 2 to 4 tablespoons of the reserved pasta water. Season with pepper and remaining salt. Transfer to the prepared casserole dish.
  • Melt remaining 2 tablespoons butter. Add bread cubes; mix well until bread is completely coated. Stir in Parmesan cheese. Top casserole with this bread mixture and cover tightly with aluminum foil.
  • Bake in the preheated oven for 30 minutes. Remove foil and continue baking until top is browned and golden, about 10 minutes more.

Nutrition Facts : Calories 429.5 calories, Carbohydrate 38.2 g, Cholesterol 64.6 mg, Fat 19.1 g, Fiber 2.7 g, Protein 26.7 g, SaturatedFat 12 g, Sodium 601.8 mg, Sugar 6.9 g

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