NO-SOUP TUNA NOODLE CASSEROLE
Steps:
- Gather the ingredients.
- Preheat the oven to 350 F/180 C. Cook the noodles in boiling salted water following package directions until al dente.
- Drain in a colander and rinse under cold water to stop the noodles from cooking further. Reserve.
- Melt the butter in a medium saucepan over medium heat.
- Add the sliced mushrooms and sauté until golden brown and tender.
- Add the flour. Cook, stirring, for 1 to 2 minutes.
- Gradually add the milk and continue to cook, stirring, until the sauce has thickened.
- Stir in the mayonnaise, frozen peas, drained tuna, and drained pimientos. Bring to a simmer and continue cooking, stirring, for 1 minute longer.
- Combine the sauce mixture with the noodles and stir to blend ingredients thoroughly.
- Lightly butter a 2-quart baking dish or spray with cooking spray.
- Turn the mixture into the prepared baking dish.
- In a small bowl, make the topping by combining the breadcrumbs with the melted butter.
- Sprinkle the buttered breadcrumbs over the casserole.
- Bake for 25 minutes or until the casserole is bubbly and the topping is browned. Serve and enjoy.
Nutrition Facts : Calories 568 kcal, Carbohydrate 44 g, Cholesterol 83 mg, Fiber 5 g, Protein 25 g, SaturatedFat 12 g, Sodium 638 mg, Sugar 8 g, Fat 33 g, ServingSize 4 to 6 Servings, UnsaturatedFat 0 g
TUNA CASSEROLE FROM SCRATCH (NO CANNED SOUPS!)
This easy classic tuna casserole from scratch is made healthier with whole wheat pasta, less milk, and no canned, processed ingredients!
Provided by Elizabeth Lindemann
Categories Main Course
Time 40m
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F and butter a 9x13 baking dish. Set aside.
- Cook pasta in salted water according to directions.
- Meanwhile, melt 2 tablespoons butter in a large skillet. Add the diced onions and celery; sauté until tender (about 3 minutes).
- Add the minced garlic; sauté until fragrant (about 30 seconds).
- Add the mushrooms, stir with the other veggies, then allow to cook until most of the liquid has evaporated, stirring only occasionally (about 10 minutes).
- Add the flour (1/4 cup), stir to coat, and gradually add the milk (1 cup) and broth (1 cup). Heat over medium-high heat until thickened, stirring frequently. Season with salt and pepper to taste.
- Meanwhile, in a small bowl, melt remaining tablespoon of butter. Mix with breadcrumbs (1/2 cup).
- Add the cooked, drained pasta and tuna to the mixture. Spread mixture into the prepared baking dish. Sprinkle breadcrumb mixture on top. Top with the shredded cheese (1 cup).
- Bake for about 20 minutes, or until browned and bubbly.
Nutrition Facts : Calories 312 kcal, Carbohydrate 35 g, Protein 20 g, Fat 11 g, SaturatedFat 7 g, Cholesterol 44 mg, Sodium 414 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
EASY TUNA NOODLE CASSEROLE
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
- Meanwhile, melt butter in a saucepan over medium heat. Whisk in flour, stirring constantly for about 1 minute. Remove from heat and gradually pour in milk, whisking constantly the entire time to avoid lumps from forming. Return to heat and cook, stirring constantly, until slightly thickened, about 2 minutes. Stir in 1/2 of the Cheddar cheese. Add lemon juice, mustard powder, salt, and pepper and mix well.
- Drain fusilli and fold into the sauce. Mix in tuna. Pour mixture into an 8-inch casserole dish and sprinkle with breadcrumbs. Top with remaining Cheddar cheese.
- Bake in the preheated oven until cheese is melted and golden, about 30 minutes.
Nutrition Facts : Calories 613.2 calories, Carbohydrate 47.6 g, Cholesterol 101.5 mg, Fat 24.7 g, Fiber 2 g, Protein 49.3 g, SaturatedFat 14.7 g, Sodium 498 mg, Sugar 8 g
TUNA NOODLE CASSEROLE - NO CANNED SOUP!
Make and share this Tuna Noodle Casserole - No Canned Soup! recipe from Food.com.
Provided by mimithomas1
Categories < 60 Mins
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees.
- Cook noodles as directed, then drain.
- Return noodles to the cooking pot with well-drained tuna, frozen peas (I place them in a bowl of water then drain them to thaw some), sour cream, ricotta, salt, and pepper.
- Pour into ungreased 2-quart casserole dish.
- Mix bread crumbs, parmesan and melted butter; sprinkle over casserole.
- Bake uncovered 35-40 minutes.
CLASSIC TUNA CASSEROLE (NO CANNED SOUP!)
This easy Classic Tuna Casserole is creamy and cheesy with a crispy panko breadcrumb topping, and it's made without canned soup. It's a perfect comfort food dinner for any night of the week!
Provided by Michelle / Now Cook This!
Categories Dinner
Time 1h
Number Of Ingredients 13
Steps:
- Preheat the oven to 375°F.
- Spray an 8x8x2-inch (or any 2-quart) baking dish with cooking spray.
- Melt 1 tablespoon of the butter; set aside.
- Boil the pasta shells in salted water according to the package directions for al dente; drain.
- Place the drained pasta shells in a large bowl. Add the tuna, celery, onion, peas, and lightly season with salt and pepper. Gently mix until well-combined, being careful not to break up the tuna too much.
- In a medium saucepan, melt the remaining 2 tablespoons of butter over medium-low heat. Add the flour and whisk to combine until smooth. Continue cooking, whisking constantly, for one minute.
- While whisking constantly, slowly add the milk, and whisk until smooth. Increase the heat and bring to a boil, whisking frequently, then immediately reduce the heat and simmer, whisking constantly, until the mixture has thickened slightly (it won't be super thick), just about a minute or two.
- Turn off the heat and add the shredded cheddar cheese; whisk until the cheese has melted and the sauce is smooth. Season to taste with salt and pepper.
- Add the sauce to the pasta mixture and gently toss to combine. Taste and add more salt and pepper if needed.
- Transfer the pasta mixture to the prepared baking dish and sprinkle the top evenly with the parmesan cheese.
- Combine the melted butter with the panko breadcrumbs and sprinkle evenly over the top of the casserole.
- Bake in the center of the oven for 30 minutes or until bubbly and the top is golden brown and crisp. Serve immediately.
Nutrition Facts : Calories 628 kcal, ServingSize 1 serving
TUNA CASSEROLE EDITED, WITHOUT SOUP
No canned soup mix in this recipe! Mushrooms, onions, and water chestnuts go into this casserole. From: "MVANWINKLE at AllRecipes, modified by Marcel"
Provided by Marceld
Categories One Dish Meal
Time 1h15m
Yield 6 , 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees Fahrenheit (190 degrees C).
- Butter a medium baking dish with 1 tablespoon butter.
- Bring a large pot of lightly salted water to a boil.
- Add egg noodles, cook for 8 to 10 minutes, until al dente, and drain.
- Melt 1 tablespoon butter in a skillet over medium-low heat.
- Stir in the onion, celery, and garlic, and cook 5 minutes, until tender.
- Increase heat to medium-high, and mix in mushrooms.
- Continue to cook and stir 5 minutes, or until most of the liquid has evaporated.
- Melt 4 tablespoons butter in a medium saucepan; whisk in flour until smooth.
- Gradually whisk in milk, and continue cooking 5 minutes, until sauce is smooth and slightly thickened.
- Season with salt and pepper.
- Stir in tuna, peas, mushroom mixture, and cooked noodles. Transfer to the baking dish.
- Melt remaining 2 tablespoons butter in a small bowl, mix with bread crumbs, and sprinkle over the casserole.
- Top with shredded cheddar cheese.
- Bake 25 minutes in the preheated oven or until bubbly and lightly browned.
TUNA NOODLE CASSEROLE FROM SCRATCH
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Butter a medium baking dish with 1 tablespoon butter.
- Bring a large pot of lightly salted water to a boil. Add egg noodles, cook for 8 to 10 minutes, until al dente, and drain.
- Melt 1 tablespoon butter in a skillet over medium-low heat. Stir in the onion, celery, and garlic, and cook 5 minutes, until tender. Increase heat to medium-high, and mix in mushrooms. Continue to cook and stir 5 minutes, or until most of the liquid has evaporated.
- Melt 4 tablespoons butter in a medium saucepan, and whisk in flour until smooth. Gradually whisk in milk, and continue cooking 5 minutes, until sauce is smooth and slightly thickened. Season with salt and pepper. Stir in tuna, peas, mushroom mixture, and cooked noodles. Transfer to the baking dish. Melt remaining 2 tablespoons butter in a small bowl, mix with bread crumbs, and sprinkle over the casserole. Top with cheese.
- Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.
Nutrition Facts : Calories 545.6 calories, Carbohydrate 39.9 g, Cholesterol 121.1 mg, Fat 31.2 g, Fiber 3.1 g, Protein 27.2 g, SaturatedFat 18.6 g, Sodium 785.9 mg, Sugar 7 g
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