DELICIOUS TUNA-MUSHROOM NOODLE CASSEROLE
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
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 MUSHROOM CASSEROLE
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
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
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
Time 45m
Yield 4
Number Of Ingredients 10
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 MUSHROOM CASSEROLE
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 1-quart casserole dish.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- In a mixing bowl, combine mushroom soup, milk, salt, and pepper. Mix thoroughly. Then add tuna, mushrooms, and pasta. Mix thoroughly. Pour mixture into the greased casserole dish.
- In another mixing bowl, combine bread crumbs, butter, and thyme. Mix well. Sprinkle over the top of the tuna mixture.
- Bake uncovered in a preheated oven until bubbling and golden brown, about 40 minutes.
Nutrition Facts : Calories 298 calories, Carbohydrate 30.7 g, Cholesterol 32.2 mg, Fat 11.5 g, Fiber 2.6 g, Protein 18.3 g, SaturatedFat 5.4 g, Sodium 932 mg, Sugar 5.7 g
TUNA NOODLE CASSEROLE
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
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 MUSHROOM BAKE
Tuna Mushroom Casserole is a rich-tasting main dish. The recipe was sent by Connie Moore of Medway,Ohio, who relates, "I usually serve this casserole when I'm short on time and we need something hearty and comforting."
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Cook egg noodles according to package directions; stir in tuna and mushrooms. Combine the soup, milk, salt and pepper; add to noodle mixture and mix well. , Pour into a greased 2-1/2-qt. baking dish. Combine saltines and butter; sprinkle over noodles. Bake, uncovered, at 350° for 35-45 minutes or until heated through.
Nutrition Facts : Fat 13 g fat (6 g saturated fat), Cholesterol 87 mg cholesterol, Sodium 879 mg sodium, Carbohydrate 51 g carbohydrate, Fiber 2 g fiber, Protein 19 g protein.
DELICIOUS TUNA-MUSHROOM CASSEROLE
You will get rave reviews from your family or guests when you serve this tuna casserole! You can use leftover chicken or turkey in place of tuna.
Provided by Kittencalrecipezazz
Categories Tuna
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Set oven to 350 degrees.
- Butter a 3-qt casserole dish.
- In a large saucepan, bring water and 1 tbsp (or less) bouillon granules to a boil, stirring to dissolve.
- Add the next eight ingredients; bring to boil.
- Reduce heat; cover, and simmer for 5 minutes, or until veggies are tender.
- Combine the cornstarch and cream until smooth; add to veggie mixture, stirring constantly.
- Bring to a light boil; boil for 2 minutes, or until thickened.
- Remove from heat, stir in cheeses and mayo, until the cheese is melted.
- Fold in the cooked noodled and tuna.
- Transfer to a prepared baking dish.
- Mix the breadcrumbs with melted butter; sprinkle over casserole.
- Bake, uncovered for 25-30 minutes.
Nutrition Facts : Calories 800.3, Fat 43.9, SaturatedFat 22.2, Cholesterol 160.4, Sodium 1119.9, Carbohydrate 60.2, Fiber 4.9, Sugar 5.4, Protein 42.4
TUNA CASSEROLE
Break out a family favorite: tuna casserole. The traditional comfort food is great for serving large groups. In our tuna casserole recipe, we cut the sauce with chicken broth, but there's enough milk to make this casserole feel indulgent.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 1h
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees. In a large pot of boiling salted water, cook pasta 2 minutes less than package instructions (it will be undercooked). Drain. In a small bowl, toss together panko, Parmesan, and 2 teaspoons oil.
- In pot, heat 2 tablespoons oil over medium-high. Add onion, season with salt and pepper, and cook until softened, 8 minutes. Add flour and whisk to coat onion with flour. Slowly whisk in broth, then milk.
- Cook, stirring constantly, until sauce comes to a boil. Reduce heat and simmer, stirring frequently, until sauce is thickened, about 8 minutes. Stir in pasta, tuna, and peas and season to taste with salt and pepper.
- Transfer tuna mixture to a 9-by-13-inch baking dish and top with panko mixture. Bake until sauce is bubbling and crust is golden, 17 to 20 minutes. Let cool 10 minutes before serving.
Nutrition Facts : Calories 357 g, Fat 8 g, Fiber 3 g, Protein 22 g, SaturatedFat 2 g
KRAFT DINNER TUNA MUSHROOM CASSEROLE
Steps:
- Prepare macaroni & cheese per package directions.
- Add tuna fish, mushrooms and soup.
- Bake 15 minutes at 300 degrees F. Enjoy!
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
VEGAN "TUNA" MUSHROOM CASSEROLE
I was in the mood for the tuna casseroles that I had as a kid. Now that I'm vegan I wanted to try something similar, meat and dairy free! Chickpeas stand in for the tuna for protein.
Provided by kimmouse
Categories Vegan
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 Degrees F and prepare an 8x8" glass baking dish with a quick spray of cooking oil.
- Heat 1 tablespoon vegan margarine in a pan. Add onion, celery and mushrooms and saute for a few minutes. When mushrooms give off liquid, add soy sauce. Keep cooking until all vegetables are tender, turn off heat.
- In a medium soup pot, melt the remaining 3 tablespoon vegan margarine over low heat. Stir in the flour and whisk for a few minutes. It will get thick. Start adding the broth bit by bit, whisking all the while and bring to a boil. Add the soymilk little by little and continue to stir and simmer. Add the mushroom/celery/onion mixture and lemon juice. Season with salt, pepper and some paprika. Add the mashed chickpeas a spoonful at a time to break it up evenly throughout the sauce.
- Cook pasta until al dente, approximately 9 minutes. Drain and return it to the pot. Add the mushroom sauce to the pasta and stir gently to combine. Transfer the mixture to the baking dish. Cover tightly with foil and bake for 15 minutes. Uncover the dish and sprinkle crushed chips and french fried onions on top and bake for another 5-6 minutes or so or until the top is browned and crispy.
TUNA NOODLE CASSEROLE WITH MUSHROOMS AND FRESH HERBS
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
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.
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