ASPARAGUS-TUNA CASSEROLE
Our asparagus and tuna casserole recipe is a dinner fit to serve the whole family. Try this quick weeknight option for a meal you can serve in one casserole dish.
Provided by BHG Test Kitchen
Time 1h5m
Number Of Ingredients 15
Steps:
- Preheat oven to 375°F. In a large saucepan cook pasta according to package directions, adding diced potatoes during the last 4 minutes of cooking time. Drain and set aside.
- Meanwhile, for sauce, in a large Dutch oven melt 2 Tbsp. of the butter. Cook onion in butter about 3 minutes, until tender. Stir in flour and a pinch of salt and pepper. Cook and stir 2 minutes more. Whisk in milk all at once. Add lemon peel. Cook and stir until thickened and bubbly. Whisk in provolone cheese until melted. Gently fold pasta, potatoes, tuna, olives, and asparagus into sauce. Pour into a 3 quart rectangular baking dish .
- For topping, in a small bowl melt the remaining 1 Tbsp. of butter. Stir in bread crumbs and Parmesan. Sprinkle on casserole. Bake, uncovered, for 25 to 30 minutes, until heated through and topping is golden.
Nutrition Facts : Calories 467 kcal, Carbohydrate 36 g, Cholesterol 50 mg, Protein 34 g, SaturatedFat 10 g, Sodium 753 mg, Sugar 4 g, Fat 21 g, UnsaturatedFat 7 g
TUNA NOODLE CASSEROLE
Ree's easy tuna noodle casserole uses pantry and refrigerator staples like egg noodles, canned tuna, bread crumbs and mushrooms to get a family-friendly dinner on the table in just an hour.
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F.
- Bring a pot of water to a boil and cook the egg noodles to al dente according to the package instructions. Drain and set aside.
- Meanwhile, melt 4 tablespoons of the butter in a large skillet over medium heat. Add the onion and cook until starting to soften, 3 to 4 minutes. Add the mushrooms and cook, stirring, for a couple of minutes. Sprinkle the flour evenly over the mixture and stir so that the flour coats the onions and mushrooms thoroughly. Cook, stirring, for another minute. Add the milk and sherry and whisk to combine. Cook the sauce until it's nice and thick, 3 to 4 minutes. Sprinkle in salt and pepper to taste and stir. Adjust the seasoning to make sure the sauce is adequately salted.
- Add the tuna and stir it into the sauce. Then stir in the bell pepper and 1 tablespoon of the parsley. Stir in the noodles until they're coated. Butter a 9-by-13-inch baking dish and transfer the noodle mixture to the dish.
- Melt the remaining 4 tablespoons butter in a bowl in the microwave; stir it around with the breadcrumbs and remaining tablespoon of parsley.
- Top the casserole with the breadcrumbs and bake until golden, 25 to 30 minutes. Serve piping hot with a green salad and warm crusty bread.
TUNA NOODLE CASSEROLE
"Tuna noodle casserole was the first dish my mom made after she got married. It took me years to perfect it!" says Ree.
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400˚. Bring a large pot of salted water to a boil. Add the egg noodles and cook as the label directs for al dente. Drain and set aside.
- Meanwhile, melt 4 tablespoons butter in a large skillet over medium heat. Add the onion and cook until starting to soften, 3 to 4 minutes. Add the mushrooms and cook, stirring, for a couple of minutes, until softened. Sprinkle the flour evenly over the mixture and stir so that the flour coats the onion and mushrooms thoroughly. Cook, stirring, until toasted, about 1 more minute. Add the milk and sherry and whisk to combine. Cook the sauce, whisking, until it's nice and thick, 3 to 4 minutes. Season with salt and pepper and stir. Adjust the seasoning to make sure the sauce is adequately salted.
- Add the tuna to the sauce and stir, then stir in the bell pepper and 1 tablespoon of the parsley. Stir in the noodles until they're coated. Butter a 9-by-13-inch baking dish and transfer the noodle mixture to the dish.
- Melt the remaining 4 tablespoons butter in a bowl in the microwave; combine it with the panko and remaining 1 tablespoon parsley.
- Top the casserole with the panko mixture and bake until golden, 25 to 30 minutes.
ASPARAGUS TUNA NOODLE CASSEROLE
I updated a traditional tuna casserole using fresh asparagus and asparagus soup. This is so different and so delicious. Use frozen asparagus when fresh is not in season. -Nancy Heishman, Las Vegas, Nevada
Provided by Taste of Home
Categories Dinner
Time 5h20m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Cook macaroni according to package directions for al dente; drain. Transfer to a 4- or 5-qt. greased slow cooker. Stir in soup, mushrooms, red pepper, onion, lemon juice, 1-1/2 teaspoons parsley, 1 teaspoon paprika, garlic salt and pepper. Cook, covered, on low 4 hours., Stir in asparagus and tuna. Cook, covered, on low until asparagus is crisp-tender, 1 hour longer. Sprinkle with remaining 1-1/2 teaspoons parsley and 1/2 teaspoon paprika. Serve with cheese, crushed chips and bacon.
Nutrition Facts : Calories 338 calories, Fat 15g fat (6g saturated fat), Cholesterol 44mg cholesterol, Sodium 1110mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 5g fiber), Protein 22g protein.
IF YOU LIKED THE TUNA CASSEROLE ......
I felt like tuna casserole but had no tuna so I decided to improvise my tuna casserole recipe into Chicken and Asparagus.
Provided by Tara1183
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook egg noodles to al dente in boiling salted water; drain well.
- cube chicken, fry until no longer pink and set aside.
- cook bunch of chopped asparagus (or use frozen).
- Preheat oven to 325°F
- Mix all ingredients together in a large casserole dish, reserving 1/2 cup of cheese.
- Sprinkle reserved cheese over the top.
- Bake for 30 minutes.
Nutrition Facts : Calories 580.8, Fat 30.3, SaturatedFat 11.8, Cholesterol 99.3, Sodium 945.2, Carbohydrate 57.3, Fiber 3, Sugar 5.2, Protein 21.1
TUNA NOODLE ASPARAGUS CASSEROLE
This is a good way to get the kids to eat asparagus.
Provided by Arden Crow Evans
Categories Tuna Recipes
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- Stir noodles, tuna, black olives, and cream of mushroom soup together in the bottom of a casserole dish. Add 2/3 cup Cheddar cheese, hot pepper sauce, and black pepper to the noodle mixture; mix. Gently fold asparagus into the noodle mixture. Sprinkle remaining Cheddar cheese over the dish.
- Bake in preheated oven until hot and bubbly, about 30 minutes.
Nutrition Facts : Calories 566.1 calories, Carbohydrate 41 g, Cholesterol 123.4 mg, Fat 24.4 g, Fiber 3.6 g, Protein 44.8 g, SaturatedFat 13.2 g, Sodium 1134.4 mg, Sugar 2.3 g
TUNA NOODLE CASSEROLE
This is a quick and easy weekday favorite. To change it up a bit, try it with condensed cream of celery or cream of broccoli or cream of asparagus soup. I have even made it with cream of cheese which was quite tasty also.
Provided by queenbeatrice
Categories One Dish Meal
Time 30m
Yield 1 casserole, 4 serving(s)
Number Of Ingredients 9
Steps:
- In a 1 ½ quart casserole dish, mix soup, milk, pimiento, peas, tuna and noodles.
- Bake at 400 degrees Fahrenheit for 20 minutes or until hot.
- Stir.
- Mix breadcrumbs with butter and cheese and sprinkle over noodle mixture.
- Bake 5 minutes more.
Nutrition Facts : Calories 406.5, Fat 16.7, SaturatedFat 6.5, Cholesterol 74.8, Sodium 650.7, Carbohydrate 33.5, Fiber 3.2, Sugar 3.9, Protein 29.7
LIGHTER THAN MOM'S TUNA-NOODLE CASSEROLE
Categories Cheese Dairy Fish Pasta Bake Kid-Friendly Dinner Casserole/Gratin Cream Cheese Tuna Pea Winter Noodle Bon Appétit Small Plates
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F. Spray 8 x 8 x 2-inch glass baking dish with vegetable oil spray. Whisk wine and cornstarch in small bowl to blend. Whisk flour in heavy medium saucepan to remove any lumps. Gradually add milk to flour, whisking until smooth. Add broth and thyme and whisk over medium heat until liquid thickens and boils, about 4 minutes. Add cornstarch mixture and whisk until liquid boils and is smooth, about 1 minute. Remove from heat. Add Neufch‰tel cheese and whisk until melted. Stir in both cans of tuna with their liquid and frozen peas. Season to taste with salt and pepper.
- Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta. Return to pot.
- Add tuna mixture to pasta; stir to blend well. Transfer to prepared baking dish. Sprinkle with potato chips. Bake until top is golden and sauce bubbles around edges of dish, about 25 minutes.
TUNA NOODLE CASSEROLE
Love it or hate it, the tuna noodle casserole is an American classic. This dish and the renowned green bean casserole are the two most asked about casseroles that are not currently on our menu. Why, you ask? We deliver our products frozen, and neither of these dishes freezes well. They're best when enjoyed fresh from the oven. With that said-and after the umpteenth request for this old-school favorite-we pay our respects here.
Yield makes 8 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 475°F.
- Melt 1 tablespoon of the butter in a large nonstick skillet set over medium-high heat. Add the bread crumbs and toast until just golden brown, 3 to 5 minutes. Transfer the crumbs to a small bowl and set aside.
- Melt the remaining 1 tablespoon of butter in a medium sauté pan set over medium-high heat. Add the mushrooms, onion, paprika, cayenne, and 1/2 teaspoon salt and cook, stirring often, until the mushrooms and onion are golden brown, about 8 minutes. Stir in the broth and cream, and then add the noodles. Increase the heat to high and cook at a vigorous simmer, stirring often, until the noodles are nearly tender and the sauce is slightly thickened, about 8 minutes.
- Remove the pan from the heat and stir in the tuna, peas, Parmesan, and parsley, and season to taste with salt and pepper. Pour the mixture into a 9 x 13-inch casserole dish and sprinkle the bread crumbs over the top. Bake until the edges are bubbly, about 8 minutes.
- Don't get foiled by oil! Choose a solid white chunk tuna packed in water. Crystal found that oil-packed tuna can cause the casserole to be greasy.
TUNA NOODLE ASPARAGUS CASSEROLE
This is a good way to get the kids to eat asparagus.
Provided by Arden Crow Evans
Categories Tuna Recipes
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- Stir noodles, tuna, black olives, and cream of mushroom soup together in the bottom of a casserole dish. Add 2/3 cup Cheddar cheese, hot pepper sauce, and black pepper to the noodle mixture; mix. Gently fold asparagus into the noodle mixture. Sprinkle remaining Cheddar cheese over the dish.
- Bake in preheated oven until hot and bubbly, about 30 minutes.
Nutrition Facts : Calories 566.1 calories, Carbohydrate 41 g, Cholesterol 123.4 mg, Fat 24.4 g, Fiber 3.6 g, Protein 44.8 g, SaturatedFat 13.2 g, Sodium 1134.4 mg, Sugar 2.3 g
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