Tuna Noodle Casserole Delight Recipes

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WE LIGHTENED UP THE CLASSIC TUNA NOODLE CASSEROLE



We Lightened up the Classic Tuna Noodle Casserole image

A comfort-filled classic, the traditional dish features a cast of hefty characters-cream, cheese, and noodles-and delivers nearly 700 calories and a day's worth of sat fat with just one helping. In an attempt to introduce fresher ingredients while staying true to the classic, we start by bolstering the filling with meaty mushrooms, lots of aromatics, and herbs. Tomato paste adds a tangy counterpoint to the creamy, noodle-coating sauce, while Dijon mustard and lemon zest add zing. Canned tuna is a pantry staple that takes center stage in our remake (with just as many beneficial omega-3s as fresh). In lieu of a breadcrumb or potato chip topper, we use fresh dill and sharp cheddar to round out this dinner with bright flavor and cheesy goodness for less sodium.

Provided by Jamie Vespa, MS, RD

Time 55m

Yield Serves 6 (serving size: 2 cups)

Number Of Ingredients 19

12 ounces uncooked whole-wheat egg noodles
1 tablespoon canola oil
8 ounces cremini mushrooms, chopped
1 cup chopped yellow onion
1 tablespoon minced garlic
1 tablespoon chopped fresh thyme leaves
2 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups unsalted chicken stock
2 1/2 cups 2% reduced-fat milk
1 tablespoon tomato paste
2 teaspoons Dijon mustard
2 teaspoons lemon zest plus 1 1/2 tablespoons fresh lemon juice
1 1/4 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
3 (4-oz.) cans unsalted albacore tuna in water, drained
2 tablespoons chopped fresh dill, plus more for garnish
Cooking spray
2 ounces sharp cheddar cheese, shredded (about 1/2 cup)

Steps:

  • Preheat oven to 375°F. Cook noodles according to package instructions until very al dente, omitting salt and fat. Drain and transfer to a large bowl.
  • Heat oil in a large high-sided skillet over medium. Add mushrooms; cook until softened, about 4 minutes. Add onion and garlic; cook until tender, about 4 more minutes. Add thyme; cook until fragrant, about 1 minute, stirring constantly.
  • Add butter; stir to melt. Whisk in flour; cook until roux is golden, about 1 minute. Whisking constantly, add stock; bring to a boil. Reduce to a simmer; whisk in milk, tomato paste, mustard, lemon zest and juice, salt, and pepper. Return to a simmer; simmer 2 to 3 minutes. Pour mixture into bowl with noodles. Stir in tuna and dill.
  • Coat a 13- x 9-inch baking dish with cooking spray. Transfer tuna mixture to baking dish; top with cheese. Bake at 375°F until bubbly and cheese is melted, about 15 minutes. Let stand at room temperature 5 to 10 minutes. Garnish with dill.

Nutrition Facts : Calories 439, Carbohydrate 55 g, Fat 13 g, Fiber 7 g, Protein 30 g, SaturatedFat 6 g, Sodium 640 mg, Sugar 9 g, UnsaturatedFat 5 g

TUNA NOODLE CASSEROLE DELIGHT



Tuna Noodle Casserole Delight image

Make and share this Tuna Noodle Casserole Delight recipe from Food.com.

Provided by Dancer

Categories     Tuna

Time 50m

Yield 6 serving(s)

Number Of Ingredients 8

4 cups water
2 cups No Yolks egg noodle substitute, uncooked
1 teaspoon salt
1/2 cup skim milk
10 3/4 ounces low-fat cream of mushroom soup
6 ounces tuna in water, drained and flaked
2 cups frozen green peas, thawed
1/4 cup white breadcrumb

Steps:

  • Preheat oven to 350.
  • Prepare a 2-quart casserole dish with cooking spray; set aside. Heat water to boiling.
  • Add noodles and salt. Boil for 9 minutes and drain.
  • Add milk to soup and mix well.
  • Arrange half of noodles, half of tuna, half of peas, and half of soup mixture in layers in prepared dish.
  • Repeat layers.
  • Sprinkle bread crumbs on top.
  • Bake for 30 minutes.

Nutrition Facts : Calories 120.3, Fat 1.4, SaturatedFat 0.3, Cholesterol 12.9, Sodium 622.6, Carbohydrate 14.3, Fiber 4.1, Sugar 4.5, Protein 12.7

CAMPBELL'S® TUNA NOODLE CASSEROLE



Campbell's® Tuna Noodle Casserole image

Campbell's® Condensed Cream of Mushroom Soup flavors a creamy sauce that is mixed with tuna, egg noodles and peas, topped with a crunchy bread crumb topping and baked to perfection.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Campbell's Kitchen

Time 45m

Yield 8

Number Of Ingredients 7

2 (10.75 ounce) cans Campbell's® Condensed Cream of Mushroom Soup (regular or 25% Lower Sodium)
1 cup milk
2 cups frozen peas
2 (10 ounce) cans tuna, drained
4 cups hot cooked medium egg noodles
2 tablespoons dry bread crumbs
1 tablespoon butter, melted

Steps:

  • Stir soup, milk, peas, tuna and noodles in 3-quart casserole.
  • Bake at 400 degrees F for 30 minutes or until hot. Stir.
  • Mix bread crumbs with butter in bowl and sprinkle over tuna mixture. Bake for 5 minutes more.

LIGHT TUNA NOODLE CASSEROLE



Light Tuna Noodle Casserole image

My daughters enjoy tuna noodle casserole, but not the calories, so here is a version that is more diet friendly.

Provided by Likkel

Categories     Toddler Friendly

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

6 ounces medium egg noodles, cooked
6 ounces canned tuna, drained
1/2 cup light mayonnaise
1/3 cup onion, chopped
1 cup celery, chopped
1/4 cup green pepper, chopped
1/4 cup pimientos, chopped or 1/4 cup red pepper
1/4 teaspoon salt
1 (10 1/2 ounce) can 98% fat-free cream of mushroom soup
1/2 cup nonfat milk
4 ounces low-fat cheddar cheese
1/4 cup parmesan cheese (optional)
1/4 cup dried breadcrumbs (optional)

Steps:

  • Sauté onions, celery and peppers until onions are transparent.
  • Add all of the ingredients (except the noodles and parmesan) and heat over medium until the cheddar melts.
  • Add the noodles, mix well, and turn into a greased 2 quart casserole dish. Sprinkle the top with parmesan cheese and an equal amount of dried bread crumbs, if you would like. Bake at 425 F for 20 minutes.

Nutrition Facts : Calories 287.3, Fat 14.2, SaturatedFat 3.3, Cholesterol 47.3, Sodium 758.8, Carbohydrate 18.5, Fiber 1.5, Sugar 4.7, Protein 20.6

LIGHT TUNA NOODLE CASSEROLE



Light Tuna Noodle Casserole image

This recipe updates an old classic by using low-fat products. It's a rich, creamy casserole that will satisfy the whole family.-Sharen Oglesby, Anderson, California

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 6 servings.

Number Of Ingredients 11

1/3 cup Cream Soup Mix
1/2 cup chopped celery
1/4 cup chopped green onions
2 tablespoons olive oil
2 cans (6-1/2 ounces each) light water-packed tuna, drained
1 carton (8 ounces) egg substitute
1 cup cooked noodles
1/2 cup fat-free milk
1/4 teaspoon ground mustard
1/8 teaspoon pepper
1/2 cup shredded reduced-fat sharp cheddar cheese

Steps:

  • Prepare Cream Soup Mix as directed for a condensed cream soup substitute. Saute celery and onion in oil until celery is tender. Place in a large bowl; add next six ingredients. Mix well. , Pour into a 2-qt. baking dish coated with cooking spray. Sprinkle with cheese. Bake at 375° for 50-60 minutes or until a knife inserted in the center comes out clean.

Nutrition Facts :

BEST TUNA NOODLE CASSEROLE



Best Tuna Noodle Casserole image

This tuna noodle casserole is the best with a classic creamy taste from my childhood. The sauce is rich and creamy but not overwhelmingly heavy. The crunch from the topping and fresh bite from the parsley create the perfect balance. Let's not forget that this is a great budget-friendly meal to feed a crowd!

Provided by NicoleMcmom

Time 55m

Yield 8

Number Of Ingredients 18

1 (12 ounce) package egg noodles
4 ¼ teaspoons kosher salt, divided
4 tablespoons salted butter, divided
5 teaspoons olive oil, divided
1 (8 ounce) package sliced fresh mushrooms
1 small white onion, minced
¼ cup all-purpose flour
2 cups milk
1 ½ cups chicken stock
2 tablespoons lemon juice
1 teaspoon Dijon mustard
½ teaspoon ground black pepper
1 ½ cups shredded white Cheddar cheese
1 cup frozen sweet peas
2 (6 ounce) cans tuna, drained
1 cup panko bread crumbs
¼ teaspoon ground paprika
2 tablespoons finely chopped fresh parsley

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
  • Bring a large pot of water to a boil. Add egg noodles and 3 teaspoons salt to the boiling water; cook until tender yet firm to the bite, about 6 minutes. Drain noodles. Return to pot and set aside.
  • Heat 2 tablespoons butter and 1 tablespoon oil in a large skillet over medium-high heat. Add mushrooms and onion and cook until mushrooms are softened and onions are translucent, about 4 minutes. Add remaining butter; stir constantly until melted. Sprinkle flour over vegetable mixture and cook, stirring constantly, for 1 minute. Stir in milk and stock and bring to a simmer, stirring often. Simmer for 5 minutes. Stir in lemon juice, Dijon mustard, 1 teaspoon salt, and pepper.
  • Add sauce mixture to reserved noodles. Stir in 1 cup Cheddar cheese, peas, and tuna. Pour mixture into the prepared baking dish and sprinkle remaining Cheddar cheese over the top.
  • Stir together bread crumbs, remaining 2 teaspoons oil, remaining 1/4 teaspoon salt, and paprika in a small bowl. Sprinkle bread crumb mixture evenly over the casserole.
  • Bake in the preheated oven until golden and bubbly, 25 to 30 minutes. Sprinkle with parsley and serve.

Nutrition Facts : Calories 480.8 calories, Carbohydrate 50.6 g, Cholesterol 90.6 mg, Fat 20 g, Fiber 2.8 g, Protein 28.1 g, SaturatedFat 10.1 g, Sodium 1481.4 mg, Sugar 5.8 g

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