BEST TUNA NOODLE CASSEROLE FROM SCRATCH
This creamy casserole is as close to comfort food as you can get with no canned ingredients! It does take some effort to make, but it's worth it. You can also change this recipe into an amazing turkey tetrazzini casserole by swapping out the tuna.
Provided by thedailygourmet
Time 1h10m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly oil an ovenproof skillet and an 8x12-inch casserole dish.
- Place tuna in the prepared skillet and bake in the preheated oven until fish flakes easily with a fork, 8 to 10 minutes.
- Fill a large saucepan with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain and set aside.
- Remove tuna from the oven; leave oven on.
- Meanwhile, melt 3 tablespoons butter in a saucepan over medium heat. Cook onion and mushrooms until softened, stirring occasionally, 5 to 7 minutes. Stir in flour until blended. Add milk, bouillon concentrate, adobo seasoning, and black pepper. Cook, stirring constantly, until mixture is slightly thickened, about 5 minutes more. Remove sauce from heat and stir in Parmesan cheese.
- Place remaining butter in a medium-sized microwave-safe bowl and heat in the microwave until melted, about 30 seconds. Stir bread crumbs into melted butter and set aside.
- Add cooked fettuccine and flaked tuna to the cheese sauce and toss to combine. Transfer noodle mixture to the prepared casserole dish and top with torn bread.
- Bake in the hot oven until golden brown, about 20 minutes.
Nutrition Facts : Calories 654.7 calories, Carbohydrate 72.5 g, Cholesterol 95.5 mg, Fat 25.1 g, Fiber 3.9 g, Protein 35.8 g, SaturatedFat 14.6 g, Sodium 564.1 mg, Sugar 12.9 g
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
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.
CLASSIC TUNA NOODLE CASSEROLE
There are many reasons this casserole is a classic ... it's comforting, easy to make, and oh so yummy!
Provided by Food Network
Time 45m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat the oven to 400 degrees F. Stir the soup, milk, peas, pimientos, if desired, tuna and noodles in a 1 1/2-quart baking dish. Stir the bread crumbs and butter in a small bowl. Bake for 20 minutes or until the tuna mixture is hot and bubbling. Stir the tuna mixture. Sprinkle with the bread crumb mixture. Bake for 5 minutes or until the bread crumb mixture is golden brown.
FROM SCRATCH TUNA NOODLE CASSEROLE
I searched but didn't see another recipe exactly like this one posted, so I hope I'm not posting a repeat! You'll never go back to canned soup tuna noodle casserole after trying this, at least I certainly haven't. This is from Better Homes and Gardens.
Provided by Cat Berner
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F.
- Cook noodles, drain, and set aside.
- Meanwhile, combine breadcrumbs with 1 tablespoon melted butter.
- Set aside.
- For sauce, in a medium saucepan cook onion and celery in 1/4 cup butter until softened.
- Stir in flour, salt, mustard powder, and black pepper.
- Add milk all at once.
- Whisk until slightly thickened and bubbly.
- Combine sauce, tuna, cheese, roasted pepper or pimiento, and cooked noodles.
- Transfer to a 1 1/2 quart casserole dish.
- Sprinkle with breadcrumb mixture.
- Bake, uncovered, for 20-25 minutes until bubbly and breadcrumbs are golden brown.
Nutrition Facts : Calories 631.1, Fat 34.3, SaturatedFat 19.2, Cholesterol 143.9, Sodium 852.8, Carbohydrate 47.2, Fiber 2.5, Sugar 1.8, Protein 33.2
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
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.
BEST EVER TUNA NOODLE CASSEROLE
This is a recipe my entire family loves! It's requested at least once a week and for Birthday suppers. The recipe came from the mother of one of my childhood friends, who made some of the best food. If I'm making a double batch, I make it with cream of chicken and celery soups together.
Provided by Bread n Butter
Categories One Dish Meal
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Mix the cream of chicken, mayonnaise and milk together in a large bowl.
- Add the diced celery and onion.
- Fold in the tuna, followed by the cooked egg noodles and shredded cheddar cheese.
- Salt and pepper to your taste.
- Place in a casserole dish. Cook at 375 degrees for about 40-45 minutes, just until the top starts to brown.
Nutrition Facts : Calories 228.2, Fat 9.4, SaturatedFat 3.6, Cholesterol 45.7, Sodium 746.8, Carbohydrate 19.1, Fiber 1.1, Sugar 1.7, Protein 16.3
TUNA NOODLE CASSEROLE I
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Coat a 2 quart casserole dish with cooking spray.
- In a large pot of salted water, boil noodles until al dente. Drain well.
- In a medium saucepan, combine flour, butter, and salt. Stir until butter is melted and ingredients are combined evenly. Add milk, and whisk until the sauce thickens (usually it is at the proper consistency by the time it begins to boil). Add cheese to mixture, and whisk until cheese is melted and mixture is well blended. Stir in tuna, peas, and noodles. Spread evenly in prepared dish.
- Bake in preheated oven for 30 minutes.
Nutrition Facts : Calories 345.5 calories, Carbohydrate 34.2 g, Cholesterol 70.9 mg, Fat 14.6 g, Fiber 3.3 g, Protein 19.3 g, SaturatedFat 8.3 g, Sodium 721 mg, Sugar 4.6 g
SIMPLE TUNA NOODLE CASSEROLE
This is a simple tuna noodle casserole. I found this recipe on Campbell's website, but adjusted it to fit my family's taste.
Provided by Miss Tinkerbell
Categories Tuna
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- MIX soup, milk, peas, tuna and cooked noodles
- Transfer to a casserole dish.
- Bake at 400°F for 15 min (may vary a few minutes either way depending on your oven).
- Let cool 5-10 minutes before serving.
QUICK AND EASY STOVE-TOP TUNA NOODLE CASSEROLE
This recipe is as easy as making a box of macaroni and cheese (almost), and it's a one dish comfort meal. I've been making this as long as I can remember, and don't think I ever had a recipe for it. When I made it this week, I looked to see if it was posted, and I could only find recipes with "cream of whatever" soup or sour cream, and most of them required baking in the oven. This recipe is creamy and delicious from the simple bechamel (white) sauce. This is a flexible recipe, too. I love to use a generous amount of a mixed pepper blend, freshly ground, for seasoning because I don't like bland food. I've also used lemon pepper seasoning, and/or freshly snipped chives and parsley. It's up to you to choose your favorite seasoning or herbs to go nicely with the tuna. Tuna noodle casserole is one of the most popular American casseroles, and is common is any region of the U.S.
Provided by PanNan
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook the egg noodles.
- During the last few minutes add the frozen peas to the simmering noodles; then drain.
- Meanwhile, melt the butter in a medium saucepan over medium heat.
- Whisk in the flour, and continue whisking for about 2 minutes or until the flour butter mixture starts to turn a beige color (a very light colored roux).
- Continue whisking and slowly add 1 of the cups of milk, incorporating the liquid as you whisk; then add the remaining 1 cup of milk.
- Let it come to a gentle boil, stirring regularly to keep from burning on the bottom of the pan as it thickens.
- When it's thick enough to coat a spoon and leave a strip behind where you ran your finger through the coating on the spoon, it's ready to add the drained tuna.
- Break up the solid tuna chunks with a fork and mix throughout the sauce.
- Add the salt, pepper, and any seasonings or herbs.
- Pour the tuna sauce over the noodles and peas, and serve.
BEST TUNA NOODLE CASSEROLE
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
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
SHEET PAN TUNA NOODLE CASSEROLE
When you bake tuna noodle casserole on a sheet tray, you get the best of both worlds: a creamy, cheesy filling and a crispy, crunchy top. We used a combination of crushed butter crackers and panko breadcrumbs for a perfectly toasted topping. We also nixed the canned condensed soup and made a flavorful cheese sauce from scratch, giving you the ultimate comfort-food dish.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 450 degrees F and lightly spray a rimmed baking sheet with nonstick spray.
- Bring a large pot of water to a boil over high heat and season generously with salt. Add the noodles and cook, stirring occasionally, until just al dente according to package directions, about 5 minutes. Reserve 1 cup of pasta water, then drain well. Set the noodles aside and return the pot to medium-high heat.
- Add 2 tablespoons of the olive oil, the mushrooms and 1/4 teaspoon salt. Cook until the mushrooms are tender and starting to brown in spots, stirring occasionally, about 5 minutes. Whisk in the half-and-half, cream cheese and reserved pasta water, then continue to cook until smooth and slightly thickened, stirring frequently, about 2 minutes more. Reduce the heat to low, then whisk in the Cheddar, Dijon, cayenne and 1/2 teaspoon salt until all the cheese has melted and the sauce is smooth. Stir in the reserved cooked noodles, tuna and peas until evenly combined (the mixture should be saucy; it will thicken as it bakes). Taste and adjust the seasoning with more salt and pepper. Transfer to the prepared baking sheet.
- Mix the crushed butter crackers, panko and remaining 2 tablespoons of olive oil in a medium bowl until well combined, then sprinkle evenly over the tuna-noodle mixture. Bake until the topping is well browned and the sauce is bubbling at the edges, about 10 minutes. Let sit 5 minutes before serving.
BETTY CROCKER 1950S TUNA NOODLE CASSEROLE
Make and share this Betty Crocker 1950s Tuna Noodle Casserole recipe from Food.com.
Provided by carrie sheridan
Categories Tuna
Time P2DT18h50m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 425°F.
- Combine all ingredients, using only 1/2 the cheese.
- Pour into buttered 1-1/2 quart baking dish.
- Sprinkle with remaining cheese.
- Bake 20 minutes.
- NOTE: Can also top with crushed corn flakes for crunch.
Nutrition Facts : Calories 467.2, Fat 17, SaturatedFat 6.8, Cholesterol 82.1, Sodium 1295.7, Carbohydrate 52.5, Fiber 2.7, Sugar 3.8, Protein 26.2
TUNA NOODLE CASSEROLE
Families are sure to love the creamy texture and comforting taste of this traditional tuna casserole that goes together in a jiffy. I serve it with a green salad and warm rolls for a nutritious supper. -Ruby Wells, Cynthiana, Kentucky
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine soup and milk until smooth. Add the noodles, peas, tuna and pimientos; mix well. , Pour into a 1-1/2-qt. baking dish coated with cooking spray. Bake, uncovered, at 400° for 25 minutes. Toss bread crumbs and butter; sprinkle over the top. Bake 5 minutes longer or until golden brown.
Nutrition Facts : Calories 238 calories, Fat 5g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 475mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 4g fiber), Protein 15g protein. Diabetic Exchanges
CHEF JOHN'S TUNA NOODLE CASSEROLE
I consider this the king of comfort food casseroles. What I love about this recipe, other than that it is simple and easy, is that it doesn't require the traditional can of cream of mushroom soup--but it still has the same amount of creamy, decadent goodness that every casserole should. Serve this with a green salad on the side.
Provided by Chef John
Time 1h20m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Lightly butter a 9x13-inch casserole dish.
- Melt 3 tablespoons butter in a medium saucepan over medium heat. Saute onion with 1/2 teaspoon kosher salt until it starts to soften up and turn translucent, 3 to 4 minutes. Add the flour, and cook, stirring, for 3 minutes, reducing heat if needed.
- Pour in cold milk and whisk for 1 minute. Raise heat to medium-high and cook, stirring often, until the sauce thickens and comes to a simmer. Remove from heat, whisk in Cheddar cheese, and reserve until needed.
- Fill a large pot with water and remaining salt and bring to a rapid boil. Cook egg noodles for 5 minutes. Drain well and add to a large mixing bowl. Stir in the reserved sauce, followed by tuna, peas, cayenne, black pepper, and Worcestershire sauce. Mix with a spatula until evenly combined.
- Pour the mixture into the prepared dish. Mix bread crumbs, Parmigiano-Reggiano cheese, and olive oil together in a small bowl until combined and resembling wet sand. Sprinkle evenly over the casserole.
- Bake in the center of the preheated oven until browned and bubbly, about 30 minutes. Let sit for 10 minutes before cutting and serving.
Nutrition Facts : Calories 511.3 calories, Carbohydrate 46.2 g, Cholesterol 86 mg, Fat 22.8 g, Fiber 2.6 g, Protein 29.7 g, SaturatedFat 10.4 g, Sodium 808.5 mg, Sugar 8.3 g
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4.9/5 (170)Calories 424 per servingCategory Main Course
- Sauté the veggies: Melt 1 tablespoon butter in a large skillet. Add celery, onion, peas and garlic and saute for a few minutes. Remove vegetables from pan and set aside.
- Make Sauce: Add remaining 3 tablespoons butter to the pan. Once melted and the flour and cook, stirring, for 30 seconds. Slowly whisk in the chicken broth and milk, stirring constantly until smooth. Bring mixture to a low simmer.
- Stir constantly until thickened and bubbly, 2-3 minutes. Reduce heat to low and add salt, dill, lemon juice, parsley, and 1/2 cup Parmesan cheese. Taste sauce and season with additional salt, pepper, or lemon juice, to taste.
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