Tuna Noodle Casserole With Bechamel Sauce Recipes

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TUNA NOODLE CASSEROLE WITH BECHAMEL SAUCE



Tuna Noodle Casserole with Bechamel Sauce image

Bechamel is such a wonderful ingredient for so many dishes. With tuna casserole, bechamel eliminates the need for a canned cream soup... its thick, creamy texture clings to the pasta and adds tremendous flavor overall. The amount used in this recipe keeps the entire casserole light but still filling.

Provided by Diana71

Categories     Seafood     Fish     Tuna

Time 1h25m

Yield 8

Number Of Ingredients 14

½ (16 ounce) package penne pasta
5 tablespoons salted butter, divided
3 tablespoons all-purpose flour
2 ½ cups cold milk
2 tablespoons dried minced onion
2 bay leaves
⅛ teaspoon cayenne pepper
½ teaspoon salt, divided
2 (6 ounce) cans tuna in water, drained
1 ½ cups frozen peas
1 ½ cups grated Colby-Jack cheese
½ teaspoon freshly ground black pepper
4 slices bread, cut into 1/2-inch pieces
¼ cup grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, for 2 minutes less than directed on the package, about 9 minutes. Drain penne, reserving 1 cup pasta water, rinse, and set aside.
  • Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch casserole dish.
  • Melt 3 tablespoons butter in a large, shallow saute pan. Stir in flour and continue stirring until golden, about 3 minutes. Gradually whisk in milk. Add minced onion, bay leaves, and cayenne pepper. Continue cooking until bechamel sauce thickens, 10 to 15 minutes. Season with 1/4 teaspoon salt.
  • Place the cooked pasta into a large bowl. Add bechamel sauce and mix well. Crumble the drained tuna over the pasta. Add peas and Colby-Jack cheese; mix. Thin the mixture with 2 to 4 tablespoons of the reserved pasta water. Season with pepper and remaining salt. Transfer to the prepared casserole dish.
  • Melt remaining 2 tablespoons butter. Add bread cubes; mix well until bread is completely coated. Stir in Parmesan cheese. Top casserole with this bread mixture and cover tightly with aluminum foil.
  • Bake in the preheated oven for 30 minutes. Remove foil and continue baking until top is browned and golden, about 10 minutes more.

Nutrition Facts : Calories 429.5 calories, Carbohydrate 38.2 g, Cholesterol 64.6 mg, Fat 19.1 g, Fiber 2.7 g, Protein 26.7 g, SaturatedFat 12 g, Sodium 601.8 mg, Sugar 6.9 g

TUNA NOODLE CASSEROLE



Tuna Noodle Casserole image

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

4 tablespoons unsalted butter, plus more for greasing the pan
Kosher salt and black pepper
1 (12-ounce) bag dried egg noodles or other shaped pasta
1 1/2 cups finely chopped celery (about 4 ribs)
1 large yellow or white onion, chopped
1 pound mushrooms (preferably cremini), trimmed and sliced 1/4-inch thick
2 tablespoons drained capers, roughly chopped (optional)
2 large garlic cloves, minced
1/3 cup all-purpose flour
2 cups chicken or vegetable stock
1 cup half-and-half or heavy cream
1/4 cup dry sherry or dry white wine
2 (5- to 6-ounce) jars or cans tuna packed in olive oil, drained and flaked with a fork
1 cup frozen or fresh peas
1/4 cup minced fresh parsley, plus more for serving (optional)
2 cups plain, salted potato chips, crushed

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 NOODLE CASSEROLE



Tuna Noodle Casserole image

Provided by Kemp Minifie

Categories     Milk/Cream     Mushroom     Onion     Pasta     Bake     Casserole/Gratin     Cheddar     Tuna     Winter     Noodle     Gourmet     Washington, D.C.

Yield Makes 4 to 6 servings

Number Of Ingredients 15

1 medium onion, finely chopped
4 1/2 tablespoons unsalted butter
10 oz mushrooms, trimmed and sliced 1/4 inch thick (4 cups)
2 teaspoons soy sauce
1/4 cup Sherry
1/4 cup all-purpose flour
2 cups low-sodium chicken broth
1 cup whole milk
2 teaspoons fresh lemon juice
1/4 teaspoon salt
1 (6-oz) can tuna in olive oil, drained
6 oz dried curly egg noodles (preferably Pennsylvania Dutch style; about 3 1/4 cups)
1 1/2 cups coarse fresh bread crumbs (from 3 slices firm white sandwich bread)
4 oz coarsely grated Cheddar (1 cup)
1 tablespoon vegetable oil

Steps:

  • Put oven rack in middle position and preheat oven to 375°F. Butter a shallow 2-quart baking dish.
  • Cook onion in 1 1/2 tablespoons butter with a pinch of salt in a 12-inch heavy skillet over moderately low heat, covered, stirring occasionally, until softened, about 5 minutes. Increase heat to moderately high and add mushrooms, then sauté, stirring occasionally, until mushrooms begin to give off liquid, about 2 minutes. Add soy sauce and continue to sauté mushrooms, stirring, until liquid mushrooms give off is evaporated. Add Sherry and boil, stirring occasionally, until evaporated. Remove from heat.
  • Melt remaining 3 tablespoons butter in a 2- to 3-quart heavy saucepan over moderately low heat and whisk in flour, then cook roux, whisking, 3 minutes. Add broth in a stream, whisking, and bring to a boil, whisking. Whisk in milk and simmer sauce, whisking occasionally, 5 minutes. Stir in mushroom mixture, lemon juice, and salt. Flake tuna into sauce and stir gently. Season sauce with salt and pepper.
  • Cook noodles in a 5- to 6-quart pot of boiling salted water until al dente. Drain noodles in a colander and return to pot. Add sauce and stir gently to combine. Transfer mixture to baking dish, spreading evenly.
  • Toss together bread crumbs and cheese in a bowl. Drizzle with oil and toss again, then sprinkle evenly over casserole. Bake until topping is crisp and sauce is bubbling, 20 to 30 minutes.

QUICK AND EASY STOVE-TOP TUNA NOODLE CASSEROLE



Quick and Easy Stove-Top Tuna Noodle Casserole image

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

2 tablespoons butter
2 tablespoons all-purpose flour
2 cups whole milk
1 teaspoon kosher salt
1/2 teaspoon ground pepper, less if you prefer less spice
1 -2 tablespoon of chopped fresh herbs, such as chives (optional) or 1 -2 tablespoon parsley (optional)
2 (6 ounce) cans tuna, drained (I prefer albacore solid packed in water)
1 1/2 cups frozen peas
8 ounces wide egg noodles, cooked

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.

TUNA NOODLE CASSEROLE



Tuna Noodle Casserole image

This classic dish with tuna and green beans cooks up nicely in half an hour.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 55m

Number Of Ingredients 7

Coarse salt and ground pepper
10 ounces green beans, stem ends trimmed, cut into 1 1/2-inch lengths
1/2 pound gemelli or other short pasta
Bechamel Sauce
2 cans (5 ounces each) solid white albacore tuna packed in water, drained
5 slices white sandwich bread, crusts removed, torn into large pieces
2 tablespoons unsalted butter, melted

Steps:

  • In a large saucepan of well-salted boiling water, cook green beans until almost tender, about 5 minutes. Using a slotted spoon, transfer green beans to a colander (reserving water). Rinse with cold water until cool; drain. Return water in pan to a boil; add pasta and cook 2 to 3 minutes short of al dente; drain and rinse pasta.
  • Preheat oven to 350 degrees. In a large bowl, combine pasta, green beans, and bechamel; season with salt and pepper. Gently fold in tuna.
  • In a food processor, pulse bread until coarse crumbs form. Transfer to a bowl and stir in butter. Transfer tuna mixture to a 2-quart baking dish and top with breadcrumbs. Bake until sauce is bubbling and breadcrumbs are golden brown, 25 to 30 minutes.

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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From pinterest.com


TUNA NOODLE CASSEROLE - PASS THE CHALLAH
2016-01-06 Cook one more minute. Take off heat. Stir in salt, pepper, Dijon mustard, cheese, lemon juice, ketchup, cheddar cheese, and flaked tuna. Pour the noodles and vegetables into the sauce mixture and stir to coat completely. Grease a 9x13 baking dish with cooking spray and pour in the casserole.
From passthechallah.com


TUNA NOODLE CASSEROLE MADE FROM SCRATCH - HEARTH AND VINE
Add flour and whisk together on medium heat. Do not let it burn. Add milk and bring to a simmer, continually whisking until thickened, about 3-5 minutes. Once thickened remove from stove and add paprika, salt and pepper. Combine cooked noodles and tuna in a mixing bowl. Pour sauce over noodles and tuna, mix well.
From hearthandvine.com


EASY TUNA CASSEROLE {CLASSIC COMFORT FOOD} - SPEND WITH PENNIES
2018-11-24 Drain and rinse under cold water. Cook onion and celery in butter until tender, about 5-7 minutes. In a large bowl combine noodles, onion mixture, peas, soup, milk, cheese, tuna and parsley. Mix well. Spread into a 2qt casserole dish and top with crumb topping. Bake 18-20 minutes or until bubbly.
From spendwithpennies.com


TUNA NOODLE CASSEROLE - DINNER, THEN DESSERT
2019-01-06 Instructions. Preheat the oven to 400 degrees. In a frying pan add the canola oil on medium heat and cook the onion and celery for 2-3 minutes until the onions are translucent. Add the onion mixture to a large bowl with the mushroom soup, evaporated milk, and peas and toss well then carefully mix in the tuna and noodles.
From dinnerthendessert.com


TUNA NOODLE CASSEROLE - WITH LOVE - A FOOD BLOG
2012-10-18 Discard the bay leaf. Add the onions, celery, garlic and tuna to the pasta and toss it all together gently. Preheat the oven to 375 degrees. In a small saucepan melt the butter, then add the flour. Whisk together until the mixture is smooth and creamy.
From withlovekacie.com


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