Tuna Noodle Casserole With Crunchy Topping Recipes

CAMPBELL'S® TUNA NOODLE CASSEROLE

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.

TUNA NOODLE CASSEROLE WITH CRUNCHY TOPPING

Steps:

• Preheat oven to 350°F / 177°C. Spray a 9x13 baking dish (or any casserole dish of similar size) with nonstick cooking spray or brush with some oil.
• Boil noodles according to package directions.
• While pasta boils, heat a saucepan over medium heat. Add butter and cook until butter is melted. To melted butter, add flour and celery seeds and stir until no dry spots remain. Continue cooking until butter-flour mixture starts turns golden brown, 2 to 3 minutes.
• Slowly pour in milk while whisking. Bring the mixture to a simmer (adjust heat as needed), whisking constantly. Simmer until mixture thickens slightly, about 3 minutes more. Remove from heat and whisk in cheese.
• Gently fold cooked pasta, peas, tuna, and lemon zest into sauce. Taste and season with some salt and black pepper (don't skip this step - the dish will be slightly salty from the cheese, but will likely need more salt).
• Spread mixture out in prepared baking dish.
• Gently stir together melted butter and cornflakes. Spread cornflakes over top of the casserole.
• Bake until the topping is golden brown and the filling is heated all the way through, 20 to 25 minutes.
• Serve immediately.

TUNA NOODLE CASSEROLE WITH POTATO CHIP TOPPING

Steps:

• Preheat the oven to 375 degrees F. Bring a large pot of salted water to a boil. Butter a 2-quart casserole or baking dish.
• Melt the butter in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until slightly softened, about 5 minutes. Increase the heat to medium high and add the mushrooms and 1/4 teaspoon salt. Cook, stirring, until the mushrooms release their liquid and turn golden brown, 8 to 10 minutes. Sprinkle the flour over the mushrooms and cook, whisking, about 1 minute. Gradually add the milk while whisking constantly, then whisk in the chicken broth. Bring the mixture to a simmer, stirring often. Simmer until thickened, about 5 minutes.
• Meanwhile, cook the pasta in the boiling water until al dente according to the package directions. Drain the pasta and stir it into the mushroom mixture. Add the tuna and parsley and stir to combine. Turn off the heat and add 1 cup of the Cheddar. Stir to combine. Season with salt and pepper.
• Transfer the mixture to the prepared baking dish. Sprinkle the remaining 1 cup Cheddar on top and then cover with the potato chip crumbs. Bake until bubbling and golden brown on top, about 20 minutes. Let stand 5 minutes before serving.

CRUNCHY TUNA NOODLE CASSEROLE

Steps:

• HEAT oven to 350°F.
• MIX soup and milk in 2-quart baking dish. Stir in pasta, tuna, cheese and peas.
• TOP with crushed onions, bake 30 min. or until hot.