Tuna Noodle Florentine Recipes

TASTY TUNA, PASTA, AND SPINACH FLORENTINE CASSEROLE

Steps:

• Cook the noodles in boiling salted water following the package directions.
• Combine the cooked noodles, well-drained spinach, tuna, pimiento, grated onion, and 1 cup of the shredded cheese.
• Top with the remaining cheese; cover and bake at 350 F for 20 minutes or until cheese is melted and bubbly. You Might Also Like Family Tuna Casserole Easy Tuna Noodle Casserole Recipe

TUNA FLORENTINE

Steps:

• In 12-inch skillet, stir together uncooked pasta and sauce mix from Tuna Helper box, water, milk, butter and garlic powder. Heat to boiling over medium heat, stirring occasionally. Stir in tuna, spinach and tomatoes.
• Reduce heat to medium-low; cover and cook 13 to 15 minutes, stirring occasionally, until pasta is tender. Stir in lemon juice; sprinkle with cheese.

TUNA FLORENTINE CASSEROLE

Steps:

• Preheat oven 350°F.
• Grease a 1 1/2-quart shallow baking dish.
• In medium saucepan cook onion in butter until transparent.
• Add soup, sour cream, milk, lemon juice, seasoned salt, thyme, dry mustard and pepper and mix well.
• Stir in noodles and spinach.
• Place half the noodle mixture into prepared baking dish.
• Cover with tuna and half the cheese.
• Repeat with remaining noodle mixture and cheese and sprinkle with paprika.
• Bake 20 to 25 minutes or until edges are bubbly.
• Let stand 5 minutes before serving.

TUNA NOODLE CASSEROLE

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, NOODLES, PICKLES AND CHEESE

Steps:

• Bring a saucepan of lightly salted water to a boil. Add the macaroni, and cook until tender, about 7 minutes. Rinse under cold running water, then drain well and pat lightly with paper towels.
• In a large bowl, stir together the macaroni, pickles, cheese, tuna, mayonnaise and mustard. Season with a splash of pickle juice, salt and pepper. Cover, and refrigerate for at least 30 minutes before serving.

BEST TUNA NOODLE CASSEROLE

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.

NOODLES FLORENTINE

Steps:

• In a large saucepan, cook noodles according to package directions until tender. , In another saucepan, melt butter; stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the spinach, nutmeg, salt and pepper. Drain noodles. Add to spinach mixture; toss gently to coat. , Transfer to a greased shallow 2-qt. baking dish; sprinkle with cheese. Cover and bake at 350° for 20 minutes or until heated through.

TUNA NOODLE FLORENTINE

Steps:

• Combine noodles, spinach and remaining ingredients, reserving about 1/2 cup of the cheese to sprinkle on top.
• Cook in covered casserole in 350° oven until cheese is bubbly.