Tuna Noodle Hot Dish Recipes

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TUNA NOODLE HOT DISH



Tuna Noodle Hot Dish image

This is an old recipe that I tweaked to suit my family's tastes. I like to serve it with breadsticks and a veggie tray.-Sheila Sjolund, Deer River, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6-8 servings.

Number Of Ingredients 11

12 ounces uncooked egg noodles
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
1 cup sour cream
1/3 cup milk
1 can (12 ounces) tuna, drained and flaked
1 cup shredded process cheese (Velveeta)
1 medium onion, chopped
1 jar (2 ounces) diced pimientos, drained
1 can (2-1/4 ounces) sliced ripe olives, drained
1 cup crushed potato chips
Paprika

Steps:

  • Cook noodles according to package directions; drain. In a large bowl, combine the soup, sour cream and milk. Stir in the noodles, tuna, cheese, onion, pimientos and olives. , Pour into a greased 3-qt. baking dish. Sprinkle with potato chips and paprika. Bake, uncovered, at 375° for 30-35 minutes or until heated through.

Nutrition Facts : Calories 414 calories, Fat 16g fat (8g saturated fat), Cholesterol 87mg cholesterol, Sodium 742mg sodium, Carbohydrate 42g carbohydrate (5g sugars, Fiber 3g fiber), Protein 23g protein.

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

TUNA NOODLE CASSEROLE WITH POTATO CHIP TOPPING



Tuna Noodle Casserole with Potato Chip Topping image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 12

Kosher salt and freshly ground black pepper
4 tablespoons unsalted butter, plus more for the baking dish
1 medium onion, finely chopped
8 ounces cremini mushrooms, sliced
1/4 cup all-purpose flour
2 cups whole milk
1 cup chicken broth
8 ounces medium pasta shells (about 3 cups)
One 6-ounce jar Italian tuna in olive oil, drained and flaked
2 tablespoons chopped fresh flat-leaf parsley
2 cups grated sharp white Cheddar
1 1/2 cups crumbled flavored potato chips, such as salt-and-vinegar, onion or jalapeno

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.

SIMPLE TUNA HOT DISH OR CASSEROLE



Simple Tuna Hot Dish or Casserole image

Make and share this Simple Tuna Hot Dish or Casserole recipe from Food.com.

Provided by Kat Lantto

Categories     One Dish Meal

Time 40m

Yield 3-4 serving(s)

Number Of Ingredients 10

2 (6 ounce) cans tuna
1/4 cup white onion (chopped)
1 cup frozen peas
1 teaspoon garlic powder
salt & pepper
1 cup elbow macaroni
1 tablespoon all-purpose flour or 1 tablespoon gluten-free flour
1 tablespoon butter
1 cup milk (whole works best)
1 cup cheddar cheese or 1 cup colby cheese

Steps:

  • Preheat oven 350°F degrees.
  • While noodles are cooking, melt butter in small sauce pan on medium heat. DO NOT BURN. Add flour and whisk. Add milk. Whisk again.
  • Cook until thick like gravy.
  • Combine remaining ingredients (except cheese) in Pyrex loaf pan. If using metal, grease with butter. Avoid the use of non-stick cookware!
  • Add the white sauce you just created. I like to scrape in as much as possible with a silicone spatula. Add cooked/drained noodles. Stir gently, tends to spill over.
  • Bake for 25 minutes.
  • Top with cheese.
  • Bake for 5 more minutes or until cheese melts.

BEST TUNA CASSEROLE



Best Tuna Casserole image

This is a tuna casserole that even my picky family loves! The potato chips give the casserole a crunchy crust.

Provided by JAICARD

Categories     Seafood     Fish     Tuna

Time 35m

Yield 6

Number Of Ingredients 8

1 (12 ounce) package egg noodles
¼ cup chopped onion
2 cups shredded Cheddar cheese
1 cup frozen green peas
2 (5 ounce) cans tuna, drained
2 (10.75 ounce) cans condensed cream of mushroom soup
½ (4.5 ounce) can sliced mushrooms
1 cup crushed potato chips

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
  • Preheat oven to 425 degrees F (220 degrees C).
  • In a large bowl, thoroughly mix noodles, onion, 1 cup cheese, peas, tuna, soup and mushrooms. Transfer to a 9x13 inch baking dish, and top with potato chip crumbs and remaining 1 cup cheese.
  • Bake for 15 to 20 minutes in the preheated oven, or until cheese is bubbly.

Nutrition Facts : Calories 595 calories, Carbohydrate 58.1 g, Cholesterol 99.2 mg, Fat 26.1 g, Fiber 3.8 g, Protein 32.1 g, SaturatedFat 11.5 g, Sodium 1061.1 mg, Sugar 4.6 g

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.

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 MAIN DISH



Tuna Noodle Main Dish image

My husband's on a restricted diet, so I often make two single-serving dishes-one for him and one for me. I received this recipe from my aunt many years ago, and it's still one of my favorites today.-Peggy Burdick, Burlington, Michigan

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 1 serving.

Number Of Ingredients 11

1/3 cup chopped onion
2 tablespoons butter
1 tablespoon all-purpose flour
3/4 cup milk
1 chicken bouillon cube
1/4 teaspoon salt, optional
1/8 teaspoon pepper
1 can (3-1/4 ounces) light water-packed tuna, drained and flaked
1/2 cup frozen peas
2 teaspoons diced pimientos
1 cup hot cooked egg noodles

Steps:

  • In a small saucepan, saute onion in butter until tender. Stir in flour until blended; cook and stir for 1 minute. Gradually stir in milk. Add the bouillon, salt if desired and pepper. Bring to a boil. Cook and stir for 1 minute or until thickened. Stir in the tuna, peas and pimientos; heat through. Serve with noodles.

Nutrition Facts : Calories 705 calories, Fat 32g fat (19g saturated fat), Cholesterol 115mg cholesterol, Sodium 1832mg sodium, Carbohydrate 63g carbohydrate (18g sugars, Fiber 6g fiber), Protein 42g protein.

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