QUICK RAMEN TUNA NOODLE'O
I'm the only one in the house that likes tuna noodle casserole so I used Ramen Noodles & came up with a great tasting,quick dish without a big pot of leftovers. This dish is so good that even my 'food-pickiest' dachshund "Hansel" loves it! Ramen is versatile. Go ahead, EXPERIMENT!
Provided by bayoucritter aka. a
Categories One Dish Meal
Time 6m
Yield 1-2 serving(s)
Number Of Ingredients 7
Steps:
- In deep cereal bowl, add water.
- Break up the noodles before opening.
- Add seasoning packet & noodles to water.
- Microwave Hi 4-5 minutes. *Caution! HOT*
- Add Tuna, Parmesan, Butter, Pepper.
- Stir well.
- Enjoy!
Nutrition Facts : Calories 712.6, Fat 31.2, SaturatedFat 15.5, Cholesterol 106.3, Sodium 2590.8, Carbohydrate 54.3, Fiber 2, Sugar 1.2, Protein 51.3
TUNA RAMEN CASSEROLE
Steps:
- Combine soup, mushrooms, onion, and 1 cup water in slow cooker. Cover. Cook on low 4 to 6 hours.
- Stir in tuna, peas, and noodles. Cook until noodles are tender, 1 to 2 hours more, stirring every 1/2 hour.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
TUNA RAMEN CASSEROLE
A very easy, but tasty, version of tuna casserole using the old college stand-by: Ramen Noodles! This goes together very quickly, making it a good choice for a rushed lunch for your child.
Provided by Lorraine of AZ
Categories Lunch/Snacks
Time 30m
Yield 2-3 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F. Grease a 1-quart casserole dish.
- Cook the ramen noodles as directed, using or discarding the flavor packet as desired.
- Add the drained tuna fish, the mixed vegetables, and the cheese. You may also add the mayonnaise if you wish your casserole to be creamier. Reserve some of the cheese to top the casserole, if desired, or use extra cheese.
- Pour into a small casserole dish and bake in the preheated oven until bubbly or heat in the microwave.
Nutrition Facts : Calories 568.8, Fat 26.4, SaturatedFat 15.2, Cholesterol 89.2, Sodium 1689, Carbohydrate 35.3, Fiber 3.5, Sugar 2.8, Protein 46.1
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.
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
INDIVIDUAL TUNA CASSEROLES
Tuna casserole gets updated with this unique and flavorful recipe. Friends and family will love the appeal, not to mention that it's lower in saturated fat and calories. -Cheryl Woodson, Liberty, Missouri
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- Cook pasta according to package directions., Meanwhile, in a large bowl, combine the tuna, soup, artichokes, sour cream, peppers, onion, sun-dried tomatoes, olives, dill, capers, garlic, lemon zest and pepper flakes. Drain pasta; stir into tuna mixture. Divide among six 10-oz. ramekins or custard cups., In a small bowl, combine the bread crumbs, cheese and Italian seasoning. Sprinkle over tuna mixture. Place ramekins on a baking sheet. Bake, uncovered at 350° until golden brown, 25-30 minutes.
Nutrition Facts : Calories 321 calories, Fat 7g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 801mg sodium, Carbohydrate 38g carbohydrate (4g sugars, Fiber 4g fiber), Protein 24g protein.
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.
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