TUNA STROGANOFF CASSEROLE
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine cream of celery soup, Cheddar cheese, milk, sour cream, mayonnaise, tuna, parsley, lemon juice, salt, and ground black pepper in a 9x5-inch loaf pan; stir until sauce is well mixed.
- Toss the pasta into the sauce until thoroughly coated. Spread the bread crumbs over the top of the pasta mixture.
- Bake in the preheated oven until bread crumbs are golden brown and sauce is bubbly, about 45 minutes.
Nutrition Facts : Calories 582.8 calories, Carbohydrate 49.9 g, Cholesterol 57.4 mg, Fat 31.5 g, Fiber 3 g, Protein 24.6 g, SaturatedFat 11 g, Sodium 1064.1 mg, Sugar 4.6 g
BEEF STROGANOFF OVER BUTTERED NOODLES
Provided by Tyler Florence
Categories main-dish
Time 3h25m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Heat the beef stock with the carrot, 3 thyme sprigs, and bay leaf. Pat the beef dry and season it with salt and pepper. Heat 3 tablespoons oil in a large heavy bottomed skillet over high heat. Fry the meat in batches so that it is browned on all sides. Lower the heat to medium and return all the meat to the pot. Add the onions and cook until they are soft, about 5 minutes. Pour in the cognac and cook until the alcohol has burned off, about 5 minutes. Add the beef stock, discarding the carrot, thyme sprigs, and bay leaf. Cook, partially covered, over a very low flame for 1 1/2 to 2 hours.
- In a large skillet over medium heat, melt 3 tablespoons butter in the remaining 3 tablespoons olive oil. Add the mushrooms, garlic, and remaining 3 thyme sprigs and cook until the mushrooms are browned and cooked through. Remove from heat and set aside.
- When the meat is done, remove it from the heat and fold in the mushrooms, sour cream, mustard, and parsley. Taste and adjust the seasoning with salt and pepper.
- Meanwhile, cook the noodles in a large pot of boiling, salted water until tender. Drain the noodles well, toss with the remaining 2 tablespoons butter, and season with salt and pepper. Serve the stroganoff over the noodles; garnish with more sour cream and chopped parsley.
TUNA NOODLE CASSEROLE
Satisfy hearty appetites with a tuna casserole that has a few tasty extras like broccoli, roasted red bell pepper and a sprinkling of buttery Progresso™ breadcrumbs.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. Cook and drain linguine as directed on package, adding broccoli for last 2 minutes of cook time.
- Meanwhile, in 1-quart saucepan, mix soup mix and milk. Heat to boiling over medium heat, stirring constantly. Stir in pepper.
- Add linguine, broccoli, tuna and roasted peppers to soup mixture; stir gently to mix well. Spoon into baking dish. In small bowl, mix butter and bread crumbs; sprinkle over linguine mixture.
- Bake uncovered 20 to 25 minutes or until top is golden brown.
Nutrition Facts : Calories 410, Carbohydrate 65 g, Cholesterol 25 mg, Fat 1, Fiber 5 g, Protein 23 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 1570 mg, Sugar 11 g, TransFat 0 g
QUICK AND EASY STOVE-TOP TUNA NOODLE CASSEROLE
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
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.
CLASSIC TUNA NOODLE CASSEROLE
Tuna tossed with noodles, peas and pimiento in a creamy sauce is baked until bubbling with crunchy crumb topping.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Campbell's Kitchen
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F.
- Mix soup, milk, peas, pimiento, tuna and noodles in 1 1/2-quart baking dish.
- Bake for 20 minutes.
- Mix bread crumbs with butter. Sprinkle on top. Bake 5 minutes or until hot.
TUNA NOODLES ROMANOFF
Dinner ready in about an hour! Enjoy this cheesy tuna and noodles casserole - a delightful meal.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 6
Number Of Ingredients 12
Steps:
- Heat oven to 350°. Cook and drain noodles as directed on package. Mix noodles, tuna, pimientos, mushrooms, sour cream, milk, chives, salt and pepper in ungreased 2-quart casserole or square baking dish, 8x8x2 inches.
- Mix bread crumbs, cheese and margarine; sprinkle over tuna mixture. Bake uncovered 35 to 40 minutes or until hot and bubbly.
Nutrition Facts : Calories 405, Carbohydrate 26 g, Cholesterol 80 mg, Fiber 1 g, Protein 25 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 750 mg
TUNA NOODLE STROGANOFF
Make and share this Tuna Noodle Stroganoff recipe from Food.com.
Provided by Lisa1
Categories Tuna
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine first three ingredients.
- Bring to boil.
- Reduce heat to low.
- Stir in sour cream and pepper. Heat but do not boil.
- Serve over hot, cooked egg noodles.
- Serve with grated Romano or Parmesan cheese if desired.
Nutrition Facts : Calories 195.8, Fat 12.7, SaturatedFat 5.4, Cholesterol 30.1, Sodium 514.6, Carbohydrate 6.9, Fiber 0.2, Sugar 1.5, Protein 13.5
TUNA STROGANOFF
Make and share this Tuna Stroganoff recipe from Food.com.
Provided by alyseepoo
Categories One Dish Meal
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter in skillet; sauté onion until tender.
- Combine soup, sour cream and pepper; add to onion and peas if using.
- Add tuna; heat through.
- Serve tuna stroganoff over hot cooked noodles or rice.
Nutrition Facts : Calories 454.1, Fat 14.1, SaturatedFat 3.1, Cholesterol 21.8, Sodium 308.8, Carbohydrate 62, Fiber 2.9, Sugar 4.2, Protein 17.9
BEEF STROGANOFF FOR NOODLES
Steps:
- Heat large non-stick skillet over high heat and sear meat on all sides, for about a minute. Work in small batches so meat does not give off liquid. Remove to a plate. In a clean wide skillet, heat butter. Sweat onions and add mushrooms and saute over until deep golden, about 20 minutes. While this is cooking, blend broth, mustard, heavy cream and sour cream together. Lower heat, add flour and cook stirring for a minute. Whisk in liquids, and any meat juices and simmer, without boiling until sauce thickens, about 5 minutes. Return meat to sauce and heat, without boiling until meat is warmed through. Season to taste with salt and pepper; stir in dill and parsley and spoon over noodles.
COUNTRY TUNA STROGANOFF CASSEROLE
This is a great Tuna Casserole recipe. My best friend who lives in California requests I make it for her every time we get together. I originally got the recipe off of a bag of Homestyle Country Pasta - Egg Pasta from Costco. You can use any cream soup, but I prefer Cream of Mushroom.
Provided by Love2Experiment
Categories One Dish Meal
Time 1h
Yield 4-5 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Cook pasta as directed on package.
- Combine all ingredients and pour into 1 1/2 quart shallow baking dish.
- Top with cracker or bread crumbs.
- Bake at 350 degrees for 30 minutes.
- Top with extra grated cheese and bake an additional 15 minutes.
Nutrition Facts : Calories 697.6, Fat 41.6, SaturatedFat 18.5, Cholesterol 97.4, Sodium 1371.7, Carbohydrate 50.6, Fiber 5.5, Sugar 3.8, Protein 31.5
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
BEST TUNA NOODLE CASSEROLE FROM SCRATCH
This creamy casserole is as close to comfort food as you can get with no canned ingredients! It does take some effort to make, but it's worth it. You can also change this recipe into an amazing turkey tetrazzini casserole by swapping out the tuna.
Provided by thedailygourmet
Time 1h10m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly oil an ovenproof skillet and an 8x12-inch casserole dish.
- Place tuna in the prepared skillet and bake in the preheated oven until fish flakes easily with a fork, 8 to 10 minutes.
- Fill a large saucepan with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain and set aside.
- Remove tuna from the oven; leave oven on.
- Meanwhile, melt 3 tablespoons butter in a saucepan over medium heat. Cook onion and mushrooms until softened, stirring occasionally, 5 to 7 minutes. Stir in flour until blended. Add milk, bouillon concentrate, adobo seasoning, and black pepper. Cook, stirring constantly, until mixture is slightly thickened, about 5 minutes more. Remove sauce from heat and stir in Parmesan cheese.
- Place remaining butter in a medium-sized microwave-safe bowl and heat in the microwave until melted, about 30 seconds. Stir bread crumbs into melted butter and set aside.
- Add cooked fettuccine and flaked tuna to the cheese sauce and toss to combine. Transfer noodle mixture to the prepared casserole dish and top with torn bread.
- Bake in the hot oven until golden brown, about 20 minutes.
Nutrition Facts : Calories 654.7 calories, Carbohydrate 72.5 g, Cholesterol 95.5 mg, Fat 25.1 g, Fiber 3.9 g, Protein 35.8 g, SaturatedFat 14.6 g, Sodium 564.1 mg, Sugar 12.9 g
MEATBALL STROGANOFF WITH NOODLES
My great-nephews and great-niece ask me to fix this dish as their special birthday meal. With homemade noodles and meatballs, this saucy Stroganoff is hard to beat. -Carol Schurvinske, Geneseo, Illinois
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 21
Steps:
- In a large bowl, combine flour and salt. Make a well in the center. Beat egg yolks, egg and water; pour into well. Stir together, forming a dough. Turn dough onto a floured surface; knead 8-10 times. Divide into thirds; roll out each as thin as possible. Let stand for 20 minutes or until partially dried. Cut into 1/4-in. strips, then into 2-in. pieces; set aside., In another large bowl, combine the egg, ketchup, oats, onion and salt. Crumble beef over mixture; mix well. Shape into 1-1/2-in. balls. , Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 400° for 10-15 minutes or until no longer pink; drain., In a large saucepan, combine the soup, sour cream, milk and paprika; heat through. Add meatballs; cover and cook until heated through, stirring frequently., In another saucepan, bring water and salt to a boil; add noodles. Cook for 12-15 minutes or until noodles are tender; drain. Toss with butter and parsley. Serve with meatballs.
Nutrition Facts : Calories 504 calories, Fat 24g fat (12g saturated fat), Cholesterol 252mg cholesterol, Sodium 1533mg sodium, Carbohydrate 44g carbohydrate (5g sugars, Fiber 2g fiber), Protein 25g protein.
NOODLE STROGANOFF
Make and share this Noodle Stroganoff recipe from Food.com.
Provided by RecipeNut
Categories One Dish Meal
Time 20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Cook noodles according to package directions; drain.
- Meanwhile, melt butter in large skillet.
- Add mushrooms, onion, garlic, salt and pepper.
- Cook over medium heat, stirring occasionally, until mushrooms are lightly browned.
- Add ground beef and cook until no longer pink, stirring to break up meat.
- Add gravy and heat to boiling.
- Remove from heat; stir in sour cream.
- Serve beef mixture over noodles; sprinkle with paprika.
Nutrition Facts : Calories 416.9, Fat 20.8, SaturatedFat 10.1, Cholesterol 96.5, Sodium 760.2, Carbohydrate 37.2, Fiber 2.4, Sugar 2.5, Protein 21.1
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