THE JOY OF COOKING TUNA NOODLE CASSEROLE RECIPE - (4.4/5)
Provided by dublinburro
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F. Butter a 1 1/2 to 2 quart shallow baking dish. Melt the butter in a medium saucepan over medium heat, until bubbly. Add the vegetables and cook about 5 minutes. Stir in flour. Cook for 1 minute. Remove from heat and whisk in milk. Return to heat and cook, whisking, until the sauce comes to a boil and is thickened, about 10 minutes. Remove from heat and add the cheese, whisking until melted. Turn the tuna into a bowl and flake with a fork. Do not mince. Stir in the hot cheese sauce, then add the cooked noodles, parsley if using, and salt and pepper to taste. Mix together well. Pour the mixture into a baking dish. Mix together the topping ingredients and sprinkle over the top. Bake until bubbly and browned on top, 25 to 35 minutes.
CAMPBELL'S® TUNA NOODLE CASSEROLE
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
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.
SPICY TOMATO-TUNA NOODLE SKILLET CASSEROLE WITH AIOLI
Inspired by a dish at Brooklyn's Saint Julivert Fisherie, this updated tuna noodle casserole is homey, bright, and pantry-forward. Chef and owner Alex Raij modeled the menu item after fideuà, a paella-style pasta dish from northern Spain. We followed her lead by toasting dry pasta like ditali or rigatoni in oil until golden brown before cooking it into the tomato sauce, giving the pasta nutty flavor and plenty of al dente texture.
Provided by Kendra Vaculin
Categories Egg Garlic Olive Oil Onion Pasta Tuna Anchovy Pepper Parsley
Yield 4 servings
Number Of Ingredients 20
Steps:
- Aioli
- Whisk egg yolk, garlic, ¼ tsp. salt, and 2 tsp. water in a small bowl to combine. Place bowl on a kitchen towel so it won't slide around as you whisk and gradually stream in oil, whisking constantly until thick and emulsified. Aioli should be thick but pourable; gradually whisk in more oil if needed. Taste and season with more salt if desired.
- Casserole
- Place rack in upper third of oven; preheat to 375°F. Pulse onion, garlic, and roasted red peppers in a food processor until finely chopped; set aside.
- Heat 3 Tbsp. olive oil in a 10" ovenproof skillet, preferably cast iron, over medium-low. Add pasta and cook, stirring often, until evenly coated in oil and lightly browned, about 5 minutes (depending on the size and shape of your pasta, you may need to work in batches). Using a slotted spoon, transfer to a large bowl. Reserve pan.
- Drain tuna, reserving 2 Tbsp. tuna oil. place oil in reserved pan and increase heat to medium. Add anchovy, ½ tsp. salt, and reserved chopped vegetable mixture and season with pepper. Cook, stirring occasionally, until vegetables soften, 5-7 minutes. Add tomato paste and cook, stirring, until slightly darkened in color, about 3 minutes. Mix in toasted pasta, tomatoes, turmeric, red pepper flakes, remaining ½ tsp. salt, and 2½ cups water and bring to a boil. Cook, stirring occasionally, until pasta is slightly softened, 8-10 minutes. Remove from heat and stir in drained tuna and ¼ cup water.
- Transfer skillet to oven and bake casserole until pasta is tender and juices at the edges are bubbling, about 15 minutes. Remove from oven.
- Heat broiler. Drizzle casserole with a little olive oil and broil until browned and crisped in spots, about 4 minutes.
- Spoon some aioli over casserole and top with parsley if desired. Serve remaining aioli alongside.
SPICY ITALIAN TUNA AND NOODLES
Here's a simple, healthy one-dish meal that's refreshingly big on taste. It's quick, too. Deliver this tuna-noodle casserole to the table in under 30 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 6
Number Of Ingredients 7
Steps:
- In 4-quart Dutch oven, cook and drain noodles as directed on package. Stir in pasta sauce. Cook until heated through.
- Fold in tuna, olives and seasoning. Cook until heated through. Top each serving with cheese and parsley.
Nutrition Facts : Calories 380, Carbohydrate 50 g, Cholesterol 55 mg, Fat 1, Fiber 3 g, Protein 25 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 990 mg, Sugar 10 g, TransFat 0 g
ZESTY ITALIAN TUNA CASSEROLE RECIPE - (4.7/5)
Provided by á-39535
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Cook pasta to package directions and drain. Heat olive oil in small skillet. Sauté onions and garlic for about 5 minutes. Add mushrooms and sauté an additional 3 to 4 minutes until softened. Mix in tuna, tomatoes, red peppers, pasta and 1/4 cup of cheese. Spoon into small baking dish and bake for 10 minutes. Sprinkle with additional cheese and return to oven for another 5 minutes to melt cheese.
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
SUNNY'S TUNA NOODLE CASSEROLE
Sprinkling flour directly over the vegetables before adding the stock helps to thicken the mushroom filling for Sunny Anderson's casserole. Adding peas and fresh mushrooms makes the casserole a full meal that can be served on its own, or stretched further by adding a salad or a side of steamed broccoli.
Provided by Sunny Anderson
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- For the casserole: Preheat the oven to 375degrees F. Butter a 13- by 9-inch ovenproof dish or lasagna dish and set aside.
- Cook the egg noodles in salted boiling water according to package directions for al dente, about 8 minutes. Drain and immediately place the noodles in a large bowl filled with ice water to stop the cooking. Once cooled, drain and then pour the pasta into a large bowl with the tuna, peas and both cheeses. Toss to combine.
- In a large pan with straight sides, add the 2 tablespoons butter, the olive oil, onions and thyme. Season with a sprinkle of salt and pepper and cook on medium heat until the onions are tender and translucent, about 5 minutes. Add the mushrooms, season with salt and cook gently until tender and darkened, about 5 minutes more. Add the Worcestershire sauce and horseradish, and then sprinkle the flour over the entire pan. Stir to help the flour soak into the vegetables and cook a minute more to lose the flour taste. Raise the heat to medium-high and add the chicken stock. Cook until slightly thickened, about 5 minutes, and then slowly stir in the heavy cream. Simmer until the cream is thickened slightly, about 4 minutes more. Taste and season with salt if needed. Pour the mushroom sauce over the prepared noodles in the large bowl and quickly stir to combine. Immediately pour into the prepared dish.
- For the topping: In a small bowl, combine the breadcrumbs and olive oil. Season with a sprinkle of salt and a grind or two of pepper. Stir until the crumbs soak up the oil evenly. Sprinkle the breadcrumb mixture evenly over the top of the dish and place, uncovered, in the oven until the sides are bubbly and the top is golden brown, about 35 minutes. Let it rest 5 minutes before serving.
CREAMY TUNA-NOODLE CASSEROLE
When you need supper fast, this tuna noodle casserole makes a super one-dish meal. Cooked chicken breast works well in place of the tuna. -Edie DeSpain, Logan, Utah
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Cook noodles according to package directions for al dente, adding peas during the last minute of cooking; drain., Meanwhile, in a large bowl, combine soup, sour cream, cheese, milk and salt; stir in tuna, onion and pepper. Add noodles and peas; toss to combine., Transfer to an 11x7-in. baking dish coated with cooking spray. In a small bowl, toss bread crumbs with melted butter; sprinkle over top. Bake, uncovered, 25-30 minutes or until bubbly.
Nutrition Facts : Calories 340 calories, Fat 8g fat (4g saturated fat), Cholesterol 63mg cholesterol, Sodium 699mg sodium, Carbohydrate 41g carbohydrate (7g sugars, Fiber 3g fiber), Protein 25g protein. Diabetic Exchanges
CHEF JOHN'S TUNA NOODLE CASSEROLE
I consider this the king of comfort food casseroles. What I love about this recipe, other than that it is simple and easy, is that it doesn't require the traditional can of cream of mushroom soup--but it still has the same amount of creamy, decadent goodness that every casserole should. Serve this with a green salad on the side.
Provided by Chef John
Time 1h20m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Lightly butter a 9x13-inch casserole dish.
- Melt 3 tablespoons butter in a medium saucepan over medium heat. Saute onion with 1/2 teaspoon kosher salt until it starts to soften up and turn translucent, 3 to 4 minutes. Add the flour, and cook, stirring, for 3 minutes, reducing heat if needed.
- Pour in cold milk and whisk for 1 minute. Raise heat to medium-high and cook, stirring often, until the sauce thickens and comes to a simmer. Remove from heat, whisk in Cheddar cheese, and reserve until needed.
- Fill a large pot with water and remaining salt and bring to a rapid boil. Cook egg noodles for 5 minutes. Drain well and add to a large mixing bowl. Stir in the reserved sauce, followed by tuna, peas, cayenne, black pepper, and Worcestershire sauce. Mix with a spatula until evenly combined.
- Pour the mixture into the prepared dish. Mix bread crumbs, Parmigiano-Reggiano cheese, and olive oil together in a small bowl until combined and resembling wet sand. Sprinkle evenly over the casserole.
- Bake in the center of the preheated oven until browned and bubbly, about 30 minutes. Let sit for 10 minutes before cutting and serving.
Nutrition Facts : Calories 511.3 calories, Carbohydrate 46.2 g, Cholesterol 86 mg, Fat 22.8 g, Fiber 2.6 g, Protein 29.7 g, SaturatedFat 10.4 g, Sodium 808.5 mg, Sugar 8.3 g
ZESTY TUNA NOODLE BAKE
I started making this recipe when I was looking for a way to make a tuna casserole without condensed soup or canned veggies, and couldn't quite find the combination of ingredients I liked. After coming up with this recipe, I have never looked back! My family devours this casserole, and it always comes out creamy and tangy with the perfect amount of spiciness. Serve with extra black pepper and hot sauce and a cold beer!
Provided by zephanie
Categories Tuna
Time 50m
Yield 1 casserole, 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Combine cream cheese, mayo, sour cream, hot sauce and pepper.
- Add vegetables and tuna to sauce mixture.
- Cook macaroni until extra-firm, about 6 minutes. (Make sure your pasta water is well-seasoned and your casserole will not need any additional salt).
- Drain macaroni and mix with other ingredients.
- Pour into greased casserole dish and top with grated cheese.
- Bake at 350 for 20 minutes, then turn heat to 400 until cheese reaches desired crispiness.
Nutrition Facts : Calories 344.7, Fat 13.6, SaturatedFat 7.7, Cholesterol 59.5, Sodium 471.2, Carbohydrate 29, Fiber 2.2, Sugar 2.6, Protein 25.6
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