Best Kicked Up Tuna Noodle Casserole Recipes

CHEF JOHN'S TUNA NOODLE CASSEROLE

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.

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.

GROWN UP TUNA NOODLE CASSEROLE RECIPE

Steps:

• Preheat oven to 375 degrees then slice the mushrooms and dice the onions. Lightly grease your baking dish with cooking spray.
• Start water for pasta. While the water is heating, heat the olive oil in a large frying pan over medium heat. Once the oil is heated, add the onions and mushrooms and saute until the onions are translucent. After the onions are done, cook pasta until al dente (7 minutes or so).
• Add the mushroom soup, cream cheese, sour cream, milk and garlic powder to the frying pan and heat until it's hot. Season with salt and pepper to your tastes once it's all warmed up.
• Drain the pasta well and add to the pan and stir to mix. Make sure your pasta gets covered well.
• Once you've mixed the pasta well, add the tuna (make sure it is well drained) or cooked chicken to your pan and mix it all up again. Pour the mixture into your baking dish.
• Add the shredded cheese on top.
• Sprinkle the french fried onions on top.
• Bake at 375° F for 10 minutes or just until the onions are golden brown. Serve hot.

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.

KICKED UP TUNA NOODLE CASSEROLE

Steps:

• 1. Drain tuna and shred with a fork in a large mixing bowl
• 2. Add mushroom soup, milk*, mixed vegetables (drained), Rotel (undrained), garlic powder, and salt and pepper *I just filled the empty soup can with milk
• 3. Stir to combine all ingredients in bowl. Set aside
• 4. Preheat oven to 350.
• 5. Cook noodles according to package directions
• 6. Cut the Velveeta into 1-inch cubes while the noodles are cooking
• 7. Spray a 9x13 pan or casserole dish with cooking spray
• 8. When noodles are cooked drain in colander but do not rinse
• 9. Put noodles in a 9x13 pan or casserole dish
• 10. Scatter cubed cheese over the hot noodles
• 11. Add tuna mixture to noodles and cheese. Stir to evenly combine
• 12. Sprinkle crushed Ritz or Town House crackers over the noodles
• 13. Bake, uncovered, for 30 minutes or until top is golden and bubbly
• 14. Let casserole sit for 5 minutes before serving