Best Kittencals Easy Tuna Or Chicken Noodle Casserole Recipes

KITTENCAL'S EASY TUNA OR CHICKEN NOODLE CASSEROLE

Kittencal's Easy Tuna or Chicken Noodle Casserole image

This is a delicious casserole that can be made using either tuna or 1-1/2 cups or more of cooked cubed chicken or even cooked turkey --- for a thinner sauce use 1 cup of milk or half and half instead of 3/4 cup, prep time includes boiling the egg noodles, if you are not a garlic-lover then you may omit the garlic powder and to zing the flavor up even more add in 1-1/2 tablespoons of lemon juice

Provided by Kittencalrecipezazz

Categories Tuna

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

6 ounces egg noodles
2 tablespoons butter
1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted
1/2-1 teaspoon garlic powder (or to taste, I use 1 teaspoon)
3 -4 tablespoons grated parmesan cheese (optional)
3/4 cup milk (or can use half-and-half cream)
1/2 cup sour cream (can increase to to 3/4 cup)
1/4-1/2 teaspoon seasoning salt (or to taste, or use white salt)
1/2 teaspoon fresh ground black pepper (or to taste)
1 small onion, finely chopped (can use 2 green onions)
1/4 cup pimiento, chopped
1 small green bell pepper, finely chopped
1 large celery rib, diced
1 (6 1/2 ounce) can tuna, drained and flaked (can add another 3 ounces for a more meatier casserole if desired, or use cooked chicken or turkey)
12 -15 butter flavored crackers, broken in pieces (such as Ritz Crackers)

Steps:

Preheat oven to 375 degrees F.
Grease a 2-quart casserole dish.
Cook the egg noodles in boiling salted water; drain then toss with 2 tablespoons butter.
In a large saucepan, mix the undiluted mushroom soup, garlic powder, Parmesan cheese (if using) milk or half and half, sour cream, salt, pepper, chopped onion, pimiento, bell pepper and celery; cook over low heat, stirring frequently for 15 minutes.
Add in the tuna or chicken; mix to combine.
Combine the mixture with the cooked egg noodles.
Transfer to prepared greased baking dish.
Sprinkle top with the broken Ritz crackers.
Bake for about 25 minutes.

BEST EVER TUNA NOODLE CASSEROLE

Best Ever Tuna Noodle Casserole image

This is a recipe my entire family loves! It's requested at least once a week and for Birthday suppers. The recipe came from the mother of one of my childhood friends, who made some of the best food. If I'm making a double batch, I make it with cream of chicken and celery soups together.

Provided by Bread n Butter

Categories One Dish Meal

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

10 1/2 ounces cream of chicken soup
1/2 cup mayonnaise
1/4 cup milk
1/2 cup diced yellow onion
1/2 cup diced celery
6 ounces albacore tuna
6 ounces cooked egg noodles
1/4 cup shredded cheddar cheese
salt and pepper

Steps:

Mix the cream of chicken, mayonnaise and milk together in a large bowl.
Add the diced celery and onion.
Fold in the tuna, followed by the cooked egg noodles and shredded cheddar cheese.
Salt and pepper to your taste.
Place in a casserole dish. Cook at 375 degrees for about 40-45 minutes, just until the top starts to brown.

Nutrition Facts : Calories 228.2, Fat 9.4, SaturatedFat 3.6, Cholesterol 45.7, Sodium 746.8, Carbohydrate 19.1, Fiber 1.1, Sugar 1.7, Protein 16.3

KITTENCAL'S TUNA-SPAGHETTI CASSEROLE

Kittencal's Tuna-Spaghetti Casserole image

This is a recipe I developed years ago; it also works well using cooked chicken or turkey. Prep time includes boiling the spaghetti, adjust all ingredient amounts to taste, the cayenne may be omitted if desired and two cans of sliced drained mushrooms may be substituted for fresh :)

Provided by Kittencalrecipezazz

Categories Tuna

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 16

Ingredients

8 ounces spaghetti, pieces (I usually just use a large handful of spaghetti, use the regular not thin or angel hair)
1/4 cup butter (can use a little more butter when frying)
1/2 lb fresh sliced mushrooms
1 medium onion, chopped
2 tablespoons fresh minced garlic (or to taste)
1/4 teaspoon cayenne (optional or adjust to taste)
5 tablespoons all-purpose flour
2 -4 teaspoons chicken bouillon powder (I just use 1 small package OXO bouillon powder)
2 cups good-quality chicken broth
1 cup half-and-half cream (or use 18% table cream)
1/3 cup grated parmesan cheese (or use 1-1/2 cups grated cheddar cheese)
salt & freshly ground black pepper (to taste, I use seasoned salt)
2 (170 g) cans tuna (drained and hand-squeezed to remove any moisture)
1 green bell pepper, seeded and chopped
2 egg yolks
1 cup grated cheddar cheese (optional or to taste)

Steps:

Butter a 13 x 9-inch baking dish.
Chop the spaghetti coarsely. (I usually chop about 4-inches but it does not have to be exact).
Cook the spaghetti until firm-tender (do not overcook the pasta!) drain and toss with 1-2 tablespoons butter or oil to prevent sticking.
In a saucepan melt 1/4 cup butter over medium heat (can use a couple tablespoons more butter if desired, I always do!) add in the sliced mushrooms and cook stirring until they release their moisture (about 6 minutes).
Add in onion, garlic and cayenne pepper; sauté for about 3 minutes.
Add in flour and chicken bouillon powder; mix with a wooden spoon for about 1-2 minutes (the mixture will be slightly "clumpy").
Stir in the broth and cream; bring to a light boil over medium heat whisking continuously until smooth and thickened.
Turn off heat and stir in the Parmesan cheese (or cheddar cheese if using) mix to combine until melted.
Season sauce with salt and black pepper (I use seasoned salt).
Add the cooked cream mixture to the cooked spaghetti; toss well to combine, then add in the tuna, green bell pepper and egg yolks; mix very well to combine.
Transfer the mixture to a prepared baking dish.
Top with additional Parmesan cheese if desired.
Bake for 30-35 minutes in a 350°F oven (oven rack set to second-lowest position).
If desired you may sprinkle about 1 cup (or more) grated cheddar cheese on top after baking but that is only optional.
DELICIOUS!

DELICIOUS TUNA-MUSHROOM NOODLE CASSEROLE

Delicious Tuna-Mushroom Noodle Casserole image

This recipe goes back years, it is a family favorite that I still make to this day, and I have also make it using cooked chicken or cooked turkey in place of the tuna, is a easy basic casserole, but it has tons of flavor!

Provided by Kittencalrecipezazz

Categories Tuna

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 15

Ingredients

1/4 cup butter
1 -2 cup thinly sliced mushroom
1 small green bell pepper, seeded and finely chopped (can use red bell pepper or use both!)
1 small onion, finely chopped
1 large stalk celery, finely diced
1 -2 tablespoon fresh minced garlic (optional or to taste)
1/4 cup flour
2 1/2 cups half-and-half cream
2 cups grated cheddar cheese
1 cup flaked solid white tuna, well drained (I just use a small can or can add in 2 cans)
1 (375 g) package egg noodles, cooked
salt and pepper
3/4 cup breadcrumbs or 3/4 cup finely ground cracker crumb
1/4 cup grated parmesan cheese (optional)
3 tablespoons butter, melted

Steps:

Set oven to 350 degrees.
Grease a 13 x 9-inch casserole dish.
In a skillet saute the onion, celery, green bell peppers and garlic (if using) in butter for about 3 minutes.
Add in flour and cook for 1 minute.
Remove from the heat and slowly add in the milk.
Return to the heat and whisk until thickened and the sauce comes to a boil, then season with salt and pepper.
Add in mushrooms, cheddar cheese and tuna; mix to combine, then add in the cooked egg noodles.
Transfer to a baking dish.
Sprinkle with bread crumbs then Parmesan cheese if using, then drizzle with melted butter.
Bake for about 25-30 minutes.