FANCY TUNA NOODLE CASSEROLE
Fancy Tuna Noodle Casserole comes packed with bow tie pasta, seasoned panko, fresh vegetables and sun dried tomatoes!
Provided by Jessica Formicola
Categories Main Course Main Dish
Time 45m
Number Of Ingredients 15
Steps:
- Preheat oven to 450 degrees. Cook farfalle pasta according to package directions for "al dente". Drain well and set aside.
- In a medium skillet, heat 2 tablespoons extra virgin olive oil. Add pressed garlic, cook 1 minute. Add panko bread crumbs. Continue to cook for 3-4 minutes over medium heat while continuously stirring. When olive oil is absorbed and panko is lightly browned, remove from heat and set aside.
- In a medium saucepan, melt unsalted butter over high heat. Add onion and saute until it is soft and opaque. Add flour and continue stir until flour is light brown. Pour in cream, stir well and bring to a boil. Add frozen peas, sun dried tomatoes and roasted red peppers, continue to cook for 3 minutes.
- In a large mixing bowl, combine cooked al dente farfalle pasta, cream mixture, drained canned tuna, and parmigiano-reggiano cheese. Mix until all ingredients are fully combined.
- Lightly coat individual gratin dishes or a large casserole dish with cooking spray. Evenly distribute mixture into baking dish(es). Lightly season tops with fine sea salt and freshly ground pepper. Finish with a thick coating of seasoned panko bread crumbs.
- For individual gratin dishes, bake at 450 degrees for 5 minutes, or until tops are browned. For large casserole dish, bake at 450 degrees for 10-15 minutes or until top is brown.
- If you've tried this recipe, come back and let us know!
Nutrition Facts : Calories 1351 kcal, Carbohydrate 95 g, Protein 40 g, Fat 90 g, SaturatedFat 51 g, Cholesterol 303 mg, Sodium 702 mg, Fiber 6 g, Sugar 7 g, ServingSize 1 serving
EASY TUNA CASSEROLE
Steps:
- Preheat oven to 425°F. Combine topping ingredients and set aside.
- Boil noodles al dente according to package directions. Drain and rinse under cold water.
- Cook onion and celery in butter until tender, about 5-7 minutes.
- In a large bowl combine noodles, onion mixture, peas, soup, milk, cheese, tuna and parsley. Mix well.
- Spread into a 2qt casserole dish and top with crumb topping.
- Bake 18-20 minutes or until bubbly.
Nutrition Facts : Calories 323 kcal, Carbohydrate 25 g, Protein 19 g, Fat 15 g, SaturatedFat 9 g, Cholesterol 68 mg, Sodium 689 mg, Fiber 2 g, Sugar 3 g, ServingSize 1.25 cup
NIF'S NOTHING FANCY TUNA CASSEROLE
Another simple yet satisfying home meal that you can make in no time. A huge hit with kids, big and small. Also very easy on the bank account! If you don't have 2 cans of tuna, just use one. Quarter your canned whole mushrooms if that's what you have. Use a shaped pasta like macaroni, rotini, penne, something to hold the sauce. Add any veggies, seasonings, etc. that you think your family might like. Also freezes very well. Enjoy!
Provided by Nif_H
Categories Kid Friendly
Time 50m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Boil pasta in salted water, as directed. While pasta is cooking, spray a 2 quart casserole with nonstick spray; open cans of tuna, soup and mushrooms.
- Drain pasta, return to pot and add all other ingredients. Mix well and pour into casserole dish. Sprinkle cheddar cheese on top.
- Bake at 350F for about 30 minutes. You just need the casserole to heat through. Remove from oven when cheese has completely melted and let cool for 5 minutes before serving.
NIF'S 30 MINUTE TUNA CASSEROLE
A follow-up to Recipe #349613, this recipe is healthier and has more fresh ingredients. You could realistically have this meal on the table in a half hour as you are doing a lot of the prep while waiting for the pasta. This counts as 7 WW points. Enjoy!
Provided by Nif_H
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook pasta as directed. Preheat oven to 400°F.
- While waiting for the water to boil, add mushrooms, onion, celery and garlic to a nonstick pan sprayed with olive oil. Saute over medium heat until just tender. The moisture from the veggies will keep them from sticking.
- While cooking the pasta, stir tuna, sour cream, Worcestershire sauce, salt and pepper into the pan. Remove from heat and add cheddar cheese.
- When pasta is al dente, stir into pan. Pour into a casserole dish sprayed with olive oil. Cover with bread crumbs.
- Cook for 15 minutes. The higher heat will ensure that you have some crunch to the bread crumbs.
Nutrition Facts : Calories 516.2, Fat 8.4, SaturatedFat 3.7, Cholesterol 22.8, Sodium 342.2, Carbohydrate 84.2, Fiber 4.6, Sugar 5.1, Protein 24.6
NIF'S TUNA CASSEROLE TO GO
My DS's love my tuna casserole (see Recipe #349613), but one of them does not have a microwave at school to heat it up. I came up with this cold version of it and they both really like it. I kept it simple because after a long day at work and then making a nice dinner, I don't feel like making high maintenance lunches. My guys are 12 and 14 and can eat a lot, particularly this! You can increase the amount to make a cold salad for a gathering. Enjoy!
Provided by Nif_H
Categories Lunch/Snacks
Time 20m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Cook macaroni as directed.
- Mix all ingredients when macaroni has cooled. It doesn't have to be cold, but you don't want it to melt the cheese. Put in 2 separate containers and refrigerate.
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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