Best Sandy Damatos Tuna Noodle Casserole Lighter Recipes

Sandy D'amato's Tuna Noodle Casserole image

Provided by WI Cheesehead

Categories Tuna

Time 50m

Yield 6 serving(s)

Number Of Ingredients 24

4 ounces wide egg noodles
2 tablespoons butter
1 teaspoon butter
1 (5 ounce) onions, diced small
2 celery ribs, finely diced
2 1/2 tablespoons flour
1 bay leaf
1 tablespoon dry mustard (to taste)
1 1/4 cups milk
1 cup heavy whipping cream
1 teaspoon Worcestershire sauce
3/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
10 drops hot pepper sauce (to taste)
2 tablespoons grainy mustard
3/4 cup frozen peas
6 ounces grated cheddar cheese
1 (12 ounce) can solid white tuna packed in water, well drained
1/2 teaspoon lemon juice
2 tablespoons chopped dill
1/4 cup pimento stuffed olive (coarsely chopped)
1 (5 ounce) bag potato chips, crushed
2 ounces shredded cheddar cheese
2 tablespoons olive oil

Steps:

Cook noodles, then drain and cool. Set aside.
Place medium sauce pot over medium heat. Add butter and, when melted, add onion and celery. Sweat 4 minutes.
Add flour and cook, stirring, 1 to 2 minutes - do not brown.
Add bay leaf, dry mustard, milk and shipping cream and bring to a boil while whipping.
Add Worcestershire sauce, salt pepper, and hot pepper sauce and simmer 2 minutes.
Add the grainy mustard, peas and cheese and remove from heat. Set aside.
Preheat oven to 350°F.
Toss reserved noodles with tuna.
Add lemon juice, dill, olives and the reserved sauce.
Place in a 9x9-inch or 11x7-inch baking dish and sprinkle with topping. Bake in preheated oven 25 to 30 minutes until hot, bubbly and crisp on top.
TOPPING: Combine all ingredients and mix well.

Nutrition Facts : Calories 885.6, Fat 59.8, SaturatedFat 24, Cholesterol 152.8, Sodium 3757.9, Carbohydrate 50.8, Fiber 11.5, Sugar 5.1, Protein 42.3

Sandy D'amato's Tuna Noodle Casserole (Lighter) image

Provided by MsSally

Time 55m

Yield 6 serving(s)

Number Of Ingredients 22

4 ounces wide egg noodles
1 tablespoon light margarine
1 (5 ounce) onions, diced small
2 celery ribs, finely diced
2 1/2 tablespoons flour
1 bay leaf
1 tablespoon dry mustard (to taste)
1 1/4 cups skim milk
1 cup half & half light cream
1 teaspoon Worcestershire sauce
3/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
10 drops hot pepper sauce (to taste)
2 tablespoons grainy mustard
3/4 cup frozen peas and carrot
1 cup 2% cheddar cheese (shredded)
1 (12 ounce) can solid white tuna packed in water, well drained
1/2 teaspoon lemon juice
2 teaspoons dill weed
1 1/2 cups reduced-fat potato chips (baked,crushed)
1/2 cup 2% cheddar cheese (shredded)
cooking spray

Steps:

Cook noodles, then drain in collinder and cool. Set aside.
In same pot, melt margarine over medium heat. When melted add onion and celery. Sweat 4 minutes.
Add flour and cook, stirring, 1 to 2 minutes - do not brown.
Add bay leaf, dry mustard, skim milk and half and half and bring to a boil while stirring.
Add Worcestershire sauce, salt, pepper, and hot pepper sauce and simmer 2 minutes.
Add the grainy mustard, peas and cheese and remove from heat. Stir till chesse is melted. Add lemon juice, dill, stir.
Add noodles and tuna to the sauce and mix throughly.
Preheat oven to 350°F
Place in a 9x9-inch or 11x7-inch baking dish and sprinkle with chips and cheese. Lightly spritz with cooking spray.
Bake in preheated oven 25 to 30 minutes until hot, bubbly and crisp on top.

Nutrition Facts : Calories 322.1, Fat 10.5, SaturatedFat 5.1, Cholesterol 62.6, Sodium 792.3, Carbohydrate 27.3, Fiber 2.3, Sugar 2.2, Protein 29.2

Tuna Noodle Casserole with Pimentos image

Provided by Dancer

Categories Tuna

Yield 4 serving(s)

Number Of Ingredients 9

3 cups medium noodles or 1 cup elbow macaroni
1 cup celery, chopped
1/2 cup onion, chopped
2 tablespoons butter or 2 tablespoons margarine
1 (11 ounce) can condensed cheddar cheese soup or 1 (10 3/4 ounce) can condensed cream of mushroom soup
3/4 cup milk
1 (9 1/4 ounce) can tuna, drained and broken into chunks
1/4 cup pimiento, chopped
2 tablespoons parmesan cheese, grated

Steps:

Cook noodles or macaroni according to pkg directions and set aside.
Meanwhile, in a saucepan cook celery and onion in butter or margarine till softened. Stir in soup and milk.
Gently stir in tuna, pimiento and the cooked noodles or macaroni.
Sprinkle with Parmesan cheese and bake at 375 degrees for 25 to 30 minutes or until heated through.
Extra-Creamy Tuna Noodle Casserole: Prepare as above, but substitute 8 oz carton of sour cream or plain yogurt for the milk.
Stir 1 to 2 tbsp of milk into mixture if needed to obtain desired consistency.
Vegetable Tuna Noodle Casserole: Prepare as above and stir in 1 cup cooked vegetables with tuna.

Nutrition Facts : Calories 460.1, Fat 20.3, SaturatedFat 10.5, Cholesterol 101.5, Sodium 706.1, Carbohydrate 42, Fiber 3, Sugar 2.6, Protein 27.1