Best Tofu Noodle Tuna Casserole Recipes

"TOFU NOODLE" TUNA CASSEROLE

Steps:

• Drain tofu noodles. Using a scissors, cut them into 1-2" pieces. Parboil for 2-3 minutes to remove the "Shirataki" aroma from the noodles.
• Preheat oven to 375°F Spray a small casserole dish with non-stick cooking spray. Mix the noodles, soup, tuna, peas, and seasonings together in the dish. Add breadcrumbs to top if using, and sprinkle with a bit more black pepper.
• Bake, uncovered, for about 30 minutes, until casserole is hot and bubbly.
• If you are adding cheese to the top, sprinkle it on about 20 minutes into baking.

TOFU SHIRATAKI TUNA NOODLE CASSEROLE

Steps:

• Open the tofu shirataki noodle packages and drain using a strainer. Rinse under cold water for about 10 seconds, to remove plant root odor.
• In a pan over high heat, add extra virgin olive oil, garlic, carrots and zucchini and cook for 4 minutes, until vegetables have begun to soften but still yield a crunch.
• Add mushrooms and green peas and cook for 4-5 minutes, until vegetables are tender, mushrooms should be slightly golden brown.
• Add cream of mushroom soup, soy sauce and sriracha sauce an stir well until all the vegetables are coated.
• Add tuna and tofu shirataki noodles, and tossed until the noodles are coated. Turn the heat off.
• Season with salt and pepper and serve immediately.

CAMPBELL'S® TUNA NOODLE CASSEROLE

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.

TUNA NOODLE CASSEROLE

Steps:

• In a large bowl, combine soup and milk until smooth. Add the noodles, peas, tuna and pimientos; mix well. , Pour into a 1-1/2-qt. baking dish coated with cooking spray. Bake, uncovered, at 400° for 25 minutes. Toss bread crumbs and butter; sprinkle over the top. Bake 5 minutes longer or until golden brown.

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.