Best Tuna And Noodle Casserole In A Mug Recipes
CAMPBELL'S® TUNA NOODLE CASSEROLE
Campbell's® Condensed Cream of Mushroom Soup flavors a creamy sauce that is mixed with tuna, egg noodles and peas, topped with a crunchy bread crumb topping and baked to perfection.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Campbell's Kitchen
Time 45m
Yield 8
Number Of Ingredients 7
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.
MICROWAVE TUNA NOODLE CASSEROLE
This is one surefire dish that gets my picky 2 year old to eat anything in the "protein" group; he always asks for more. It's easy, delicious and creamy. The french fried onions and cheese (I've always used shredded cheddar) are the key ingredient in this recipe.
Provided by TheDancingCook
Categories Tuna
Time 21m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Combine soup and milk in a 2 quart microwavable shallow dish.
- Stir in pasta, tuna, 2/3 cup French Fried Onions, vegetables and cheese.
- Cover and microwave on HIGH for 10 minutes or until heated through, stirring halfway through cooking time.
- Top with remaining 2/3 cup onions and microwave for 1 minute or until onions are golden.
- For oven baking, follow steps 1 and 2 then top casserole with the remaining 2/3 cup onions and bake at 350 degrees, covered, for 30 minutes or until onions are golden.
Nutrition Facts : Calories 604.8, Fat 15.6, SaturatedFat 6.4, Cholesterol 60.9, Sodium 1005.9, Carbohydrate 74.8, Fiber 4.9, Sugar 2.6, Protein 40.5
TUNA NOODLE CASSEROLE FOR TWO
My mom made this tuna casserole through the years...a delicious family dish, but good for any occasion. I often serve it for a luncheon along with garlic bread and a salad. It's quick and easy to prepare, freezes well and makes a complete meal.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a small saucepan, saute onion in butter until tender. Stir in the flour, salt and pepper until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the noodles, tuna and peas., Transfer to a greased 1-qt. baking dish. Sprinkle with cornflakes. Bake, uncovered, at 350° for 30-35 minutes or until bubbly around the edges.
Nutrition Facts : Calories 474 calories, Fat 10g fat (5g saturated fat), Cholesterol 88mg cholesterol, Sodium 1120mg sodium, Carbohydrate 58g carbohydrate (15g sugars, Fiber 5g fiber), Protein 36g protein.
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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