Best Tuna Noodle Casserole With Green Beans Recipes

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 saucepan of well-salted boiling water, cook green beans until almost tender, about 5 minutes. Using a slotted spoon, transfer green beans to a colander (reserving water). Rinse with cold water until cool; drain. Return water in pan to a boil; add pasta and cook 2 to 3 minutes short of al dente; drain and rinse pasta.
• Preheat oven to 350 degrees. In a large bowl, combine pasta, green beans, and bechamel; season with salt and pepper. Gently fold in tuna.
• In a food processor, pulse bread until coarse crumbs form. Transfer to a bowl and stir in butter. Transfer tuna mixture to a 2-quart baking dish and top with breadcrumbs. Bake until sauce is bubbling and breadcrumbs are golden brown, 25 to 30 minutes.

TUNA NOODLE CASSEROLE WITH GREEN BEANS

Steps:

• Prepare pasta according to package directions, adding green beans during last 3 minutes of cooking.
• Drain; set aside.
• Preheat oven to 375 degrees.
• Spray 2-quart casserole dish with nonstick cooking spray.
• Coat bread crumbs with melted butter.
• Coat large, nonstick skillet with nonstick cooking spray.
• Heat over medium-high heat.
• Add celery, bell pepper and onion.
• Cook, stirring occasionally, for 2 to 3 minutes or until crisp-tender.
• Stir in pasta, evaporated milk, soup and tuna; mix well.
• Cook for 2 minutes.
• Pour into prepared casserole dish.
• Sprinkle with bread crumbs.
• Bake for 20 to 25 minutes or until bubbly and bread crumbs are golden.

TUNA CASSEROLE

Steps:

• Preheat oven to 425 degrees F.
• Place bread in food processor and pulse for 30 seconds into bread crumbs (makes about 2 1/2 to 3 cups crumbs).
• Heat oil in a large skillet over medium heat. Add onions and cook, stirring, until onions are soft and translucent, 8 minutes. Add celery and cook, stirring, until just tender, 6 minutes. Add mushrooms and cook, stirring, until mushrooms release their water, 5 to 7 minutes. Add flour all at once and stir immediately and vigorously with a wooden spoon until flour is completely incorporated into vegetable mixture until there are no flour lumps. Add milk and broth, stir to combine and bring mixture to a boil, stirring frequently. Reduce heat to a vigorous simmer and cook, stirring, until liquid has thicke ned and reduced by about 1/2 cup, 7 to 8 minutes. Add salt and pepper and stir to combine. Combine cooked pasta, vegetable-liquid mixture, broccoli, peas and tuna and toss to incorporate. Pour into a 9 by 13-inch casserole. Top with bread crumbs. Bake for 25 minutes, or until crumbs are golden brown and toasted.

TUNA AND VEGETABLE CASSEROLE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
• Preheat oven to 425 degrees F (220 degrees C).
• Combine green beans, squash, peas, and carrots in a microwave-safe glass or ceramic bowl; cook until tender, 3 to 10 minutes. Rinse vegetables with cold water and drain.
• Heat olive oil in a skillet over medium-high heat; saute mushrooms in hot oil until tender, 5 to 7 minutes.
• Whisk mushroom soup and milk together in a large bowl; add vegetables, mushrooms, tuna, onion, and Cheddar cheese. Mix in Worcestershire sauce, salt, and black pepper. Pour mixture into a casserole dish and top with French fried onions.
• Bake in the preheated oven until bubbling, about 20 minutes.

TUNA MUSHROOM CASSEROLE

Steps:

• In a large saucepan, bring water and bouillon to a boil; stir until bouillon is dissolved. Add the next eight ingredients; bring to a boil. Reduce heat; cover and simmer until vegetables are tender, about 5 minutes. , In a small bowl, combine cornstarch and milk until smooth; gradually add to vegetable mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; stir in cheese and mayonnaise until cheese is melted. Fold in noodles and tuna. , Pour into a greased 2-1/2-qt. baking dish. In a small skillet, brown bread crumbs in butter; sprinkle over casserole. Bake, uncovered, at 350° until heated through, 25-30 minutes.