Best Tuna Noodle Stroganoff Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

TUNA STROGANOFF



Tuna Stroganoff image

Make and share this Tuna Stroganoff recipe from Food.com.

Provided by alyseepoo

Categories     One Dish Meal

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

1/4 cup margarine
1/4 cup onion, chopped
1 (10 1/2 ounce) can cream soup
1/2 cup yogurt or 1/2 cup sour cream
1 cup peas
1 (6 ounce) can canned tuna, drained and flaked
4 cups cooked rice

Steps:

  • Melt butter in skillet; sauté onion until tender.
  • Combine soup, sour cream and pepper; add to onion and peas if using.
  • Add tuna; heat through.
  • Serve tuna stroganoff over hot cooked noodles or rice.

Nutrition Facts : Calories 454.1, Fat 14.1, SaturatedFat 3.1, Cholesterol 21.8, Sodium 308.8, Carbohydrate 62, Fiber 2.9, Sugar 4.2, Protein 17.9

TUNA NOODLE STROGANOFF



Tuna Noodle Stroganoff image

Make and share this Tuna Noodle Stroganoff recipe from Food.com.

Provided by Lisa1

Categories     Tuna

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

10 1/2 ounces cream of mushroom soup
6 1/2 ounces tuna, drained
3 ounces sliced mushrooms, drained
1/2 cup sour cream
pepper (to taste)
hot cooked egg noodles
grated romano cheese (optional) or parmesan cheese (optional)

Steps:

  • Combine first three ingredients.
  • Bring to boil.
  • Reduce heat to low.
  • Stir in sour cream and pepper. Heat but do not boil.
  • Serve over hot, cooked egg noodles.
  • Serve with grated Romano or Parmesan cheese if desired.

Nutrition Facts : Calories 195.8, Fat 12.7, SaturatedFat 5.4, Cholesterol 30.1, Sodium 514.6, Carbohydrate 6.9, Fiber 0.2, Sugar 1.5, Protein 13.5

CREAMY TUNA-NOODLE CASSEROLE



Creamy Tuna-Noodle Casserole image

When you need supper fast, this tuna noodle casserole makes a super one-dish meal. Cooked chicken breast works well in place of the tuna. -Edie DeSpain, Logan, Utah

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 13

5 cups uncooked egg noodles
1 cup frozen peas
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
1 cup fat-free sour cream
2/3 cup grated Parmesan cheese
1/3 cup 2% milk
1/4 teaspoon salt
2 cans (5 ounces each) light tuna in water, drained and flaked
1/4 cup finely chopped onion
1/4 cup finely chopped green pepper
TOPPING:
1/2 cup soft bread crumbs
1 tablespoon butter, melted

Steps:

  • Preheat oven to 350°. Cook noodles according to package directions for al dente, adding peas during the last minute of cooking; drain., Meanwhile, in a large bowl, combine soup, sour cream, cheese, milk and salt; stir in tuna, onion and pepper. Add noodles and peas; toss to combine., Transfer to an 11x7-in. baking dish coated with cooking spray. In a small bowl, toss bread crumbs with melted butter; sprinkle over top. Bake, uncovered, 25-30 minutes or until bubbly.

Nutrition Facts : Calories 340 calories, Fat 8g fat (4g saturated fat), Cholesterol 63mg cholesterol, Sodium 699mg sodium, Carbohydrate 41g carbohydrate (7g sugars, Fiber 3g fiber), Protein 25g protein. Diabetic Exchanges

COUNTRY TUNA STROGANOFF CASSEROLE



Country Tuna Stroganoff Casserole image

This is a great Tuna Casserole recipe. My best friend who lives in California requests I make it for her every time we get together. I originally got the recipe off of a bag of Homestyle Country Pasta - Egg Pasta from Costco. You can use any cream soup, but I prefer Cream of Mushroom.

Provided by Love2Experiment

Categories     One Dish Meal

Time 1h

Yield 4-5 serving(s)

Number Of Ingredients 13

1 (10 ounce) can cream of mushroom soup
3/4 cup milk
1/2 cup sour cream
1/2 cup mayonnaise
7 ounces tuna
1 cup cheddar cheese, grated
2 tablespoons parsley
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon lemon juice
3 cups cooked pasta
1/4 cup dry breadcrumbs
3/4 cup cheddar cheese, grated (for topping)

Steps:

  • Preheat oven to 350 degrees.
  • Cook pasta as directed on package.
  • Combine all ingredients and pour into 1 1/2 quart shallow baking dish.
  • Top with cracker or bread crumbs.
  • Bake at 350 degrees for 30 minutes.
  • Top with extra grated cheese and bake an additional 15 minutes.

Nutrition Facts : Calories 697.6, Fat 41.6, SaturatedFat 18.5, Cholesterol 97.4, Sodium 1371.7, Carbohydrate 50.6, Fiber 5.5, Sugar 3.8, Protein 31.5

TUNA NOODLE CASSEROLE



Tuna Noodle Casserole image

Satisfy hearty appetites with a tuna casserole that has a few tasty extras like broccoli, roasted red bell pepper and a sprinkling of buttery Progresso™ breadcrumbs.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 4

Number Of Ingredients 9

8 oz uncooked linguine
1 cup frozen broccoli florets
1 package (1.8 oz) leek soup mix
1 1/2 cups milk
Dash pepper
1 can (5 oz) albacore tuna, drained
2 tablespoons chopped drained roasted red bell peppers (from 7-oz jar)
1 tablespoon butter or margarine, melted
1/4 cup Progresso™ plain bread crumbs

Steps:

  • Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. Cook and drain linguine as directed on package, adding broccoli for last 2 minutes of cook time.
  • Meanwhile, in 1-quart saucepan, mix soup mix and milk. Heat to boiling over medium heat, stirring constantly. Stir in pepper.
  • Add linguine, broccoli, tuna and roasted peppers to soup mixture; stir gently to mix well. Spoon into baking dish. In small bowl, mix butter and bread crumbs; sprinkle over linguine mixture.
  • Bake uncovered 20 to 25 minutes or until top is golden brown.

Nutrition Facts : Calories 410, Carbohydrate 65 g, Cholesterol 25 mg, Fat 1, Fiber 5 g, Protein 23 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 1570 mg, Sugar 11 g, TransFat 0 g

BEST TUNA NOODLE CASSEROLE



Best Tuna Noodle Casserole image

This tuna noodle casserole is the best with a classic creamy taste from my childhood. The sauce is rich and creamy but not overwhelmingly heavy. The crunch from the topping and fresh bite from the parsley create the perfect balance. Let's not forget that this is a great budget-friendly meal to feed a crowd!

Provided by NicoleMcmom

Time 55m

Yield 8

Number Of Ingredients 18

1 (12 ounce) package egg noodles
4 ¼ teaspoons kosher salt, divided
4 tablespoons salted butter, divided
5 teaspoons olive oil, divided
1 (8 ounce) package sliced fresh mushrooms
1 small white onion, minced
¼ cup all-purpose flour
2 cups milk
1 ½ cups chicken stock
2 tablespoons lemon juice
1 teaspoon Dijon mustard
½ teaspoon ground black pepper
1 ½ cups shredded white Cheddar cheese
1 cup frozen sweet peas
2 (6 ounce) cans tuna, drained
1 cup panko bread crumbs
¼ teaspoon ground paprika
2 tablespoons finely chopped fresh parsley

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.

Nutrition Facts : Calories 480.8 calories, Carbohydrate 50.6 g, Cholesterol 90.6 mg, Fat 20 g, Fiber 2.8 g, Protein 28.1 g, SaturatedFat 10.1 g, Sodium 1481.4 mg, Sugar 5.8 g

TUNA NOODLES ROMANOFF



Tuna Noodles Romanoff image

Dinner ready in about an hour! Enjoy this cheesy tuna and noodles casserole - a delightful meal.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h5m

Yield 6

Number Of Ingredients 12

4 cups uncooked egg noodles (8 ounces)
2 cans (6 1/8 ounces each) tuna, drained
1 jar (2 ounces) diced pimientos, drained
1 cup sliced mushrooms (3 ounces)
1 1/2 cups sour cream
3/4 cup milk
1 tablespoon chopped fresh chives
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup dry bread crumbs
1/4 cup grated Romano cheese
2 tablespoons margarine, butter or spread, melted

Steps:

  • Heat oven to 350°. Cook and drain noodles as directed on package. Mix noodles, tuna, pimientos, mushrooms, sour cream, milk, chives, salt and pepper in ungreased 2-quart casserole or square baking dish, 8x8x2 inches.
  • Mix bread crumbs, cheese and margarine; sprinkle over tuna mixture. Bake uncovered 35 to 40 minutes or until hot and bubbly.

Nutrition Facts : Calories 405, Carbohydrate 26 g, Cholesterol 80 mg, Fiber 1 g, Protein 25 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 750 mg

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #occasion     #main-dish     #seafood     #easy     #fish     #dietary     #low-calorie     #comfort-food     #low-carb     #inexpensive     #tuna     #low-in-something     #saltwater-fish     #taste-mood

Related Topics