Best Tuna Casserole Ever Recipes

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BEST EVER TUNA NOODLE CASSEROLE



Best Ever Tuna Noodle Casserole image

This is a recipe my entire family loves! It's requested at least once a week and for Birthday suppers. The recipe came from the mother of one of my childhood friends, who made some of the best food. If I'm making a double batch, I make it with cream of chicken and celery soups together.

Provided by Bread n Butter

Categories     One Dish Meal

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 9

10 1/2 ounces cream of chicken soup
1/2 cup mayonnaise
1/4 cup milk
1/2 cup diced yellow onion
1/2 cup diced celery
6 ounces albacore tuna
6 ounces cooked egg noodles
1/4 cup shredded cheddar cheese
salt and pepper

Steps:

  • Mix the cream of chicken, mayonnaise and milk together in a large bowl.
  • Add the diced celery and onion.
  • Fold in the tuna, followed by the cooked egg noodles and shredded cheddar cheese.
  • Salt and pepper to your taste.
  • Place in a casserole dish. Cook at 375 degrees for about 40-45 minutes, just until the top starts to brown.

Nutrition Facts : Calories 228.2, Fat 9.4, SaturatedFat 3.6, Cholesterol 45.7, Sodium 746.8, Carbohydrate 19.1, Fiber 1.1, Sugar 1.7, Protein 16.3

THE BEST TUNA CASSEROLE



The BEST Tuna Casserole image

The Best Tuna Casserole is SO easy to make! Made with a simple from scratch sauce, egg noodles, tuna, peas and a crunchy Panko-Parmesan topping, this comfort food classic is sure to be a new family favorite! Serve with homemade dinner rolls and broccoli salad for a simply delicious dinner!

Provided by Trish - Mom On Timeout

Categories     Dinner     Main

Time 40m

Number Of Ingredients 18

3 cups wide egg noodles (about 5 oz)
1/4 cup unsalted butter
1 cup celery (chopped)
1 red bell pepper (chopped)
1/2 onion (diced)
1/4 cup all purpose flour
1/2 tsp salt
1/2 tsp ground black pepper
2 1/4 cups whole milk
2 tbsp Dijon mustard
12 oz water packed chunk tuna (drained)
1/2 cup frozen peas (thawed)
4 oz cheddar cheese (shredded)
1/2 cup panko bread crumbs
1/4 cup grated Parmesan cheese
1 tsp smoked paprika
1 tbsp parsley (chopped)
1 tbsp butter (melted)

Steps:

  • Preheat oven to 375 degrees. Lightly grease a 2 quart baking dish and set aside.
  • Cook noodles according to package directions, removing when al dente. Drain, and set aside.
  • Melt butter in a large skillet over medium heat. Add celery, bell pepper, and onion and cook until onion is translucent, stirring frequently.
  • Stir in flour, salt and pepper. Slowly add milk and cook, stirring constantly until thick and bubbly. Stir in Dijon mustard.
  • Add tuna, peas, noodles, and cheddar cheese and fold into the sauce.
  • Pour mixture into the prepared dish.
  • Combine Panko, Parmesan cheese, smoked paprika parsley and melted butter in a small bowl and sprinkle over the top.
  • Bake casserole for 25 to 30 minutes, uncovered, or until heated through and golden brown on top. Let stand for a few minutes before serving.

Nutrition Facts : Calories 247 kcal, Carbohydrate 17 g, Protein 14 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 56 mg, Sodium 410 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving

BEST TUNA NOODLE CASSEROLE FROM SCRATCH



Best Tuna Noodle Casserole from Scratch image

This creamy casserole is as close to comfort food as you can get with no canned ingredients! It does take some effort to make, but it's worth it. You can also change this recipe into an amazing turkey tetrazzini casserole by swapping out the tuna.

Provided by thedailygourmet

Categories     Seafood     Fish     Tuna

Time 1h10m

Yield 4

Number Of Ingredients 12

2 (5 ounce) tuna steaks
8 ounces fettuccine noodles
6 tablespoons butter, divided
1 medium onion, diced
6 ounces sliced portobello mushrooms
¼ cup flour
2 ¾ cups milk
1 teaspoon chicken bouillon concentrate (such as Better than Bouillon®)
½ teaspoon adobo seasoning
¼ teaspoon black pepper
¼ cup grated Parmesan cheese
4 slices bread, torn into small pieces

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly oil an ovenproof skillet and an 8x12-inch casserole dish.
  • Place tuna in the prepared skillet and bake in the preheated oven until fish flakes easily with a fork, 8 to 10 minutes.
  • Fill a large saucepan with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain and set aside.
  • Remove tuna from the oven; leave oven on.
  • Meanwhile, melt 3 tablespoons butter in a saucepan over medium heat. Cook onion and mushrooms until softened, stirring occasionally, 5 to 7 minutes. Stir in flour until blended. Add milk, bouillon concentrate, adobo seasoning, and black pepper. Cook, stirring constantly, until mixture is slightly thickened, about 5 minutes more. Remove sauce from heat and stir in Parmesan cheese.
  • Place remaining butter in a medium-sized microwave-safe bowl and heat in the microwave until melted, about 30 seconds. Stir bread crumbs into melted butter and set aside.
  • Add cooked fettuccine and flaked tuna to the cheese sauce and toss to combine. Transfer noodle mixture to the prepared casserole dish and top with torn bread.
  • Bake in the hot oven until golden brown, about 20 minutes.

Nutrition Facts : Calories 654.7 calories, Carbohydrate 72.5 g, Cholesterol 95.5 mg, Fat 25.1 g, Fiber 3.9 g, Protein 35.8 g, SaturatedFat 14.6 g, Sodium 564.1 mg, Sugar 12.9 g

TUNA CASSEROLE



Tuna Casserole image

This cheesy Tuna Casserole has a made-from-scratch sauce and a crunchy parmesan topping that puts this classic recipe over the top. Your family will love this version!

Provided by Rachel Farnsworth

Time 35m

Number Of Ingredients 13

12 ounces egg noodles
3 tablespoons butter
1/2 white onion (diced)
3 cloves garlic (minced)
3 tablespoons flour
2 cups chicken broth
1 cup milk
2 cups frozen peas
2 6 ounce cans solid white albacore tuna
2 cups shredded cheddar cheese
1 cup panko bread crumbs
1/4 cup grated parmesan cheese
2-3 teaspoons olive oil

Steps:

  • Preheat oven to 400 degrees and lightly grease a 9x13 pan. Cook the egg noodles according to the package directions. Drain and add pasta to prepared pan.
  • Meanwhile, melt butter in a medium-sized saucepan over medium heat. Add in onion and saute 5 to 7 minutes, until softened. Stir in garlic and flour and cook 1 minute. Slowly pour in chicken broth and milk and bring to a simmer, stirring constantly.
  • Once mixture has thickened, stir in peas, and tuna. Pour over pasta in the 9x13 pan. Add in cheddar cheese and toss to coat.
  • In a small bowl, use a fork to mix together bread crumbs, parmesan, and olive oil. Sprinkle over the pasta.
  • Bake in the preheated oven, uncovered, for 15 to 20 minutes, until bread crumbs are lightly browned. Serve hot.

Nutrition Facts : Calories 721 kcal, Carbohydrate 75 g, Protein 41 g, Fat 27 g, SaturatedFat 14 g, Cholesterol 149 mg, Sodium 957 mg, Fiber 5 g, Sugar 7 g, ServingSize 1 serving

TUNA CASSEROLE



Tuna Casserole image

This Tuna Casserole Recipe is the BEST ever without any canned soups or mayo! Just tuna and bright peas enveloped in the most flavorful rich, creamy cheese sauce all topped with golden crispy panko. This Tuna Noodle Casserole is made with pantry friendly ingredients and is easy to customize - swap the noodles, swap the veggies, swap the cheese, etc. for whatever you have on hand. This Tuna Casserole recipe is also quick and easy to make and you can prep it entirely ahead of time and bake until warm and bubbly at dinner time!

Provided by Jen

Categories     Main Course

Time 1h

Number Of Ingredients 21

16 oz. wide egg noodles
3 tablespoons unsalted butter
2 tablespoons olive oil, divided
1/3 cup all-purpose flour
3 cups milk
2 cups low sodium chicken broth
1 1/2 tablespoons cornstarch
1 1/2 teaspoons Dijon mustard
1 1/2 teaspoons Worcestershire sauce
2 teaspoons chicken bouillon
1 1/4 teaspoon salt
1 tsp EACH onion powder, garlic powder, dried parsley
1/4 teaspoon pepper
2 cups freshly grated sharp cheddar cheese (divided (or more to taste))
3 oz. freshly grated Gruyere cheese ((1 packed cup))
1/2 cup sour cream
2 cans (7 oz. each) solid white albacore tuna (drained)
2 cups frozen petite peas (thawed)
3/4 cup panko breadcrumbs
1 tablespoon melted butter
1 tablespoon extra virgin olive oil

Steps:

  • NOODLES: Cook the egg noodles in salted water until barely al dente, about 2 minutes less than packaging instructions. Reserve 1 cup pasta water, drain, rinse until cold and set aside.
  • PANKO: Meanwhile, melt 1 tablespoon butter in 1 tablespoon olive oil over medium heat in a nonstick skillet. Add panko and stir to coat. Continue cooking until crumbs become golden brown. Transfer to a plate; set aside.
  • CASSEROLE: Preheat oven to 350 degrees F. Lightly spray a 9x13 pan with nonstick cooking spray.
  • SAUCE: Melt butter with olive oil in a very large skillet or Dutch over medium heat (something that can fit all ingredients). Whisk in flour then cook, while stirring for 2 minutes. Turn heat to low then gradually whisk in milk and 1 ½ cups chicken broth. Whisk cornstarch with remaining chicken broth and add to skillet followed by Dijon, Worcestershire sauce, chicken bouillon and all spices/seasonings.
  • Bring sauce to a boil, whisking constantly then reduce heat to a simmer, whisking often until thickened. Remove from heat and whisk in 1 cup cheddar until melted followed by Gruyere cheese until melted. Whisk in sour cream until blended.
  • COMBINE: Add the tuna and peas and stir to combine. Stir in the noodles until evenly combined. Stir in some of the reserved pasta water IF the sauce has become too thick. Transfer to prepared baking dish and top with remaining 1 cup cheddar cheese followed by panko.
  • BAKE: Cover with foil and bake at 350 degrees for 30 minutes, uncover and bake an addition 10-15 minutes or until hot and bubbly and cheese is melted; serve piping hot. Season with freshly cracked salt and pepper to taste (I like more salt).

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

THE BEST TUNA CASSEROLE EVER!



The Best Tuna Casserole Ever! image

We have been eating this for years. I think I got the recipe from a very old (1960's) Campbell's soup cookbook. It is one of those that you just don't forget, because you will never have a Tuna Casserole as good as this.

Provided by Bernadette Irr

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

1 (6 ounce) can tuna in vegetable oil
1 (10 3/4 ounce) can cream of celery soup
8 ounces sour cream
3 tablespoons minced onions
2 cups elbow macaroni, uncooked.
6 ounces pimientos
8 ounces shredded cheddar cheese
salt & pepper

Steps:

  • Cook macaroni according to package directions.
  • Drain oil from tuna in a separate bowl.
  • Mix oil from the tuna with the cooked macaroni.
  • Add minced onion and the rest of the ingredients, except the cheddar cheese and tuna. Mix well.
  • Add cheddar cheese and tuna.
  • Mix lightly.
  • Pour into a glass casserole dish and microwave for 5 minutes or until heated through and cheese melts.

Nutrition Facts : Calories 703.3, Fat 39.1, SaturatedFat 21.4, Cholesterol 101.9, Sodium 1120.2, Carbohydrate 50.8, Fiber 3, Sugar 3.9, Protein 36.8

BEST TUNA CASSEROLE EVER!



BEST Tuna Casserole EVER! image

I was tired of the same old tuna casserole so I did a search online and found one that sounded yummy and different! I read the reviews and a lady added some tweaks claiming to help with they dryness and lack of flavor. I then added a few things as well and this is the outcome! My husband who is old school and doesn't like change...

Provided by PJ Humble

Categories     Casseroles

Time 1h10m

Number Of Ingredients 14

1 1/2 stick land o'lakes stick butter
1 can(s) cream of mushroom soup (10.5 oz)
1 can(s) cream of chicken soup (10.5 oz)
1 large yellow onion (chopped)
1/2 c diced celery (or 1/8 tsp. celery powder)
1/2 c hellmann's real mayo
2 can(s) solid white tuna albacore (5 oz.) not drained
1/4 c kraft sharp shredded cheddar cheese
1/4 c kraft sharp shredded cheddar (for topping)
1/2 c frozen sweet peas
1/4 c milk
1/2 pkg egg noodles (8 oz)
1 c crushed potato chips
salt & pepper to taste

Steps:

  • 1. Pre-heat oven to 375
  • 2. Prepare Egg Noodles as directed on package~add a little salt for more flavoring.
  • 3. While the noodles are cooking~melt butter in a large skillet~add chopped onions. Cook until tender
  • 4. Add all other ingredients to the skillet~simmer on low until noodles are done.
  • 5. Drain Noodles~Mix Noodles and mixture from skillet together.
  • 6. Put into 9x13 baking dish~top with crushed potato chips
  • 7. Bake for 45 minutes.

BEST TUNA CASSEROLE



Best Tuna Casserole image

This is a tuna casserole that even my picky family loves! The potato chips give the casserole a crunchy crust.

Provided by JAICARD

Categories     Seafood     Fish     Tuna

Time 35m

Yield 6

Number Of Ingredients 8

1 (12 ounce) package egg noodles
¼ cup chopped onion
2 cups shredded Cheddar cheese
1 cup frozen green peas
2 (5 ounce) cans tuna, drained
2 (10.75 ounce) cans condensed cream of mushroom soup
½ (4.5 ounce) can sliced mushrooms
1 cup crushed potato chips

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
  • Preheat oven to 425 degrees F (220 degrees C).
  • In a large bowl, thoroughly mix noodles, onion, 1 cup cheese, peas, tuna, soup and mushrooms. Transfer to a 9x13 inch baking dish, and top with potato chip crumbs and remaining 1 cup cheese.
  • Bake for 15 to 20 minutes in the preheated oven, or until cheese is bubbly.

Nutrition Facts : Calories 595 calories, Carbohydrate 58.1 g, Cholesterol 99.2 mg, Fat 26.1 g, Fiber 3.8 g, Protein 32.1 g, SaturatedFat 11.5 g, Sodium 1061.1 mg, Sugar 4.6 g

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