Blue Ribbon Tuna Casserole Recipes

BLUE RIBBON TUNA CASSEROLE

Steps:

• Cook egg noodles according to package directions; drain and set aside.
• In same pot, melt butter and sauté celery and onions until tender.
• Combine all ingredients in large casserole, except for potato chips and 1/2 cup cheese.
• Bake at 350°F for 30 minutes.
• Put cheese on top, then sprinkle top with potato chips.
• Return to oven for a few minutes to melt cheese.
• Eat with crusty bread. Yum.

AWARD WINNING TUNA CASSEROLE

Steps:

• Preheat oven to 375 degrees.
• Boil egg noodles according to package directions.
• Meanwhile, combine ALL REMAINING INGREDIENTS EXCEPT THE SHREDDED CHEESE in extra large, deep bowl. I recommend thoroughly flaking the tuna FIRST in the bowl with a fork.
• Drain noodles when done to desired tenderness.
• Combine cooked noodles into the bowl of wet ingredients.
• Mix thoroughly by folding noodles in with a large spoon.
• Pour mixture into 13 X 9 inch casserole dish, or smaller if you prefer a thicker casserole.
• Top evenly with shredded cheese.
• Bake at 375 degrees for 45 minutes, or until cheese is golden brown.
• Let rest for 15 minutes before serving.

TUNA CASSEROLE

Steps:

• 1. Boil elbow noodles according to package directions.
• 2. Then drain and add to a casserole dish. You can really use any kind of macaroni such as egg noodles, bow tie etc.
• 3. Drain tuna.
• 4. Add on top of noodles in the casserole dish.
• 5. Then add both cans of cream of mushroom soup and 1/2 cup of milk.
• 6. Mix well.
• 7. Add pepper and peas, mix well.
• 8. Top in a single layer across casserole the American cheese slices. You can use any cheese of your liking. I use American.
• 9. Bake covered in a preheated oven at 350 for approx 30 minutes or until cheese is melted and casserole is hot.

ARIELLE'S FAVORITE TUNA CASSEROLE

Steps:

• 1. Cook pasta al dente (9 minutes) or as directed on package. Drain.
• 2. Combine in the pot pasta, cream of mushroom soup, tuna, peas, salt, pepper, and cheese. Mix thoroughly.
• 3. Transfer into a covered casserole dish and bake at 400 degrees for 30 minutes or until bubbly.
• 4. Remove from oven and allow to cool for 5 minutes prior to serving. Serving suggestions - serve with crusty bread and salad or green veggie. ;) Enjoy!
• 5. Note: Sometimes I use 4 cans of tuna and reduce the cheese slightly - depends on our moods and how flaky I think the tuna is.

TUNA NOODLE CASSEROLE WITH CREAM CHEESE (NO CANNED SOUP)

Steps:

• 1. Sauté mushrooms, garlic, onion and green peppers in a frying pan. Put aside.
• 2. Cook the noodles in salted water; drain.
• 3. Melt butter in a large fry pan and blend in flour. Blend together.
• 4. Add milk slowly, cooking and stirring constantly.
• 5. When sauce is thick and smooth, blend in cream cheese.
• 6. Then add cooked noodles.
• 7. Add the whole can of tuna with water.
• 8. Add peas.
• 9. Add peppers, onion and mushrooms combination, the salt and pepper. Mix together.
• 10. Pour into a large 9 x 12 greased baking dish.
• 11. Top with sharp cheese.
• 12. Then sprinkle French onions and Parmesan cheese.
• 13. Bake at 375 degrees for 20 minutes.

TUNA SUPREMO

Steps:

• 1. Preheat oven to 350 degrees. Mix in large bowl tuna, soup, onion, mayo, frozen veggies, hot sauce, pimento, ricotta, water, and half a bag of shredded cheddar.
• 2. Next fold in cooked egg noodles.
• 3. Then spread the mixture in a 9x13 pan sprayed with non-stick spray.
• 4. Cover with remaining cheese.
• 5. Mix melted margarine and crushed crackers until well coated. Sprinkle over casserole.
• 6. Bake until golden and bubbly.
• 7. HINT: I have also used pepper jack cheese in this instead of the cheddar and it's great if you like spice. I have had the suggestion of adding another can of tuna to this because with all the other flavors the tuna flavor is not very strong. To each his own.

MY SWISS CHEESE TUNA CASSEROLE

Steps:

• 1. Slice the mushrooms and dice the onions. Sauté in butter over medium heat.
• 2. Add Worcestershire sauce. I use quite a bit.
• 3. Sauté stirring frequently until done.
• 4. While the mushrooms and onions are cooking, boil the eggs and prepare the noodles as directed. Cook only to al dente firmness so they don't become mushy in the oven.
• 5. When mushrooms and onions are done, add tuna and favorite seasonings. Cook on low for a couple of minutes stirring frequently. In the same pan that you sauteed the mushrooms and onions in, add the soup and milk. Stir over low heat until smooth.
• 6. Drain noodles and return to pot. Add tuna mixture and coat the noodles well. Put eggs into an egg slicer. Cut lengthwise. Then turn again and cut. Add to noodles.
• 7. After the eggs are stirred in, add peas. Now is a good time to add more seasoning. Stir to blend ingredients.
• 8. Transfer mixture to a 9x13 baking dish.
• 9. Top with Swiss cheese slices.
• 10. Tightly cover with foil and bake at 350 for 30 to 45 minutes, or until bubbly and cheese is melted.
• 11. Remove foil and cover with French fried onions. Return to oven for a few minutes until the onions are browned (about 10 minutes).
• 12. Make sure you let it cool for a while. It will be lava hot!! I used to make this with Colby jack cheese and it's really good that way too!

TUNA RICE CASSEROLE

Steps:

• 1. Preheat oven to 350 degrees F.
• 2. Spray casserole dish with cooking spray.
• 3. Bring water to boil, add rice, cover and remove from heat; let sit until liquid is absorbed.
• 4. Mix together soup and milk from the soup can; stir until smooth. Add tuna, celery, onion, parsley and pepper.
• 5. Pour soup mixture over rice, mix to combine all ingredients. If mixture is too dry add a little more milk, you want it creamy but not soupy. Place mixture in casserole dish and bake 45-50 min. or until hot and bubbly, stir, add cheese to top of casserole and place back in oven until cheese is melted.

TUNA NOODLE CASSEROLE

Steps:

• 1. Cook noodles according to package directions.
• 2. While noodles are cooking, mix together the cream of mushroom soup, French onion dip, tuna, cheese, and peas.
• 3. Drain noodles and mix with the soup mixture.
• 4. Pour into a 13x9 casserole sprayed with cooking spray.
• 5. Sprinkle with Parmesan cheese and potato chips.
• 6. Bake at 350 for 30 minutes.