Classic Tuna Casserole Recipes

CLASSIC TUNA NOODLE CASSEROLE

Steps:

• Preheat oven to 400 degrees F.
• Mix soup, milk, peas, pimiento, tuna and noodles in 1 1/2-quart baking dish.
• Bake for 20 minutes.
• Mix bread crumbs with butter. Sprinkle on top. Bake 5 minutes or until hot.

CLASSIC TUNA CASSEROLE

Steps:

• Preheat the oven to 350 degrees F. Combine the soup and milk in a bowl and mix well. Add the peas, 2 cups of the crushed potato chips, and the tuna. Stir gently. Pour the mixture into a 8x8 baking dish. Bake at 350 degrees F for 30 minutes. Sprinkle the remaining crushed chips over the top of the casserole. Return to the oven and bake for another 15-20 minutes or until the casserole is bubbly and the chips are light golden brown.

NO-SOUP TUNA NOODLE CASSEROLE

Steps:

• Gather the ingredients.
• Preheat the oven to 350 F/180 C. Cook the noodles in boiling salted water following package directions until al dente.
• Drain in a colander and rinse under cold water to stop the noodles from cooking further. Reserve.
• Melt the butter in a medium saucepan over medium heat.
• Add the sliced mushrooms and sauté until golden brown and tender.
• Add the flour. Cook, stirring, for 1 to 2 minutes.
• Gradually add the milk and continue to cook, stirring, until the sauce has thickened.
• Stir in the mayonnaise, frozen peas, drained tuna, and drained pimientos. Bring to a simmer and continue cooking, stirring, for 1 minute longer.
• Combine the sauce mixture with the noodles and stir to blend ingredients thoroughly.
• Lightly butter a 2-quart baking dish or spray with cooking spray.
• Turn the mixture into the prepared baking dish.
• In a small bowl, make the topping by combining the breadcrumbs with the melted butter.
• Sprinkle the buttered breadcrumbs over the casserole.
• Bake for 25 minutes or until the casserole is bubbly and the topping is browned. Serve and enjoy.

CLASSIC TUNA CASSEROLE RECIPE

Steps:

• Preheat oven to 375 degrees Fahrenheit for use later.
• Cook egg noodles according to package instructions (just a minute or so shy of full cook time). Drain.
• Meanwhile, heat olive oil in a 12-inch heavy-bottomed oven-safe sauté/deep pan over medium heat on the stovetop.
• Add onion and celery and cook, stirring often, until the veggies have softened, about 5 minutes or so.
• Add sliced mushrooms, stirring occasionally, and cook for 3 minutes. Season with a pinch each of salt and pepper.
• Add butter and melt.
• Once butter has melted, sprinkle over flour and stir in. Cook for 2 to 3 minutes to form a paste.
• Stir in vegetable broth.
• Slowly add milk, about 1/2 cup at a time. Allow to thicken slightly before adding more. Cook, stirring often, until mixture has thickened slightly and coats the back of a spoon when you draw your finger through it. This may take 8 to 10 minutes in total.
• Season with salt, black pepper and cayenne pepper.
• Turn off heat and add cooked egg noodles and drained tuna. Stir in.Note: If you want, you can grease a new baking dish. But, for ease of cleanup, I simply prepare and bake in the one dish.
• Stir in frozen peas.Note: If you want a saucier consistency, stir in a little more milk.
• Top with panko bread crumbs and shredded cheddar cheese.
• Bake, uncovered, for 15 to 20 minutes or until cheese is melted and everything is bubbly. Garnish with fresh parsley (if desired). Serve and enjoy! Serves 4 large servings or 6 servings with a side.

PIONEER WOMAN TUNA CASSEROLE

Steps:

• Start by preheating your oven to 350 degrees F.
• Next, you want to grease a 1 1/2 quart casserole dish then set it aside.
• Using a large pot of salted boiling water, cook the noodles just until al dente according to package directions (about 6 minutes). Drain.
• Now, whisk together condensed soup and milk In a large bowl then gently stir in the cooked noodles, tuna and peas.
• Make sure to taste and season with salt and pepper, if necessary then transfer the mixture to prepared dish.
• Sprinkle cheese on top, then crushed potato chips.
• Bake your Pioneer Woman Tuna Casserole for about 20 to 25 minutes, or until top is golden brown and inside is hot and bubbly.

CLASSIC TUNA NOODLE CASSEROLE

Steps:

• Heat the oven to 400 degrees F. Stir the soup, milk, peas, pimientos, if desired, tuna and noodles in a 1 1/2-quart baking dish. Stir the bread crumbs and butter in a small bowl. Bake for 20 minutes or until the tuna mixture is hot and bubbling. Stir the tuna mixture. Sprinkle with the bread crumb mixture. Bake for 5 minutes or until the bread crumb mixture is golden brown.

CLASSIC TUNA CASSEROLE (NO CANNED SOUP!)

Steps:

• Preheat the oven to 375°F.
• Spray an 8x8x2-inch (or any 2-quart) baking dish with cooking spray.
• Melt 1 tablespoon of the butter; set aside.
• Boil the pasta shells in salted water according to the package directions for al dente; drain.
• Place the drained pasta shells in a large bowl. Add the tuna, celery, onion, peas, and lightly season with salt and pepper. Gently mix until well-combined, being careful not to break up the tuna too much.
• In a medium saucepan, melt the remaining 2 tablespoons of butter over medium-low heat. Add the flour and whisk to combine until smooth. Continue cooking, whisking constantly, for one minute.
• While whisking constantly, slowly add the milk, and whisk until smooth. Increase the heat and bring to a boil, whisking frequently, then immediately reduce the heat and simmer, whisking constantly, until the mixture has thickened slightly (it won't be super thick), just about a minute or two.
• Turn off the heat and add the shredded cheddar cheese; whisk until the cheese has melted and the sauce is smooth. Season to taste with salt and pepper.
• Add the sauce to the pasta mixture and gently toss to combine. Taste and add more salt and pepper if needed.
• Transfer the pasta mixture to the prepared baking dish and sprinkle the top evenly with the parmesan cheese.
• Combine the melted butter with the panko breadcrumbs and sprinkle evenly over the top of the casserole.
• Bake in the center of the oven for 30 minutes or until bubbly and the top is golden brown and crisp. Serve immediately.

TUNA NOODLE CASSEROLE RECIPE

Steps:

• First, preheat the oven to 400F. Combine your ingredients for the crispy topping in a small bowl and then set aside.
• Next, in a skillet over medium heat, cook the onion and celery in the butter for about 5 minutes until tender and set aside.
• Next, in a large bowl, combine the egg noodles, onion/celery mixture, peas, mushroom soup, milk, cheese, tuna, and parsley. Mix until thoroughly combined and then add the mixture into a casserole dish. Spread the topping over the entire dish. Bake for about 20-22 minutes or until the cheese is bubbling. Serve immediately.