Creamy Tuna Noodle Cazuela Recipe 445

OH SO CREAMY TUNA NOODLE CASSEROLE

Steps:

• Preheat oven to 350°F.
• Cook noodles as directed on package.
• In one bowl combine onion, mushrooms and tuna, mix well.
• In another bowl combine condensed soup, milk, mayonnaise and spices, wisk together until combined.
• Pour the soup mix, noodles and tuna mix together and combine all very well.
• Pour mixture into a 2 quart buttered baking dish, top with buttered breadcrumbs and bake on 350°F for about 30 minutes.

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.

BEST TUNA NOODLE CASSEROLE

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.

CREAMY TUNA NOODLE CAZUELA RECIPE - (4.4/5)

Steps:

• Preheat the oven to 450°. Cook the farfalle pasta in a large pot of boiling salted water until al dente. Drain. Meanwhile, in a large saucepan, melt 3 tablespoons of the butter. Add the onion and cook over high heat, stirring, until softened, about 3 minutes. Add the flour and cook, stirring, for 1 minute. Add the milk and bring to a boil. Cook the sauce over moderate heat, stirring occasionally, until thickened, about 3 minutes. Add the farfalle pasta, frozen baby peas, sliced piquillo peppers, Parmigiano cheese and tuna and season with salt and pepper. Transfer the mixture to a large baking dish, a cazuela (casserole dish) or 4 individual gratin dishes. In a small skillet, melt the remaining 1 tablespoon of butter. Add the panko and cook over moderate heat, stirring, until golden, about 1 minute. Sprinkle the panko over the casserole and bake for 10 minutes (5 minutes for individual gratins), or until bubbling. Serve right away.

CREAMY TUNA-NOODLE CASSEROLE

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.