Garlic Tuna Casserole Recipes

GARLIC TUNA CASSEROLE

Steps:

• 1. Preheat oven to 375 degrees 2.Put large pot of water (at least 4 quarts) on to boil. When it begins to boil, add a tablespoon of salt and the dried egg noodles. Cook according to package directions. I boil them for 5 mins, al dente. Drain noodles.
• 2. While noodles are cooking, you can mix together the cream of mushroom soup and the mayo and milk together in the casserole dish you will be using. Stir in the garlic and onion powder to the mayo mix. * I add a little more garlic if I don't smell it really good.
• 3. I then add the drained corn and peas to the mayo mixture, gently.
• 4. Now add the drained noodles and mix all. Now add in both drained cans of tuna, gently. I try not to over mix when the tuna goes in as I like to try and keep some chunks of tuna in the casserole.
• 5. Crush saltines in your hands and cover the top of the casserole. (If I have potato chips, I will use that, doesn't matter if they are somewhat stale)
• 6. Bake at 375 degrees for 35 mins. I love Salt and pepper on my portion. I usually have this with apple sauce or some type of fruit and rolls. Yum!!

BEST TUNA CASSEROLE

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.

QUICK AND EASY TUNA CASSEROLE

Steps:

• Bring a large pot of water to a boil. Add noodles and frozen peas. Cook until noodles are al dente, drain well. Return noodles and peas to the pot.
• Mix soup, tuna fish, onions, processed cheese and pepper into the pot. Stir constantly until all of the ingredients are well mixed and the cheese has melted. Serve.

TUNA NOODLE CASSEROLE FROM SCRATCH

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Butter a medium baking dish with 1 tablespoon butter.
• Bring a large pot of lightly salted water to a boil. Add egg noodles, cook for 8 to 10 minutes, until al dente, and drain.
• Melt 1 tablespoon butter in a skillet over medium-low heat. Stir in the onion, celery, and garlic, and cook 5 minutes, until tender. Increase heat to medium-high, and mix in mushrooms. Continue to cook and stir 5 minutes, or until most of the liquid has evaporated.
• Melt 4 tablespoons butter in a medium saucepan, and whisk in flour until smooth. Gradually whisk in milk, and continue cooking 5 minutes, until sauce is smooth and slightly thickened. Season with salt and pepper. Stir in tuna, peas, mushroom mixture, and cooked noodles. Transfer to the baking dish. Melt remaining 2 tablespoons butter in a small bowl, mix with bread crumbs, and sprinkle over the casserole. Top with cheese.
• Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.