Mama Bonnies Tuna Casserole Recipes

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MOM'S BEST TUNA NOODLE CASSEROLE



Mom's Best Tuna Noodle Casserole image

This tuna noodle casserole is the absolute best with no canned soup, just a creamy sauce, egg noodles, green peas, and flake tuna, all topped with melty cheesy and buttery breadcrumbs.

Provided by Cheryl Malik

Categories     Main Course

Time 45m

Number Of Ingredients 13

1 5-ounce can chunk light tuna (drained and flaked)
8 ounces egg noodles (see Notes for gluten free)
6 tablespoons butter (divided)
5 tablespoons flour (See Notes for gluten free)
2 ½ cups whole milk
½ teaspoon salt (plus extra to taste)
¼ teaspoon pepper
½ teaspoon garlic powder
1 teaspoon dried parsley (optional)
1 ½ cups shredded cheddar cheese (divided)
¾ cup frozen peas
2 tablespoons breadcrumbs (see Notes for gluten free)
fresh parsley (chopped, for garnish, optional)

Steps:

  • Preheat oven to 350º Fahrenheit.

Nutrition Facts : ServingSize 1 serving, Calories 532 kcal, Carbohydrate 29 g, Protein 25 g, Fat 35 g, SaturatedFat 21 g, TransFat 1 g, Cholesterol 120 mg, Sodium 404 mg, Fiber 2 g, Sugar 2 g

MOM'S TUNA CASSEROLE



Mom's Tuna Casserole image

Mom's Tuna Casserole with potato chips is one of those classic dishes that was on every dinner table across the country back in the day, including ours.

Provided by Barbara

Categories     Casserole

Time 45m

Number Of Ingredients 7

10.5 oz. can Cream of Chicken soup
1/3 cup milk
2 5 oz. cans, chunk light tuna, drained and flaked
1 cup peas (frozen)
1/2 teaspoon salt
2 cups egg noodles (par-cooked and drained)
1 cup potato chips (crumbled)

Steps:

  • Bring a pot of water to boil, and cook egg noodles for about 6 minutes. Drain. These will finish cooking in the oven.
  • Spray a 1- 2 quart casserole dish or an 8x8 inch dish with cooking spray.
  • Mix together soup, milk, tuna, peas, salt, and drained noodles.
  • Pour into casserole dish and top with potato chips.
  • Cook in a 350 degree F oven for 30 minutes.

Nutrition Facts : Carbohydrate 24 g, Protein 20 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 33 mg, Sodium 648 mg, Fiber 2 g, Sugar 3 g, Calories 264 kcal, ServingSize 1 serving

AWARD WINNING TUNA CASSEROLE



Award Winning Tuna Casserole image

A rich, creamy casserole with popping flavor! I evolved this recipe from my mom's original, and won several awards with it when I was an Army wife. There are NEVER leftovers!

Provided by Springcup74

Categories     One Dish Meal

Time 1h15m

Yield 2 1/2 quarts, 4-6 serving(s)

Number Of Ingredients 12

1 (1 lb) package extra wide egg noodles
2 (5 ounce) cans chunk light tuna, in water- do not drain and flake well
1 (10 3/4 ounce) can condensed cream of mushroom soup
1 (10 3/4 ounce) can condensed cream of broccoli soup
1 1/2 cups milk
1/4-1/2 cup ranch dressing
1/2 tablespoon lemon juice, fresh
1/4 teaspoon dill weed
3/4 cup mayonnaise
3 tablespoons dried onion
3/4 cup shredded cheddar cheese
garlic powder, onion powder, salt, pepper to taste

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.

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

NOT-YOUR-MAMA'S TUNA CASSEROLE



Not-Your-Mama's Tuna Casserole image

Categories     Bake     Tuna     Boil

Yield serves 4 to 6

Number Of Ingredients 9

6 ounces egg noodles
One 14 3/4-ounce can creamed corn
1/2 cup cream cheese (4 ounces)
1/2 cup milk
1 teaspoon Dijon mustard
One 6-ounce can tuna, packed in water
1/2 cup chopped pimiento-stuffed green olives
Salt and freshly ground black pepper to taste
1 3/4 cups French-fried onions

Steps:

  • Preheat the oven to 375°F. Lightly grease a 9 x 13-inch baking dish.
  • Bring a large pot of salted water to a boil. Cook the egg noodles according to the package directions.
  • Meanwhile, combine the creamed corn, cream cheese, milk, and mustard in a large saucepan over medium heat. Cook, stirring occasionally, until the cream cheese melts, 3 to 5 minutes.
  • Drain the egg noodles and add to the corn mixture. Add the tuna, olives, salt, and pepper.
  • Transfer the tuna mixture to the prepared baking dish and top with the fried onions. Bake for 20 minutes, or until bubbly. Serve immediately.

TUNA NOODLE CASSEROLE



Tuna Noodle Casserole image

This updated tuna noodle casserole recipe stays true to the classic 1950s dish, but substitutes a rich, homemade sauce for the can of cream of mushroom soup. The addition of cremini mushrooms - along with celery, onions, peas and parsley - makes this casserole surprisingly vegetable-packed, while briny capers complement the tuna and balance out the creamy sauce. Like any good tuna noodle casserole, this recipe's pièce de résistance is the potato chip topping.

Provided by Lidey Heuck

Categories     dinner, casseroles, main course

Time 1h

Yield 8 servings

Number Of Ingredients 16

4 tablespoons unsalted butter, plus more for greasing the pan
Kosher salt and black pepper
1 (12-ounce) bag dried egg noodles or other shaped pasta
1 1/2 cups finely chopped celery (about 4 ribs)
1 large yellow or white onion, chopped
1 pound mushrooms (preferably cremini), trimmed and sliced 1/4-inch thick
2 tablespoons drained capers, roughly chopped (optional)
2 large garlic cloves, minced
1/3 cup all-purpose flour
2 cups chicken or vegetable stock
1 cup half-and-half or heavy cream
1/4 cup dry sherry or dry white wine
2 (5- to 6-ounce) jars or cans tuna packed in olive oil, drained and flaked with a fork
1 cup frozen or fresh peas
1/4 cup minced fresh parsley, plus more for serving (optional)
2 cups plain, salted potato chips, crushed

Steps:

  • Heat the oven to 375 degrees and grease a 9-by-13 or other 3-quart casserole dish with butter.
  • Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until just al dente. (Do not overcook.) Drain and set aside.
  • Meanwhile, in a medium Dutch oven or other heavy pot, melt the butter over medium heat. Add the celery and onion, season with salt and cook over medium, stirring occasionally, until the onions are translucent, 6 to 8 minutes. Add the mushrooms and cook, stirring occasionally, until they are tender, about 5 minutes. Add the capers and garlic and cook until the garlic is fragrant, about 1 minute.
  • Sprinkle the flour over the vegetables and cook, stirring constantly, until no streaks of flour remain, about 1 minute, reducing the heat as necessary to keep from scorching. Add the stock, half-and-half, sherry, 2 teaspoons salt and 1/2 teaspoon pepper and bring to a boil.
  • Reduce the heat to low and simmer, stirring occasionally and scraping the bottom of the pan, until the sauce has thickened slightly, 5 to 7 minutes. Off the heat, stir in the tuna, peas and parsley, if using; season to taste.
  • Add the cooked noodles and toss well. Transfer the mixture to the prepared pan and smooth into an even layer. Sprinkle the crushed potato chips on top and bake, uncovered, until hot and bubbling, about 25 minutes. Garnish with additional parsley, if using, and serve hot.

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