Poor Mans Tuna Noodle Casserole Recipes

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HE-MAN'S TUNA NOODLE CASSEROLE



He-man's Tuna Noodle Casserole image

The best comfort food of all time. Be careful, you might just lick your plate!! I first had this in the hospital after my first son was born and spent months looking for the recipe. It is nothing like the tuna casserole I got as a kid! The red bell pepper and Ritz are vital so please don't substitute.

Provided by Jaymee

Categories     One Dish Meal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 12

6 ounces uncooked medium egg noodles
2 tablespoons butter
1 can cream of mushroom soup
1 cup milk
1/2 cup sour cream
1/4 teaspoon salt
1/2 cup finely diced onion
1/4 cup finely diced red bell pepper
1/2 cup finely diced green bell pepper
1 cup chopped celery
2 (6 ounce) cans tuna, drained and broken up
1/2 package Ritz cracker, broken but not crushed

Steps:

  • Preheat oven to 425 degrees.
  • Cook noodles according to package directions in lightly salter water (Do not overcook).
  • Drain and toss with butter.
  • Set aside.
  • Meanwhile, combine soup, milk, sour cream, salt, and vegetables in a large saucepan.
  • Cook over low heat stirring often for about 15 minutes.
  • Add tuna.
  • Combine tuna mixture with noodles.
  • Spoon into a 2 quart oven safe dish.
  • Sprinkle with crackers.
  • Bake 20-25 minutes.

BEST TUNA NOODLE CASSEROLE



Best Tuna Noodle Casserole image

This tuna noodle casserole is the best with a classic creamy taste from my childhood. The sauce is rich and creamy but not overwhelmingly heavy. The crunch from the topping and fresh bite from the parsley create the perfect balance. Let's not forget that this is a great budget-friendly meal to feed a crowd!

Provided by NicoleMcmom

Time 55m

Yield 8

Number Of Ingredients 18

1 (12 ounce) package egg noodles
4 ¼ teaspoons kosher salt, divided
4 tablespoons salted butter, divided
5 teaspoons olive oil, divided
1 (8 ounce) package sliced fresh mushrooms
1 small white onion, minced
¼ cup all-purpose flour
2 cups milk
1 ½ cups chicken stock
2 tablespoons lemon juice
1 teaspoon Dijon mustard
½ teaspoon ground black pepper
1 ½ cups shredded white Cheddar cheese
1 cup frozen sweet peas
2 (6 ounce) cans tuna, drained
1 cup panko bread crumbs
¼ teaspoon ground paprika
2 tablespoons finely chopped fresh parsley

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.

Nutrition Facts : Calories 480.8 calories, Carbohydrate 50.6 g, Cholesterol 90.6 mg, Fat 20 g, Fiber 2.8 g, Protein 28.1 g, SaturatedFat 10.1 g, Sodium 1481.4 mg, Sugar 5.8 g

POOR MAN'S TUNA NOODLE CASSEROLE



Poor Man's Tuna Noodle Casserole image

When I was a young bachelor I could purchase a can of tuna on sale 4 cans for 1.00, cream of mushroom soup was 4 cans for a dollar and macaroni and cheese was 4 boxes for a dollar. I could make this meal for fewer than two dollars and have leftovers for lunch the next day. It was easy tasty and nutritious.

Provided by Robert Simons

Categories     Casseroles

Number Of Ingredients 6

2 box macaroni and cheese
2 can(s) tuna packed in water
1 can(s) cream of mushroom soup
butter, cold
milk
3 slice processed cheese slices

Steps:

  • 1. Make Macaroni and cheese in large saucepan or dutch oven according to package directions.
  • 2. Mix drained tuna and mushroom soup in sauce pan and heat until warm over medium heat.
  • 3. Combine mushroom soup mixture with macaroni mixture and stir well.
  • 4. Divide cheese slices in thirds and place on top of macaroni and tuna. Place in warm oven 350 degrees for about 15 minutes or until cheese melts.

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