Tuna Carrot Casserole Recipes

EASY TUNA CASSEROLE RECIPE

Steps:

• Preheat oven to 375ºF
• Boil egg noodles according to package instructions. 1 minute before draining noodles, add frozen peas and carrots. Drain.
• Mix cream of mushroom soup, milk, garlic powder, onion powder, Italian season, ½ cup shredded cheese, salt and pepper.
• Add noodles, peas & carrots and drained tuna. Mix together until fully combined. Transfer mixture to 9×9 baking pan sprayed with nonstick. Top with remaining shredded cheese.
• Mixed crushed crackers with melted butter and pepper. Sprinkle evenly over the top of the casserole.
• Bake for 20 minutes.

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.

MODERN TUNA CASSEROLE

Steps:

• In a large skillet, heat 1 tablespoon butter over medium-high heat. Add carrots, onion, red pepper and mushrooms. Cook and stir until tender, 8-10 minutes. Add tuna, spinach and peas; cook until spinach is just wilted, 2-3 minutes. , Meanwhile, cook pasta according to package directions for al dente. Drain pasta, reserving 1 cup pasta water. In a large bowl, place pasta and tuna mixture; toss to combine. Wipe skillet clean., In the same skillet, melt remaining butter over medium heat. Stir in flour until smooth; gradually whisk in broth and cream. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes, adding reserved pasta water if needed. Stir in cheese, salt and pepper. Pour over pasta; toss to coat.

TASTY TUNA NOODLE CASSEROLE

Steps:

• Mix soup, milk, pimiento, peas/carrots, tuna and noodles in 1 1/2-quart casserole.
• Bake at 400°F for 20 minute or until hot; stir.
• Mix bread crumbs with butter and sprinkle on top. Bake 5 minute.

EASY TUNA CASSEROLE WITH EGG NOODLES

Steps:

• Preheat the oven to 400°F. While the oven is preheating, boil 2 cups of dry egg noodles to al dente according to the package instructions. Grease a 1.5-quart baking dish and set aside.
• In a large mixing bowl, stir together the cooked egg noodles, soup, milk, peas, and tuna. Transfer the mixture to the prepared casserole dish.
• Stir the bread crumbs and melted butter together in a small bowl. Set aside.
• Bake for 20 minutes. Remove the casserole, sprinkle the bread crumb mixture over the top, and bake for another 5 minutes or until the bread crumb mixture is golden brown and the tuna casserole is hot and bubbling. Season with salt and pepper to taste when serving.

TUNA-CARROT CASSEROLE

Steps:

• Preheat oven to 375 degrees.
• Cook noodles until tender, drain set aside.
• While noodles cook, saute chopped onion and carrot shreds in 1 tablespoon butter over medium heat, until onions are clear and carrot shreds are soft.
• Add the rest of the butter, cr. of mushroom soup, cr. of chicken soup, and half-and-half to onion/carrot mixture until smooth.
• Add tuna with juice to mixture.
• Combine noodles with onion/carrot/soup mixture. Stir until well coated.
• Add mixture to 9" X 13" non-stick-cooking spray coated baking dish.
• Sprinkle cheddar cheese over noodles.
• Bake for 20 minutes, or until bubbly.