Tuna Noodle And Pea Casserole Recipes
TUNA CASSEROLE WITH PEAS
Maya Feller, M.S., RD, CDN, of Brooklyn-based Maya Feller Nutrition, has worked with many low-income families and is well-versed in the realities of putting food on the table that is healthy, tastes good, isn't time-prohibitive and is affordable. "A traditional tuna casserole provides both protein and carbohydrates to keep you full, and is kid-friendly and easy to make," she says about this tuna casserole recipe. (This recipe was part of a feature story, "The Real Cost of Healthy Food," in EatingWell magazine and has not been tested by our Test Kitchen.)
Provided by Maya Feller M.S., RD, CDN
Categories Healthy Tuna Recipes
Time 40m
Number Of Ingredients 7
Steps:
- Preheat over to 375°F. Coat a 9-by-13-inch baking dish with cooking spray. Bring a large pot of water to a boil.
- Cook noodles in the pot of boiling water according to package instructions. Drain and rinse under cold running water. Transfer to a large bowl.
- Add mushroom soup, tuna, onion and peas to the noodles; stir until combined. Scrape the mixture into the prepared baking dish. Combine breadcrumbs and cheese in a medium bowl; sprinkle over the casserole.
- Bake until bubbly and lightly browned, 20 to 25 minutes.
Nutrition Facts : Calories 474 calories, Carbohydrate 61 g, Cholesterol 110 mg, Fat 12 g, Fiber 5 g, Protein 30 g, SaturatedFat 5 g, Sodium 728 mg, Sugar 4 g
TUNA AND NOODLES
I have loved this recipe since I was a child. I learned this from my mother and I hope everyone will enjoy. This is also a pretty simple recipe so it won't take long to make.
Provided by Axel of the flames
Categories Low Cholesterol
Time 8m
Yield 5 Bowls, 5 serving(s)
Number Of Ingredients 5
Steps:
- Heat water to it's boiling point.
- Once boiling, place pasta or noodle in water and boil for 6 minutes.
- Strain noodles and place back in original pot.
- Place all canned ingredients into your noodles making sure to drain the liquids from the peas, mushrooms and tuna and stir.
- Then, enjoy!
CAMPBELL'S® TUNA NOODLE CASSEROLE
Campbell's® Condensed Cream of Mushroom Soup flavors a creamy sauce that is mixed with tuna, egg noodles and peas, topped with a crunchy bread crumb topping and baked to perfection.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Campbell's Kitchen
Time 45m
Yield 8
Number Of Ingredients 7
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.
TUNA 'N' PEA CASSEROLE
Turn to this recipe when you want a tuna casserole that's a little different-the horseradish adds extra flavor. This dish is a tried-and-true favorite in our family, and it never fails. -Jackie Smulski, Lyons, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Cook noodles according to package directions. Meanwhile, in a large bowl, combine the soup, mayonnaise, milk, horseradish, dill and pepper. Stir in the peas, mushrooms, onion, pimientos and tuna., Drain noodles; stir into soup mixture. Transfer to a greased 2-qt. baking dish. Toss bread crumbs and butter; sprinkle over the top. , Bake, uncovered, at 375° for 40-45 minutes or until bubbly.
Nutrition Facts : Calories 505 calories, Fat 25g fat (5g saturated fat), Cholesterol 66mg cholesterol, Sodium 1196mg sodium, Carbohydrate 45g carbohydrate (5g sugars, Fiber 5g fiber), Protein 24g protein.
TUNA NOODLE CASSEROLE WITH MUSHROOMS
If you're looking for a tuna noodle casserole, try this easy recipe with fresh mushrooms, peas, and corn. You can use any kind of pasta or cheese you like. I tend to serve this with a salad and maybe some garlic bread.
Provided by spacehippo
Time 45m
Yield 4
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
- Preheat the oven to 400 degrees F (200 degrees C).
- Meanwhile, melt butter in a large skillet over medium heat and cook mushrooms and onion until softened, about 5 minutes. Stir in flour and cook for 1 minute. Slowly whisk in milk. Add peas and corn. Simmer, stirring occasionally, until sauce thickens, about 5 minutes. Add tuna and 1/2 of the Cheddar cheese and mix to combine.
- Drain penne and fold into the sauce. Spread in a large baking dish.
- Bake in the preheated oven until cheese is melted and the top is golden, 20 to 30 minutes.
Nutrition Facts : Calories 501.5 calories, Carbohydrate 58.6 g, Cholesterol 57.8 mg, Fat 15.8 g, Fiber 4.1 g, Protein 33 g, SaturatedFat 9.2 g, Sodium 277.8 mg, Sugar 9.1 g
CRISPY-ON-THE-TOP TUNA AND GREEN PEA CASSEROLE (ROCCO DISPIRITO)
This recipe is based on one of Rocco Dispirito's from his book, Now Eat This! Diet. He says in its intro, "Who grew up eating tuna casserole? Raise your hands. That's just about everybody. Okay, this is not your mother's tuna casserole...nor does it use Tuna Helper. But it does taste just as wonderful - without losing any of its comfort-food flavor. I've wowed it up a bit with Dijon mustard, and I used whole wheat panko bread crumbs for that traditional crunchy topping. If you can't find these particular bread crumbs, you can always toast leftover whole wheat bread and break it into crumbs with a rolling pin." I made this the other night with French's French Fried Onions because I was out of panko bread crumbs. We loved this dish and it has become a new staple dish for us. Per serving: 351 calories, 10g fat (5g sat / 1g mono / 0.5g poly), 64mg cholesterol, 589mg sodium, 34g carbohydrate, 6g fiber, 36g protein. This calculates to 9 WeightWatchers Points Plus value. He says you can save 31 calories per serving by omitting the peas. Before his update, the classic tuna casserole has 28 fat grams and 826 calories - thank you, Rocco! :)
Provided by mersaydees
Categories Tuna
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F.
- Prepare an 8x8x2-inch baking dish by spraying with cooking spray and set aside.
- Cook pasta according to package directions in a large pot of boiling salted water. Drain.
- In medium bowl combine sour cream, yogurt, mustard, and cheese. Mix in the cooked noodles, tuna, and peas until the pasta is coated with sauce. Season with salt and pepper to taste.
- Pour the mixture into the prepared baking dish. Sprinkle panko over the top.
- Bake 10 minutes or until rotini is hot throughout.
- Serve immediately.
COLD TUNA NOODLE CASSEROLE WITH PEAS AND DILL
Provided by The Kitchen Whisperer
Number Of Ingredients 8
Steps:
- In a large bowl add the cooked noodles, 1 1/4 cups mayo, salt, pepper, peas, green onions*, and dill. Mix until combined.
- Using a fork, gently flake the tuna from the can trying to leave some chunks. Gently mix.
- Cover and chill for at least one hour. *Note: noodles will suck up the mayo as it chills. If need be add up to 1/4 cup more mayo per your likeness.
CREAMY TUNA-NOODLE CASSEROLE
When you need supper fast, this tuna noodle casserole makes a super one-dish meal. Cooked chicken breast works well in place of the tuna. -Edie DeSpain, Logan, Utah
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 340 calories, Fat 8g fat (4g saturated fat), Cholesterol 63mg cholesterol, Sodium 699mg sodium, Carbohydrate 41g carbohydrate (7g sugars, Fiber 3g fiber), Protein 25g protein. Diabetic Exchanges
EASY TUNA NOODLE CASSEROLE WITH CHEDDAR CHEESE
Steps:
- Gather the ingredients. Preheat the oven to 350 F.
- Spray a 2 1/2- to 3-quart casserole dish with cooking spray.
- Combine the noodles, soup, peas, cheese, tuna, and milk. Add salt and freshly ground black pepper. Spoon into the prepared baking dish.
- In a small bowl, toss the breadcrumbs with the melted butter and sprinkle over the top of the casserole.
- Bake for 15 to 20 minutes until hot and bubbly and the breadcrumbs are browned.
- Serve and enjoy.
Nutrition Facts : Calories 681 kcal, Carbohydrate 50 g, Cholesterol 117 mg, Fiber 5 g, Protein 41 g, SaturatedFat 17 g, Sodium 1560 mg, Sugar 12 g, Fat 35 g, ServingSize 6 servings, UnsaturatedFat 0 g
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- In a large, deep, oven-safe skillet or saute pan (5-quart), melt butter, then add diced onion. Cook until onion is translucent and soft; about 3-4 minutes. Whisk in flour and garlic powder and cook for a couple of minutes or until flour is golden in color. Whisk in milk and bring to a boil. Reduce heat to low and stir often until thickened; 3-4 minutes. Turn off heat and stir in cheeses until melted. *Tip - if the sauce isn't creamy enough for you, add a few ounces of cream cheese; stir in until melted and combined.
- Meanwhile, boil water in a medium-sized pot and cook the pasta according to package directions. Add peas during the last minute or so. Drain and set aside.
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- Bring a large pot of salted water to a boil over high heat. Add the egg noodles and cook per package directions. A minute or so before the noodles are done, add the frozen peas to the boiling water. Once the noodles are cooked to your liking, drain the noodles and peas and set aside.
- While the noodles are cooking, set another large pot, pan, or skillet over medium heat. Add the butter and swirl until melted. Stir in the flour and continuously whisk for 2 minutes. Continue to whisk vigorously as you slowly and gradually pour in the milk. Stir until smooth and bring to a simmer, whisking regularly to prevent the bottom from burning. Cook for a minute or two until the sauce has thickened. Remove from the heat, stir in the salt, garlic powder, and pepper. Gradually blend in the cheddar until melted, and then stir in the drained tuna and the parsley, if using.
- Stir the drained noodles and peas into the sauce and mix until everything is well coated. If desired, combine the cracker crumbs and the Parmesan in a small bowl and evenly sprinkle the mixture over the entire skillet. Serve immediately.
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Cuisine Jewish Food, AmericanCategory Main, Kugel RecipesServings 4Total Time 40 mins
- While the noodles are cooking, heat the butter in a skillet over medium heat. When the butter has melted, add the onion and celery and cook for 3-4 minutes or until the vegetables have softened slightly. Add the garlic and cook briefly. Stir in the flour and cook, stirring constantly, for 2 minutes. Gradually add the milk and cook, stirring constantly for 4-5 minutes or until the sauce has thickened.
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4.4/5 (59)Servings 6
- In small sauté pan, melt butter and add celery and onion. Sauté until tender. (about 6-8 minutes on medium-low to low). Don't brown. Set aside.
- While water is heating up, in large mixing bowl, stir together the soup, mayo, milk, and pepper until creamy and smooth.
- Fold in mushrooms, tuna, sautéed celery/onion mixture, frozen peas, 1 cup shredded swiss cheese, (and any optional ingredients if adding.) Set aside.
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- Fill a large saucepan with water; bring to a boil. Add noodles; cook 3 minutes or until al dente. Drain. Heat a 10-inch ovenproof skillet over medium heat. Add oil and butter; swirl until butter melts. Add onion and celery; sauté 6 minutes or until tender. Sprinkle flour over pan; cook 45 seconds. Add milk, stirring constantly. Stir in peas and next 7 ingredients (through tuna). Remove pan from heat; gently stir in noodles. Sprinkle breadcrumbs and cheese over top. Broil 2 minutes or until topping is lightly browned.
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