Tunaandnoodles Recipes

TUNA NOODLE CASSEROLE

Steps:

• Preheat the oven to 400 degrees F. Bring a large pot of salted water to a boil. Add the noodles and cook according to the package directions. Reserve 1/2 cup of the cooking water, then drain the noodles and return to the pot.
• Meanwhile, melt 1 tablespoon of the butter in a large skillet over medium-high heat. Add the scallion whites and sliced celery. Cook, stirring occasionally, until softened, about 2 minutes. Add the evaporated milk, 1/2 teaspoon salt and a few grinds of pepper. Stir in the peas and carrots and the mustard. Bring to a boil, then reduce the heat to medium low. Cook, stirring occasionally, until slightly thickened, 2 to 3 minutes.
• Pour the sauce over the noodles; stir in the sour cream, 1/2 cup of the cheese, the tuna and reserved cooking water. Transfer to a 1 1/2-quart baking dish.
• Melt the remaining 1 tablespoon butter. Toss with the panko, scallion greens, celery leaves and remaining 1/4 cup cheese; season with salt and pepper. Sprinkle over the casserole. Bake until golden, 15 to 20 minutes.

CAMPBELL'S® TUNA NOODLE CASSEROLE

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 AND NOODLES

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!

BEST TUNA NOODLE CASSEROLE

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.

QUICK N EASY TUNA AND NOODLES

Steps:

• Boil noodles according to the directions on package. Drain noodles then place back into pot.
• Add to the noodles drained tuna, cream of chicken soup,butter,salt and pepper.
• Stir till mixed and put back on stove and heat.
• once heated serve.

CHEESY TUNA NOODLES

Steps:

• Cook noodles according to package directions. Meanwhile, place onion in a greased microwave-safe 11x7-in. dish; dot with butter. Microwave, uncovered, on high for 1 minute; stir. Microwave 1-2 minutes longer, stirring every 30 seconds. , In a bowl, combine soup and milk; stir in tuna and cheeses. Pour over onion. Drain noodles; add to tuna mixture and mix well. Cover and microwave on high for 3-4 minutes or until heated through and cheese is melted.

VELVEETA® TUNA & NOODLES

Steps:

• Bring water to boil in large saucepan. Stir in noodles; cover. Simmer on medium-low heat 8 to 10 min. or until noodles are tender. (Do not drain.)
• Add remaining ingredients; cook 5 to 8 min. or until VELVEETA is completely melted and noodle mixture is heated through, stirring frequently.