Our family recipes is 1 can of tuna, drained, 1 package of medium egg noodles, cooked, 1/2 jar of cheese-whiz, 1 can of cream of mushroom soup, salt and pepper to taste. Mix it all together and bake at 350 degrees F for about 1/2 hour or until the top starts to brown up a little bit. The cheese-whiz gives it a little different flavor. I've been known to add a 1/2 tsp of cayenne pepper to it, also.
It's comfort food for me. Hope this helps.Good tuna casserole recipe?
The best casserole would be made with fresh tuna.
1 lb. Fresh skinless, boneless tuna steaks
2 tablespoons lemon juice
8 oz. Wide egg noodles
4 tablespoons unsalted butter
8 oz. Mushrooms, sliced
1/3 cup all-purpose flour
2 cups 1/2 and 1/2 (milk if you prefer)
2 tablespoons cornstarch
1 cup fish stock
1/4 cup dry white wine
1 teaspoon salt
1/4 teaspoon pepper
1/4 grated nutmeg
2 tablespoons snipped fresh dill
3 tablespoonsbreadcrumbs
Heat oven to 425掳F.
Grease shallow 9'; Casserole.
Cut tuna steaks into sticks about 1/2'; Thick and 2'; Long,
Toss with lemon juice and refrigerate
Start cooking noodles according to package directions.
Meanwhile, melt 1 tablespoon butter in large skillet over medium heat.
Add mushrooms and cook without stirring, 1 to 2 minutes, until browned.
Stir and add 1 tablespoon water; Cook 1 minute until tender.
Melt remaining butter in medium saucepan over medium heat.
Stir in flour and cook, stirring, 1 minute.
Stir in 1/2 and 1/2 and bring to simmer, stirring constantly.
Stir together cornstarch, fish stock, and wine.
Pour into sauce, stirring constantly; Add salt, pepper, and nutmeg.
Simmer 2 to 3 minutes until thickened.
Combine noodles with sauce, tuna, and mushrooms.
Add dill and transfer to casserole; Top with breadcrumbs.
Bake 20 minutes until bubbly.
Let stand 10 minutes before serving.
This is very tasty! And not bland!
Cheese-Swirled Tuna Casserole with Green Peas and Mint
Ingredients
Tuna Mixture:
1/4 cup minced yellow onion
3 tablespoons butter
6 tablespoons flour
1 teaspoon salt
1 (10 3/4-ounce) can chicken broth
1 1/2 cups milk
1 (6-ounce) can tuna, drained and flaked
1 tablespoon fresh lemon juice
1/4 cup sour-cream
1/3 cup minced, canned pimientos, drained
Cheese Swirl Biscuits:
2 cups sifted flour
3 teaspoons baking powder
1/2 teaspoon salt
1/4 vegetable shortening
2/3 cup milk
1/2 cup shredded sharp Cheddar or American cheese
Green Peas and Mint:
1 box frozen peas
2 tablespoon butter
1 teaspoon dried mint
Directions
Preheat oven to 425 degrees. Lightly butter 11/2 to
2-quart casserole and set aside. Tuna Mixture: Stir-fry onion in butter in a large
heavy skillet over moderate heat, until lightly browned, about 5 to 8 minutes.
Blend in flour and salt, then broth. Add milk and heat, stirring constantly until
thickened and smooth, 3 to 5 minutes. Mix in tuna, sour-cream, pimiento and lemon
juice; set off heat, but keep warm. Cheese Swirl Biscuits: Sift flour, baking
powder, and salt together into a large mixing bowl. Add shortening and cut in with
pastry blender until texture of coarse meal. Add milk and fork briskly to make
soft dough. On a lightly floured surface, roll the dough into a 12 by 8 by
1/4-inch rectangle. Scatter cheese evenly on top, then jelly-roll style, starting
from short end, to form roll 8 inches long. With floured sharp knife, slice 1-inch
thick. Spoon tuna mixture into casserole. Space biscuits evenly on top, arranging
so spiral designs show. Bake, uncovered, until biscuits puff and brown slightly -- about 20 minutes. In a saucepan with 1/2 cup boiling water add frozen peas,
follow directions on the back of package. Drain. In a glass bowl, toss peas, with
butter and dried mint.
1 can (about 7 ounces) tuna, drained
8 ounces elbow macaroni
4 tablespoons butter
3 tablespoons finely chopped onion
2 tablespoons finely chopped green bell pepper
2 tablespoons all purpose flour
3/4 teaspoon salt or seasoned salt
1/8 teaspoon pepper
1 cup milk
1/2 cup frozen peas, thawed
1 can cream of mushroom soup
1 cup shredded Cheddar cheese
buttered soft bread crumbs
PREPARATION:
Cook macaroni until tender, drain and rinse.
Melt butter in a large saucepan or Dutch oven; add chopped onions and bell pepper and saut茅 over low heat for about 3 minutes. Add flour, salt and pepper; stir until smooth and bubbly.
Add milk and mushroom soup and stir over low heat until smooth and thickened. Add cooked macaroni, flaked tuna, peas and half of the cheese to sauce mixture, stirring constantly. Pour mixture into 2-quart buttered casserole; top with remaining cheese then buttered bread crumbs. Bake at 350掳 for 30 to 40 minutes, or until nicely browned
TUNA NOODLE CASSEROLE
extra wide egg noodles
2 cans Albacore tuna in water, drained
1 can Cream of Celery Soup
1/3 cup mayonnaise
1 cup milk
8 oz. Velveeta cheese
4 oz. jar of chopped pimientos, drained
2 ribs of celery, diced
1 small onion, diced
lemon zest
1/2 cup sliced almonds
Preheat oven to 350掳F.
Boil egg noodles according to package directions; drain.
In a pot, stir together all ingredients except for the almonds until well combined and the cheese has melted.
Stir in egg noodles until sauce is evenly distributed. Pour into casserole dish and sprinkle top with sliced almonds.
Bake for 30 to 40 minutes until almonds are golden.
CHEESY TUNA CASSEROLE
1. Ingredients1 (7.25 ounce) package KRAFT Deluxe Macaroni %26amp; Cheese Dinner
1 (10.75 ounce) can condensed cream of celery soup
1/2 cup milk
1 (6 ounce) can tuna, drained
1/2 red pepper, chopped
1 green onion, sliced
1 cup crushed potato chips
2. Cooking Directions
Preheat oven to 350 degrees F. Prepare Dinner as directed on package. Stir in soup, milk, tuna, red pepper and onion.
Spoon into 2-qt. casserole dish; top with crushed chips.
Bake 30 min. or until heated through.
Yield: 6 servings
Notes:
Great Substitute
Substitute 1 cup frozen vegetables, such as peas, for the red pepper.
Tuna Broccoli Roll Up Casserole
';This Tuna Broccoli Roll Up Casserole is a great alternative to the common tuna casserole. It's colorful and the flavors blend together to make a yummy complete meal. It's one of my husbands favorite recipes.';
PREP TIME 10 Min
COOK TIME 35 Min
READY IN 45 Min
SERVINGS %26amp; SCALING
Original recipe yield: 6 servings
US METRIC
About scaling and conversions
INGREDIENTS
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup milk
1 (9 ounce) can tuna, drained and flaked
1 (10 ounce) package frozen chopped broccoli, thawed
1 cup shredded Cheddar cheese, divided
1 (2.8 ounce) can French-fried onions
6 (7 inch) flour tortillas
1 medium tomato, chopped
DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C).
In a medium bowl, stir together the cream of mushroom soup and milk. Set aside. In another bowl, stir together the tuna, broccoli, 1/2 cup of Cheddar cheese and half of the French fried onions. Stir in 3/4 cup of the soup.
Divide the tuna mixture evenly between the tortillas, and roll up. Place rolls seam side down in a lightly greased 9x13 inch baking dish. Pour the remaining soup over the rolls, and spread evenly using the back of a spoon. It will be a thin layer. Sprinkle the rest of the French fried onions over the soup, then the tomato, and finally the remaining Cheddar cheese. Cover with nonstick or lightly greased aluminum foil.
Bake for 30 minutes in the preheated oven. Remove the aluminum foil, and bake for 5 more minutes to allow the cheese to melt and brown slightly.
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