Albacore Tuna Noodle Casserole Recipes

Steps:

• Cook rotini pasta following package directions.
• Coat a casserole dish with cooking spray.
• Place cooked pasta in the casserole dish and add tuna, soup, soy milk and peas, celery seed, mix well.
• Bake in microwave until mixture is hot and bubbly, about 8-10 minutes (depending on oven power).
• Remove from microwave, let stand for a few minutes.

Steps:

• Preheat oven to 350°F.
• Coat casserole dish with non-stick spray.
• Cook noodles per instructions and drain.
• Combine noodles, tuna, soups, onion rings, cheese and peas in a large bowl.
• In separate bowl, combine melted butter and crushed corn flakes.
• Pour noodle/tuna mixture into casserole dish.
• Sprinkle corn flakes over top of mixture.
• Bake uncovered for 35 minutes and ENJOY.

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.

Steps:

• In large pan, add butter and saute onion and garlic till tender, over med/high heat. Add cream cheese, half-n-half and soup. Mix together. Add in salt, pepper and celery seeds. Heat through, add in grated parmesan cheese and remove from heat. Next, add cooked pasta and stir till coated. Fold in frozen peas.
• In buttered 9x13 pan, pour in casserole. Sprinkle cheddar cheese on top and place buttered crumb topping on, evenly. Bake approximately 15- 20 minute or till topping is browned an casserole is bubbling. Remove from heat and serve. Serve with a side salad and garlic bread.