Lighter Than Moms Tuna Noodle Casserole Recipes

Steps:

• Preheat oven to 400°F. Spray 8 x 8 x 2-inch glass baking dish with vegetable oil spray. Whisk wine and cornstarch in small bowl to blend. Whisk flour in heavy medium saucepan to remove any lumps. Gradually add milk to flour, whisking until smooth. Add broth and thyme and whisk over medium heat until liquid thickens and boils, about 4 minutes. Add cornstarch mixture and whisk until liquid boils and is smooth, about 1 minute. Remove from heat. Add Neufch‰tel cheese and whisk until melted. Stir in both cans of tuna with their liquid and frozen peas. Season to taste with salt and pepper.
• Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta. Return to pot.
• Add tuna mixture to pasta; stir to blend well. Transfer to prepared baking dish. Sprinkle with potato chips. Bake until top is golden and sauce bubbles around edges of dish, about 25 minutes.

Steps:

• Cook noodles, then drain in collinder and cool. Set aside.
• In same pot, melt margarine over medium heat. When melted add onion and celery. Sweat 4 minutes.
• Add flour and cook, stirring, 1 to 2 minutes - do not brown.
• Add bay leaf, dry mustard, skim milk and half and half and bring to a boil while stirring.
• Add Worcestershire sauce, salt, pepper, and hot pepper sauce and simmer 2 minutes.
• Add the grainy mustard, peas and cheese and remove from heat. Stir till chesse is melted. Add lemon juice, dill, stir.
• Add noodles and tuna to the sauce and mix throughly.
• Preheat oven to 350°F
• Place in a 9x9-inch or 11x7-inch baking dish and sprinkle with chips and cheese. Lightly spritz with cooking spray.
• Bake in preheated oven 25 to 30 minutes until hot, bubbly and crisp on top.

Steps:

• Prepare Cream Soup Mix as directed for a condensed cream soup substitute. Saute celery and onion in oil until celery is tender. Place in a large bowl; add next six ingredients. Mix well. , Pour into a 2-qt. baking dish coated with cooking spray. Sprinkle with cheese. Bake at 375° for 50-60 minutes or until a knife inserted in the center comes out clean.

Steps:

• Sauté onions, celery and peppers until onions are transparent.
• Add all of the ingredients (except the noodles and parmesan) and heat over medium until the cheddar melts.
• Add the noodles, mix well, and turn into a greased 2 quart casserole dish. Sprinkle the top with parmesan cheese and an equal amount of dried bread crumbs, if you would like. Bake at 425 F for 20 minutes.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13-inch casserole dish.
• Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes.
• At the same time, melt 1/4 cup butter in a skillet over medium heat. Add onion and bacon and cook until onion is tender and bacon is crisp, 8 to 10 minutes. Add flour; cook and stir for 2 minutes. Whisk in chicken stock, milk, mayonnaise, and soy sauce until combined. Remove from the heat and transfer sauce mixture to a large bowl.
• Drain pasta and add to the sauce mixture. Stir in Cheddar cheese, corn, celery, cashews, salt, and pepper. Transfer to the prepared casserole dish and spread crushed Ritz® crackers over top.
• Bake in the preheated oven until heated through, 15 to 20 minutes.