My Mas And A Touch Of Me Tuna Cassarole Recipes

Steps:

• 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. Drain.
• Mix cooked noodles with tuna, sour cream, 1/4 cup milk, onion soup mix, Worcestershire sauce, garlic powder, seasoned salt, salt, and pepper. Taste and adjust seasonings as desired.
• Lay 1/2 of the butter across the bottom of a 2-quart, microwave-safe casserole dish. Crush potato chips, then sprinkle 1/4 of the crushed chips over the bottom and press to flatten.
• Spread the tuna-noodle mixture in a single layer over the crushed chips. Layer with 1/2 of the mozzarella, 2/3 of the remaining chips, followed by the remaining butter, chips, milk, and mozzarella.
• Microwave on high until casserole is hot and cheese is melted, about 10 minutes.

Steps:

• Put on a large pot of water to boil for your Egg Noodles and turn oven on to 350.
• In a large sauce pot, add: Cream of Mushroom soup then fill the cans that you just emptied with milk add to soup then 2 cans of water ( yep same cans : )) pour these into the same pot, empty package of Onion Soup Mix. Keep it on low to med heat and continue to stir the mixture. Add pepper, Lawry's season salt, paprika, garlic powder
• Place noodles in lg pot to cook, make sure to under cook them because they will go in the oven later. For wide egg noodles approx. 7 min
• Drain noodles and rinse, place them in a 13x9 baking pan. Add Tuna, eggs, sour cream, mushroom sauce mix, carrots and broccoli and butter. With 2 large spoons gently mix all the ingredient together until its all blended add more pepper, season salt garlic powder if you'd like just to taste and only a pinch.
• Tent your baking pan with aluminum foil and place on the middle rack in the oven for 40/45 min. Make sure the foil isn't touching the noodles.

Steps:

• In a large skillet, heat 1 tablespoon butter over medium-high heat. Add carrots, onion, red pepper and mushrooms. Cook and stir until tender, 8-10 minutes. Add tuna, spinach and peas; cook until spinach is just wilted, 2-3 minutes. , Meanwhile, cook pasta according to package directions for al dente. Drain pasta, reserving 1 cup pasta water. In a large bowl, place pasta and tuna mixture; toss to combine. Wipe skillet clean., In the same skillet, melt remaining butter over medium heat. Stir in flour until smooth; gradually whisk in broth and cream. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes, adding reserved pasta water if needed. Stir in cheese, salt and pepper. Pour over pasta; toss to coat.

Steps:

• Cook macaroni according to package directions. Meanwhile, in a large bowl, combine the soup, mushrooms, cheese, milk, tuna, pimientos, onion, mustard and salt. Drain macaroni; add to tuna mixture and mix well. , Transfer to a 2-qt. baking dish coated with cooking spray. Sprinkle with cornflakes. Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Freeze option: Cool unbaked casserole before topping with cornflakes; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Top casserole with cornflakes and bake as directed; increase time as necessary to heat through and for a thermometer inserted in center to read 165°.