Overnight Tuna Casserole Recipes

Steps:

• Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
• Preheat oven to 425 degrees F (220 degrees C).
• In a large bowl, thoroughly mix noodles, onion, 1 cup cheese, peas, tuna, soup and mushrooms. Transfer to a 9x13 inch baking dish, and top with potato chip crumbs and remaining 1 cup cheese.
• Bake for 15 to 20 minutes in the preheated oven, or until cheese is bubbly.

Steps:

• 1. Grease 3-quart casserole. In large bowl, combine all ingredients; mix well. Spoon into grease casserole. Cover; refrigerate at least 8 hours or overnight.
• 2. Heat oven to 375 degrees F. Allow casserole to stand at room temperature for 15 minutes.
• 3. Uncover casserole; bake at 375 F for 60 to 70 minutes or until thoroughly heated and bubbly.

Steps:

• In a bowl, combine soup and milk until smooth. Add tuna, macaroni, peas, onions and 3/4 cup cheese; mix well.
• Pour into greased two-quart microwave-safe dish. Cover and refrigerate overnight.
• Microwave covered on high for 15-17 minutes or until bubbly. Uncover. Sprinkle with remaining cheese and let stand for five minutes or until melted.

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°.

Steps:

• Mix soup and milk in a 2 quart microwave safe bowl.
• Stir in remaining ingredients, reserving 1/4 cup cheese.
• Cover and refrigerate at least 12 hours.
• Microwave (with a lid on the bowl) 12 to 15 minutes, until bubbly.
• Sprinkle with reserved cheese and let stand uncovered 5 minutes.

Steps:

• Bring a large pot of water to a boil. Add noodles and frozen peas. Cook until noodles are al dente, drain well. Return noodles and peas to the pot.
• Mix soup, tuna fish, onions, processed cheese and pepper into the pot. Stir constantly until all of the ingredients are well mixed and the cheese has melted. Serve.