Quick Tuna No Noodle Casserole Recipes

Steps:

• Preheat oven to 375°F.
• In a large bowl combine the soup, peas, pimento and onion.
• Fold in the tuna and cheese.
• Pour the mixture into a greased 1 1/2 quart casserole dish.
• Place in the oven and cook for 15 minutes.
• Crush the potato chips and remove casserole from oven.
• Pour crushed chips on top of casserole.
• Bake for 10 more minutes.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Crush potato chips into a large bowl. Add green beans, condensed soup, and tuna and mix until well combined. Pack into a 10x14-inch casserole dish.
• Bake in the preheated oven until the top is crispy, about 30 minutes.

Steps:

• Drain tuna.
• Dump into cooking bowl.
• Pour soup over top of tuna.
• Cook peas in microwave until done.
• Put peas on top of soup.
• Sprinkle with cheese.
• Season with salt and pepper.
• Stir all together.
• Cook in microwave on high for 3-5 minutes until cheese is melted and casserole is bubbly.
• ENJOY!

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• Meanwhile, melt butter in a saucepan over medium heat. Whisk in flour, stirring constantly for about 1 minute. Remove from heat and gradually pour in milk, whisking constantly the entire time to avoid lumps from forming. Return to heat and cook, stirring constantly, until slightly thickened, about 2 minutes. Stir in 1/2 of the Cheddar cheese. Add lemon juice, mustard powder, salt, and pepper and mix well.
• Drain fusilli and fold into the sauce. Mix in tuna. Pour mixture into an 8-inch casserole dish and sprinkle with breadcrumbs. Top with remaining Cheddar cheese.
• Bake in the preheated oven until cheese is melted and golden, about 30 minutes.

Steps:

• Fill a 4.5 quart pan about two-thirds full of water, add 1 tsp salt per quart of water, and bring to a rapid boil. Add noodles and boil until al dente.
• Meanwhile, open a 7 oz can of tuna, drain it, and break tuna into flakes. Mix with cream of mushroom soup and 1/2 cup milk.
• Open 10 oz package of frozen peas and empty into colander. When noodles are done, drain them through peas in colander to thaw peas.
• Combine everything.
• Turn heat to medium-low and warm until hot.

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.

Steps:

• Cook noodles as directed.
• Pour soups into casserole dish.
• Stir onions into soup, along with tuna.
• Salt/Pepper to taste.
• Fold in noodles & peas gently.
• Mix melted butter & bread crumbs together.
• Sprinkle over top of casserole.
• Bake immediately at 350, until golden brown.
• Or save in the fridge for an even easier weeknight meal. Enjoy!

Steps:

• Boil water for pasta, cook according to package. Add frozen peas & carrots in last 4 minutes of cooking.
• Heat 1 tbsp butter in skillet, add onion and celery, season with 1/4 tsp salt and 1/4 tsp black pepper. Cook on low for 10 minutes, until soft.
• In sauce pan, heat 2 tbsp butter, 1tbsp flour, whisk, 2 minutes. Gradually whisk in milk. Add parmsean cheese, salt, pepper, white pepper, paprika, garlic powder, dried rosemary. Heat on low until thickened.
• Add tuna and lemon pepper, to onion and celery.
• Add tuna mixture to sauce, stir well. Toss with drained pasta and veggies.
• Add more cheese if desired.

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.