EASY TUNA NOODLE CASSEROLE (LOW FAT)
A Fellow Weight Watcher friend gave this recipe to me. Absolutely wonderful and filling comfort food. The WHOLE PAN is 12 points. My 7 year old tried it and liked it, so that's saying a lot!
Provided by Bella Donna
Categories One Dish Meal
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F.
- Spray 8x8 pan with non stick spray.
- In a bowl, mix tuna, noodles, onion, peas, soup and milk.
- Pour into pan. Make sure noodles are covered by sauce.
- Sprinkle with cheese.
- Cover & Bake for 1 hour.
EASY TUNA NOODLE CASSEROLE
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.
Nutrition Facts : Calories 613.2 calories, Carbohydrate 47.6 g, Cholesterol 101.5 mg, Fat 24.7 g, Fiber 2 g, Protein 49.3 g, SaturatedFat 14.7 g, Sodium 498 mg, Sugar 8 g
TUNA NOODLE CASSEROLE
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F. Bring a large pot of salted water to a boil. Add the noodles and cook according to the package directions. Reserve 1/2 cup of the cooking water, then drain the noodles and return to the pot.
- Meanwhile, melt 1 tablespoon of the butter in a large skillet over medium-high heat. Add the scallion whites and sliced celery. Cook, stirring occasionally, until softened, about 2 minutes. Add the evaporated milk, 1/2 teaspoon salt and a few grinds of pepper. Stir in the peas and carrots and the mustard. Bring to a boil, then reduce the heat to medium low. Cook, stirring occasionally, until slightly thickened, 2 to 3 minutes.
- Pour the sauce over the noodles; stir in the sour cream, 1/2 cup of the cheese, the tuna and reserved cooking water. Transfer to a 1 1/2-quart baking dish.
- Melt the remaining 1 tablespoon butter. Toss with the panko, scallion greens, celery leaves and remaining 1/4 cup cheese; season with salt and pepper. Sprinkle over the casserole. Bake until golden, 15 to 20 minutes.
Nutrition Facts : Calories 500 calorie, Fat 18 grams, SaturatedFat 11 grams, Cholesterol 100 milligrams, Sodium 580 milligrams, Carbohydrate 53 grams, Fiber 4 grams, Protein 30 grams
BEST EVER TUNA NOODLE CASSEROLE
This is a recipe my entire family loves! It's requested at least once a week and for Birthday suppers. The recipe came from the mother of one of my childhood friends, who made some of the best food. If I'm making a double batch, I make it with cream of chicken and celery soups together.
Provided by Bread n Butter
Categories One Dish Meal
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Mix the cream of chicken, mayonnaise and milk together in a large bowl.
- Add the diced celery and onion.
- Fold in the tuna, followed by the cooked egg noodles and shredded cheddar cheese.
- Salt and pepper to your taste.
- Place in a casserole dish. Cook at 375 degrees for about 40-45 minutes, just until the top starts to brown.
Nutrition Facts : Calories 228.2, Fat 9.4, SaturatedFat 3.6, Cholesterol 45.7, Sodium 746.8, Carbohydrate 19.1, Fiber 1.1, Sugar 1.7, Protein 16.3
EASY TUNA NOODLE CASSEROLE RECIPE
Follow this delicious Easy Tuna Noodle Casserole Recipe for a dish your family is sure to love. And as a bonus, our Easy Tuna Noodle Casserole Recipe requires just 20 minutes of prep. Enjoy!
Provided by My Food and Family
Categories Recipes
Time 50m
Yield 4 servings, 1-1/4 cups each
Number Of Ingredients 11
Steps:
- Heat oven to 350ºF.
- Combine first 5 ingredients in large bowl. Mix cream cheese spread, lemon zest, juice and seasonings until blended. Add to noodle mixture; mix lightly. Spoon into 1-1/2-qt. casserole sprayed with cooking spray; cover.
- Bake 20 min. Meanwhile, combine cracker crumbs and butter.
- Stir tuna mixture; top with crumb mixture. Bake, uncovered, 8 to 10 min. or until tuna mixture is heated through and topping is golden brown.
Nutrition Facts : Calories 470, Fat 30 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 110 mg, Sodium 710 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 24 g
EASY TUNA NOODLE CASSEROLE
I love this casserole. This is a very tasty creation from Joanna Lund. It can be frozen and the portions are very generous. You get alot of bang for the few calories. Each serving is only 253 calories. The Diabetic Exchanges are: 2 Protein, 1 1/2 Starch and 1 Vegetable.
Provided by Doing it Right
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Spray an 8-by-8-inch baking dish with cooking spray.
- In a large bowl, combine noodles, tuna, mushrooms and green beans.
- Add mushroom soup, onion flakes, parsley flakes and black pepper.
- Mix well to combine.
- Spread mixture into prepared baking dish.
- Evenly arrange American cheese slices over top.
- Bake for 25-30 minutes.
- Place baking dish on a wire rack and let set for 5 minutes.
- Divide into 4 servings.
- HINT: 1 3/4 cups uncooked noodles usually cooks to about 2 cups.
Nutrition Facts : Calories 144.2, Fat 2.2, SaturatedFat 0.6, Cholesterol 33.8, Sodium 341.9, Carbohydrate 17.2, Fiber 2.1, Sugar 1.3, Protein 13.8
EASY CREAMY NO BAKE TUNA NOODLE CASSEROLE
Tuna casserole was the first recipe I learned, but I didn't like the heavyness of 'cream of' soups. So I came up with this stove top version, with a milk based sauce its much lighter. Still creamy, delicious and full of flavor. Once you try it you won't go back.
Provided by Chef Shantal
Categories Toddler Friendly
Time 20m
Yield 2 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 1534, Fat 47.7, SaturatedFat 22.5, Cholesterol 349.3, Sodium 1736.5, Carbohydrate 182.2, Fiber 9.9, Sugar 5.7, Protein 91.7
TUNA NOODLE CASSEROLE I
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Coat a 2 quart casserole dish with cooking spray.
- In a large pot of salted water, boil noodles until al dente. Drain well.
- In a medium saucepan, combine flour, butter, and salt. Stir until butter is melted and ingredients are combined evenly. Add milk, and whisk until the sauce thickens (usually it is at the proper consistency by the time it begins to boil). Add cheese to mixture, and whisk until cheese is melted and mixture is well blended. Stir in tuna, peas, and noodles. Spread evenly in prepared dish.
- Bake in preheated oven for 30 minutes.
Nutrition Facts : Calories 345.5 calories, Carbohydrate 34.2 g, Cholesterol 70.9 mg, Fat 14.6 g, Fiber 3.3 g, Protein 19.3 g, SaturatedFat 8.3 g, Sodium 721 mg, Sugar 4.6 g
TUNA NOODLE CASSEROLE III
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- In a 1 1/2 quart glass casserole dish, layer noodles, butter cubes, 2 slices of cheese, 1/2 of the tuna, and 1/2 of the soup. Repeat the layering with the remaining ingredients. Top the casserole with bread crumbs.
- Bake at 350 degrees F (175 degrees C) for 10 to 15 minutes.
Nutrition Facts : Calories 551.1 calories, Carbohydrate 50.4 g, Cholesterol 113.6 mg, Fat 28 g, Fiber 2.2 g, Protein 24.5 g, SaturatedFat 14.7 g, Sodium 1072.6 mg, Sugar 2.7 g
QUICK AND EASY STOVE-TOP TUNA NOODLE CASSEROLE
This recipe is as easy as making a box of macaroni and cheese (almost), and it's a one dish comfort meal. I've been making this as long as I can remember, and don't think I ever had a recipe for it. When I made it this week, I looked to see if it was posted, and I could only find recipes with "cream of whatever" soup or sour cream, and most of them required baking in the oven. This recipe is creamy and delicious from the simple bechamel (white) sauce. This is a flexible recipe, too. I love to use a generous amount of a mixed pepper blend, freshly ground, for seasoning because I don't like bland food. I've also used lemon pepper seasoning, and/or freshly snipped chives and parsley. It's up to you to choose your favorite seasoning or herbs to go nicely with the tuna. Tuna noodle casserole is one of the most popular American casseroles, and is common is any region of the U.S.
Provided by PanNan
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook the egg noodles.
- During the last few minutes add the frozen peas to the simmering noodles; then drain.
- Meanwhile, melt the butter in a medium saucepan over medium heat.
- Whisk in the flour, and continue whisking for about 2 minutes or until the flour butter mixture starts to turn a beige color (a very light colored roux).
- Continue whisking and slowly add 1 of the cups of milk, incorporating the liquid as you whisk; then add the remaining 1 cup of milk.
- Let it come to a gentle boil, stirring regularly to keep from burning on the bottom of the pan as it thickens.
- When it's thick enough to coat a spoon and leave a strip behind where you ran your finger through the coating on the spoon, it's ready to add the drained tuna.
- Break up the solid tuna chunks with a fork and mix throughout the sauce.
- Add the salt, pepper, and any seasonings or herbs.
- Pour the tuna sauce over the noodles and peas, and serve.
SUPER FAST & EASY TUNA NOODLE CASSEROLE
Make and share this Super Fast & Easy Tuna Noodle Casserole recipe from Food.com.
Provided by Absolutely Bananas
Categories One Dish Meal
Time 20m
Yield 6 serving(s)
Number Of Ingredients 5
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.
CHEF JOHN'S TUNA NOODLE CASSEROLE
I consider this the king of comfort food casseroles. What I love about this recipe, other than that it is simple and easy, is that it doesn't require the traditional can of cream of mushroom soup--but it still has the same amount of creamy, decadent goodness that every casserole should. Serve this with a green salad on the side.
Provided by Chef John
Time 1h20m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Lightly butter a 9x13-inch casserole dish.
- Melt 3 tablespoons butter in a medium saucepan over medium heat. Saute onion with 1/2 teaspoon kosher salt until it starts to soften up and turn translucent, 3 to 4 minutes. Add the flour, and cook, stirring, for 3 minutes, reducing heat if needed.
- Pour in cold milk and whisk for 1 minute. Raise heat to medium-high and cook, stirring often, until the sauce thickens and comes to a simmer. Remove from heat, whisk in Cheddar cheese, and reserve until needed.
- Fill a large pot with water and remaining salt and bring to a rapid boil. Cook egg noodles for 5 minutes. Drain well and add to a large mixing bowl. Stir in the reserved sauce, followed by tuna, peas, cayenne, black pepper, and Worcestershire sauce. Mix with a spatula until evenly combined.
- Pour the mixture into the prepared dish. Mix bread crumbs, Parmigiano-Reggiano cheese, and olive oil together in a small bowl until combined and resembling wet sand. Sprinkle evenly over the casserole.
- Bake in the center of the preheated oven until browned and bubbly, about 30 minutes. Let sit for 10 minutes before cutting and serving.
Nutrition Facts : Calories 511.3 calories, Carbohydrate 46.2 g, Cholesterol 86 mg, Fat 22.8 g, Fiber 2.6 g, Protein 29.7 g, SaturatedFat 10.4 g, Sodium 808.5 mg, Sugar 8.3 g
CREAMY TUNA-NOODLE CASSEROLE
When you need supper fast, this tuna noodle casserole makes a super one-dish meal. Cooked chicken breast works well in place of the tuna. -Edie DeSpain, Logan, Utah
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Cook noodles according to package directions for al dente, adding peas during the last minute of cooking; drain., Meanwhile, in a large bowl, combine soup, sour cream, cheese, milk and salt; stir in tuna, onion and pepper. Add noodles and peas; toss to combine., Transfer to an 11x7-in. baking dish coated with cooking spray. In a small bowl, toss bread crumbs with melted butter; sprinkle over top. Bake, uncovered, 25-30 minutes or until bubbly.
Nutrition Facts : Calories 340 calories, Fat 8g fat (4g saturated fat), Cholesterol 63mg cholesterol, Sodium 699mg sodium, Carbohydrate 41g carbohydrate (7g sugars, Fiber 3g fiber), Protein 25g protein. Diabetic Exchanges
BEST TUNA NOODLE CASSEROLE
This tuna noodle casserole is the best with a classic creamy taste from my childhood. The sauce is rich and creamy but not overwhelmingly heavy. The crunch from the topping and fresh bite from the parsley create the perfect balance. Let's not forget that this is a great budget-friendly meal to feed a crowd!
Provided by NicoleMcmom
Time 55m
Yield 8
Number Of Ingredients 18
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.
Nutrition Facts : Calories 480.8 calories, Carbohydrate 50.6 g, Cholesterol 90.6 mg, Fat 20 g, Fiber 2.8 g, Protein 28.1 g, SaturatedFat 10.1 g, Sodium 1481.4 mg, Sugar 5.8 g
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