Tuna Casserole Edited Without Soup 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:

• Preheat oven to 425 degrees. In a large pot of boiling salted water, cook pasta 2 minutes less than package instructions (it will be undercooked). Drain. In a small bowl, toss together panko, Parmesan, and 2 teaspoons oil.
• In pot, heat 2 tablespoons oil over medium-high. Add onion, season with salt and pepper, and cook until softened, 8 minutes. Add flour and whisk to coat onion with flour. Slowly whisk in broth, then milk.
• Cook, stirring constantly, until sauce comes to a boil. Reduce heat and simmer, stirring frequently, until sauce is thickened, about 8 minutes. Stir in pasta, tuna, and peas and season to taste with salt and pepper.
• Transfer tuna mixture to a 9-by-13-inch baking dish and top with panko mixture. Bake until sauce is bubbling and crust is golden, 17 to 20 minutes. Let cool 10 minutes before serving.

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.

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:

• Preheat oven to 375 degrees Fahrenheit (190 degrees C).
• Butter a medium baking dish with 1 tablespoon butter.
• Bring a large pot of lightly salted water to a boil.
• Add egg noodles, cook for 8 to 10 minutes, until al dente, and drain.
• Melt 1 tablespoon butter in a skillet over medium-low heat.
• Stir in the onion, celery, and garlic, and cook 5 minutes, until tender.
• Increase heat to medium-high, and mix in mushrooms.
• Continue to cook and stir 5 minutes, or until most of the liquid has evaporated.
• Melt 4 tablespoons butter in a medium saucepan; whisk in flour until smooth.
• Gradually whisk in milk, and continue cooking 5 minutes, until sauce is smooth and slightly thickened.
• Season with salt and pepper.
• Stir in tuna, peas, mushroom mixture, and cooked noodles. Transfer to the baking dish.
• Melt remaining 2 tablespoons butter in a small bowl, mix with bread crumbs, and sprinkle over the casserole.
• Top with shredded cheddar cheese.
• Bake 25 minutes in the preheated oven or until bubbly and lightly browned.

Steps:

• Sauté mushrooms, garlic, onion and green peppers in a frying pan. Put aside.
• Cook the noodles in salted water; drain.
• Melt butter in a large fry pan and blend in flour. Blend together.
• Add milk slowly, cooking and stirring constantly.
• When sauce is thick and smooth, blend in cream cheese.
• Then add cooked noodles.
• Add the whole can of tuna with water.
• Add peas.
• Add peppers, onion and mushrooms combination, the salt and pepper. Mix together.
• Pour into a large 9 x 12 greased baking dish.
• Top with sharp cheese.
• Then sprinkle French onions and Parmesan cheese.
• Bake at 375 degrees for 20 minutes.

Steps:

• Prepare pasta according to package directions. Cook firm, not soft. Drain and set aside.
• Meanwhile, heat olive oil in saucepan over medium heat. Add onions and celery and saute until translucent, about 8 minutes.
• Sprinkle flour over sauteed vegetables. Stir well, Cook, stirring frequently, over medium-low heat for two minutes, until flour looses "powdery" taste. Do not brown.
• Slowly, a 1/4 cup or so at a time, add milk, stirring well after each addition. Add cumin, celery seed, mustard, salt and pepper (there--you've made cream of onion/celery soup).
• Add peas. Cook until peas and soup are heated through.
• Remove from heat, add tuna and 1 cup of the cheese.
• If your pot is big enough, add the noodles. Otherwise, transfer soup and noodles to a large bowl and mix well.
• Transfer all to greased 10 x 14" casserole dish.
• Cover with foil and bake at 325 for 20 minutes.
• Meanwhile, in a small bowl, combine bread crumbs with remaining 1/2 cup cheddar cheese.
• Romove casserole from oven. Uncover and top casserole with bread crumb/cheese mixture.
• Return to oven and bake uncovered for 5 to 10 minutes more.