Tuna Casserole Recipe 5 Stars

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a 9x13-inch baking dish, combine the macaroni, tuna, and soup. Mix well, and then top with cheese.
• Bake at 350 degrees F (175 degrees C) for about 25 minutes, or until bubbly. Sprinkle with fried onions, and bake for another 5 minutes. Serve hot.

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 375 degrees F (190 degrees C). Lightly grease a 2 quart casserole dish.
• Bring a large pot of salted water to a boil, add penne pasta, and cook 10 minutes or until al dente; drain.
• Heat the oil in a large wok or skillet over medium-high heat. Mix in onion and cook 5 minutes. Stir in the celery and bell pepper and continue cooking for another five minutes. Mix in the garlic, salt and pepper and continue cooking 3 minutes. Pour in sherry; stir in the kale and cover. Reduce heat to medium and cook for 5 minutes, stirring occasionally, until the kale has wilted.
• Transfer wok mixture to a large bowl. Mix in the cooked pasta, soup, vegetable broth, and tuna. Pour mixture into the prepared casserole dish. Top with a layer of mozzarella followed by a layer of bread crumbs. Bake uncovered in the preheated oven for 25 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.

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.

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:

• In a large bowl, combine soup and milk until smooth. Add the noodles, peas, tuna and pimientos; mix well. , Pour into a 1-1/2-qt. baking dish coated with cooking spray. Bake, uncovered, at 400° for 25 minutes. Toss bread crumbs and butter; sprinkle over the top. Bake 5 minutes longer or until golden brown.

Steps:

• Set oven to 350 degrees F.
• Grease an 11 x 7 or 13 x 9-inch baking dish with cooking spray (or use a casserole dish large enough to hold the mixture).
• Boil the pasta in a large pot of boiling water until al dente; drain then transfer to a large bowl.
• Add in onion and tuna; toss to combine.
• In a saucepan heat soup with milk until smooth.
• Stir in mushrooms mayonnaise, Mrs Dash seasoning, garlic powder and black pepper until combined; pour into the bowl and toss to combine.
• Transfer mixture to prepared baking dish.
• Bake for about 30 minutes.
• Remove from oven then sprinkle with cheddar cheese, return to oven for 2-4 minutes to melt the cheese.

Steps:

• Preheat oven to 375 degrees F (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, and 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 cheese.
• Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.

Steps:

• Preheat oven to 375 degrees.
• Boil egg noodles according to package directions.
• Meanwhile, combine ALL REMAINING INGREDIENTS EXCEPT THE SHREDDED CHEESE in extra large, deep bowl. I recommend thoroughly flaking the tuna FIRST in the bowl with a fork.
• Drain noodles when done to desired tenderness.
• Combine cooked noodles into the bowl of wet ingredients.
• Mix thoroughly by folding noodles in with a large spoon.
• Pour mixture into 13 X 9 inch casserole dish, or smaller if you prefer a thicker casserole.
• Top evenly with shredded cheese.
• Bake at 375 degrees for 45 minutes, or until cheese is golden brown.
• Let rest for 15 minutes before serving.