TUNA NOODLE CASSEROLE WITH POTATO CHIP TOPPING
Provided by Food Network
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F. Bring a large pot of salted water to a boil. Butter a 2-quart casserole or baking dish.
- Melt the butter in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until slightly softened, about 5 minutes. Increase the heat to medium high and add the mushrooms and 1/4 teaspoon salt. Cook, stirring, until the mushrooms release their liquid and turn golden brown, 8 to 10 minutes. Sprinkle the flour over the mushrooms and cook, whisking, about 1 minute. Gradually add the milk while whisking constantly, then whisk in the chicken broth. Bring the mixture to a simmer, stirring often. Simmer until thickened, about 5 minutes.
- Meanwhile, cook the pasta in the boiling water until al dente according to the package directions. Drain the pasta and stir it into the mushroom mixture. Add the tuna and parsley and stir to combine. Turn off the heat and add 1 cup of the Cheddar. Stir to combine. Season with salt and pepper.
- Transfer the mixture to the prepared baking dish. Sprinkle the remaining 1 cup Cheddar on top and then cover with the potato chip crumbs. Bake until bubbling and golden brown on top, about 20 minutes. Let stand 5 minutes before serving.
POTATO CHIP TUNA NOODLE CASSEROLE
One of my daughter's inlaw shared this delightfully different tuna casserole with me better then ten years ago. After the first time I made it it was good bye to the retro version. LOL Serving and prep time are approximate. ENJOY..!! :)
Provided by LtlPhyl 2
Categories One Dish Meal
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Cook noodles in boiling salted water per package instructions.
- Mix remaining ingredients together well except for chips.
- Add drained tuna mixture to cooked and drained noodles.
- Place all in greased 2-quart casserole dish.
- Sprinkle with crushed chips.
- BAKE: 350ºF. oven for 45 minutes.
Nutrition Facts : Calories 570.6, Fat 30.9, SaturatedFat 13.6, Cholesterol 109.5, Sodium 1158.9, Carbohydrate 39, Fiber 1.4, Sugar 2.2, Protein 33.4
TUNA NOODLE CASSEROLE WITH POTATO CHIPS
Steps:
- In a large pot with boiling salted water cook egg noodles until al dente. Drain.
- In a large bowl combine the cooked egg noodles, cream of mushroom soup, evaporated milk, tuna, grated American cheese, and chopped onion. Pour into a greased 1.5 quart casserole dish. Sprinkle the top with the crumbled potato chips and the paprika.
- Bake in a preheated 425 degree F (220 degree C) oven for 15 to 20 minutes.
Nutrition Facts : Calories 682.7 calories, Carbohydrate 60.6 g, Cholesterol 143.3 mg, Fat 33.1 g, Fiber 2.8 g, Protein 33.7 g, SaturatedFat 18.1 g, Sodium 1542.7 mg, Sugar 5.2 g
MOM'S POTATO CHIP TUNA CASSEROLE
My sister and I loved it when Mom made this for supper. Potato chips for supper? What could be better than that? Fresh baked biscuits are a fantastic addition to this meal.
Provided by Pamela
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Mix together the first 3 ingredients.
- In a greased casserole dish, layer plain potato chips on the bottom.
- Cover with the tuna mixture.
- Top with more chips.
- Bake at 350 degrees until hot and bubbly.
CLASSIC TUNA NOODLE CASSEROLE
Tuna tossed with noodles, peas and pimiento in a creamy sauce is baked until bubbling with crunchy crumb topping.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Campbell's Kitchen
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F.
- Mix soup, milk, peas, pimiento, tuna and noodles in 1 1/2-quart baking dish.
- Bake for 20 minutes.
- Mix bread crumbs with butter. Sprinkle on top. Bake 5 minutes or until hot.
TUNA-CHIP CASSEROLE
-Janis Plourde, Smooth Rock Falls, Ontario
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Crush chips and place half in greased 2-qt. baking dish. Arrange tuna over chips. Top with asparagus and the remaining chips. Combine sauce ingredients and pour over top. Sprinkle with cheese and almonds. , Bake, uncovered, at 325° for 20-25 minutes or until heated through. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 325 calories, Fat 19g fat (6g saturated fat), Cholesterol 21mg cholesterol, Sodium 380mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 2g fiber), Protein 14g protein.
GRANDMA'S TUNA CASSEROLE WITH POTATO CHIPS AND NO NOODLES
This is my grandma's recipe. My dad calls it "Toucan Tuna Casserole" because it uses two cans of everything. It is uncommon among tuna casserole recipes because it uses potato chips instead of noodles. Serve with Worcestershire sauce.
Provided by PJBeach
Categories Tuna Casserole
Time 40m
Yield 10
Number Of Ingredients 4
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.
Nutrition Facts : Calories 510.7 calories, Carbohydrate 44.4 g, Cholesterol 7.6 mg, Fat 32.5 g, Fiber 4.6 g, Protein 13 g, SaturatedFat 9.3 g, Sodium 936.4 mg, Sugar 1.6 g
TUNA NOODLE CASSEROLE FROM SCRATCH
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.
Nutrition Facts : Calories 545.6 calories, Carbohydrate 39.9 g, Cholesterol 121.1 mg, Fat 31.2 g, Fiber 3.1 g, Protein 27.2 g, SaturatedFat 18.6 g, Sodium 785.9 mg, Sugar 7 g
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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