Tuna Noodle Casserole With Cream Cheese No Canned Soup Recipes

Steps:

• Heat oven to 350 degrees.
• Cook noodles as directed, then drain.
• Return noodles to the cooking pot with well-drained tuna, frozen peas (I place them in a bowl of water then drain them to thaw some), sour cream, ricotta, salt, and pepper.
• Pour into ungreased 2-quart casserole dish.
• Mix bread crumbs, parmesan and melted butter; sprinkle over casserole.
• Bake uncovered 35-40 minutes.

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.

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.

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:

• 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:

• Heat oven to 350ºF.
• Mix cream cheese, 2 Tbsp. milk and garlic powder until blended. Combine noodles, tuna, peas, mushrooms and remaining milk in large bowl. Add cream cheese mixture; mix lightly. Spoon into 1-1/2-qt. casserole sprayed with cooking spray; cover.
• Bake 20 min. Meanwhile, mix cracker crumbs, Parmesan and butter until blended.
• Stir noodle mixture; top with crumbs. Bake, uncovered, 5 min. or until crumb topping is golden brown.