Tuna Noodle Casserole With Green Beans Recipes

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.

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.

Steps:

• Heat oven to 350ºF.
• Cook pasta in large saucepan as directed on package, adding vegetables to the boiling water the last minute. Drain; return to pan.
• Stir in VELVEETA, tuna and milk. Spoon into 1-1/2-qt. casserole; cover.
• Bake 15 to 20 min. or until heated through. Stir before serving.

Steps:

• Stir soup, milk, peas, tuna and noodles in 3-quart casserole.
• Bake at 400 degrees F for 30 minutes or until hot. Stir.
• Mix bread crumbs with butter in bowl and sprinkle over tuna mixture. Bake for 5 minutes more.

Steps:

• In a large saucepan of well-salted boiling water, cook green beans until almost tender, about 5 minutes. Using a slotted spoon, transfer green beans to a colander (reserving water). Rinse with cold water until cool; drain. Return water in pan to a boil; add pasta and cook 2 to 3 minutes short of al dente; drain and rinse pasta.
• Preheat oven to 350 degrees. In a large bowl, combine pasta, green beans, and bechamel; season with salt and pepper. Gently fold in tuna.
• In a food processor, pulse bread until coarse crumbs form. Transfer to a bowl and stir in butter. Transfer tuna mixture to a 2-quart baking dish and top with breadcrumbs. Bake until sauce is bubbling and breadcrumbs are golden brown, 25 to 30 minutes.

Steps:

• Prepare pasta according to package directions, adding green beans during last 3 minutes of cooking.
• Drain; set aside.
• Preheat oven to 375 degrees.
• Spray 2-quart casserole dish with nonstick cooking spray.
• Coat bread crumbs with melted butter.
• Coat large, nonstick skillet with nonstick cooking spray.
• Heat over medium-high heat.
• Add celery, bell pepper and onion.
• Cook, stirring occasionally, for 2 to 3 minutes or until crisp-tender.
• Stir in pasta, evaporated milk, soup and tuna; mix well.
• Cook for 2 minutes.
• Pour into prepared casserole dish.
• Sprinkle with bread crumbs.
• Bake for 20 to 25 minutes or until bubbly and bread crumbs are golden.

Steps:

• Cook noodles according to package directions. Meanwhile, in a skillet, saute the celery, onion and green pepper in oil until tender; set aside. In a saucepan, combine the soup, cheese and milk. Cook and stir over low heat until cheese is melted. , Drain noodles; place in a large bowl. Add the celery mixture, soup mixture, tuna, mayonnaise, pimientos and salt. Pour into a greased 8-in. square baking dish. Bake, uncovered, at 350° for 25-30 minutes or until heated through.

Steps:

• Heat oven to 350ºF.
• Cook pasta in large saucepan as directed on package, omitting salt and adding mixed vegetables to the boiling water the last minute. Drain; return to pan.
• Add 2% Milk VELVEETA, tuna, onions and milk; mix well. Spoon into 1-1/2-qt. casserole sprayed with cooking spray; cover.
• Bake 15 to 20 min. or until heated through. Stir before serving.

Steps:

• Preheat oven to 400°F.
• Cook egg noodles (boil for 10-minutes).
• Mix cooked noodles, tuna, cream of celery soup, green beans, milk in a large pot and heat through on medium heat. Add salt and pepper as desired for taste.
• Poor mixture into a 9X13 Casserole dish.
• Sprinkle bread crumbs over top of mixture. Then sprinkle cheese on top.
• Bake in oven for 20 minutes at 400°F.
• Remove and allow to cool for 5-10 minutes before serving.

Steps:

• Cook egg noodles according to package directions, adding green beans to the cooking water during the last 3 minutes of cooking time.
• Drain and rinse thoroughly with cold water to stop the cooking process.
• Melt butter in a large Dutch oven over medium-high heat.
• Add flour, and cook, whisking constantly, 1 minute.
• Slowly whisk in milk, and cook, whisking constantly, about 5 minutes or until mixture comes to a boil and thickens.
• Remove from heat, and slowly whisk in 1 cup Parmesan, whisking until smooth.
• Whisk in salt, red pepper flakes, and white pepper.
• Add noodles and green beans, parsley, tuna, capers, grated onion(if using) and, if desired, olives; gently toss to mix well.
• Add tomato, and gently toss to combine.
• Preheat to 375ºF.
• Transfer mixture to an 11- x 7-inch (1 1/2-quart) baking dish coated with cooking spray.
• Cover and refrigerate overnight, or sprinkle remaining 1/4 cup Parmesan over casserole, and bake for 30 minutes or until bubbly and heated through.
• Let stand 5 minutes before serving.

Steps:

• Combine noodles, tuna, green beans, onion, pimento, mayonnaise, paprika, salt and pepper.
• In sauce pan mix soup and milk and heat through.
• Add cheese and heat until cheese melts.
• Add to noodle mixture and mix well.
• Place into 2 qt.
• casserole and sprinkle with slivered almonds.
• Bake uncovered for 20 minutes at 425 deg.

Steps:

• In a large saucepan, bring water and bouillon to a boil; stir until bouillon is dissolved. Add the next eight ingredients; bring to a boil. Reduce heat; cover and simmer until vegetables are tender, about 5 minutes. , In a small bowl, combine cornstarch and milk until smooth; gradually add to vegetable mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; stir in cheese and mayonnaise until cheese is melted. Fold in noodles and tuna. , Pour into a greased 2-1/2-qt. baking dish. In a small skillet, brown bread crumbs in butter; sprinkle over casserole. Bake, uncovered, at 350° until heated through, 25-30 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.