Tuna Noodle Casserole With Potato Chips Recipes

Steps:

• Preheat the oven to 400 degrees F.
• Bring a pot of water to a boil and cook the egg noodles to al dente according to the package instructions. Drain and set aside.
• Meanwhile, melt 4 tablespoons of the butter in a large skillet over medium heat. Add the onion and cook until starting to soften, 3 to 4 minutes. Add the mushrooms and cook, stirring, for a couple of minutes. Sprinkle the flour evenly over the mixture and stir so that the flour coats the onions and mushrooms thoroughly. Cook, stirring, for another minute. Add the milk and sherry and whisk to combine. Cook the sauce until it's nice and thick, 3 to 4 minutes. Sprinkle in salt and pepper to taste and stir. Adjust the seasoning to make sure the sauce is adequately salted.
• Add the tuna and stir it into the sauce. Then stir in the bell pepper and 1 tablespoon of the parsley. Stir in the noodles until they're coated. Butter a 9-by-13-inch baking dish and transfer the noodle mixture to the dish.
• Melt the remaining 4 tablespoons butter in a bowl in the microwave; stir it around with the breadcrumbs and remaining tablespoon of parsley.
• Top the casserole with the breadcrumbs and bake until golden, 25 to 30 minutes. Serve piping hot with a green salad and warm crusty bread.

Steps:

• Cook noodles in unsalted water.
• Drain noodles. Mix soup, milk and tuna with noodles.
• Add shredded cheese and onion.
• Pour into casserole dish.
• Crush potato chips and sprinkle on top. Bake 15 minutes at 425 degrees.

Steps:

• Heat the oven to 375 degrees and grease a 9-by-13 or other 3-quart casserole dish with butter.
• Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until just al dente. (Do not overcook.) Drain and set aside.
• Meanwhile, in a medium Dutch oven or other heavy pot, melt the butter over medium heat. Add the celery and onion, season with salt and cook over medium, stirring occasionally, until the onions are translucent, 6 to 8 minutes. Add the mushrooms and cook, stirring occasionally, until they are tender, about 5 minutes. Add the capers and garlic and cook until the garlic is fragrant, about 1 minute.
• Sprinkle the flour over the vegetables and cook, stirring constantly, until no streaks of flour remain, about 1 minute, reducing the heat as necessary to keep from scorching. Add the stock, half-and-half, sherry, 2 teaspoons salt and 1/2 teaspoon pepper and bring to a boil.
• Reduce the heat to low and simmer, stirring occasionally and scraping the bottom of the pan, until the sauce has thickened slightly, 5 to 7 minutes. Off the heat, stir in the tuna, peas and parsley, if using; season to taste.
• Add the cooked noodles and toss well. Transfer the mixture to the prepared pan and smooth into an even layer. Sprinkle the crushed potato chips on top and bake, uncovered, until hot and bubbling, about 25 minutes. Garnish with additional parsley, if using, and serve hot.

Steps:

• Boil pasta in lightly salted water for 10 minutes, or until al dente; drain well. Return the pasta to the pot it was cooked in.
• Preheat oven to 350 degrees F (175 degrees C). Spray a 2 1/2 quart casserole dish with cooking spray.
• Mix tuna with cream of mushroom soup, cream of celery soup, milk, salt, black pepper, and garlic in a medium saucepan. Place pan over medium low heat, and heat through. Alternatively, place these ingredients in a microwave safe dish, and warm in the microwave.
• Mix tuna mixture with pasta. Spread 1/2 of the noodles into the prepared dish. Arrange the cheese slices over the noodles, then spread the remaining noodle mixture over the cheese. Top with crushed potato chips.
• Bake, uncovered, for 20 to 30 minutes; cook until the casserole is hot, and the chips begin to brown. Let cool for 10 minutes 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:

• 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.

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.

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.

Steps:

• Preheat the oven to 450 degrees F and lightly spray a rimmed baking sheet with nonstick spray.
• Bring a large pot of water to a boil over high heat and season generously with salt. Add the noodles and cook, stirring occasionally, until just al dente according to package directions, about 5 minutes. Reserve 1 cup of pasta water, then drain well. Set the noodles aside and return the pot to medium-high heat.
• Add 2 tablespoons of the olive oil, the mushrooms and 1/4 teaspoon salt. Cook until the mushrooms are tender and starting to brown in spots, stirring occasionally, about 5 minutes. Whisk in the half-and-half, cream cheese and reserved pasta water, then continue to cook until smooth and slightly thickened, stirring frequently, about 2 minutes more. Reduce the heat to low, then whisk in the Cheddar, Dijon, cayenne and 1/2 teaspoon salt until all the cheese has melted and the sauce is smooth. Stir in the reserved cooked noodles, tuna and peas until evenly combined (the mixture should be saucy; it will thicken as it bakes). Taste and adjust the seasoning with more salt and pepper. Transfer to the prepared baking sheet.
• Mix the crushed butter crackers, panko and remaining 2 tablespoons of olive oil in a medium bowl until well combined, then sprinkle evenly over the tuna-noodle mixture. Bake until the topping is well browned and the sauce is bubbling at the edges, about 10 minutes. Let sit 5 minutes before serving.

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.

Steps:

• Prepare noodles by following the package directions (make sure to season the water with a little salt); drain and set aside.
• Heat the olive oil in a large saucepan over medium heat.
• Add in the onion and stir/saute 2-3 minutes or until soft.
• Whisk in the mushroom soup, milk, and lemon juice.
• Season to taste with pepper; stir and cook about 4 minutes or until sauce is smooth, thickened slightly , and bubbling; remove pan from heat.
• Add the noodles, frozen peas, and tuna to the mushroom sauce; stir to combine.
• Tranfer mixture to a greased 2 quart casserole; smooth top with a rubber spatula.
• Scatter the potato chips evenly over the top.
• Bake in a 425° oven for 20-25 minutes or until bubbly and the potato chips turn golden brown.

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 egg noodles as directed on the package; drain.
• In a 13x9" baking dish, combine noodles with all remaining ingredients.
• You may want to combine all the ingredients in a large bowl, then pour into the baking dish (it's a little less messy).
• Shake paprika on top for color.
• Set dish in another pan of hot water so that the hot water reaches 1/2 way up the sides of the baking dish.
• Bake at 350F for 1 1/2 hours, or until set.
• Let stand for 5 minutes, cut into serving pieces, and eat!
• Serve with a salad for a complete meal.