TUNA NOODLE CASSEROLE
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F. Bring a large pot of salted water to a boil. Add the noodles and cook according to the package directions. Reserve 1/2 cup of the cooking water, then drain the noodles and return to the pot.
- Meanwhile, melt 1 tablespoon of the butter in a large skillet over medium-high heat. Add the scallion whites and sliced celery. Cook, stirring occasionally, until softened, about 2 minutes. Add the evaporated milk, 1/2 teaspoon salt and a few grinds of pepper. Stir in the peas and carrots and the mustard. Bring to a boil, then reduce the heat to medium low. Cook, stirring occasionally, until slightly thickened, 2 to 3 minutes.
- Pour the sauce over the noodles; stir in the sour cream, 1/2 cup of the cheese, the tuna and reserved cooking water. Transfer to a 1 1/2-quart baking dish.
- Melt the remaining 1 tablespoon butter. Toss with the panko, scallion greens, celery leaves and remaining 1/4 cup cheese; season with salt and pepper. Sprinkle over the casserole. Bake until golden, 15 to 20 minutes.
Nutrition Facts : Calories 500 calorie, Fat 18 grams, SaturatedFat 11 grams, Cholesterol 100 milligrams, Sodium 580 milligrams, Carbohydrate 53 grams, Fiber 4 grams, Protein 30 grams
TUNA NOODLE CASSEROLE I
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Coat a 2 quart casserole dish with cooking spray.
- In a large pot of salted water, boil noodles until al dente. Drain well.
- In a medium saucepan, combine flour, butter, and salt. Stir until butter is melted and ingredients are combined evenly. Add milk, and whisk until the sauce thickens (usually it is at the proper consistency by the time it begins to boil). Add cheese to mixture, and whisk until cheese is melted and mixture is well blended. Stir in tuna, peas, and noodles. Spread evenly in prepared dish.
- Bake in preheated oven for 30 minutes.
Nutrition Facts : Calories 345.5 calories, Carbohydrate 34.2 g, Cholesterol 70.9 mg, Fat 14.6 g, Fiber 3.3 g, Protein 19.3 g, SaturatedFat 8.3 g, Sodium 721 mg, Sugar 4.6 g
CHEESY NOODLE CASSEROLE
This rich, cheesy side dish is such an excellent meal extender that I always keep it in mind whenever I feel my menu needs a boost. It's a quick and easy casserole to fix...and is always devoured in a hurry! -Shirley McKee, Varna, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 2 casseroles (12 servings each).
Number Of Ingredients 10
Steps:
- Cook noodles according to package directions; drain. Meanwhile, in a Dutch oven, melt butter. Stir in the flour, garlic salt and onion salt until smooth; gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the cheese; stir until melted. Stir in noodles. , Transfer to two greased shallow 2-qt. baking dishes. Combine the bread crumbs and butter until crumbly; sprinkle over casseroles. Bake, uncovered, at 350° for 25-30 minutes or until golden brown.
Nutrition Facts : Calories 283 calories, Fat 17g fat (10g saturated fat), Cholesterol 62mg cholesterol, Sodium 697mg sodium, Carbohydrate 21g carbohydrate (6g sugars, Fiber 1g fiber), Protein 12g protein.
YANKEE DOODLE NOODLE CASSEROLE
Make and share this Yankee Doodle Noodle Casserole recipe from Food.com.
Provided by Mercy
Categories Lunch/Snacks
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 375°F and butter a 2 1/2- to 3-quart casserole dish.
- Cook the noodles in a large pot of boiling salted water just until al dente and drain in a colander.
- Meanwhile, melt the butter over medium-high heat in a medium-size saucepan.
- Add the onion and saute until softened, about 5 minutes.
- Sprinkle with the flour and continue cooking, stirring constantly, for a minute more.
- Gradually pour in the evaporated milk and sherry and stir until smooth.
- Continue cooking, stirring occasionally, until the mixture thickens, 5 to 7 minutes more.
- Stir in the can of stewed tomatoes and then season the sauce to taste with cayenne, salt and pepper.
- Stir the sauce and noodles together in a large mixing bowl.
- Gently fold the turkey, artichoke hearts and 1 cup of the cheese into the noodle mixture.
- Turn into the prepared casserole dish.
- Sprinkle the remaining cup of cheese over the top of the casserole.
- Bake the casserole until bubbling and lightly browned on top, 35 to 45 minutes.
HOT DOG NOODLE CASSEROLE
Steps:
- Preheat oven to 350 degrees F.
- Cook broccoli according to package directions; set aside. Cook egg noodles according to package directions, drain, and set aside.
- In a 9-by 13-inch baking dish, spread broccoli evenly across the bottom and top with egg noodles. In a large mixing bowl, combine soup, milk, sour cream, cheese, and hot dogs. Mix well and pour mixture over noodles. Cover dish with foil and bake until heated through and bubbly, about 45 minutes. Sprinkle top with bacon and bake just until bacon is heated, about 5 to 10 minutes.
YANKEE DOODLES
Source: Gooseberry Patch. A snickerdoodle cookie with red, white, blue colored sugar. Fun for patriotic holidays.
Provided by Sassy J
Categories Dessert
Time 40m
Yield 30 cookies (about)
Number Of Ingredients 11
Steps:
- Mix together first seven ingredients.
- Cover and chill for 15 minutes, until dough is easy to handle.
- In a small bowl, blend Cinnamon-Sugar ingredients together.
- Form dough into walnut-size pieces and roll into Cinnamon-Sugar.
- Place cookies 2 inches apart on a greased baking sheet.
- Bake at 350 degrees for 10-12 minutes. don't overbake.
- Remove to a wire rack to cool.
- You can sprinkle a little extra colored sugar on top of freshly baked cookies, if you want more color.
Nutrition Facts : Calories 141.8, Fat 6.6, SaturatedFat 4, Cholesterol 28.7, Sodium 120.5, Carbohydrate 19.4, Fiber 0.4, Sugar 10.4, Protein 1.7
CHICKEN NOODLE CASSEROLE
Steps:
- Preheat the oven to 350 degrees F. Spray casserole baking dish with cooking spray.
- Melt 2 tablespoons of the whole butter in a saucepan over medium heat. Whisk in the flour and cook while constantly stirring for 2 minutes, to cook out the raw flour taste. Add the milk while whisking, until you have a smooth sauce. Stir in the chicken pot pie filling and bring to a simmer.
- In a small bowl, add the bread crumbs, the 2 tablespoons of remaining melted butter, the parsley, and salt and pepper, to taste. Stir to combine and set aside.
- In a large bowl combine the pot pie mixture and the noodles. Stir in the cheese and pour it into the casserole dish.
- Sprinkle the bread crumb mixture over the top of the casserole and bake until the top is golden brown, about 20 to 30 minutes.
- Prepare the pie crust according to the package directions. Divide it into 4 equal portions, cover with plastic wrap and refrigerate Preheat the oven to 350 degrees F.
- Put the chicken breast in a medium pot and cover with 5 cups of water.
- Bring to a boil over medium heat and add salt, to taste. (Reserve the legs and thighs for another use.)
- Simmer until the chicken is completely cooked through, skimming any fat that rises to the surface, about 20 minutes. Remove chicken, to a cutting board and when cool enough to handle remove the meat and dice into 1/2-inch cubes. Reserve the broth the chicken was cooked in.
- In a medium pot heat the canola oil over medium heat. Add the onions, celery, carrots, salt and pepper, to taste, and cook until the onions are translucent, about 5 minutes. Stir in the flour, poultry seasoning, and thyme and cook for 2 minutes, stirring constantly. Slowly pour in the reserved 4 1/2 cups of chicken broth, whisking to remove any lumps. Add the chicken and peas, bring to a boil, then remove from the heat. (Reserve 2 cups for another use.)
- Divide the remaining mixture between 4 (14-ounce) ramekins. (Alternately, the pot pie can be made in 1 (9-inch) pie pan.)
- Roll out the 4 pieces of pie dough to 1/4-inch thick rounds. Brush the edges of the ramekins with milk. Cover each ramekin with a piece of dough and press around the edges to seal. Cut a steam vent in the top of each piece of dough and brush with milk. Arrange on a baking sheet and bake until the crust is golden brown and the filling is bubbling, about 40 to 45 minutes.
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
CHEF JOHN'S TUNA NOODLE CASSEROLE
I consider this the king of comfort food casseroles. What I love about this recipe, other than that it is simple and easy, is that it doesn't require the traditional can of cream of mushroom soup--but it still has the same amount of creamy, decadent goodness that every casserole should. Serve this with a green salad on the side.
Provided by Chef John
Time 1h20m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Lightly butter a 9x13-inch casserole dish.
- Melt 3 tablespoons butter in a medium saucepan over medium heat. Saute onion with 1/2 teaspoon kosher salt until it starts to soften up and turn translucent, 3 to 4 minutes. Add the flour, and cook, stirring, for 3 minutes, reducing heat if needed.
- Pour in cold milk and whisk for 1 minute. Raise heat to medium-high and cook, stirring often, until the sauce thickens and comes to a simmer. Remove from heat, whisk in Cheddar cheese, and reserve until needed.
- Fill a large pot with water and remaining salt and bring to a rapid boil. Cook egg noodles for 5 minutes. Drain well and add to a large mixing bowl. Stir in the reserved sauce, followed by tuna, peas, cayenne, black pepper, and Worcestershire sauce. Mix with a spatula until evenly combined.
- Pour the mixture into the prepared dish. Mix bread crumbs, Parmigiano-Reggiano cheese, and olive oil together in a small bowl until combined and resembling wet sand. Sprinkle evenly over the casserole.
- Bake in the center of the preheated oven until browned and bubbly, about 30 minutes. Let sit for 10 minutes before cutting and serving.
Nutrition Facts : Calories 511.3 calories, Carbohydrate 46.2 g, Cholesterol 86 mg, Fat 22.8 g, Fiber 2.6 g, Protein 29.7 g, SaturatedFat 10.4 g, Sodium 808.5 mg, Sugar 8.3 g
YANKEE DOODLE BEEF
Make and share this Yankee Doodle Beef recipe from Food.com.
Provided by CJAY8248
Categories One Dish Meal
Time 55m
Yield 1 recipe, 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Brown meat in skillet. Remove meat from skillet and cook onion, garlic, celery, green pepper, and macaroni in meat drippings until macaroni is golden. Return meat to skillet along with tomato sauce, water, parsley, salt, pepper, and worcestershire sauce. Cover and simmer 25 minutes or until macaroni is cooked to your taste. To serve, top with grated american cheese.
Nutrition Facts : Calories 500.3, Fat 23.5, SaturatedFat 9, Cholesterol 102.8, Sodium 947, Carbohydrate 36.8, Fiber 3.3, Sugar 6.1, Protein 34.3
YANKEE DOODLE MACARONI
I have been making this for years. I made it quite often when my children were growing up. They are all adults now and they make it for their children. It is quick and children seem to love it.
Provided by taillightsinsightbb
Categories One Dish Meal
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Put cooked and drained macaroni in a 2 - 2 1/2 quart casserole dish.
- Add Ragu or other spaghetti sauce and mix well.
- Cover with a layer of American cheese slices.
- Bake until cheese is melted at 350°F for about 15-20 minutes.
Nutrition Facts : Calories 384.3, Fat 9.7, SaturatedFat 4.6, Cholesterol 17, Sodium 728.7, Carbohydrate 58.3, Fiber 2.3, Sugar 9.7, Protein 15
DOODLE NOODLE CASSEROLE
Make and share this Doodle Noodle Casserole recipe from Food.com.
Provided by Li Li
Categories One Dish Meal
Time 40m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Cook noodles and drain.
- Combine with tuna; add mayonnaise, chopped vegetables and salt.
- Blend in soup and milk and stir well.
- Heat and add cheese, stirring until melted. Spoon into 1½ quart casserole.
- Top with almonds and bake 20 minutes at 425°.
Nutrition Facts : Calories 311.7, Fat 17.4, SaturatedFat 5.5, Cholesterol 52.9, Sodium 952.4, Carbohydrate 24.2, Fiber 2.3, Sugar 3.3, Protein 15.6
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