Deluxe Tuna And Noodles Recipes

Steps:

• Set oven to 350 degrees F.
• Butter a 13 x 9-inch baking dish.
• Cook egg noodles in boiling salted water until firm-tender; drain.
• In a small skillet saute the onions with celery and garlic in butter or margarine until soft (about 3 minutes).
• In a large bowl combine cooked noodles, sauteed veggies, shredded cheese, Parmesan cheese, tuna, half and half cream, peas, mushroom soup, sour cream, salt, pepper, and Old bay seasoning; mix well to combine.
• Transfer the mixture into the baking dish.
• Sprinkle the cracker crumbs over the mixture.
• Drizzle the melted butter over the crumbs, then sprinkle lightly with paprika.
• Bake for about 30-35 minutes, or until the top is browned and the casserole is bubbly.

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.

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:

• Heat water to it's boiling point.
• Once boiling, place pasta or noodle in water and boil for 6 minutes.
• Strain noodles and place back in original pot.
• Place all canned ingredients into your noodles making sure to drain the liquids from the peas, mushrooms and tuna and stir.
• Then, enjoy!

Steps:

• Preheat oven to 375°F. Prepare Dinner as directed on package. Add vegetables, tuna, milk and cheddar cheese; mix well.
• Spoon into greased 1-1/2-quart casserole dish. Toss cracker crumbs with butter; sprinkle over casserole.
• Bake 20 minutes or until heated through.

Steps:

• Preheat oven to 350°. Grease a shallow 1-quart casserole.Break tuna into bite-size pieces set aside. Sprinkle eggs with salt and pepper set aside.In a medium saucepan over medium-high heat, sauté mushrooms in 1/2 tablespoon of the butter 5 minutes remove and set aside.In saucepan over medium heat, melt remaining 1 1/2 tablespoons butter. Add flour. Cook and stir 1 minute. Add milk and bouillon granules. Stirring, bring to a boil and boil until thickened. Stir in lemon juice and salt. Remove from heat.Stir in reserved tuna with liquid, reserved eggs, reserved mushrooms, noodles, cheese, and pimiento. Pour into casserole. Top with potato chips.Bake 30 to 40 minutes until hot and bubbly.

Steps:

• Bring a large pot of water to a boil over high, and set the wakame in a small bowl. Once the water comes to a boil, ladle or pour enough over the wakame to cover it by 2 inches; let the wakame soak for 10 minutes. Transfer the wakame to a colander to drain and cool; set aside.
• While the wakame soaks, cook the noodles according to the package instructions.
• Meanwhile, prepare the dressing: In a measuring cup or bowl, whisk to combine the sesame oil, canola oil, rice wine vinegar, mirin, soy sauce and miso; set aside.
• In a small skillet, lightly toast the sesame seeds, if using, over medium-low heat until fragrant; set aside.
• Drain the cooked noodles in the colander, then transfer to a wide, shallow serving bowl. Add the wakame and about 3/4 of the dressing, and toss to coat. Divide the noodles among 4 bowls. Top each portion with tuna, drizzle with the remaining dressing, then sprinkle with the scallions and furikake or sesame seeds. Serve hot, cold or anywhere in between.