He Mans Tuna Noodle Casserole Recipes

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:

• Preheat oven to 425 degrees.
• Cook noodles according to package directions in lightly salter water (Do not overcook).
• Drain and toss with butter.
• Set aside.
• Meanwhile, combine soup, milk, sour cream, salt, and vegetables in a large saucepan.
• Cook over low heat stirring often for about 15 minutes.
• Add tuna.
• Combine tuna mixture with noodles.
• Spoon into a 2 quart oven safe dish.
• Sprinkle with crackers.
• Bake 20-25 minutes.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• Meanwhile, melt butter in a saucepan over medium heat. Whisk in flour, stirring constantly for about 1 minute. Remove from heat and gradually pour in milk, whisking constantly the entire time to avoid lumps from forming. Return to heat and cook, stirring constantly, until slightly thickened, about 2 minutes. Stir in 1/2 of the Cheddar cheese. Add lemon juice, mustard powder, salt, and pepper and mix well.
• Drain fusilli and fold into the sauce. Mix in tuna. Pour mixture into an 8-inch casserole dish and sprinkle with breadcrumbs. Top with remaining Cheddar cheese.
• Bake in the preheated oven until cheese is melted and golden, about 30 minutes.

Steps:

• 1. Cook noodles in salted water; drain and coat with butter.
• 2. Preheat oven to 425 degrees.
• 3. In a large saucepan, mix soup, milk, sour cream, salt, onion, pimiento, pepper and celery; cook over low heat, stirring frequently, for 15 minutes.
• 4. Add tuna; combine with noodles and pour into 2-quart casserole.
• 5. Sprinkle top with butter crackers.
• 6. Bake 20 to 25 minutes.
• 7. Garnish with parsley before serving.
• 8. Note: An additional 3 ounce can of tuna can be added for a meatier casserole.