Hungry Girls Tuna Noodle Casserole Recipes

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:

• Preheat oven to 375 degrees.
• Rinse and drain noodles well. Cut noodles (so they're not completely unwieldy).
• Microwave noodles for one minute and pat dry.
• Melt Laughing Cow Light cheese wedge into noodles, microwaving again for 20 seconds if necessary.
• Mix cheese wedge thoroughly into noodles.
• Add tuna and peas and stir well.
• Put noodle/cheese mixture into a casserole dish.
• Add your can of soup and one tablespoons of parmesan and mix well.
• Season to taste.
• Top with remaining two tablespoons of parmesan and bake in your preheated 375-degree oven for 20-25 minutes.
• Enjoy. Serves 4.
• Use cayenne only if you like foods with a spicy kick!

Steps:

• Use a strainer to rinse and drain noodles well. Dry as thoroughly as possible, using paper towels. Cut noodles up a bit with kitchen shears (if you've got 'em), and set aside.
• Add soup to a skillet and bring to medium heat on the stove. Add noodles and toss to coat.
• Stir in tuna and season with spices, to taste. Cook and stir until hot, 1 to 2 minutes.
• If you like, garnish with scallions. Serve it up!

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 375 degrees F. Spray a 2 quart baking dish with Pam.
• In a heavy skillet, cook onion in butter over medium heat until softened, about 10 minutes. Add mushrooms and continue to cook until juices are released. Add soy sauce and sherry and continue to saute onions and mushrooms until liquid in the pan evaporates. Add flour, stir and cook for 1 minute. Add broth slowly, keep stirring as mixture thickens, then add milk. Add tuna, lemon juice, and salt. Add noodles, mix well, and put into prepared pan. In a bowl, mix bread crumbs, cheddar cheese, and the oil. Sprinkle this mixture over tuna and noodles. Bake until bubbly, 20 to 30 minutes.
• * the lemon juice is a great addition, but it's not a deal breaker - still yummy without.
• **remember, this recipe was originally from Gourmet - please note that dried bread crumbs will work just fine in a pinch - panko, too!