My Best Tuna Casserole Recipes

Steps:

• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
• Preheat oven to 425 degrees F (220 degrees C).
• Combine green beans, squash, peas, and carrots in a microwave-safe glass or ceramic bowl; cook until tender, 3 to 10 minutes. Rinse vegetables with cold water and drain.
• Heat olive oil in a skillet over medium-high heat; saute mushrooms in hot oil until tender, 5 to 7 minutes.
• Whisk mushroom soup and milk together in a large bowl; add vegetables, mushrooms, tuna, onion, and Cheddar cheese. Mix in Worcestershire sauce, salt, and black pepper. Pour mixture into a casserole dish and top with French fried onions.
• Bake in the preheated oven until bubbling, about 20 minutes.

Steps:

• Mix the cream of chicken, mayonnaise and milk together in a large bowl.
• Add the diced celery and onion.
• Fold in the tuna, followed by the cooked egg noodles and shredded cheddar cheese.
• Salt and pepper to your taste.
• Place in a casserole dish. Cook at 375 degrees for about 40-45 minutes, just until the top starts to brown.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
• Preheat oven to 425 degrees F (220 degrees C).
• In a large bowl, thoroughly mix noodles, onion, 1 cup cheese, peas, tuna, soup and mushrooms. Transfer to a 9x13 inch baking dish, and top with potato chip crumbs and remaining 1 cup cheese.
• Bake for 15 to 20 minutes in the preheated oven, or until cheese is bubbly.

Steps:

• Preheat oven to 375 degrees.
• Boil egg noodles according to package directions.
• Meanwhile, combine ALL REMAINING INGREDIENTS EXCEPT THE SHREDDED CHEESE in extra large, deep bowl. I recommend thoroughly flaking the tuna FIRST in the bowl with a fork.
• Drain noodles when done to desired tenderness.
• Combine cooked noodles into the bowl of wet ingredients.
• Mix thoroughly by folding noodles in with a large spoon.
• Pour mixture into 13 X 9 inch casserole dish, or smaller if you prefer a thicker casserole.
• Top evenly with shredded cheese.
• Bake at 375 degrees for 45 minutes, or until cheese is golden brown.
• Let rest for 15 minutes before serving.

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.
• In a large sauce pan, on medium heat, melt butter and whisk in flour slowly.
• When butter and flour are smooth, let cook until slightly colored and fragrant.
• Wisk in milk slowly, and bring to a low boil, stirring constantly.
• When sauce reaches desired thickness, reduce heat and stir in cheese.
• Add all seasoning to taste and, if needed, leave on a low heat to thicken.
• Spray casserole pan with oil and add noodles, frozen veg, green onion and tuna.
• Stir in cheese sauce and adjust seasoning if needed.
• Top with bread crumbs or croutons, if you like.
• For bread crumbs: In a food processor, add stale bread and pulse until you have course breadcrumbs. Quickly add melted butter while the processor is on low speed. (For a bit of colour, stir in fresh chopped parsley by hand.)
• Alternatively, use store bought croutons that you have crushed to a fine crumb.
• Bake in oven for approximately 30 minutes or until topping is brown and bubbling at the edges.
• Allow to sit for 5 minutes before serving.

Steps:

• Boil the eggs for 10-15 minutes.
• Boil the egg noodles until al dente, 7-8 minutes.
• Dice the onion.
• While eggs & noodles are still boiling, mix the tuna, cream of mushroom soup, the small can of peas, and the diced onion together in a big pot on the stove. Cook at about medium.
• When the noodles are al dente, drain, then add them to the big pot.
• When the eggs are done, and warm enough to handle without getting burned, dice the eggs up into the big pot.
• Stir the entire tuna casserole mixture well, add salt and lots of pepper to taste, and let simmer for a while, so that the flavors have a chance to mingle. About 10-15 minutes.
• Serve hot.
• Baked Recipe:.
• Follow above recipe (excluding the stovetop big pot).
• After mixing together all ingredients in a big bowl, get out your casserole dish, and lay a layer of the Lay's potato chips on the bottom.
• Put in a thick layer of tuna casserole mixture, then add another layer of Lay's potato chips. Add another layer of tuna mixture, then chips, then tuna.
• You can also crumble some up to sprinkle on the top.
• Bake at 375°F for 20-30 minutes.
• (I think this recipe is the best when it is not baked, but both ways are delicious).