No Bake Tuna Casserole Recipes

EASY CREAMY NO BAKE TUNA NOODLE CASSEROLE

Tuna casserole was the first recipe I learned, but I didn't like the heavyness of 'cream of' soups. So I came up with this stove top version, with a milk based sauce its much lighter. Still creamy, delicious and full of flavor. Once you try it you won't go back.

Provided by Chef Shantal

Categories Toddler Friendly

Time 20m

Yield 2 serving(s)

Number Of Ingredients 16

Easy Creamy No Bake Tuna Noodle Casserole image

Steps:

Boil water for pasta, cook according to package. Add frozen peas & carrots in last 4 minutes of cooking.
Heat 1 tbsp butter in skillet, add onion and celery, season with 1/4 tsp salt and 1/4 tsp black pepper. Cook on low for 10 minutes, until soft.
In sauce pan, heat 2 tbsp butter, 1tbsp flour, whisk, 2 minutes. Gradually whisk in milk. Add parmsean cheese, salt, pepper, white pepper, paprika, garlic powder, dried rosemary. Heat on low until thickened.
Add tuna and lemon pepper, to onion and celery.
Add tuna mixture to sauce, stir well. Toss with drained pasta and veggies.
Add more cheese if desired.

Nutrition Facts : Calories 1534, Fat 47.7, SaturatedFat 22.5, Cholesterol 349.3, Sodium 1736.5, Carbohydrate 182.2, Fiber 9.9, Sugar 5.7, Protein 91.7

Ingredients

1 lb egg noodles
1/2 small onion, finely chopped
1 stalk celery, finely chopped
1 (14 ounce) can tuna, drained
3 tablespoons butter or 3 tablespoons margarine
1 tablespoon all-purpose flour
1 1/2 cups milk
1/4 cup parmesan cheese, grated
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon lemon pepper
1/4 teaspoon white pepper
1/4 teaspoon rosemary
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1/2 cup frozen peas and carrot

NO-BAKE TUNA NOODLE CASSEROLE - MIDWEST

This is a take on the Tuna Noodle Casserole my mom used to bake my brother and I when we were kids. It was the first meal I ever cooked for myself (when I was in college). Being lazy, impatient and hungry, I figured why bake it? The cheese must be extra sharp...mild or sharp just don't cut it. This recipe is so easily adaptable. Really like tuna? Use a bigger can. Don't like tuna? Use shredded chicken. Have broccoli you need to use? Use broccoli. It's definitely not low-cal, but it is quick and tasty comfort food!

Provided by Mrs Goodall

Categories Tuna

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

No-Bake Tuna Noodle Casserole - Midwest image

Steps:

Cook noodles for approximately 10 minutes in salted water and drain when finished-- while noodle are cooking --.
In large pot (enough to hold the sauce and cooked noodles) sauté mushrooms for 3 or 4 minutes, add onion and sauté for another minute or two. It's nice to have a little crunch left in the onions. Drain any liquid.
Add cream of mushroom soup to pot. As soon as it is hot, add shredded cheddar cheese. Continuously stir. When cheese is melted, add tuna and celery. (I don't cook the celery, only because I like the crunch of the raw celery). Mix well. When mixture is heated through and cheese is completely melted, take off of burner.
Drain noodles and add to mixture. I always add the noodles to the mixture (not the other way around), so that if I made too many noodles I don't add them all to the sauce. Stir all ingredients together. Salt and pepper to taste.
* You can make this a one-pot dish if you cook and drain noodles first. Then use the same pot to cook the sauce. It will obviously add about ten minutes to the cooking time.

Nutrition Facts : Calories 858.8, Fat 32.8, SaturatedFat 16.7, Cholesterol 183.8, Sodium 1101.4, Carbohydrate 94.3, Fiber 5.7, Sugar 7.1, Protein 47.1

Ingredients

1 (6 ounce) can tuna in water, drained
1 (10 ounce) can cream of mushroom soup, undiluted
2 cups extra-sharp cheddar cheese, shredded (can add more or less)
3 large celery ribs, sliced into 1/4 chunks
4 cups button mushrooms, sliced thick
1 large onion, chopped
16 ounces extra wide egg noodles
salt
pepper

ONE POT TUNA CASSEROLE

This is so easy and fast, like tuna casserole without baking it! Top with French-fried onions, if desired.

Provided by PREFERED1

Categories Seafood Fish Tuna

Time 30m

Yield 8

Number Of Ingredients 7

One Pot Tuna Casserole image

Steps:

Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until al dente, adding peas for the final 3 minutes of cooking; drain.
Melt the butter in the same pot over medium heat. Add the mushroom soup, tuna, milk, and Cheddar cheese. Stir until cheese is melted, and the mixture is smooth. Stir in the pasta and peas until evenly coated.

Nutrition Facts : Calories 395.4 calories, Carbohydrate 43.2 g, Cholesterol 79.3 mg, Fat 17 g, Fiber 3.2 g, Protein 17.4 g, SaturatedFat 8.5 g, Sodium 451.6 mg, Sugar 3.5 g

Ingredients

1 (16 ounce) package egg noodles
1 (10 ounce) package frozen green peas, thawed
¼ cup butter
1 (10.75 ounce) can condensed cream of mushroom soup
1 (5 ounce) can tuna, drained
¼ cup milk
1 cup shredded Cheddar cheese