Tuna Noodle Casserole Betty Crocker Recipe 325

Steps:

• Heat oven to 350°F. Spray 1 1/2-quart baking dish with cooking spray.
• In large bowl, stir yoghurt, 1 cup of the shredded cheese, the cream cheese and mustard. Stir in tuna, frozen peas, salt and pepper. Stir in cooked pasta. Spread mixture evenly in baking dish.
• Bake 25 to 30 minutes or until casserole is bubbly and lightly browned on top. Meanwhile, in small bowl, stir bread crumbs and melted butter; set aside. Stir baked casserole, then top with remaining 1/2 cup cheese and the bread crumb mixture. Bake about 5 minutes or until cheese is melted and bread crumb mixture is golden brown.

Steps:

• Heat oven to 375°F. Spray 2-quart baking dish with cooking spray.
• Cook and drain pasta as directed on package using minimum cook time. In large bowl, stir Alfredo sauce, wine, Italian seasoning, lemon peel, tuna, peas, mushrooms and pasta. Spoon into baking dish.
• In small bowl, stir together bread crumbs and butter; sprinkle in baking dish.
• Bake 25 to 30 minutes or until topping is golden brown.

Steps:

• Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. Cook and drain linguine as directed on package, adding broccoli for last 2 minutes of cook time.
• Meanwhile, in 1-quart saucepan, mix soup mix and milk. Heat to boiling over medium heat, stirring constantly. Stir in pepper.
• Add linguine, broccoli, tuna and roasted peppers to soup mixture; stir gently to mix well. Spoon into baking dish. In small bowl, mix butter and bread crumbs; sprinkle over linguine mixture.
• Bake uncovered 20 to 25 minutes or until top is golden brown.

Steps:

• Heat oven to 350°F.
• Cook and drain pasta as directed on package.
• Meanwhile, in 1 1/2-quart saucepan, melt butter over low heat. Stir in flour and salt. Cook over medium heat, stirring constantly, until smooth and bubbly; remove from heat. Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese until melted.
• Stir in pasta, broccoli and tuna; mix well. Spoon into ungreased 2-quart casserole. Cover and bake about 25 minutes or until hot and bubbly.
• Meanwhile, in small bowl, mix topping ingredients. Sprinkle topping over casserole. Bake uncovered about 5 minutes longer or until topping is toasted.

Steps:

• Heat oven to 350°F. Cook and drain pasta as directed on package, using minimum cook time. In ungreased 1 1/2-quart casserole, stir together soup, milk, tuna, mushrooms and cooked pasta.
• Cover; bake 20 minutes. Remove casserole from oven. Cut up large pieces of broccoli; gently stir broccoli into tuna mixture. In small bowl, mix butter, bread crumbs and almonds; sprinkle over casserole. Bake about 30 minutes longer or until bubbly around edges.

Steps:

• Heat oven to 425°F.
• Combine all ingredients, using only 1/2 the cheese.
• Pour into buttered 1-1/2 quart baking dish.
• Sprinkle with remaining cheese.
• Bake 20 minutes.
• NOTE: Can also top with crushed corn flakes for crunch.

Steps:

• Heat oven to 350°F.
• Mix Alfredo sauce, eggs and garlic in ungreased square baking dish, 8x8x2 inches. Stir in pasta, broccoli and tuna. Press lightly in baking dish.
• Cover and bake about 20 minutes or until set. Sprinkle with croutons.

Steps:

• Pre-heat oven to 375 Cook noodles and set aside. In a saucepan cook celery and onion in butter till tender. Blend in the flour and soup. Add milk. Cook til mixture is thickened and bubbly. Stir in tuna, pimiento, and the noodles. Put in a casserole and sprinkle the parm cheese over top. Bake, uncovered, in oven to 20 -25 minutes.

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.