VEGGIE-TUNA NOODLE CASSEROLE
Add two zucchinis and you have a healthier version of a traditional tuna noodle casserole. The fresh basil and tomatoes offer a flavorful twist. -Heidi Farnworth, Riverton, Utah
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- Cook noodles according to package directions. Meanwhile, in a large skillet, saute zucchini in 1 teaspoon oil until crisp-tender; remove from skillet and set aside. , In the same pan, saute celery in remaining oil until crisp-tender. Add garlic; cook 1 minute longer. , Drain noodles; place in a large bowl. Stir in the tuna, sour cream, mayonnaise, green onions, mustard, thyme, salt, pepper and celery mixture., Spoon half of the noodle mixture into a greased 11x7-in. baking dish; top with half of the zucchini. Repeat layers. , Cover and bake at 375° for 30 minutes. Uncover; sprinkle with cheese. Bake 5-10 minutes longer or until cheese is melted. Combine tomato and basil; sprinkle over casserole.
Nutrition Facts : Calories 327 calories, Fat 17g fat (6g saturated fat), Cholesterol 61mg cholesterol, Sodium 591mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 2g fiber), Protein 22g protein.
TUNA NOODLE CASSEROLE WITH VEGETABLES
See smiles all around when you serve Tuna Noodle Casserole with Vegetables. This Tuna Noodle Casserole with Vegetables is both easy and delicious!
Provided by My Food and Family
Categories Home
Time 40m
Yield Makes 6 servings, about 1 cup each.
Number Of Ingredients 5
Steps:
- Heat oven to 350ºF.
- Cook pasta in large saucepan as directed on package, adding vegetables to the boiling water the last minute. Drain; return to pan.
- Stir in VELVEETA, tuna and milk. Spoon into 1-1/2-qt. casserole; cover.
- Bake 15 to 20 min. or until heated through. Stir before serving.
Nutrition Facts : Calories 330, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 45 mg, Sodium 750 mg, Carbohydrate 39 g, Fiber 3 g, Sugar 7 g, Protein 24 g
VEGETABLE TUNA NOODLE CASSEROLE
"Our sons really like this quick casserole because it tastes special," says Florence Munger of Malone, New York. The creamy main dish is easy to assemble with pantry items such as canned tuna, egg noodles, cream soup and pimientos.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 4-6 servings.
Number Of Ingredients 12
Steps:
- Cook noodles according to package directions. Meanwhile, in a skillet, saute the celery, onion and green pepper in oil until tender; set aside. In a saucepan, combine the soup, cheese and milk. Cook and stir over low heat until cheese is melted. , Drain noodles; place in a large bowl. Add the celery mixture, soup mixture, tuna, mayonnaise, pimientos and salt. Pour into a greased 8-in. square baking dish. Bake, uncovered, at 350° for 25-30 minutes or until heated through.
Nutrition Facts : Calories 435 calories, Fat 27g fat (8g saturated fat), Cholesterol 69mg cholesterol, Sodium 1001mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 2g fiber), Protein 24g protein.
TUNA AND VEGETABLE CASSEROLE
In an attempt to eat healthier, my husband and I have been eating more vegetables and less meats. As a result, I have become more creative coming up with dinner meals. This casserole was delicious, used fresh vegetables I had on hand, and went together very quickly. I topped the casserole with French fried onions. Another option would be more grated cheese or crushed potato chips.
Provided by Enaid
Time 50m
Yield 8
Number Of Ingredients 15
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.
Nutrition Facts : Calories 397.5 calories, Carbohydrate 37.8 g, Cholesterol 33.2 mg, Fat 20.7 g, Fiber 2.9 g, Protein 13.9 g, SaturatedFat 6.6 g, Sodium 625.6 mg, Sugar 4.7 g
CREAMY SPINACH TUNA CASSEROLE
This tuna casserole is anything but basic. We took a classic recipe and dressed it up with cheesy crescent pinwheels and spinach. And thanks to rotisserie chicken, your tuna noodle casserole can easily be transformed into chicken noodle casserole.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 8
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Cook and drain noodles as directed on package.
- In 12-inch skillet, heat soup and 1 1/2 cups of the cheese over medium heat until cheese is melted. Stir in cooked noodles, tuna, spinach, milk and lemon peel; heat until bubbly. Spoon mixture into casserole.
- Unroll dough; firmly press perforations to seal. Sprinkle dough with remaining 1/2 cup cheese. Starting at short side, roll up dough; pinch seam to seal. Using serrated knife, cut roll into 8 slices. Place slices, cut side up, on top of tuna mixture.
- Bake 20 to 25 minutes or until filling is bubbly and dough is deep golden brown.
Nutrition Facts : Calories 400, Carbohydrate 35 g, Cholesterol 65 mg, Fat 2, Fiber 1 g, Protein 21 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 830 mg, Sugar 4 g, TransFat 0 g
BEST TUNA NOODLE CASSEROLE
This tuna noodle casserole is the best with a classic creamy taste from my childhood. The sauce is rich and creamy but not overwhelmingly heavy. The crunch from the topping and fresh bite from the parsley create the perfect balance. Let's not forget that this is a great budget-friendly meal to feed a crowd!
Provided by NicoleMcmom
Time 55m
Yield 8
Number Of Ingredients 18
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.
Nutrition Facts : Calories 480.8 calories, Carbohydrate 50.6 g, Cholesterol 90.6 mg, Fat 20 g, Fiber 2.8 g, Protein 28.1 g, SaturatedFat 10.1 g, Sodium 1481.4 mg, Sugar 5.8 g
VEGETARIAN NOODLE CASSEROLE
Make and share this Vegetarian Noodle Casserole recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 1h43m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cook the noodles until just tender by following the package directions; drain and transfer noodles to a large bowl.
- In a large skillet, melt the butter over medium heat; add in the onion and next 4 ingredients; stir/saute for about 8 minutes or until the vegetables are softened.
- Reduce heat to low; add in the milk, cheese, salt, and pepper; stir until the cheese melts.
- Pour mixture over the noodles; toss until well blended.
- Transfer mixture to a 2 quart casserole that has been lightly coated with cooking spray; cover and bake in a 350° oven for 15 minutes.
- In a small mixing bowl, mix together the bread crumbs and melted butter, toss to combine.
- Distribute evenly over the top of the casserole; bake uncovered for 15-20 minutes or until the top of casserole is slightly crusty.
Nutrition Facts : Calories 322.6, Fat 18.6, SaturatedFat 11.2, Cholesterol 73.4, Sodium 247.8, Carbohydrate 28.7, Fiber 1.9, Sugar 2.5, Protein 11.1
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