Time 45m Yield 8 Number Of Ingredients 7 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.
Time 1h Yield 8 to 10 servings Number Of Ingredients 13 Steps:
Preheat the oven to 400 degrees F. Bring a pot of water to a boil and cook the egg noodles to al dente according to the package instructions. Drain and set aside. Meanwhile, melt 4 tablespoons of the butter in a large skillet over medium heat. Add the onion and cook until starting to soften, 3 to 4 minutes. Add the mushrooms and cook, stirring, for a couple of minutes. Sprinkle the flour evenly over the mixture and stir so that the flour coats the onions and mushrooms thoroughly. Cook, stirring, for another minute. Add the milk and sherry and whisk to combine. Cook the sauce until it’s nice and thick, 3 to 4 minutes. Sprinkle in salt and pepper to taste and stir. Adjust the seasoning to make sure the sauce is adequately salted. Add the tuna and stir it into the sauce. Then stir in the bell pepper and 1 tablespoon of the parsley. Stir in the noodles until they’re coated. Butter a 9-by-13-inch baking dish and transfer the noodle mixture to the dish. Melt the remaining 4 tablespoons butter in a bowl in the microwave; stir it around with the breadcrumbs and remaining tablespoon of parsley. Top the casserole with the breadcrumbs and bake until golden, 25 to 30 minutes. Serve piping hot with a green salad and warm crusty bread.
Time 45m Yield 4 servings Number Of Ingredients 8 Steps:
Heat the oven to 400 degrees F. Stir the soup, milk, peas, pimientos, if desired, tuna and noodles in a 1 1/2-quart baking dish. Stir the bread crumbs and butter in a small bowl. Bake for 20 minutes or until the tuna mixture is hot and bubbling. Stir the tuna mixture. Sprinkle with the bread crumb mixture. Bake for 5 minutes or until the bread crumb mixture is golden brown.
Time 1h Yield 8 to 10 servings Number Of Ingredients 13 Steps:
Preheat the oven to 400˚. Bring a large pot of salted water to a boil. Add the egg noodles and cook as the label directs for al dente. Drain and set aside. Meanwhile, melt 4 tablespoons butter in a large skillet over medium heat. Add the onion and cook until starting to soften, 3 to 4 minutes. Add the mushrooms and cook, stirring, for a couple of minutes, until softened. Sprinkle the flour evenly over the mixture and stir so that the flour coats the onion and mushrooms thoroughly. Cook, stirring, until toasted, about 1 more minute. Add the milk and sherry and whisk to combine. Cook the sauce, whisking, until it’s nice and thick, 3 to 4 minutes. Season with salt and pepper and stir. Adjust the seasoning to make sure the sauce is adequately salted. Add the tuna to the sauce and stir, then stir in the bell pepper and 1 tablespoon of the parsley. Stir in the noodles until they’re coated. Butter a 9-by-13-inch baking dish and transfer the noodle mixture to the dish. Melt the remaining 4 tablespoons butter in a bowl in the microwave; combine it with the panko and remaining 1 tablespoon parsley. Top the casserole with the panko mixture and bake until golden, 25 to 30 minutes.
Time 40m Yield 4 servings Number Of Ingredients 13 Steps:
Preheat the oven to 400 degrees F. Bring a large pot of salted water to a boil. Add the noodles and cook according to the package directions. Reserve 1/2 cup of the cooking water, then drain the noodles and return to the pot. Meanwhile, melt 1 tablespoon of the butter in a large skillet over medium-high heat. Add the scallion whites and sliced celery. Cook, stirring occasionally, until softened, about 2 minutes. Add the evaporated milk, 1/2 teaspoon salt and a few grinds of pepper. Stir in the peas and carrots and the mustard. Bring to a boil, then reduce the heat to medium low. Cook, stirring occasionally, until slightly thickened, 2 to 3 minutes. Pour the sauce over the noodles; stir in the sour cream, 1/2 cup of the cheese, the tuna and reserved cooking water. Transfer to a 1 1/2-quart baking dish. Melt the remaining 1 tablespoon butter. Toss with the panko, scallion greens, celery leaves and remaining 1/4 cup cheese; season with salt and pepper. Sprinkle over the casserole. Bake until golden, 15 to 20 minutes.
Time 1h15m Yield 6 Number Of Ingredients 14 Steps:
Preheat oven to 375 degrees F (190 degrees C). Butter a medium baking dish with 1 tablespoon butter. Bring a large pot of lightly salted water to a boil. Add egg noodles, cook for 8 to 10 minutes, until al dente, and drain. Melt 1 tablespoon butter in a skillet over medium-low heat. Stir in the onion, celery, and garlic, and cook 5 minutes, until tender. Increase heat to medium-high, and mix in mushrooms. Continue to cook and stir 5 minutes, or until most of the liquid has evaporated. Melt 4 tablespoons butter in a medium saucepan, and whisk in flour until smooth. Gradually whisk in milk, and continue cooking 5 minutes, until sauce is smooth and slightly thickened. Season with salt and pepper. Stir in tuna, peas, mushroom mixture, and cooked noodles. Transfer to the baking dish. Melt remaining 2 tablespoons butter in a small bowl, mix with bread crumbs, and sprinkle over the casserole. Top with cheese. Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.
Time 55m Yield 4-6 serving(s) Number Of Ingredients 9 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.
Time 25m Yield 4 serving(s) Number Of Ingredients 5 Steps:
MIX soup, milk, peas, tuna and cooked noodles Transfer to a casserole dish. Bake at 400°F for 15 min (may vary a few minutes either way depending on your oven). Let cool 5-10 minutes before serving.
Time 1h Yield 4 Number Of Ingredients 10 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Meanwhile, melt butter in a saucepan over medium heat. Whisk in flour, stirring constantly for about 1 minute. Remove from heat and gradually pour in milk, whisking constantly the entire time to avoid lumps from forming. Return to heat and cook, stirring constantly, until slightly thickened, about 2 minutes. Stir in 1/2 of the Cheddar cheese. Add lemon juice, mustard powder, salt, and pepper and mix well. Drain fusilli and fold into the sauce. Mix in tuna. Pour mixture into an 8-inch casserole dish and sprinkle with breadcrumbs. Top with remaining Cheddar cheese. Bake in the preheated oven until cheese is melted and golden, about 30 minutes.
Time 35m Yield 4 Number Of Ingredients 8 Steps:
Preheat oven to 400 degrees F. Mix soup, milk, peas, pimiento, tuna and noodles in 1 1/2-quart baking dish. Bake for 20 minutes. Mix bread crumbs with butter. Sprinkle on top. Bake 5 minutes or until hot.
Time 1h15m Yield 2 1/2 quarts, 4-6 serving(s) Number Of Ingredients 12 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.
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.
Time 45m Yield 6 servings. Number Of Ingredients 13 Steps:
Preheat oven to 350°. Cook noodles according to package directions for al dente, adding peas during the last minute of cooking; drain., Meanwhile, in a large bowl, combine soup, sour cream, cheese, milk and salt; stir in tuna, onion and pepper. Add noodles and peas; toss to combine., Transfer to an 11x7-in. baking dish coated with cooking spray. In a small bowl, toss bread crumbs with melted butter; sprinkle over top. Bake, uncovered, 25-30 minutes or until bubbly.
Time 50m Yield 4 servings. Number Of Ingredients 8 Steps:
In a large bowl, combine soup and milk until smooth. Add the noodles, peas, tuna and pimientos; mix well. , Pour into a 1-1/2-qt. baking dish coated with cooking spray. Bake, uncovered, at 400° for 25 minutes. Toss bread crumbs and butter; sprinkle over the top. Bake 5 minutes longer or until golden brown.
