Tuna Noodle

Tuna Noodle Casserole Recipes

Here are some recipes that have been submitted to us in the past. Let us know what you think of them, because we are developing a ratings system to rate the recipes. Thanks!

Tuna Casserole
Submitted by Vivian

Ingredients:
1 (6 oz.) can Tuna, drained
1 can cream of mushroom soup
4 cups noodles
1/3 cup diced celery
1 (10 oz) pkg frozen peas
crumbled crackers

Cook noodles on stove according to package directions. In a 2 quart casserole, combine tuna, soup, vegetables and cooked noodles. Microwave on high for 6 to 8 minutes or bake at 350°F for 30 minutes. Sprinkle with crumbled crackers.


Tuna Noodle Casserole
Submitted by Janet

Ingredients:
1 can (10 3/4 oz.) condensed cream of mushroom soup
1/2 cup milk
2 tbsp. chopped pimientos (optional)
1 cup frozen peas
2 cans (about 6 oz. each) tuna, drained and flaked
2 cups hot cooked medium egg noodles
2 tbsp. dry bread crumbs
1 tbsp. butter or margarine

Directions:
Mix soup, milk, pimiento, peas, tuna and noodles in 1 1/2-qt. casserole. Bake at 400°F. for 20 min. or until hot. Stir. Mix bread crumbs with butter and sprinkle on top. Bake 5 min.

Tip: To cut down on fat content, use tuna packed in water instead of oil. Even when drained, fish packed in oil has more fat than water-packed varieties.


Cheddar Tuna Noodle Casserole
Submitted by James

1/2 cup chopped onion
2 Tbsp. butter or margarine
1 can (10-3/4 oz.) condensed cream of celery soup
1/3 cup milk
2 cups egg noodles, cooked, drained
1 can (6 oz.) tuna, drained, flaked
1 cup sharp cheddar cheese, shredded and divided
1/4 cup grated parmesan cheese
2 Tbsp. chopped pimiento

PREHEAT oven to 350°F. Cook and stir onion in butter in large saucepan on medium heat until tender. Add soup, milk, noodles, tuna, 1/2 cup of the Cheddar cheese, the Parmesan cheese and pimento; mix well. Spoon into 1-quart casserole dish. Bake 30 minutes; sprinkle with remaining 1/2 cup cheddar cheese. Bake an additional 5 minutes or until cheese is melted.


Colorful Tuna Casserole
Submitted by Sarah

1/4 cup chopped onion
1/4 cup chopped green pepper
1/4 cup (1/2 stick) butter or margarine, divided
1 can (10-3/4 oz.) condensed cream of mushroom soup
1/4 cup milk
1/2 lb. (8 oz.) pasteurized prepared cheese product (Velveeta works well), cut up
1 can (6 oz.) tuna, drained, flaked
2 cups (4 oz.) noodles, cooked, drained
2 Tbsp. chopped pimiento
1-1/2 cups fresh bread cubes

PREHEAT oven to 350°F. Cook and stir onion and green pepper in 1 Tbsp. of the butter in large saucepan on medium heat until crisp-tender; remove from saucepan. Set aside. Mix soup and milk in same saucepan; cook on low heat until heated through, stirring occasionally. Add cheese product; cook until melted. stirring frequently. Add onion mixture, tuna, noodles and pimiento; mix lightly.

SPOON into greased 1-1/2-quart casserole dish. Melt remaining 3 Tbsp. butter; toss with bread cubes. Sprinkle over casserole.

BAKE 30 minutes or until heated through.


Tuna Noodle Casserole
submitted by Karena

INGREDIENTS
1 (12 ounce) package egg noodles
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup evaporated milk
1 (6 ounce) can tuna, drained
3 cups shredded American cheese
1/3 cup chopped onion
1/2 cup crushed potato chips
1 pinch paprika

DIRECTIONS
In a large pot with boiling salted water cook egg noodles until al dente. Drain. In a large bowl combine the cooked egg noodles, cream of mushroom soup, evaporated milk, tuna, grated American cheese, and chopped onion. Pour into a greased 1.5 quart casserole dish. Sprinkle the top with the crumbled potato chips and the paprika. Bake in a preheated 425°F oven for 15 to 20 minutes.


Tuna Noodle Casserole
Submitted by Jackie

INGREDIENTS
3 tablespoons chopped onion
1 tablespoon vegetable oil
1 (10.75 ounce) can condensed tomato soup
1 teaspoon chili powder
1/2 teaspoon salt
1 teaspoon Worcestershire sauce
1 1/2 cups egg noodles
1 1/4 cups shredded sharp Cheddar cheese
1 (6 ounce) can tuna, drained

DIRECTIONS
Cook noodles in a pot of boiling water until done. Drain.
In a large skillet, sauté onion in oil. Add undiluted soup, chili powder, salt, and Worcestershire sauce. Simmer 5 minutes. Mix in noodles, 1 cup cheese, and tuna. Spoon into a greased 1 quart casserole dish. Bake at 350°F for 30 minutes. While still hot, sprinkle with remaining 1/4 cup cheese.


Tuna Noodle Casserole
Submitted by Angela

INGREDIENTS
1 (8 ounce) package wide egg noodles
1/4 cup butter or margerine, cubed
4 slices American cheese
1 (6 ounce) can Albacore, drained
1 (10.75 ounce) can condensed cream of mushroom soup
1/4 cup bread crumbs

DIRECTIONS
Preheat oven to 350°F. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a 1 1/2 quart glass casserole dish, layer noodles, butter cubes, 2 slices of cheese, 1/2 of the tuna, and 1/2 of the soup. Repeat the layering with the remaining ingredients. Top the casserole with bread crumbs.
Bake at 350°F for 10 to 15 minutes.


Tuna Noodle Supreme
Submitted by Ellen

INGREDIENTS
1 1/2 cups sour cream
1/2 cup mayonnaise
1/2 cup milk
1/4 cup grated Parmesan cheese
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
4 cups cooked small pasta shells
2 cups fresh broccoli florets
1 (12 ounce) can tuna, drained and flaked
1/2 cup chopped sweet red pepper
1/2 cup sliced green onions

DIRECTIONS
In a large bowl, combine the first seven ingredients; stir until smooth. Stir in the pasta, broccoli, tuna, red pepper and onions. Transfer to a greased 2-qt. baking dish. Cover and bake at 350°F for 40-45 minutes or until hot and bubbly.



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