Tuna Noodle Casserole Recipes

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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.