CAMPBELL'S® TUNA NOODLE CASSEROLE
Campbell's® Condensed Cream of Mushroom Soup flavors a creamy sauce that is mixed with tuna, egg noodles and peas, topped with a crunchy bread crumb topping and baked to perfection.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Campbell's Kitchen
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.
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
ENHANCED TUNA NOODLE CASSEROLE
Enhanced version of the old stand-by. Tuna noodle casserole has always been a favorite but this "enhanced" version is something special.
Provided by grandmaann
Categories One Dish Meal
Time 1h20m
Yield 1 baking dish, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Cook noodles until just bearly softened I don't like noodles that are more than al dente.
- I finally found a brand that makes noodles that are thicker than usual- I cook them until bearly softened and let them absort the tasty liquid of the casserole.
- Meanwhile in a large bowl combine the drained tuna, the green chillis, mushroom soup and milk-.
- Stir to combine,then add peas and gently fold in to tuna mixture.
- Add noodles.
- Stir to combine.
- Pour in to 9x13 inches baking dish that has been strayed with PAM.
- I usually let the dish set for 30-45 minute at this point so that the noodles can absorb the liquid of the dish.
- Put cubed Velveeta evenly on top of tuna mixture.
- Cover with foil and bake @ 350 degrees for 45/60 minutes or until bubbly.
- Remove foil and sprinkle with crushed chips.-GARDEN SALSA SUNCHIPS-(I couldn't get this accepted).
- Return to oven for another 10/15 minutes.
- If you're not a tuna fan-try this with stewed chicken breast and cook the noodles in the chicken broth. YUM!
Nutrition Facts : Calories 463.8, Fat 11.6, SaturatedFat 3.6, Cholesterol 75.8, Sodium 1338.7, Carbohydrate 62.6, Fiber 6.3, Sugar 8, Protein 27.2
TUNA NOODLE CASSEROLE
Satisfy hearty appetites with a tuna casserole that has a few tasty extras like broccoli, roasted red bell pepper and a sprinkling of buttery Progresso™ breadcrumbs.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 410, Carbohydrate 65 g, Cholesterol 25 mg, Fat 1, Fiber 5 g, Protein 23 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 1570 mg, Sugar 11 g, TransFat 0 g
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