He Mans Tuna Noodle Casserole Recipes

TUNA NOODLE CASSEROLE

Tuna Noodle Casserole image

This updated tuna noodle casserole recipe stays true to the classic 1950s dish, but substitutes a rich, homemade sauce for the can of cream of mushroom soup. The addition of cremini mushrooms - along with celery, onions, peas and parsley - makes this casserole surprisingly vegetable-packed, while briny capers complement the tuna and balance out the creamy sauce. Like any good tuna noodle casserole, this recipe's pièce de résistance is the potato chip topping.

Provided by Lidey Heuck

Categories dinner, casseroles, main course

Time 1h

Yield 8 servings

Number Of Ingredients 16

Ingredients

4 tablespoons unsalted butter, plus more for greasing the pan
Kosher salt and black pepper
1 (12-ounce) bag dried egg noodles or other shaped pasta
1 1/2 cups finely chopped celery (about 4 ribs)
1 large yellow or white onion, chopped
1 pound mushrooms (preferably cremini), trimmed and sliced 1/4-inch thick
2 tablespoons drained capers, roughly chopped (optional)
2 large garlic cloves, minced
1/3 cup all-purpose flour
2 cups chicken or vegetable stock
1 cup half-and-half or heavy cream
1/4 cup dry sherry or dry white wine
2 (5- to 6-ounce) jars or cans tuna packed in olive oil, drained and flaked with a fork
1 cup frozen or fresh peas
1/4 cup minced fresh parsley, plus more for serving (optional)
2 cups plain, salted potato chips, crushed

Steps:

Heat the oven to 375 degrees and grease a 9-by-13 or other 3-quart casserole dish with butter.
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until just al dente. (Do not overcook.) Drain and set aside.
Meanwhile, in a medium Dutch oven or other heavy pot, melt the butter over medium heat. Add the celery and onion, season with salt and cook over medium, stirring occasionally, until the onions are translucent, 6 to 8 minutes. Add the mushrooms and cook, stirring occasionally, until they are tender, about 5 minutes. Add the capers and garlic and cook until the garlic is fragrant, about 1 minute.
Sprinkle the flour over the vegetables and cook, stirring constantly, until no streaks of flour remain, about 1 minute, reducing the heat as necessary to keep from scorching. Add the stock, half-and-half, sherry, 2 teaspoons salt and 1/2 teaspoon pepper and bring to a boil.
Reduce the heat to low and simmer, stirring occasionally and scraping the bottom of the pan, until the sauce has thickened slightly, 5 to 7 minutes. Off the heat, stir in the tuna, peas and parsley, if using; season to taste.
Add the cooked noodles and toss well. Transfer the mixture to the prepared pan and smooth into an even layer. Sprinkle the crushed potato chips on top and bake, uncovered, until hot and bubbling, about 25 minutes. Garnish with additional parsley, if using, and serve hot.

POOR MAN'S TUNA NOODLE CASSEROLE

Poor Man's Tuna Noodle Casserole image

When I was a young bachelor I could purchase a can of tuna on sale 4 cans for 1.00, cream of mushroom soup was 4 cans for a dollar and macaroni and cheese was 4 boxes for a dollar. I could make this meal for fewer than two dollars and have leftovers for lunch the next day. It was easy tasty and nutritious.

Provided by Robert Simons

Categories Casseroles

Number Of Ingredients 6

Ingredients

2 box macaroni and cheese
2 can(s) tuna packed in water
1 can(s) cream of mushroom soup
butter, cold
milk
3 slice processed cheese slices

Steps:

1. Make Macaroni and cheese in large saucepan or dutch oven according to package directions.
2. Mix drained tuna and mushroom soup in sauce pan and heat until warm over medium heat.
3. Combine mushroom soup mixture with macaroni mixture and stir well.
4. Divide cheese slices in thirds and place on top of macaroni and tuna. Place in warm oven 350 degrees for about 15 minutes or until cheese melts.

HE-MAN'S TUNA NOODLE CASSEROLE

He-man's Tuna Noodle Casserole image

The best comfort food of all time. Be careful, you might just lick your plate!! I first had this in the hospital after my first son was born and spent months looking for the recipe. It is nothing like the tuna casserole I got as a kid! The red bell pepper and Ritz are vital so please don't substitute.

Provided by Jaymee

Categories One Dish Meal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

6 ounces uncooked medium egg noodles
2 tablespoons butter
1 can cream of mushroom soup
1 cup milk
1/2 cup sour cream
1/4 teaspoon salt
1/2 cup finely diced onion
1/4 cup finely diced red bell pepper
1/2 cup finely diced green bell pepper
1 cup chopped celery
2 (6 ounce) cans tuna, drained and broken up
1/2 package Ritz cracker, broken but not crushed

Steps:

Preheat oven to 425 degrees.
Cook noodles according to package directions in lightly salter water (Do not overcook).
Drain and toss with butter.
Set aside.
Meanwhile, combine soup, milk, sour cream, salt, and vegetables in a large saucepan.
Cook over low heat stirring often for about 15 minutes.
Add tuna.
Combine tuna mixture with noodles.
Spoon into a 2 quart oven safe dish.
Sprinkle with crackers.
Bake 20-25 minutes.

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