Mama Bonnies Tuna Casserole Recipes

EASY TUNA CASSEROLE

Steps:

• Preheat oven to 425°F. Combine topping ingredients and set aside.
• Boil noodles al dente according to package directions. Drain and rinse under cold water.
• Cook onion and celery in butter until tender, about 5-7 minutes.
• In a large bowl combine noodles, onion mixture, peas, soup, milk, cheese, tuna and parsley. Mix well.
• Spread into a 2qt casserole dish and top with crumb topping.
• Bake 18-20 minutes or until bubbly.

MAMA BONNIE'S TUNA CASSEROLE

Steps:

• Cook noodles per package instructions, drain and return to pan. In microwave safe bowl or in small sauce pan, heat mushroom soup, tuna, peas, salt and pepper. Add soup mix to the noodles and combine thoroughly. Heat through on low heat.
• Cover with layer of Velveeta cheese slices. Place lid on pan and leave on very low heat just long enough to allow the cheese to melt.

NOT-YOUR-MAMA'S TUNA CASSEROLE

Steps:

• Preheat the oven to 375°F. Lightly grease a 9 x 13-inch baking dish.
• Bring a large pot of salted water to a boil. Cook the egg noodles according to the package directions.
• Meanwhile, combine the creamed corn, cream cheese, milk, and mustard in a large saucepan over medium heat. Cook, stirring occasionally, until the cream cheese melts, 3 to 5 minutes.
• Drain the egg noodles and add to the corn mixture. Add the tuna, olives, salt, and pepper.
• Transfer the tuna mixture to the prepared baking dish and top with the fried onions. Bake for 20 minutes, or until bubbly. Serve immediately.

TUNA NOODLE CASSEROLE

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.