TOFU SHIRATAKI TUNA NOODLE CASSEROLE
This is a delicious and healthy take on tuna noodle casserole using tofu shirataki noodles topped with colorful vegetables. Sponsored by House Foods.
Provided by Caroline Phelps
Categories Tofu
Time 20m
Yield 4
Number Of Ingredients 12
Steps:
- Open the tofu shirataki noodle packages and drain using a strainer. Rinse under cold water for about 10 seconds, to remove plant root odor.
- In a pan over high heat, add extra virgin olive oil, garlic, carrots and zucchini and cook for 4 minutes, until vegetables have begun to soften but still yield a crunch.
- Add mushrooms and green peas and cook for 4-5 minutes, until vegetables are tender, mushrooms should be slightly golden brown.
- Add cream of mushroom soup, soy sauce and sriracha sauce an stir well until all the vegetables are coated.
- Add tuna and tofu shirataki noodles, and tossed until the noodles are coated. Turn the heat off.
- Season with salt and pepper and serve immediately.
Nutrition Facts : Calories 213 calories, Sugar 3.5 g, Sodium 633.2 mg, Fat 8.1 g, SaturatedFat 1.4 g, TransFat 0 g, Carbohydrate 12.3 g, Fiber 4.8 g, Protein 23.6 g, Cholesterol 36.1 mg
"TOFU NOODLE" TUNA CASSEROLE
Make and share this "tofu Noodle" Tuna Casserole recipe from Food.com.
Provided by yogiclarebear
Categories Tuna
Time 40m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Drain tofu noodles. Using a scissors, cut them into 1-2" pieces. Parboil for 2-3 minutes to remove the "Shirataki" aroma from the noodles.
- Preheat oven to 375°F Spray a small casserole dish with non-stick cooking spray. Mix the noodles, soup, tuna, peas, and seasonings together in the dish. Add breadcrumbs to top if using, and sprinkle with a bit more black pepper.
- Bake, uncovered, for about 30 minutes, until casserole is hot and bubbly.
- If you are adding cheese to the top, sprinkle it on about 20 minutes into baking.
Nutrition Facts : Calories 190.4, Fat 2.9, SaturatedFat 0.8, Cholesterol 35.7, Sodium 325.5, Carbohydrate 14.8, Fiber 5.1, Sugar 5.7, Protein 25.4
TUNA AND NOODLE CASSEROLE
Yet another Tuna and Noodle Casserole recipe. This is a good standby when nothing else sounds good or finances are tight. Feel free to add your favorite vegetables or garnishes to taste.
Provided by CindiJ
Categories One Dish Meal
Time 57m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees f.
- Cook noodles according to package directions. Remove from heat and drain. Return noodles to pot. Add remaining ingredients and mix well.
- Spray 9x9-inch casserole pan with non-stick cooking spray. Place tuna noodle mixture in casserole dish.
- Bake for 45 minutes.
- While casserole is baking, process bread in food processor to obtain fine crumbs. Melt butter and pour over bread crumbs. Toss to coat. Remove casserole from oven after 30 minutes, top with buttered crumbs and continue to bake the final 15 minutes.
- Place.
Nutrition Facts : Calories 402.6, Fat 16, SaturatedFat 5.3, Cholesterol 75.3, Sodium 619.6, Carbohydrate 42.3, Fiber 2.8, Sugar 3.9, Protein 22.1
TOFU SHIRATAKI FETTUCCINE TUNA CASSEROLE
I have fallen in love with tofu shirataki. It is especially great for people who are trying to low carb. I find the texture somewhat similar to pasta al dente - ok, not quite, but close enough to fool many people. This recipe is from House Food America Corp web site. I've changed it a bit to increase the cream cheese as well as adding garlic instead of powder, hot sauce and the addition of tomato slices.
Provided by Rinshinomori
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees.
- Rinse shirataki noodles in hot water and drain well. Microwave noodles for 1 minute and pat dry.
- Cut noodles to manageable size and put into a bowl.
- Add cream cheese into noodles and microwave again for 30 seconds. Mix.
- Drain tuna. Add tuna, peas, mushroom soup, garlic, hot pepper sauce, 2 T Parmesan cheese, salt and pepper to taste to the bowl. Mix well.
- Scatter tomato halves decoratively over the top and sprinkle the remaining 2 T of Parmsesan cheese.
- Bake in a preheated oven for about 25 minutes.
Nutrition Facts : Calories 166.6, Fat 8.2, SaturatedFat 3.9, Cholesterol 35.1, Sodium 639.1, Carbohydrate 7.8, Fiber 1.3, Sugar 1.9, Protein 15.2
AWARD WINNING TUNA CASSEROLE
A rich, creamy casserole with popping flavor! I evolved this recipe from my mom's original, and won several awards with it when I was an Army wife. There are NEVER leftovers!
Provided by Springcup74
Categories One Dish Meal
Time 1h15m
Yield 2 1/2 quarts, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees.
- Boil egg noodles according to package directions.
- Meanwhile, combine ALL REMAINING INGREDIENTS EXCEPT THE SHREDDED CHEESE in extra large, deep bowl. I recommend thoroughly flaking the tuna FIRST in the bowl with a fork.
- Drain noodles when done to desired tenderness.
- Combine cooked noodles into the bowl of wet ingredients.
- Mix thoroughly by folding noodles in with a large spoon.
- Pour mixture into 13 X 9 inch casserole dish, or smaller if you prefer a thicker casserole.
- Top evenly with shredded cheese.
- Bake at 375 degrees for 45 minutes, or until cheese is golden brown.
- Let rest for 15 minutes before serving.
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
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TOFU NOODLE CASSEROLE - THE REDNECK VEGETARIAN
From redneckvegetarian.com
Servings 8Estimated Reading Time 2 minsCategory Dinner, Frugal
- Using a fork, crumble tofu into a bowl. Zest and add the lemon peel only, avoiding the pith and squeeze the juice into the bowl. Add horseradish and dill and stir to combine. Let this marinade as you prepare the rest of the meal.
- Prepare pasta Al dente as instructed on package, placing the frozen peas in the boiling water only at the last minute.
- To make the mushroom white sauce slice mushrooms and half of an onion in food processor and add to pan with 3 TBL butter. Saute until soft then add the flour and stir until well combined. Slowing add milk, storing constantly and simmer over low heat until thickened.
- To assemble drain the pasta and peas and place back into the hot pot. Stiri n HALF of the cheese and all of the mushroom sauce and your marinated tofu. Place in deep casserole dish, top with crushed potato chips and sprinkle remaining cheese over top.
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