Tuna Crunch Casserole Recipes

BEST TUNA CASSEROLE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
• Preheat oven to 425 degrees F (220 degrees C).
• In a large bowl, thoroughly mix noodles, onion, 1 cup cheese, peas, tuna, soup and mushrooms. Transfer to a 9x13 inch baking dish, and top with potato chip crumbs and remaining 1 cup cheese.
• Bake for 15 to 20 minutes in the preheated oven, or until cheese is bubbly.

CRUNCHY TUNA CASSEROLE

Steps:

• Preheat oven to 375°. In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain and return to pot.
• Meanwhile, in a medium pot over medium heat, melt butter and cook onion until translucent, 2 to 3 minutes. Add 2 tablespoons reserved oil from tuna, flour, salt, and pepper and stir until flour turns golden, about 3 minutes.
• Add wine and stir until smooth, then add chicken stock and continuously stir until incorporated. Bring to a boil, then reduce to a simmer until sauce begins to thicken, 5 minutes. Add cooked pasta, frozen peas, tomato, 1 cup mozzarella, Parmesan, and tuna.
• In a small bowl, stir together panko, olive oil, and parsley. In a large baking dish, layer pasta mixture and top with remaining cup of mozzarella and bread crumb mixture. Season generously with salt and pepper.
• Bake until golden and bubbling, 20 minutes. Serve with parsley.

CREAMY CRUNCHY TUNA CASSEROLE

Steps:

• Preheat oven to 350 degrees F.
• Spray 11x7 (2 quart) baking pan with non-stick spray.
• Line bottom of pan with chow mein noodles.
• In a medium bowl, combine soup, tuna and milk.
• Stir till creamy.
• Add peas and mushrooms.
• Pour mixture in pan over chow mein noodles.
• Cover mixture with cubed bread.
• Bake for about 15 minutes.
• Serve immediately.

TUNA CRUNCH CASSEROLE

Steps:

• In a large skillet, saute the almonds, onion and celery in butter. Meanwhile, in a large bowl,combine the cabbage, tuna, soup and half of the chow mein noodles. Stir in almond mixture. , Spoon into an ungreased 11x7-in. baking dish. Sprinkle remaining noodles on top. Bake at 350° for 20 minutes or until bubbly.

CRUNCHY TUNA CASSEROLE

Steps:

• Heat oven to 350°F.
• Prepare Dinner as directed on package. Stir in soup, milk, tuna, celery and paprika.
• Spoon into 2-qt. casserole; top with crushed chips.
• Bake 30 min. or until heated through.

BEST TUNA NOODLE CASSEROLE

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.

CAMPBELL'S® TUNA NOODLE CASSEROLE

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.