Tuna Noodle Casserole No Canned Soup Recipes

TUNA NOODLE CASSEROLE WITH CREAM CHEESE (NO CANNED SOUP)

Steps:

• 1. Sauté mushrooms, garlic, onion and green peppers in a frying pan. Put aside.
• 2. Cook the noodles in salted water; drain.
• 3. Melt butter in a large fry pan and blend in flour. Blend together.
• 4. Add milk slowly, cooking and stirring constantly.
• 5. When sauce is thick and smooth, blend in cream cheese.
• 6. Then add cooked noodles.
• 7. Add the whole can of tuna with water.
• 8. Add peas.
• 9. Add peppers, onion and mushrooms combination, the salt and pepper. Mix together.
• 10. Pour into a large 9 x 12 greased baking dish.
• 11. Top with sharp cheese.
• 12. Then sprinkle French onions and Parmesan cheese.
• 13. Bake at 375 degrees for 20 minutes.

TUNA NOODLE CASSEROLE - NO CANNED SOUP!

Steps:

• Heat oven to 350 degrees.
• Cook noodles as directed, then drain.
• Return noodles to the cooking pot with well-drained tuna, frozen peas (I place them in a bowl of water then drain them to thaw some), sour cream, ricotta, salt, and pepper.
• Pour into ungreased 2-quart casserole dish.
• Mix bread crumbs, parmesan and melted butter; sprinkle over casserole.
• Bake uncovered 35-40 minutes.

NO-SOUP TUNA NOODLE CASSEROLE

Steps:

• Gather the ingredients.
• Preheat the oven to 350 F/180 C. Cook the noodles in boiling salted water following package directions until al dente.
• Drain in a colander and rinse under cold water to stop the noodles from cooking further. Reserve.
• Melt the butter in a medium saucepan over medium heat.
• Add the sliced mushrooms and sauté until golden brown and tender.
• Add the flour. Cook, stirring, for 1 to 2 minutes.
• Gradually add the milk and continue to cook, stirring, until the sauce has thickened.
• Stir in the mayonnaise, frozen peas, drained tuna, and drained pimientos. Bring to a simmer and continue cooking, stirring, for 1 minute longer.
• Combine the sauce mixture with the noodles and stir to blend ingredients thoroughly.
• Lightly butter a 2-quart baking dish or spray with cooking spray.
• Turn the mixture into the prepared baking dish.
• In a small bowl, make the topping by combining the breadcrumbs with the melted butter.
• Sprinkle the buttered breadcrumbs over the casserole.
• Bake for 25 minutes or until the casserole is bubbly and the topping is browned. Serve and enjoy.

TUNA NOODLE CASSEROLE FROM SCRATCH

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Butter a medium baking dish with 1 tablespoon butter.
• Bring a large pot of lightly salted water to a boil. Add egg noodles, cook for 8 to 10 minutes, until al dente, and drain.
• Melt 1 tablespoon butter in a skillet over medium-low heat. Stir in the onion, celery, and garlic, and cook 5 minutes, until tender. Increase heat to medium-high, and mix in mushrooms. Continue to cook and stir 5 minutes, or until most of the liquid has evaporated.
• Melt 4 tablespoons butter in a medium saucepan, and whisk in flour until smooth. Gradually whisk in milk, and continue cooking 5 minutes, until sauce is smooth and slightly thickened. Season with salt and pepper. Stir in tuna, peas, mushroom mixture, and cooked noodles. Transfer to the baking dish. Melt remaining 2 tablespoons butter in a small bowl, mix with bread crumbs, and sprinkle over the casserole. Top with cheese.
• Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.

TUNA CASSEROLE EDITED, WITHOUT SOUP

Steps:

• Preheat oven to 375 degrees Fahrenheit (190 degrees C).
• Butter a medium baking dish with 1 tablespoon butter.
• Bring a large pot of lightly salted water to a boil.
• Add egg noodles, cook for 8 to 10 minutes, until al dente, and drain.
• Melt 1 tablespoon butter in a skillet over medium-low heat.
• Stir in the onion, celery, and garlic, and cook 5 minutes, until tender.
• Increase heat to medium-high, and mix in mushrooms.
• Continue to cook and stir 5 minutes, or until most of the liquid has evaporated.
• Melt 4 tablespoons butter in a medium saucepan; whisk in flour until smooth.
• Gradually whisk in milk, and continue cooking 5 minutes, until sauce is smooth and slightly thickened.
• Season with salt and pepper.
• Stir in tuna, peas, mushroom mixture, and cooked noodles. Transfer to the baking dish.
• Melt remaining 2 tablespoons butter in a small bowl, mix with bread crumbs, and sprinkle over the casserole.
• Top with shredded cheddar cheese.
• Bake 25 minutes in the preheated oven or until bubbly and lightly browned.

TUNA NOODLE CASSEROLE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Coat a 2 quart casserole dish with cooking spray.
• In a large pot of salted water, boil noodles until al dente. Drain well.
• In a medium saucepan, combine flour, butter, and salt. Stir until butter is melted and ingredients are combined evenly. Add milk, and whisk until the sauce thickens (usually it is at the proper consistency by the time it begins to boil). Add cheese to mixture, and whisk until cheese is melted and mixture is well blended. Stir in tuna, peas, and noodles. Spread evenly in prepared dish.
• Bake in preheated oven for 30 minutes.