tuna casserole

Tuna casserole, the quintessential American dish. Perfect for potlucks and under $10 to make. Made with canned tuna, mushrooms, peas and noodles in a creamy sauce (and no canned soup) finished with toasted breadcrumbs – so good!

Skinny Tuna Noodle Casserole

oz no-yolk noodles (Ronzoni Healthy Harvest, or brown rice pasta

butter

onion (minced fine)

tbsp flour (gluten free use rice flour)

chicken broth

1% milk

oz sherry (optional)

oz sliced baby bella mushrooms

peas

tuna

oz 50% reduced fat sharp cheddar

cooking spray

tbsp parmesan cheese

breadcrumbs

Cook noodles in salted water until al dente, or slightly undercooked by 2 minutes. Set aside.

Melt the butter in a large deep skillet. Add onions and cook on medium heat until soft, about 5 minutes.

Add the flour and a pinch of salt and stir well, cooking an additional 2-3 minutes on medium-low heat

Preheat oven to 375°. Lightly spray 9 x 12 casserole with butter flavored cooking spray.

Slowly whisk in the chicken broth until well combined, increasing heat to medium and whisking well for 30 seconds, then add the milk and bring to a boil.

When boiling, add sherry, mushrooms and petite peas, adjust salt and pepper to taste and simmer on medium, mixing occasionally until it thickens (about 7 to 9 minutes).

Add drained tuna, stirring another minute.

Remove from heat and add the reduced fat sharp cheddar and mix well until it melts. Add the noodles to the sauce and mix well until evenly coated.

Pour into casserole and top with parmesan cheese and breadcrumbs. Spray a little more cooking spray and top and bake for about 25 minutes.

Place under the broiler a few minutes to get the crumbs crisp (careful not to burn).

Recipe video above. Tuna Mornay is how you elevate canned tuna above a glum pantry staple into a delish family meal! It’s a tuna casserole pasta bake with a creamy sauce, sweet pops of corn and crunchy topping, baked until golden and bubbly. Simple to make, economical and oh-so-delish!

Tuna Mornay (Creamy Tuna Casserole Pasta Bake)

/ 3 tbsp butter

garlic (, finely minced)

tbsp (50 grams) flour (, plain/all purpose)

(50 grams) parmesan (, finely shredded)

tsp each mustard powder, onion and garlic powder ((Note 2))

/ 15 oz canned tuna (, preferably

/ 14 oz canned corn (, drained (or other veg, Note 3))

/ 1.5 tbsp butter (, melted)

(60 grams) panko breadcrumbs

(25 grams) parmesan (, finely grated)

tsp salt

Chives or parsley (, optional garnish)

Preheat oven to 180°C/350°F.

Crunchy Topping - Mix together.

Cook pasta per packet directions MINUS 1 minute. Drain then allow to cool slightly, then return into pot.

White Sauce - Melt butter in a large pot over medium heat. Add garlic and cook for 30 seconds.

Add flour and stir into melted butter. While whisking, gradually pour in about 1/3 of the milk. Once the flour-butter mixture is incorporated into the milk, pour in remaining milk and whisk.

Add Vegeta, mustard, onion and garlic powder, whisk.

When the milk starts to heat up, whisk constantly to make sure the white sauce doesn’t catch on the base.

After 4 - 5 minutes, the sauce should be thick enough that you can draw a path across the back of a spoon (see video). Remove from stove and stir in parmesan.

Assemble &amp; Bake - Add tuna into pasta and flake into large chunks with fork (not too much, don&#x27;t want it to turn to mush when stirred). Add corn, pour over sauce, then gently stir.

Scrape into baking dish, top with Crunchy Topping.

Bake 25 minutes until top is golden and edges are bubbling. Sprinkle with chives if desired then serve!

The Best Tuna Casserole is SO easy to make! Made with a simple from scratch sauce, egg noodles, tuna, peas and a crunchy Panko-Parmesan topping, this comfort food classic is sure to be a new family favorite! Serve with homemade dinner rolls and broccoli salad for a simply delicious dinner!&nbsp;

The BEST Tuna Casserole

wide egg noodles (about 5 oz)

unsalted butter

celery (chopped)

red bell pepper (chopped)

onion (diced)

all purpose flour

tsp black pepper

milk

Dijon mustard

water tuna (drained)

peas (thawed)

oz cheddar cheese (shredded)

panko bread crumbs

Parmesan cheese

tsp smoked paprika

parsley

Preheat oven to 375 degrees. Lightly grease a 2 quart baking dish and set aside.

Cook noodles according to package directions, removing when al dente. Drain, and set aside.

Melt butter in a large skillet over medium heat. Add celery, bell pepper, and onion and cook until onion is translucent, stirring frequently.

Stir in flour, salt and pepper.&nbsp; Slowly add milk and cook, stirring constantly until thick and bubbly.&nbsp;Stir in Dijon mustard.

Add tuna, peas, noodles, and cheddar cheese and fold into the sauce.

Pour mixture into the prepared dish.

Combine Panko, Parmesan cheese, smoked paprika parsley and melted butter in a small bowl and sprinkle over the top.

Bake casserole for 25 to 30 minutes, uncovered, or until heated through and golden brown on top. Let stand for a few minutes before serving.

https://content.jwplatform.com/videos/SIYyoNFg.mp4

The Best Tuna Casserole is SO easy to make! Made with a simple from scratch sauce, egg noodles, tuna, peas and a crunchy Panko-Parmesan topping, this comfort food classic is sure to become a new family favorite!

The Best Tuna Casserole

On those nights that you just need a quick and easy meal, tuna casserole has got you covered. Tender flakes of tuna are mixed with creamy mac and cheese, peas, onion, and celery. We top this casserole with a mixture of crushed crackers, cheese, and melted butter and bake it until it is hot and ready to serve!

Quick Tuna Casserole

tbsp butter

celery

tuna (6 oz, drained)

Bob Evans Macaroni and Cheese

cheddar cheese (sharp)

crackers (crushed)

Preheat oven to 350 degrees.

Combine Cheese, crackers and melted butter. Set aside.

In an ovenproof pan, cook onion and celery in butter until tender.

Stir in peas and cook 2-3 minutes. Gently stir in macaroni and tuna.

Top with crumb topping and bake 15 minutes or until heated through.

https://embed.mediavine.com/videos/cfxwctwnk4ralq70yq0x

Easy Tuna Casserole is a deliciously simple and creamy casserole that everyone loves! Tender cheesy macaroni noodles, peas, celery, onion and tuna in are topped with a buttery cheesy topping and baked until golden and bubbly! This is an effortless weeknight meal in just 30 minutes!

Easy Tuna Casserole

Creamy Tuna Casserole Recipe with sautéed mushrooms and garlic in a homemade creamy sauce.  This classic casserole made quick and easy in a Pressure Cooker.

Tuna Noodle Casserole

(12 oz Solid White Albacore Tuna in water)

12 oz package Egg Noodles

Tbs Butter

Tbs Garlic

Cup Mushrooms sliced

Tbs Lawrey's Season Salt

Cup Broth

Cup Heavy Cream

oz Cream Cheese

Pepper

Parmesan Cheese

Cup Frozen Peas

Pkg (30z French Fried

Drain Tuna and set aside

Heat Instant Pot to Saute' and wait until it reads "hot"

Add butter and garlic and allow butter to melt while stirring.

Add mushrooms and saute' until softened. Add Lawrey's Seasoning. Heat through

Press Cancel and Turn off Instant Pot

Add Chicken Broth

Add Egg Noodles and make sure noodles are mostly covered. Add Heavy Cream. Do not stir.

Put Tuna on top of noodles. Do not stir.

Set Instant Pot to Manual for 2 minutes. Allow 4 minute Natural Release and then Quick Release.

Stir noodles and tuna

Add Cream Cheese, Pepper, and Parmesan cheese and stir.

Add frozen peas and stir. Close lid for 5 minutes to heat peas and melt cheese.

Place Tuna Casserole into a 9x13 casserole dish and top with French Fried Onions and bake for 7-9 minutes at 350 degrees to crisp to top of the casserole. Serve and enjoy.

A very simple and tasty low carb and keto seafood casserole that is much lower in carbs than traditional recipes! This recipe can easily be adapted by substituting salmon, shrimp, or crab. The zucchini, cauliflower, and herbs add a nice fresh taste.

Low Carb Tuna Casserole (Keto Seafood Casserole)

cauliflower

(6 1/2 oz) tuna, salmon, crab, or shrimp

green onions

mayonnaise

sour cream

dijon mustard

salt

pepper

zucchini, very thinly sliced

jack cheese (mozzarella, swiss, or cheddar will work fine too)

pork rind panko

Preheat oven to 350 degrees. Prep and assemble your...

Preheat oven to 350 degrees. Prep and assemble your ingredients. Drain tuna (or other seafood), and set aside.

In a bowl, combine cauliflower, tuna, celery, green...

In a bowl, combine cauliflower, tuna, celery, green onions, mayonnaise, sour cream, mustard, herbs, salt and pepper.

In a buttered 1-1/2 quart baking dish, spoon...

In a buttered 1-1/2 quart baking dish, spoon half of the mixture. Layer half the zucchini and half the cheese. Top with remaining 1/2 of mixture, zucchini, and finish with cheese.

Sprinkle pork rind panko over the top. Bake at...

Sprinkle pork rind panko over the top. Bake at 350 degrees for 40 minutes until the dish is hot and cheese is bubbly.

Sprinkle with fresh herbs and serve. Also good...

Sprinkle with fresh herbs and serve. Also good with fresh diced tomatoes and avocado

https://mediavine-res.cloudinary.com/video/upload/kta8tcvnjjrk8dxixv5s.mp4

Low Carb Tuna Casserole (Keto Seafood Casserole), is made delicious with cauliflower and zucchini, a creamy herb sauce, tuna, and layered with cheese. Sure to become a new family favorite, this low carb seafood casserole is so easy to make it so it's perfect for a busy weeknight meal. Make this healthy tuna veggie casserole today!

Tuna casserole is what comfort food eats when it&#039;s sad. Creamy pasta with flaky tuna and bright peas is the perfect pick-me-up dish!

Tuna Casserole

egg noodles

tuna (drained (2 small cans))

condensed cream of mushroom soup* (10.5 ounces)

milk*

cheddar cheese

butter (melted)

salt and pepper (to taste)

Boil egg noodles according to package directions, drain and return to pot.

To the noodles, add the peas, tuna, soup, milk, and shredded cheddar.  Stir to combine.  Add salt and pepper to taste.

Press noodles into a 9x13 inch buttered casserole dish.

Mix together the panko crumbs and melted butter and sprinkle over the noodle mixture.

Bake at 375F for 15 to 20 minutes, until bubbling and browned on top.

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TUNA NOODLE CASSEROLE

Classic Hot Tuna Noodle Casserole with Cracker Topping - Classic comfort food packed full of noodles, tuna, cheese, and a homemade sauce makes this the perfect casserole any night of the week!

Classic Hot Tuna Noodle Casserole with Cracker Topping

albacore tuna

German Egg Spaetzle Farmer-Style noodles

crimini mushrooms, chopped

black pepper

shallot,

garlic, minced

nutmeg

dill

vegetable broth

cornstarch

heavy cream

cheddar cheese, divided *optional

sleeve of Ritz Crackers,

butter, unsalted and melted

Preheat the oven to 350F, rack in the middle. Butter a 9&#215;13” casserole dish. Set aside. In a heavy bottom large pot over medium heat add in 1 tablespoon of oil. When the oil starts to shimmer add the 1 cup of chopped mushrooms and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Remove the mushrooms from the pan and set aside.

In the same pan add 1 tablespoon of oil. Add in the garlic, shallots, nutmeg, salt, and pepper. Cook until the shallots are soft. About 3-5 minutes. Add in the cooked mushrooms. Add in the broth and simmer for one minute. Decrease the heat to medium-low. Make a slurry of the cornstarch and cream in a cup. Add to the mushroom mixture. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes. Add in the dill and taste for seasoning. If using the cheese, add 1 cup of the cheese to the sauce and stir to melt.

To the pot, add in the cooked noodles and tuna. Mix gently to combine. Pour the mixture into the buttered casserole dish and spread out evenly. If using the cheese, sprinkle the remaining cheese over top. In a separate bowl, mix the crushed cracker crumbs and melted butter. Sprinkle the buttered cracker crumbs over top and bake for 20-25 minutes or until the cracker crumbs are golden brown. Remove from the oven and allow to rest for 10 minutes before serving.

Made this tonight! It was so good! I couldn’t find the right type of mushrooms but used portabellas and it was good!  The recipe was easy to follow, it looks overwhelming but it’s not at all! Will definitely keep this one!

Tuna Noodle Casserole combines flaky tuna and tender egg noodles in a cheesy creamy sauce.

onion

celery (diced)

peas (defrosted)

tuna (5-6 ounces, drained)

mushroom soup

cheddar

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.

This Easy Tuna Noodle Casserole is a comforting and reliable classic dish perfect for a busy weeknight and budget friendly!

Easy Tuna Noodle Casserole

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Top 19 tuna casserole recipes from across the web

The most viewed tuna casserole recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Skinny Tuna Noodle Casserole

Tuna Mornay (Creamy Tuna Casserole ...

The BEST Tuna Casserole

Quick Tuna Casserole

Tuna Noodle Casserole

Low Carb Tuna Casserole (Keto Seafo...

Tuna Casserole

Classic Hot Tuna Noodle Casserole w...

Easy Tuna Casserole

Easy Tuna Noodle Casserole

Tuna Casserole Recipe

Make-Ahead Tuna Casserole

Easy Weeknight Tuna Mornay

Easy Healthy Tuna Casserole

Tuna Pasta Bake | Slimming World Pa...

What To Serve With Tuna Casserole

Old-Fashioned Tuna Noodle Casserole...

Mom's Tuna Rice Casserole Recipe

Tuna Casserole

The most viewed tuna casserole recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine