tuna noodle casserole

This stovetop tuna noodle casserole is a healthier take on a comfort food classic. It's gluten-free, dairy-free, and can be made paleo and AIP.

Healthier Stovetop Tuna Noodle Casserole (Gluten &amp; Dairy Free, Paleo)

coconut milk (I use this)

broth

tbsp arrowroot starch

tbsp avocado oil

minced

broccoli florets

salt

tsp black pepper (omit for AIP)

tuna

gluten-free shell pasta (Jovial rice pasta

yeast

tbsp parsley, chopped

Using a large bowl, stir the coconut milk, broth, and arrowroot. Set aside.

Use a large, deep pot heat the avocado oil over medium heat. Add the onion and garlic and saute for 3-4 minutes or until lightly translucent. Add the broccoli and saute for another 3-4 minutes or until the broccoli is lightly soft and bright green. Season with salt and pepper.

Drain the canned tuna and add to the pot. Using a wooden spoon to crumble the tuna into small chunks.

Pour in the broth mixture and pasta. Stir well to combine. Turn the heat to high and bring to a boil. Reduce the heat, bringing the pot to a simmer. Allow to simmer for about 10-12 minutes, stirring often, until the pasta is cooked. When the pasta is just about done, stir the pot continuously for 1 minute to allow the sauce to reduce. See notes in the pasta needs more time to cook to your liking.

Stir in nutritional yeast to taste and serve topped with parsley.

Pasta with a light and creamy sauce, tender chunks of tuna, and peas is ready in about 15 minutes start to finish. This is the kind of recipe that I wish I'd known in college. All it takes is a single large skillet or pot, one burner or hot plate, a bowl, and a fork. That's it.

Easy One-Pot, No-Knife, Lighter Tuna Noodle Casserole Recipe

egg noodles

Kosher salt

crème fraîche

cornstarch

black pepper

juice

tuna,

peas

parsley leaves

Extra-virgin olive oil, for drizzling (optional)

potato chips, for topping (optional)

Place noodles in a large saucepan or skillet and cover with room temperature tap water by 1 inch. Season lightly with salt. Bring to a boil over high heat and cook, stirring occasionally, until almost done (follow package directions for cook times). Drain all but 1 cup of water. Return to high heat and simmer until water is almost completely reduced.

Meanwhile, combine crème fraîche, egg, cornstarch, and 1 tablespoon lemon juice in a medium bowl and whisk with a fork or whisk until homogenous.

When noodles are cooked, add crème fraîche mixture to skillet and cook, stirring and tossing constantly, until sauce thickens and coats noodles. Season generously with black pepper and salt. Off heat, gently fold in tuna, peas, parsley, and remaining lemon juice until warmed through. Serve immediately drizzled with extra-virgin olive oil and sprinkled with crushed potato chips, if desired.

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 salt

tsp black pepper

milk

Dijon mustard

water tuna (drained)

peas (thawed)

oz cheddar cheese (shredded)

panko bread crumbs

Parmesan cheese

tsp smoked paprika

parsley

butter

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

This old-fashioned Tuna Noodle Casserole is an easy, comfort food classic that&#039;s ready for the oven in just 20 minutes!

Classic Tuna Noodle Casserole

wide egg noodles ((slightly more than 2 cups))

(10.5 oz) can condensed cream of mushroom soup

each) tuna

cheddar cheese

potato chips,

Optional garnish: chopped fresh parsley

Preheat oven to 350 degrees F. Grease a 1 ½ quart casserole dish; set aside.

Cook the noodles in a large pot of salted boiling water according to package directions, just until al dente (about 5-6 minutes). Drain.

In a large bowl, whisk together condensed soup and milk. Gently stir in the cooked noodles, tuna and peas (if using). Taste and season with salt and pepper, if necessary. Transfer mixture to prepared dish.

Sprinkle cheese on top, then crushed potato chips.

Bake for 20-25 minutes, or until top is golden brown and inside is hot and bubbly.

Pressure Cooker Tuna Noodle Casserole is absolutely the best around. Fresh cream, mushrooms, celery add layers of flavor to bring back childhood memories.

Pressure Cooker Tuna Noodle Casserole

Tablespoons Butter

Yellow/Brown Onion

Fresh Celery

Cremini Mushrooms

Kosher Salt

Freshly Ground Black Pepper

Tablespoon Potato Starch

Tablespoons Shaoxing Wine (Dry Sherry or Chicken Broth)

Heavy Cream

Mayonnaise

Dijon Mustard

Chicken Stock/Broth

Albacore Tuna Fish (drained (5-6 oz))

Green Peas (Frozen is best)

Worcestershire Sauce

Ritz Crackers (or potato chips)

Sharp Cheddar Cheese

Select Sauté/Browning on your Pressure Cooker cooking pot and allow to fully heat

Add celery, onions and mushrooms to food processor and process until small pieces (like minced).

Add butter, the minced celery, onions and mushrooms to cooking pot and let sweat/sauté for 5 minutes.

Add potato starch, salt and pepper and mix through veggies for about 30 seconds, or until starch is fully incorporated.&nbsp;&nbsp;Add sherry and deglaze pot.

Pour in cream and simmer about 5 minutes, or until thick.

Whisk in mayonnaise, Dijon mustard, Worcestershire sauce and chicken broth.&nbsp; Taste and adjust salt and pepper, if needed.&nbsp; It should be a bit slightly over seasoned.

Mix in tuna and dump in noodles.

Lock on lid and close pressure valve.  Cook at high pressure for 1 minute.  When beep sounds, wait 2 minutes, then carefully release the rest of the pressure.&nbsp;

Remove lid and mix in frozen peas.

Turn off pressure cooker. Sprinkle the cheese and crushed crackers over the top of the casserole.

Place the Crisping Lid on top of the pressure cooker and set the temperature to 400° F. Cook for about 4 minutes, or until the topping begins to brown.

Optional Topping

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.

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

tuna (drained (2 small cans))

condensed cream of mushroom soup* (10.5 ounces)

milk*

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

shallot,

garlic, minced

nutmeg

dill

vegetable broth

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.

Easy Tuna Casserole

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.

<em>Tuna Noodle Casserole is a classic — luxurious and creamy, and so satisfying!</em>

shallot, minced

salt & pepper

flour

chicken broth

skim milk

Tablespoon parmesan cheese

panko breadcrumbs

Italian seasoning

Cook noodles in boiling, salted water until slightly undercooked. Drain, return to the pot and set aside.

Melt butter in a medium-sized skillet over medium heat. Add in shallots, season with salt &amp; pepper, and saute until softened, about 3-4 minutes. Add in flour and stir, cooking for 1 more minute. Flour and butter will be lumpy.

Slowly whisk in chicken broth, breaking up the clumps of butter and flour. Once all the chicken broth has been incorporated, pour in the milk and bring the mixture to a boil. When boiling, add in peas. Turn the heat back down to medium and let the mixture bubble until thickened, about 5-6 minutes, whisking every minute or so.

Add drained tuna to the sauce as well as more salt &amp; pepper to taste. Turn off the heat and stir in cheddar cheese until completely melted. Pour the sauce into the pot with the cooked noodles and mix to combine.

Preheat oven to 375 degrees. Spray two individual sized baking dishes with non-stick spray and divide the mixture evenly between the two.

Combine parmesan cheese, panko bread crumbs and Italian seasoning in a small dish, then divide the mixture evenly between the two baking dishes. Spray the tops with more non-stick spray and bake for 20 minutes, or until golden brown.

Creamy Tuna Noodle Casserole (Dairy &amp; Gluten-Free)

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The BEST Tuna Casserole

Classic Tuna Noodle Casserole

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Tuna Noodle Casserole

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