Simple tuna noodle casserole recipe?!
Simple tuna noodle casserole recipe?
I found several through cooking websites but I need one that is good for my picky 10yo step son.Maybe you have a picky eater and your child loves your recipe!Lets see if mine will too.
He likes tuna and likes noodles so I figure he will like the two mixed together.
Answers:
Here try this one, its easy, fast, simple, and there isn't much in here for your son to not like! Hope you like it too!
Tuna Noodle Casserole
1 (6 1/2 ounce) can of your choice Tuna Fish
1 (10 1/2 ounce can of cream of celery or cream of mushroom soup
1 cup whole milk
I cup bread crumbs
8 oz. egg noodles
Cook noodles in salted water; drain and set aside.
Place tuna in a bowl and lightly separate. Stir in soup and milk.
Mix well with 3/4 cup of the bread crumbs. Stir in noodles.
Put in a greased baking dish. Sprinkle the remaining crumbs on top.
Bake at 375° F. for thirty minutes.
You could also stir in leftover veggies if you like or frozen peas.
Try www.allrecipes.com
You can even search by the ingredients you want in it. Great ideas and good recipes.
Simple . Like in easy. ? cook your noodles, put in a can of Cream of chicken soup and drain a can of tuna, and mix. You can also drain a can of peas and add that , but ask first, some people just don't care for peas.
Monterey Cheese Sauce Tuna Casserole
Ingredients
1/2 cup chopped celery
1 Tbsp. butter
8 oz. Monterey Cheese Sauce
1 tsp. Onion Onion?
1 tsp. Garlic Garlic?
2 (6 oz.) cans drained tuna
2 - 3 cups cooked egg noodles
1/2 cup crushed potato chips
Directions
Saute celery in butter. Combine celery and next 4 ingredients. Toss mixture with noodles. Place in greased 9 x 13 baking pan; top with potato chips. Bake at 325° for 30 minutes. Makes 10-12 servings.
for more great recipes
http://tastefullysimple.com/web/dgoodacr...
my son loves this tuna casserole hope yours does too!
QUICK AND EASY TUNA FISH CASSEROLE
1 or 2 cans tuna
1 tsp garlic salt to taste
just a shake of salt
just a shake of pepper
a little over 1/2 cup of Italian bread crumbs
3/4 cup Ranch dressing
1/2 bag of egg noodles
Boil egg noodles until done; drain.
Drain water from tuna and place in a bowl. Add remaining ingredients.
Be sure mixture has a creamy enoughconsistency, and taste to see if enough garlic salt has been added. If mixture is too creamy, add more bread crumbs, and vice-versa (Ranch Dressing).
Stir in cooked egg noodles and serve immediately or place a couple slices of cheese (of your choice) on top and bake in the oven JUST for a couple minutes until the cheese melts.
Overcooking will make tuna dry.
EASY EGG NOODLE TUNA CASSEROLE
3 c. noodles
1 (6 oz.) can tuna fish, drained
1 can cream of mushroom soup
1/2 c. milk
1/2 tsp. salt
Dash of pepper
1/4 tsp. paprika
4 slices American cheese
Cook and drain noodles. Separate tuna into flakes; mix with soup, milk, and seasonings. Cut cheese slices into small pieces; add to sauce mixture. Combine noodles and tuna mixture in a baking dish. Sprinkle top with paprika. Bake at 375 degrees for 25 minutes. Makes 6 servings.
http://www.cooks.com/
Take the easy way out, buy Betty Crocker's Tuna Helper. They have several different varieties of tuna casseroles including "cheesy tuna pasta" and "fettuccine Alfredo". They also include suggestions of things you can add to it to make it your personal recipe. My kids love it.
Cheese-Swirled Tuna Casserole with Green Peas and Mint
Tuna Mixture:
1/4 cup minced yellow onion
3 tablespoons butter
6 tablespoons flour
1 teaspoon salt
1 (10 3/4-ounce) can chicken broth
1 1/2 cups milk
1 (6-ounce) can tuna, drained and flaked
1 tablespoon fresh lemon juice
1/4 cup sour-cream
1/3 cup minced, canned pimientos, drained
Cheese Swirl Biscuits:
2 cups sifted flour
3 teaspoons baking powder
1/2 teaspoon salt
1/4 vegetable shortening
2/3 cup milk
1/2 cup shredded sharp Cheddar or American cheese
Green Peas and Mint:
1 box frozen peas
2 tablespoon butter
1 teaspoon dried mint
Preheat oven to 425 degrees. Lightly butter 11/2 to 2-quart casserole and set aside. Tuna Mixture: Stir-fry onion in butter in a large heavy skillet over moderate heat, until lightly browned, about 5 to 8 minutes. Blend in flour and salt, then broth. Add milk and heat, stirring constantly until thickened and smooth, 3 to 5 minutes. Mix in tuna, sour-cream, pimiento and lemon juice; set off heat, but keep warm. Cheese Swirl Biscuits: Sift flour, baking powder, and salt together into a large mixing bowl. Add shortening and cut in with pastry blender until texture of coarse meal. Add milk and fork briskly to make soft dough. On a lightly floured surface, roll the dough into a 12 by 8 by 1/4-inch rectangle. Scatter cheese evenly on top, then jelly-roll style, starting from short end, to form roll 8 inches long. With floured sharp knife, slice 1-inch thick. Spoon tuna mixture into casserole. Space biscuits evenly on top, arranging so spiral designs show. Bake, uncovered, until biscuits puff and brown slightly -- about 20 minutes. In a saucepan with 1/2 cup boiling water add frozen peas, follow directions on the back of package. Drain. In a glass bowl, toss peas, with butter and dried mint.
Simple Tuna Noodle Casserole:
25 min 10 min prep
4 servings
1 (10 3/4 ounce) can condensed cream of mushroom soup
1/2 cup milk
1 cup peas (I just use a whole can)
2 (6 ounce) cans canned tuna, drained
2 cups cooked pasta, I used egg noodles, but any will do
1. MIX soup, milk, peas, tuna and cooked noodles
2. Transfer to a casserole dish.
3. Bake at 400°F for 15 min (may vary a few minutes either way depending on your oven).
4. Let cool 5-10 minutes before serving.
TUNA NOODLE CASSEROLE
1 1lb. bag egg noodles
2 tbsp. butter
2 cans water packed tuna, do not drain
1 can cream of mushroom or cream of celery soup
1/2 cup sour cream
1 cup potato sticks (french's)
Boil noodles according to directions, drain. Return noodles to pot, add butter, tuna, soup and sour cream, mix well. Place in casserole dish and top with potato sticks and dot with butter, bake at 350 degrees for 30-45 minutes until potatoes are golden and mixture is bubbly. Store leftovers in freezer. (You can always serve it fresh out of the mixing pot and skip the potato sticks part, we do when we're running short on time)