Classic Tuna Noodle Casserole ** Shelf-Stable ** Vintage Recipe
Admit it...you either love it or you hate it... CLASSIC TUNA CASSEROLE ???????? Let's make another yummy supper dish with SHELF-STABLE ingredients.
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How To Make Tuna Pasta Bake | The perfect comfort food
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Tuna Pasta Bake:
Penne pasta
Tomato pasta sauce
White grated cheddar cheese
2x tins of tuna
2x packets of crisps/taytos
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Tuna Noodle Casserole - An American Pantry CLASSIC
Alright friends, we're quarantined. Some of us are laid off and not working. Budget may be tight and going to the grocery store risks infecting yourself or your family. What do we need? Pantry meals. Tuna noodle casserole is delicious, simple, and made from nearly all pantry ingredients. Yes I have BETTER recipes with homemade cream sauce but this is practical, inexpensive, and accessible right now. I hope you guys enjoy this video and this simple recipe. Much love and stay HOME!
NOTE: I just realized I forgot to put the taste test portion in it! My kids DID NOT eat this. But my husband loves it. Thought i should share LOL
One Pot Stovetop Tuna Noodle Casserole | Great weeknight meal!
Made with all homemade ingredients, this tuna noodle casserole is made entirely in one pot all on the stovetop. Creamy cheese is combined with chunks of tuna, slightly sweet peas, and hearty pasta to create a delicious meal that can be ready in minutes. But it’s flavorful enough that it works for special occasions as well as a weeknight staple!
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Skip ahead:
0:00 Intro
0:25 Preparing the bread crumbs
1:58 Cooking the onion, celery, and garlic
4:37 Cooking the pasta
6:26 Adding tuna and peas
7:20 Adding the bread crumbs
8:06 Tasting the recipe
INGREDIENTS
- 3 tbsp unsalted butter
- 1 cup fresh bread crumbs
- 1/4 cup grated Parmesan cheese
- 1 medium onion, diced
- 2 stalks celery, roughly chopped
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 3 cloves garlic, minced
- 2 tsp Italian seasoning
- 2 cups chicken stock
- 1 1/2 cups whole milk
- 3 cups pasta shells
- 1/2 cup heavy cream
- 1/4 cup Neufchâtel Cheese
- 8 oz cheddar cheese, shredded
- 2 tsp lemon zest
- 2 5-oz cans tuna, drained and flaked into pieces
- 1 1/4 cups frozen peas, thawed
- 1/4 cup chopped fresh parsley
INSTRUCTIONS
- In a 4-6 quart saucepan, melt 1 tbsp butter over medium-low heat. Add the bread crumbs and Parmesan cheese. Stir and cook the breadcrumbs until they are browned, 4-6 minutes. Once cooked, remove the crumbs from the saucepan and set them aside to cool.
- In the same saucepan, melt the remaining 2 tbsp of butter. Once melted, add the onion, celery, salt, and black pepper. Sauté until the onion turns translucent and begins to soften, 4-6 minutes. Add the garlic and Italian seasoning and stir until fragrant, 30 seconds.
- Add the chicken stock and milk. Bring the mixture to a simmer and add the pasta. Cover and simmer until the pasta is cooked al dente, 8-10 minutes.
- Once the pasta is cooked, continue to simmer and add the heavy cream, Neufchâtel cheese, and half of the cheddar cheese. Stir until the cheeses are melted and smooth, 3 minutes.
- Add the lemon zest, tuna, and peas. Stir to combine and warm the peas, 2-3 minutes. Add the remaining shredded cheese, turn the heat off, cover, and allow the cheese to melt. Once melted, add the bread crumbs, sprinkle with parsley, and serve.
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From my farm to your home. ????
My name is Kaleb Wyse and here, you will find delicious recipes, videos from my farm, garden, and fun home projects. My knowledge has been earned from years of home cooks and farmers in my family.
A farm is much more than a house to live in; it’s a lifestyle. My passion for gardening and landscaping came from outdoor work with my mom in our expansive farm yard, my love for baking came from innumerable short walks to my grandma’s house to make cookies, and as a farmer, my dad taught me that we are the stewards of our land.
So whether you live in a city center or have decided rural life is for you, I hope to inspire you with the projects and recipes I use in daily life. We can’t all live on a farm, but we all need farms in our lives. From the dirt in my vegetable garden to the flour in my kitchen, I’ll show you everything I love to do.
Bake Vegetarian Tuna Pasta
Vegetarian Dish
Instant Pot Tuna Noodle Casserole
Talk about comfort food! And so easy. If you're like us, you grew up with tuna noodle casserole. And if you didn't, we feel your pain. Get some of the best comfort food out of your Instant Pot with this super easy, super fast recipe. Dump everything in the pot, cook it for a few minutes under pressure, and then cook it no more than a minute or two to blend the cream.
We stir in the canned tuna and the cheese at the last minute to preserve both. The dish won't be too fishy, and the cheese won't turn stringy as it does under pressure.
Just a note: the casserole may look a bit broken after cooking under pressure. That's because the evaporated milk has clotted a bit onto the noodles. Don't worry: it'll all smooth out when the cream, tuna, and cheese are added. Promise!
Here are the ingredients:
2 cups chicken (or vegetable) broth
1 cup regular or low-fat evaporated milk (do not use fat-free)
4 ounces white (or brown) button mushrooms, cleaned and thinly sliced
2 medium celery stalks, thinly sliced
2 tablespoons butter, cut into small chunks
1 teaspoon onion powder
1 teaspoon ground dried mustard
1/4 teaspoon table salt
12 ounces wide egg (or even no-yolk) noodles
1 cup heavy cream (you can use light cream or half-and-half, too--but why???)
Two 5-ounce cans tuna of any sort (we used yellow-fin packed in oil in the video), drained
8 ounces (2 cups) shredded American cheddar
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