Clam & Enoki mushroom noodle casserole. #casserolerecipe #clam
Tuna Noodle Casserole
Campbell's Kitchen brings you easy family recipes like this Tuna Noodle Casserole made with Campbell's Condensed Cream of Celery Soup.
Sunny Anderson's Tuna Noodle Casserole | Cooking For Real | Food Network
Who doesn't love a creamy, comforting casserole? Sunny's Zesty Tuna Noodle Casserole should be next up on your dinner lineup!
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With an understanding of everyday life and the belief that real people deserve down-to-earth, delicious meals, Sunny Anderson offers real food for real life. Cooking for Real serves up solutions for easy-to-prepare, fantastic-tasting menus using affordable, easy-to-find, easy-to-use ingredients and infusing them with diverse influences and rich, rewarding flavor.
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Sunny's Tuna Noodle Casserole
RECIPE COURTESY OF SUNNY ANDERSON
Level: Easy
Total: 1 hr 10 min
Prep: 20 min
Cook: 50 min
Yield: 6 to 8 servings
Ingredients
Casserole
2 tablespoons butter, plus more for baking dish
1 (12-ounce) bag or 4 cups egg noodles
16 ounces yellowfin or albacore tuna in oil, drained and flaked (recommended: Ortiz or Callipo)
10 ounces frozen peas, thawed
1 1/2 cups shredded sharp Cheddar cheese
1 1/2 cups shredded Irish Cheddar cheese
1 tablespoon olive oil
1/2 teaspoon whole dried thyme
1/2 cup chopped onion
Kosher salt and freshly ground black pepper
8 ounces baby bella mushrooms, sliced
4 teaspoons Worcestershire sauce
1 tablespoon prepared horseradish
2 tablespoons flour
1 1/2 cups chicken stock
1 pint heavy cream
For the Topping:
3 cups panko breadcrumbs (Japanese)
3 tablespoons olive oil
Directions
For the casserole: Preheat the oven to 375degrees F. Butter a 13- by 9-inch ovenproof dish or lasagna dish and set aside.
Cook the egg noodles in salted boiling water according to package directions for al dente, about 8 minutes. Drain and immediately place the noodles in a large bowl filled with ice water to stop the cooking. Once cooled, drain and then pour the pasta into a large bowl with the tuna, peas and both cheeses. Toss to combine.
In a large pan with straight sides, add the 2 tablespoons butter, the olive oil, onions and thyme. Season with a sprinkle of salt and pepper and cook on medium heat until the onions are tender and translucent, about 5 minutes. Add the mushrooms, season with salt and cook gently until tender and darkened, about 5 minutes more. Add the Worcestershire sauce and horseradish, and then sprinkle the flour over the entire pan. Stir to help the flour soak into the vegetables and cook a minute more to lose the flour taste. Raise the heat to medium-high and add the chicken stock. Cook until slightly thickened, about 5 minutes, and then slowly stir in the heavy cream. Simmer until the cream is thickened slightly, about 4 minutes more. Taste and season with salt if needed. Pour the mushroom sauce over the prepared noodles in the large bowl and quickly stir to combine. Immediately pour into the prepared dish.
For the topping: In a small bowl, combine the breadcrumbs and olive oil. Season with a sprinkle of salt and a grind or two of pepper. Stir until the crumbs soak up the oil evenly. Sprinkle the breadcrumb mixture evenly over the top of the dish and place, uncovered, in the oven until the sides are bubbly and the top is golden brown, about 35 minutes. Let it rest 5 minutes before serving.
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Sunny Anderson's Tuna Noodle Casserole | Cooking For Real | Food Network
Tuna Noodle Casserole
Tuna Noodle Casserole
My family's favorite casserole! I think you will enjoy it too. The French fried onions (and cheese) take this casserole to a new level.
RECIPE:
INGREDIENTS:
12 oz. egg noodles
21.5 oz. cream of mushroom soup, do not add water (2 cans)
10 oz. tuna in water, drained very well (2 small cans)
1 cup sour cream
1/4 tsp. onion powder
1/4 tsp. pepper
1 cup frozen peas
1.5 cups medium cheddar cheese
6 oz. French fried onions (don't add until the last 10 minutes)
INSTRUCTIONS:
Preheat oven to 350 degrees
Start a large pot of water on the stove top over medium high heat. Cook the noodles according to package directions and do not let them cook any further, have the next steps ingredients ready.
Drain the noodles and put them back in the pan. Add the cream of mushroom soup, sour cream, onion powder, pepper and peas. Stir.
Spray a 9x13 pan with non-stick spray. Pour the noodle mixture into the pan and spread out. Sprinkle over the cheese. (Wait to add the French fried onions)
Place the casserole uncovered into the oven on the center rack. Cook for 25 minutes. Remove casserole from oven and sprinkle over the French fried onions. Place the casserole back in the oven and cook for 10 minutes more.
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Why was the Tuna Noodle Casserole the Quintessential Dish of the 1950s?
It's the 1950's and we're making this easy Tuna Noodle Casserole! Enter the excitement of the convenience food age! WW2 was over and there are reasons why convenience food skyrocketed! Sit back and let me tell you the story, and make the classic casserole!
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12 oz Package Wide Egg Noodles, boiled 9 minutes
1 12 Oz Can Tuna, Drained
1 Can Cream of Mushroom Soup
1 Can Cream of Celery Soup
1 1/2 Cups Milk
1 1/2 Cups Frozen Peas
2 Oz Jar Pimentos
7 Oz Can Sliced Mushrooms
1/2 TSP Salt
1/2 TSP Pepper
8 Oz Shredded Cheddar Cheese, Optional
2 Cups Potato Chips, Crushed
Mix everything except the potato chips together. Pour in a greased 9x13 Casserole dish. Sprinkle potato chips over top. Bake for 35 minutes in a 350 oven.
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Tuna Noodle Casserole - Food Wishes
I realize these things are quite subjective, but I’ve always considered this baked tuna and noodle dish to be the king of the comfort food casseroles. Except for maybe mac and cheese, which is sort of in a category by itself. This is the simplest version I know, and probably my favorite.
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