COOKiNG 101 CLASS ~ TUNA NOODLE CASSEROLE
Here is my tuna noodle casserole recipe finally after several months promising to get this posted. Our lives have been so busy since the holidays but I’m getting things caught up and look forward to more of our cooking 101 classes.
I’m also starting another series where on freaky Friday I’m going to read comments throughout the week and answer questions that you guys have for us. Also instead of doing the Friday fines I’m going to be grabbing different kinds of products and trying them out and reviewing them and letting you know what I think.
This summer I’m gonna be doing a series of cold salad recipes. My husband absolutely loves cold salads. Any pairs in with hotdogs and hamburgers. I try and add lots of protein to my salads because my husband likes to make them at all in one meal.
Ingredients:
1 to 2 boxes of cooked spiral noodles
4 cups of mixed veggies
One large can of cream of mushroom soup
One cup of heavy, whipping cream Two large cans of tuna fish, drained 2 tablespoons of garlic
2 tablespoons of minced onion
2 tablespoons of parsley
1/2 tablespoon of garlic salt
1/2 tablespoon of pepper
4 cups of shredded cheese +2 cups of shredded cheese for the top
One stick of melted butter
24 Ritz crackers, crushed
Directions:
to your cooked noodles, add the veggies, soup, spices, and tunafish. Stir that together and add 4 cups of your shredded cheese.
put that in your casserole dish and sprinkle the remaining 2 cups of shredded cheese and set aside.
Combine your melted butter and your crushed Ritz crackers, then sprinkle over the top of your casserole
Bake at 375° for about 40 minutes
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One-pan tuna noodle casserole (that actually tastes like something)
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Seafoodwatch.org's guide for buying sustainable canned tuna:
***RECIPE, SERVES 6-8***
1 12 oz (340g) bag dried egg noodles
4 5 oz (140g) cans of tuna
1 12 oz (340g) jar of marinated artichokes
1 lb (454g) fresh green beans
1 sweet red pepper
3-4 small hot peppers (or another sweet pepper)
2 bunches of green onions
1 qt (1 liter) milk (or non-dairy milk, or stock, or water)
1 750mL bottle of dry white wine (or less, or none)
1 stick (113g) butter (or 1/2 cup, 120mL olive oil)
1/2 gup (60g) all-purpose flour
grated parmesan or pecorino cheese (optional)
garlic powder
onion powder
dried thyme (or other dried herbs)
salt
pepper
Heat a large, stove-safe baking dish over medium. Melt in the butter then whisk in the flour until smooth. Keep whisking as the roux cooks for a minute or two until it's just starting to turn brown and it starts to smell a little nutty. Gradually whisk in the milk until smooth. Bring the sauce to a simmer until it thickens, then take the heat down to low, and remember to stir it occasionally while you do everything else, so the bottom doesn't burn.
Snip the stem ends off all the green beans and then just them into large chunks. Stir those into the sauce. Seed the peppers, cut into thin slices and stir into the sauce. Tear any decaying outer layers off the green onions, trim off the roots, thinly slice both the whites and greens and stir into the sauce. Stir in the artichokes and their marinade. Dump in the tuna, season heavily with garlic powder, onion powder, dry herbs, black pepper and a big pinch of salt. Stir, taking care to not break up the tuna too much (there's more stirring to come, so go easy on it).
Stir in the dry, uncooked egg noodles. Top off with enough wine (or water, or stock, etc) to just barely cover everything and stir. Taste the liquid and add more seasoning if needed — it should taste a little too salty on its own. Make sure all the noodles are pushed down just below the water line. Grate some cheese on top, if you want.
Cover the pan tightly with foil and bake at 400ºF/200ºC until the noodles are soft and most of the liquid is absorbed, 45-60 min. Uncover and bake until the top is nice and brown, another 20 min or so. Let rest to solidify before scooping. Leftovers reheat great.
Quick and easy stovetop tuna casserole
I am a busy momma and there are days I need a quick and easy dinner.
My stovetop tuna casserole.
Ingredients:
1 bag of egg noodles
1 can of cream of mushroom with roasted garlic
1/2 cup of milk
1 can of tuna in water
1/2 cup of frozen peas
Salt and black pepper to taste
How to Make a Tuna Casserole
How to Make a Tuna Casserole | EASY FAMILY MEAL IDEAS
Fall is Officially upon us, & so is Homemade Casseroles! In this Video I am sharing with you all of how I make one of them.. My Hommade Tuna Casserole. This Recipe is so Basic, Simple & Easy to make.. I will pat my Recipe down below, & remember, You can ads nor take out what you want! This Casserole is Cheesy, & Loaded with Tuna, which is what we like!
Enjoy!
EASY TUNA CASSEROLE
RECIPE::
2 1/2 Cups of Milk
2 Cuos Frizen Vegetables
1 Can Cream Of Chicken
Salt & Pepper to Taste
Cheese
Egg Noodle
2-3 Cans of Tuna
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The Tuna Casserole Everyone Should Know How To Make
It's truly incredible how certain dishes we ate in our childhood and especially comfort food recipes can instantly take us back in time. This Tuna casserole does exactly that for me as I used to eat this on special occasions growing up.
Hurrell Family Tuna casserole Recipe:
8 tbsp unsalted butter
1 large onion medium dice
1/3 cup + 1 tbsp all-purpose flour
6 cups whole milk
4 oz sharp cheddar
12 oz salted canned tuna in olive oil
10 oz frozen peas
1 tsp kosher salt
1/2 tsp fresh ground black pepper
1 lb wide egg noodles of choice
Panko topping:
1 1/2 cups panko bread crumbs
3 1/2 tbsp unsalted melted butter
4 oz sharp cheddar cheese
1/4 tsp Maldon salt
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How to make Tuna Noodle Casserole - The BEST Tuna Casserole Recipe
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