The Best Classic Tuna Casserole Ever! ????#foodie #food #shorts
Ingredients:
4 cups Large Egg Noodles
2 Celery Stalks (diced)
1 Small Onion (diced)
⅓ cup Whole Milk
⅔ cup Frozen Peas (defrosted)
(3) 5 oz Cans of Solid White Albacore in Water (drained)
(2) 10.5 oz Cans of Condensed Cream of Mushroom Soup
2 cups Sharp Cheddar Cheese (grated)
1 tbsp Fresh Parsley (chopped)
3 tsp Coarse Black Pepper
3 tsp Kosher Salt
Minimum 2-Quart Baking Dish
Breadcrumb Topping:
½ cup Panko Bread Crumbs
1 tbsp Unsalted Butter (melted)
½ cup Sharp Cheddar Cheese
1 tbsp Fresh Parsley (chopped)
Instructions:
Preheat the oven to 400 degrees.
In a medium bowl, combine the breadcrumb topping ingredients. Mix until well incorporated and set aside.
Boil the noodles al dente according to package directions. Drain them in a colander and rinse them under cold water.
In a medium skillet over medium-high heat, add 1 tablespoon of butter, diced onion and celery, and 1 tsp salt and 1 tsp pepper. Cook until tender, about 5 minutes.
In a large bowl, combine the noodles, onion mixture, peas, mushroom soup, milk, cheese, tuna, parsley, 2 tsp salt, and 2 tsp of pepper.
Mix until everything is well incorporated. Taste and adjust with more salt and pepper if needed.
Spread the mixture into a 2-quart casserole dish and top it with the breadcrumb topping.
Bake for about 30 minutes until it’s bubbly, and a brown crust forms on top.
Trini Tuna Casserole Recipe
Yield: 6 to 8 Servings
INGREDIENTS
Elbow Macaroni - 400g
Heavy Cream - 250 ml
Evaporated Milk - 250 ml
Eggs - 2 large
Margarine - 4 oz
Onion - 3/4 cup (finely chopped)
Pimento Pepper - 1/3 cup (finely chopped)
Garlic - 1/8 cup (finely chopped)
Tuna Chunks in Water - 3 cans (drained)
Lime Juice - 1 tbsp
Scallions - 1/4 cup (finely chopped)
Sliced Mushrooms - 1/3 cup
Whole Kernel Corn - 1 can
Salt - to taste
Black Pepper - to taste
Cheese - 1/2 lb (grated)
METHOD
1. Fill medium stock pot with 8 cups of water and season with 1 tbsp of salt.
2. Heat over high heat bringing water to a boil.
3. Add macaroni and cook until al dente (about 8 minutes).
4. Drain, rinse with cold water and set aside.
5. Preheat oven to 350°F.
6. Whisk together heavy cream, evaporated milk and eggs.
7. Set aside.
8. Heat medium sauce pan over medium heat.
9. Add margarine and allow to melt.
10. Once melted, add onion, pimento and garlic.
11. Allow to cook for 2 minutes.
12. Reduce heat to low and add tuna, lime juice, chive, mushrooms and corn.
13. Mix until fully incorporated.
14. Add milk mixture, 1/2 of the grated cheese and season with salt and black pepper.
15. Mix until fully incorporated.
16. Allow to cook for 5 minutes ensuring to stir continuously.
17. Immediately pour into greased baking dish.
18. Bake for 30-35 minutes.
19. Allow to cool for 15 minutes before eating.
20. Enjoy!
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Tuna Casserole Recipe | Southern Sassy Mama
This is my favorite tuna casserole recipes. Made with pasta, tuna, veggies, and some homemade alfredo sauce-delish!!! Don't miss out! PLEASE take a moment to look at some of the many videos I have, there is something for everyone! I would love for you to subscribe.
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The Absolute Best Tuna Noodle Casserole
The ultimate classic comfort food. Tender egg noodles and chunks of tuna, dotted with roasted red peppers and vibrant peas, luxuriating in a scintillating, satiny, EASY homemade cream sauce that boasts garlic, onion, parsley, and paprika. With hints of parmesan and toasted panko bread crumbs, tuna-noodle casserole just became real. Here's the recipe on my blog:
IN keke's kitchen #53 Three Cheese Tuna Casserole
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(EFREEZEE)
Directions:
*12 oz medium egg noodles
*1/2 cup of onion and celery (sauteed)
*three 4 oz canned tuna in water (drained)
*three 10 oz canned cream of chicken
*canned of sweet peas (no salt added)
*1/2 cup to 1 cup of mayo
*1/4 cup milk at a time as needed
*shredded cheddar cheese, shredded mexican blend cheese, and shredded mozzarella cheese (as needed) but you can you whatever kind of shredded cheese you like
*salt, pepper, Italian seasoning , roasted garlic powder , and onion powder seasoning (as needed) or the seasonings you like
-pre heat oven to 375
-cook pasta according to package then drain and set aside
-in a skillet with 2 tablespoons of olive oil saute your onions and celery until they soften
-in a large mixing bowl combine cooked pasta, saute onion and celery, cream of chicken mix well then add canned tuna, and sweet peas
-add in 1/2 cup to 1 cup of mayo mix in then add a little milk at a time start off with 1/4 cup stir
-then mix in 1/2 cup of shredded sharp cheddar cheese, mexican blend cheese, and mozzarella cheese then season I used salt,pepper, Italian seasoning , roasted garlic powder , and onion powder mix in well (taste to make sure it's season well)
-mix in another 1/4 cup of milk
-spray a 9 by 13 baking dish with non-stick spray then add your mixture spread evenly and bake 20 to 25 minutes un-covered
-take dish out the oven and top with all 3 cheese place back in the oven and cook for 10 to 12 more minutes or until cheese melts
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.
#tunanoodle #casserolerecipe #casserole #tunacasserole #dinner #recipe #casserole #pasta #weeknightdinners
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.