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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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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Tuna Noodle Casserole From Scratch - Depression Era Recipe - The Hillbilly Kitchen
Depression Era Recipe Tuna Noodle Casserole Without Soup. This is a very versatile, delicious, all natural casserole. It's quick and easy to make. Almost every ingredient in this casserole can be substituted or omitted depending on what you have available, your tastes or you allergies.
This was a very popular recipe in magazines in the 1930's and 1940's. It is one of those dishes that is sure to bring back childhood memories when you smell it cooking and when you taste it.
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Ingredients:
2- Five ounce cans of tuna
8 - Ounces of uncooked egg noodles
1 - Small onion chopped
1 - Stalk celery chopped
1/2 - Bell pepper chopped
1 - Teaspoon minced garlic
8 - Ounces of potatoes or button mushrooms sliced
1 - Cup frozen green peas
1/4 - Cup real butter
2 - Cups milk
2 - Tablespoons corn starch
1/2 - Cup bread crumbs
1 - Cup shredded cheddar cheese
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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.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
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