Time 1h Yield 4 Number Of Ingredients 10 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Meanwhile, melt butter in a saucepan over medium heat. Whisk in flour, stirring constantly for about 1 minute. Remove from heat and gradually pour in milk, whisking constantly the entire time to avoid lumps from forming. Return to heat and cook, stirring constantly, until slightly thickened, about 2 minutes. Stir in 1/2 of the Cheddar cheese. Add lemon juice, mustard powder, salt, and pepper and mix well. Drain fusilli and fold into the sauce. Mix in tuna. Pour mixture into an 8-inch casserole dish and sprinkle with breadcrumbs. Top with remaining Cheddar cheese. Bake in the preheated oven until cheese is melted and golden, about 30 minutes.
Time 40m Yield 6 Number Of Ingredients 10 Steps:
Gather the ingredients. Preheat the oven to 350 F. Spray a 2 1/2- to 3-quart casserole dish with cooking spray. Combine the noodles, soup, peas, cheese, tuna, and milk. Add salt and freshly ground black pepper. Spoon into the prepared baking dish. In a small bowl, toss the breadcrumbs with the melted butter and sprinkle over the top of the casserole. Bake for 15 to 20 minutes until hot and bubbly and the breadcrumbs are browned. Serve and enjoy.
Time 50m Yield 4 servings, 1-1/4 cups each Number Of Ingredients 11 Steps:
Heat oven to 350ºF. Combine first 5 ingredients in large bowl. Mix cream cheese spread, lemon zest, juice and seasonings until blended. Add to noodle mixture; mix lightly. Spoon into 1-1/2-qt. casserole sprayed with cooking spray; cover. Bake 20 min. Meanwhile, combine cracker crumbs and butter. Stir tuna mixture; top with crumb mixture. Bake, uncovered, 8 to 10 min. or until tuna mixture is heated through and topping is golden brown.
Time 35m Yield 4 Number Of Ingredients 6 Steps:
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In a 1 1/2 quart glass casserole dish, layer noodles, butter cubes, 2 slices of cheese, 1/2 of the tuna, and 1/2 of the soup. Repeat the layering with the remaining ingredients. Top the casserole with bread crumbs. Bake at 350 degrees F (175 degrees C) for 10 to 15 minutes.
Time 11m Yield 6 serving(s) Number Of Ingredients 5 Steps:
Cook noodles according to package directions and drain. Add soup, tuna and veggies. Serve immediately. You can easily substitute your favorite veggies.
Time 55m Yield 8 Number Of Ingredients 18 Steps:
Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish. Bring a large pot of water to a boil. Add egg noodles and 3 teaspoons salt to the boiling water; cook until tender yet firm to the bite, about 6 minutes. Drain noodles. Return to pot and set aside. Heat 2 tablespoons butter and 1 tablespoon oil in a large skillet over medium-high heat. Add mushrooms and onion and cook until mushrooms are softened and onions are translucent, about 4 minutes. Add remaining butter; stir constantly until melted. Sprinkle flour over vegetable mixture and cook, stirring constantly, for 1 minute. Stir in milk and stock and bring to a simmer, stirring often. Simmer for 5 minutes. Stir in lemon juice, Dijon mustard, 1 teaspoon salt, and pepper. Add sauce mixture to reserved noodles. Stir in 1 cup Cheddar cheese, peas, and tuna. Pour mixture into the prepared baking dish and sprinkle remaining Cheddar cheese over the top. Stir together bread crumbs, remaining 2 teaspoons oil, remaining 1/4 teaspoon salt, and paprika in a small bowl. Sprinkle bread crumb mixture evenly over the casserole. Bake in the preheated oven until golden and bubbly, 25 to 30 minutes. Sprinkle with parsley and serve.
