Time 55m Yield Serves 6 (serving size: 2 cups) Number Of Ingredients 19 Steps:
Preheat oven to 375°F. Cook noodles according to package instructions until very al dente, omitting salt and fat. Drain and transfer to a large bowl. Heat oil in a large high-sided skillet over medium. Add mushrooms; cook until softened, about 4 minutes. Add onion and garlic; cook until tender, about 4 more minutes. Add thyme; cook until fragrant, about 1 minute, stirring constantly. Add butter; stir to melt. Whisk in flour; cook until roux is golden, about 1 minute. Whisking constantly, add stock; bring to a boil. Reduce to a simmer; whisk in milk, tomato paste, mustard, lemon zest and juice, salt, and pepper. Return to a simmer; simmer 2 to 3 minutes. Pour mixture into bowl with noodles. Stir in tuna and dill. Coat a 13- x 9-inch baking dish with cooking spray. Transfer tuna mixture to baking dish; top with cheese. Bake at 375°F until bubbly and cheese is melted, about 15 minutes. Let stand at room temperature 5 to 10 minutes. Garnish with dill.
Time 50m Yield 10 serving(s) Number Of Ingredients 11 Steps:
Set oven to 350 degrees F. Grease an 11 x 7 or 13 x 9-inch baking dish with cooking spray (or use a casserole dish large enough to hold the mixture). Boil the pasta in a large pot of boiling water until al dente; drain then transfer to a large bowl. Add in onion and tuna; toss to combine. In a saucepan heat soup with milk until smooth. Stir in mushrooms mayonnaise, Mrs Dash seasoning, garlic powder and black pepper until combined; pour into the bowl and toss to combine. Transfer mixture to prepared baking dish. Bake for about 30 minutes. Remove from oven then sprinkle with cheddar cheese, return to oven for 2-4 minutes to melt the cheese.
Time 1h Yield 6 servings, serving size, 2 1/2 cups Number Of Ingredients 14 Steps:
Preheat oven to 425 degrees F. Place bread in food processor and pulse for 30 seconds into bread crumbs (makes about 2 1/2 to 3 cups crumbs). Heat oil in a large skillet over medium heat. Add onions and cook, stirring, until onions are soft and translucent, 8 minutes. Add celery and cook, stirring, until just tender, 6 minutes. Add mushrooms and cook, stirring, until mushrooms release their water, 5 to 7 minutes. Add flour all at once and stir immediately and vigorously with a wooden spoon until flour is completely incorporated into vegetable mixture until there are no flour lumps. Add milk and broth, stir to combine and bring mixture to a boil, stirring frequently. Reduce heat to a vigorous simmer and cook, stirring, until liquid has thicke ned and reduced by about 1/2 cup, 7 to 8 minutes. Add salt and pepper and stir to combine. Combine cooked pasta, vegetable-liquid mixture, broccoli, peas and tuna and toss to incorporate. Pour into a 9 by 13-inch casserole. Top with bread crumbs. Bake for 25 minutes, or until crumbs are golden brown and toasted.
Time 1h5m Yield 4 serving(s) Number Of Ingredients 7 Steps:
Preheat oven to 350 degrees F. Spray 8x8 pan with non stick spray. In a bowl, mix tuna, noodles, onion, peas, soup and milk. Pour into pan. Make sure noodles are covered by sauce. Sprinkle with cheese. Cover & Bake for 1 hour.
Time 1h10m Yield 4 Number Of Ingredients 16 Steps:
Preheat the oven to 375 degrees F (190 degrees C). Coat a 2-quart baking dish with nonstick spray. Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and set aside. Meanwhile, heat oil in a large skillet over medium heat. Add mushrooms, onion, celery, bell pepper, and carrot; cook until vegetables are tender, about 8 minutes. Whisk together Alfredo sauce, sour cream, 2 tablespoons Parmesan, dill, and black pepper in a large bowl. Stir in cooked pasta, vegetables, and tuna until combined. Transfer to the prepared dish. In a small bowl, stir together panko and remaining 2 tablespoons Parmesan; sprinkle over casserole. Lightly coat with nonstick spray. Bake in the preheated oven, uncovered, until browned and bubbly, about 25 minutes. Serve with lemon wedges.
Time 45m Yield 4 servings. Number Of Ingredients 14 Steps:
Cook noodles according to package directions., In a large bowl, combine the soup, milk, mayonnaise and mustard. Stir in the mushrooms, tuna and red pepper. Drain noodles; add to soup mixture and stir until blended. Transfer to an 8-in. square baking dish coated with cooking spray., Combine topping ingredients; sprinkle over casserole. Bake at 400° for 25-30 minutes or until bubbly.
