Time 1h Yield 6 Number Of Ingredients 10 Steps:
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain. Preheat oven to 350 degrees F (175 degrees C). Butter a 2 1/2-quart casserole dish. Mix macaroni, tomato sauce, tuna, cottage cheese, onion, cream cheese, sour cream, and salt together in the prepared casserole dish. Stir bread crumbs and butter together in a bowl; spread over tuna mixture. Bake in the preheated oven until casserole is cooked through and bubbling, 35 to 40 minutes.
Time 55m Yield 4 Number Of Ingredients 9 Steps:
Cook noodles in a pot of boiling water until done. Drain. In a large skillet, saute onion in oil. Add undiluted soup, chili powder, salt, and Worcestershire sauce. Simmer 5 minutes. Mix in noodles, 1 cup cheese, and tuna. Spoon into a greased 1 quart casserole dish. Bake at 350 degrees F (175 degrees C) for 30 minutes. While still hot, sprinkle with remaining 1/4 cup cheese.
Yield 4 servings Number Of Ingredients 20 Steps:
Aioli Whisk egg yolk, garlic, ¼ tsp. salt, and 2 tsp. water in a small bowl to combine. Place bowl on a kitchen towel so it won’t slide around as you whisk and gradually stream in oil, whisking constantly until thick and emulsified. Aioli should be thick but pourable; gradually whisk in more oil if needed. Taste and season with more salt if desired. Casserole Place rack in upper third of oven; preheat to 375°F. Pulse onion, garlic, and roasted red peppers in a food processor until finely chopped; set aside. Heat 3 Tbsp. olive oil in a 10" ovenproof skillet, preferably cast iron, over medium-low. Add pasta and cook, stirring often, until evenly coated in oil and lightly browned, about 5 minutes (depending on the size and shape of your pasta, you may need to work in batches). Using a slotted spoon, transfer to a large bowl. Reserve pan. Drain tuna, reserving 2 Tbsp. tuna oil. place oil in reserved pan and increase heat to medium. Add anchovy, ½ tsp. salt, and reserved chopped vegetable mixture and season with pepper. Cook, stirring occasionally, until vegetables soften, 5-7 minutes. Add tomato paste and cook, stirring, until slightly darkened in color, about 3 minutes. Mix in toasted pasta, tomatoes, turmeric, red pepper flakes, remaining ½ tsp. salt, and 2½ cups water and bring to a boil. Cook, stirring occasionally, until pasta is slightly softened, 8-10 minutes. Remove from heat and stir in drained tuna and ¼ cup water. Transfer skillet to oven and bake casserole until pasta is tender and juices at the edges are bubbling, about 15 minutes. Remove from oven. Heat broiler. Drizzle casserole with a little olive oil and broil until browned and crisped in spots, about 4 minutes. Spoon some aioli over casserole and top with parsley if desired. Serve remaining aioli alongside.
Time 45m Yield 6 serving(s) Number Of Ingredients 8 Steps:
Preheat oven to 375 degrees F. Combine in a bowl, the tuna, mayonnaise, onion, salt and pepper. After draining cooked noodles, return them to their pan. Add the tuna mixture and mix to blend well. Layer 1/2 of the noodle mixture in a 9x13-inch baking pan. Top with 1/2 of tomatoes and 1/2 of cheese. Press down lightly; repeat layers. Bake in preheated oven 20 minutes or until bubbly.
Time 40m Yield 6 serving(s) Number Of Ingredients 8 Steps:
Preheat oven to 375 degrees. Combine tuna, mayonnaise, onion, salt and pepper in medium bowl. Mix well and set aside. Prepare noodles according to package directions, cooking just until tender. Drain noodles and return to pot. Add tuna mixture to noodles, stir until well combined. Layer half of noodle mixture, half of tomatoes and half of cheese in 13 x 9 baking dish. Press down slightly. Repeat layers with remaining ingredients. Bake 20 minutes or until cheese is melted and casserole is heated through.
Time 1h Yield 8 to 10 servings Number Of Ingredients 13 Steps:
Preheat the oven to 400˚. Bring a large pot of salted water to a boil. Add the egg noodles and cook as the label directs for al dente. Drain and set aside. Meanwhile, melt 4 tablespoons butter in a large skillet over medium heat. Add the onion and cook until starting to soften, 3 to 4 minutes. Add the mushrooms and cook, stirring, for a couple of minutes, until softened. Sprinkle the flour evenly over the mixture and stir so that the flour coats the onion and mushrooms thoroughly. Cook, stirring, until toasted, about 1 more minute. Add the milk and sherry and whisk to combine. Cook the sauce, whisking, until it’s nice and thick, 3 to 4 minutes. Season with salt and pepper and stir. Adjust the seasoning to make sure the sauce is adequately salted. Add the tuna to the sauce and stir, then stir in the bell pepper and 1 tablespoon of the parsley. Stir in the noodles until they’re coated. Butter a 9-by-13-inch baking dish and transfer the noodle mixture to the dish. Melt the remaining 4 tablespoons butter in a bowl in the microwave; combine it with the panko and remaining 1 tablespoon parsley. Top the casserole with the panko mixture and bake until golden, 25 to 30 minutes.
Time 45m Yield 8 to 10 servings Number Of Ingredients 14 Steps:
Preheat the oven to 450 degrees F and lightly spray a rimmed baking sheet with nonstick spray. Bring a large pot of water to a boil over high heat and season generously with salt. Add the noodles and cook, stirring occasionally, until just al dente according to package directions, about 5 minutes. Reserve 1 cup of pasta water, then drain well. Set the noodles aside and return the pot to medium-high heat. Add 2 tablespoons of the olive oil, the mushrooms and 1/4 teaspoon salt. Cook until the mushrooms are tender and starting to brown in spots, stirring occasionally, about 5 minutes. Whisk in the half-and-half, cream cheese and reserved pasta water, then continue to cook until smooth and slightly thickened, stirring frequently, about 2 minutes more. Reduce the heat to low, then whisk in the Cheddar, Dijon, cayenne and 1/2 teaspoon salt until all the cheese has melted and the sauce is smooth. Stir in the reserved cooked noodles, tuna and peas until evenly combined (the mixture should be saucy; it will thicken as it bakes). Taste and adjust the seasoning with more salt and pepper. Transfer to the prepared baking sheet. Mix the crushed butter crackers, panko and remaining 2 tablespoons of olive oil in a medium bowl until well combined, then sprinkle evenly over the tuna-noodle mixture. Bake until the topping is well browned and the sauce is bubbling at the edges, about 10 minutes. Let sit 5 minutes before serving.
Time 55m Number Of Ingredients 10 Steps:
Preheat oven to 400 degrees. Lightly oil two 8-inch square (or other shallow 2-quart) baking dishes. In a large pot of boiling salted water, cook noodles until 2 minutes short of al dente; drain, and return to pot. Meanwhile, in a 5-quart Dutch oven or heavy pot, heat oil over medium. Add bell peppers; season with salt and pepper. Cook until crisp-tender, 4 to 6 minutes. Add flour and cook, stirring, 1 minute. Gradually add milk, stirring until smooth. Cook, stirring occasionally, until mixture comes to a simmer. Remove from heat; add mixture to noodles in pot, along with tuna, artichoke hearts, and scallions. Season with salt and pepper, and toss. Divide between prepared baking dishes, and sprinkle with Parmesan. Bake until golden and bubbling, about 20 minutes.
More about “tuna tomato noodle casserole recipes”
Time 1h5m Yield 6 servings. Number Of Ingredients 16 Steps:
Cook noodles according to package directions. Meanwhile, in a large skillet, saute zucchini in 1 teaspoon oil until crisp-tender; remove from skillet and set aside. , In the same pan, saute celery in remaining oil until crisp-tender. Add garlic; cook 1 minute longer. , Drain noodles; place in a large bowl. Stir in the tuna, sour cream, mayonnaise, green onions, mustard, thyme, salt, pepper and celery mixture., Spoon half of the noodle mixture into a greased 11x7-in. baking dish; top with half of the zucchini. Repeat layers. , Cover and bake at 375° for 30 minutes. Uncover; sprinkle with cheese. Bake 5-10 minutes longer or until cheese is melted. Combine tomato and basil; sprinkle over casserole.
