↞ recipe box start page
Category: Fish and Seafood
Prep Time: Cook Time: Total Time:
2 cups plain breadcrumbs
1 1/2 cups grated Parmesan cheese
2 tbsp chopped parsley
1 3/4 tsp dried thyme
1 small garlic clove, minced
1 tsp salt
1 1/4 tsp black pepper
1 3/4 cups unsalted butter
3 (6 oz) cans solid white tuna in oil
12 oz wide egg noodles
1 tbsp olive oil
1 1/4 cups diced red bell pepper
1 1/4 cups diced yellow bell pepper
1 cup diced onion
1/4 cup finely chopped shallot
12 oz white mushrooms, thinly sliced
3 tbsp flour
4 cups milk
1/2 tsp celery seeds
1/4 tsp cayenne
In a food processor, mix together bread crumbs, Parmesan cheese, parsley, 1/2 teaspoon thyme, garlic, salt, and 1/4 teaspoon pepper. Melt 1 1/2 cups butter. Add melted butter to crumb mixture and pulse until crumbs have been moistened. Set bread crumb topping aside. Drain tuna, reserving 2 tablespoons of the canned oil.
Cook noodles in boiling water until al dente. Drain and add to large bowl, and toss with the reserved tuna oil. Place the olive oil in a large skillet over low heat. Sauté the diced vegetables and cook until vegetables are tender, about 10 minutes. Transfer to a bowl.
In the same skillet, melt 1 tablespoon butter over medium-low heat. Add shallot and sauté for 3 minutes. Add mushrooms and 1/4 teaspoon thyme. Sauté for an additional 5 minutes. Add mushroom mixture to cooked onion-pepper mixture. Season to taste with salt and pepper.
Preheat oven to 350. In the same skillet, melt the remaining butter over low heat. Add flour, stirring constantly until smooth. Cook until the mixture is bubbly, about 1 to 2 minutes. Remove from heat.
In a saucepan, bring the milk to a boil. Using a whisk, add to the flour-butter mixture in the skillet. Put the skillet back on medium-high heat and bring to a boil, whisking. Reduce heat to a simmer.
Add celery seeds, cayenne, the remaining 1 teaspoon of thyme, and 1 teaspoon pepper. Simmer for 10 minutes more, stirring frequently. Add reserved tuna and vegetables to the sauce. Break up large pieces of tuna with a wooden spoon. Remove from heat.
Add tuna vegetable mixture to reserved noodles; combine well using a large spoon. Pour mixture into a 13x9 inch baking dish. Pat bread crumb mixture evenly over the top. Bake until the casserole is golden brown, about 30 minutes. Serves 8
view more member recipes
TUNA NOODLE CASSEROLE
view my recipes
print
save
Category: Fish and Seafood
Prep Time: Cook Time: Total Time:
2 cups plain breadcrumbs
1 1/2 cups grated Parmesan cheese
2 tbsp chopped parsley
1 3/4 tsp dried thyme
1 small garlic clove, minced
1 tsp salt
1 1/4 tsp black pepper
1 3/4 cups unsalted butter
3 (6 oz) cans solid white tuna in oil
12 oz wide egg noodles
1 tbsp olive oil
1 1/4 cups diced red bell pepper
1 1/4 cups diced yellow bell pepper
1 cup diced onion
1/4 cup finely chopped shallot
12 oz white mushrooms, thinly sliced
3 tbsp flour
4 cups milk
1/2 tsp celery seeds
1/4 tsp cayenne
In a food processor, mix together bread crumbs, Parmesan cheese, parsley, 1/2 teaspoon thyme, garlic, salt, and 1/4 teaspoon pepper. Melt 1 1/2 cups butter. Add melted butter to crumb mixture and pulse until crumbs have been moistened. Set bread crumb topping aside. Drain tuna, reserving 2 tablespoons of the canned oil.
Cook noodles in boiling water until al dente. Drain and add to large bowl, and toss with the reserved tuna oil. Place the olive oil in a large skillet over low heat. Sauté the diced vegetables and cook until vegetables are tender, about 10 minutes. Transfer to a bowl.
In the same skillet, melt 1 tablespoon butter over medium-low heat. Add shallot and sauté for 3 minutes. Add mushrooms and 1/4 teaspoon thyme. Sauté for an additional 5 minutes. Add mushroom mixture to cooked onion-pepper mixture. Season to taste with salt and pepper.
Preheat oven to 350. In the same skillet, melt the remaining butter over low heat. Add flour, stirring constantly until smooth. Cook until the mixture is bubbly, about 1 to 2 minutes. Remove from heat.
In a saucepan, bring the milk to a boil. Using a whisk, add to the flour-butter mixture in the skillet. Put the skillet back on medium-high heat and bring to a boil, whisking. Reduce heat to a simmer.
Add celery seeds, cayenne, the remaining 1 teaspoon of thyme, and 1 teaspoon pepper. Simmer for 10 minutes more, stirring frequently. Add reserved tuna and vegetables to the sauce. Break up large pieces of tuna with a wooden spoon. Remove from heat.
Add tuna vegetable mixture to reserved noodles; combine well using a large spoon. Pour mixture into a 13x9 inch baking dish. Pat bread crumb mixture evenly over the top. Bake until the casserole is golden brown, about 30 minutes. Serves 8
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Tuna-noodle Casserole
by sgre52160
2 6 1/2-oz cans tuna; drained and flaked or 1 lb fresh skinless, boneless tuna steaks 2 tbsp lemon juice---if using fresh tuna 8 oz wide egg noodles 4 tbsp unsalted butter 8 oz fresh mushrooms; s
by sgre52160
2 6 1/2-oz cans tuna; drained and flaked or 1 lb fresh skinless, boneless tuna steaks 2 tbsp lemon juice---if using fresh tuna 8 oz wide egg noodles 4 tbsp unsalted butter 8 oz fresh mushrooms; s
Tuna Noodle Casserole
by sgre52160
1 can tuna in water; rinsed 1 can cream of mushroom and cream of chicken soups 1 pkg dry onion soup mix 1 cup frozen peas 1 lb wide noodles 1 cup cheddar cheese; shredded 1 cup milk 1 tsp garl
by sgre52160
1 can tuna in water; rinsed 1 can cream of mushroom and cream of chicken soups 1 pkg dry onion soup mix 1 cup frozen peas 1 lb wide noodles 1 cup cheddar cheese; shredded 1 cup milk 1 tsp garl
Italian Tuna Noodle Casserole
by sgre52160
2 cloves of fresh cleaned garlic finely chopped 4 1/2 tablespoons unsalted butter 10 oz mushrooms, trimmed and sliced 1/4 inch thick (4 cups) 2 teaspoons Worcestershire sauce 1/4 cup sherry 1/4
by sgre52160
2 cloves of fresh cleaned garlic finely chopped 4 1/2 tablespoons unsalted butter 10 oz mushrooms, trimmed and sliced 1/4 inch thick (4 cups) 2 teaspoons Worcestershire sauce 1/4 cup sherry 1/4
Mediterranean Tuna-noodle Casserole
by ICOOK2
1/3 cup(s) olive oil, plus more for baking dishes Coarse salt and ground pepper 1 pound(s) wide egg noodles 2 red bell peppers (ribs and seeds removed), thinly sliced 1/2 cup(s) all-purpose fl
by ICOOK2
1/3 cup(s) olive oil, plus more for baking dishes Coarse salt and ground pepper 1 pound(s) wide egg noodles 2 red bell peppers (ribs and seeds removed), thinly sliced 1/2 cup(s) all-purpose fl
*tuna Noodle Casserole* - Easy
by sgre52160
1 tbsp butter 3/4 cup diced onion 1 cup milk 1 can cream of mushroom soup 3 cups cooked egg noodles or cooked macaroni 1 1/4 cups frozen peas or chopped broccoli, thawed 1 tbsp lemon juice 1/4
by sgre52160
1 tbsp butter 3/4 cup diced onion 1 cup milk 1 can cream of mushroom soup 3 cups cooked egg noodles or cooked macaroni 1 1/4 cups frozen peas or chopped broccoli, thawed 1 tbsp lemon juice 1/4
view more member recipes
related CDKitchen recipes
Tuna Noodle Casserole
Tuna Noodle Casserole With Mixed Vegetables
Classic Tuna Casserole
Quick Tuna Tetrazzini
Good Ole Macaroni Tuna Casserole
Tuna Casserole Pot Pie
Chinese Cashew and Tuna Bake
Tuna Noodles Romanoff
Classic Tuna Salad
All-In-One Tuna Casserole