Best 5 No Can Of Cream Of Anything Tuna Casserole Recipes

EASY CREAMY NO BAKE TUNA NOODLE CASSEROLE

Steps:

• Boil water for pasta, cook according to package. Add frozen peas & carrots in last 4 minutes of cooking.
• Heat 1 tbsp butter in skillet, add onion and celery, season with 1/4 tsp salt and 1/4 tsp black pepper. Cook on low for 10 minutes, until soft.
• In sauce pan, heat 2 tbsp butter, 1tbsp flour, whisk, 2 minutes. Gradually whisk in milk. Add parmsean cheese, salt, pepper, white pepper, paprika, garlic powder, dried rosemary. Heat on low until thickened.
• Add tuna and lemon pepper, to onion and celery.
• Add tuna mixture to sauce, stir well. Toss with drained pasta and veggies.
• Add more cheese if desired.

TUNA NOODLE CASSEROLE FROM SCRATCH

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Butter a medium baking dish with 1 tablespoon butter.
• Bring a large pot of lightly salted water to a boil. Add egg noodles, cook for 8 to 10 minutes, until al dente, and drain.
• Melt 1 tablespoon butter in a skillet over medium-low heat. Stir in the onion, celery, and garlic, and cook 5 minutes, until tender. Increase heat to medium-high, and mix in mushrooms. Continue to cook and stir 5 minutes, or until most of the liquid has evaporated.
• Melt 4 tablespoons butter in a medium saucepan, and whisk in flour until smooth. Gradually whisk in milk, and continue cooking 5 minutes, until sauce is smooth and slightly thickened. Season with salt and pepper. Stir in tuna, peas, mushroom mixture, and cooked noodles. Transfer to the baking dish. Melt remaining 2 tablespoons butter in a small bowl, mix with bread crumbs, and sprinkle over the casserole. Top with cheese.
• Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.

NO CAN OF CREAM-OF-ANYTHING TUNA CASSEROLE

Steps:

• Prepare pasta according to package directions. Cook firm, not soft. Drain and set aside.
• Meanwhile, heat olive oil in saucepan over medium heat. Add onions and celery and saute until translucent, about 8 minutes.
• Sprinkle flour over sauteed vegetables. Stir well, Cook, stirring frequently, over medium-low heat for two minutes, until flour looses "powdery" taste. Do not brown.
• Slowly, a 1/4 cup or so at a time, add milk, stirring well after each addition. Add cumin, celery seed, mustard, salt and pepper (there--you've made cream of onion/celery soup).
• Add peas. Cook until peas and soup are heated through.
• Remove from heat, add tuna and 1 cup of the cheese.
• If your pot is big enough, add the noodles. Otherwise, transfer soup and noodles to a large bowl and mix well.
• Transfer all to greased 10 x 14" casserole dish.
• Cover with foil and bake at 325 for 20 minutes.
• Meanwhile, in a small bowl, combine bread crumbs with remaining 1/2 cup cheddar cheese.
• Romove casserole from oven. Uncover and top casserole with bread crumb/cheese mixture.
• Return to oven and bake uncovered for 5 to 10 minutes more.

TUNA NOODLE CASSEROLE WITH CREAM CHEESE (NO CANNED SOUP)

Steps:

• Sauté mushrooms, garlic, onion and green peppers in a frying pan. Put aside.
• Cook the noodles in salted water; drain.
• Melt butter in a large fry pan and blend in flour. Blend together.
• Add milk slowly, cooking and stirring constantly.
• When sauce is thick and smooth, blend in cream cheese.
• Then add cooked noodles.
• Add the whole can of tuna with water.
• Add peas.
• Add peppers, onion and mushrooms combination, the salt and pepper. Mix together.
• Pour into a large 9 x 12 greased baking dish.
• Top with sharp cheese.
• Then sprinkle French onions and Parmesan cheese.
• Bake at 375 degrees for 20 minutes.

GRANDMA'S TUNA CASSEROLE WITH POTATO CHIPS AND NO NOODLES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Crush potato chips into a large bowl. Add green beans, condensed soup, and tuna and mix until well combined. Pack into a 10x14-inch casserole dish.
• Bake in the preheated oven until the top is crispy, about 30 minutes.