Best 2 Tuna Tomato Noodle Casserole Recipes

Tuna tomato noodle casserole is a classic comfort food dish that can be made with a few simple ingredients. It is a hearty and flavorful casserole that is perfect for a weeknight meal. The combination of tuna, tomatoes, and noodles creates a creamy and delicious casserole that is sure to please everyone at the table. It is also a great way to use up leftover tuna and noodles. With its ease of preparation and delicious flavor, tuna tomato noodle casserole is a dish that everyone should try.

Check out the recipes below so you can choose the best recipe for yourself!

SPICY TOMATO-TUNA NOODLE SKILLET CASSEROLE WITH AIOLI

Spicy Tomato-Tuna Noodle Skillet Casserole With Aioli image

Inspired by a dish at Brooklyn's Saint Julivert Fisherie, this updated tuna noodle casserole is homey, bright, and pantry-forward. Chef and owner Alex Raij modeled the menu item after fideuà, a paella-style pasta dish from northern Spain. We followed her lead by toasting dry pasta like ditali or rigatoni in oil until golden brown before cooking it into the tomato sauce, giving the pasta nutty flavor and plenty of al dente texture.

Provided by Kendra Vaculin

Categories Egg Garlic Olive Oil Onion Pasta Tuna Anchovy Pepper Parsley

Yield 4 servings

Number Of Ingredients 20

Ingredients

Aioli
1 large egg yolk
1 garlic clove, finely grated
¼ tsp. kosher salt, plus more
½ cup (or more) extra-virgin olive oil
Casserole and Assembly
1 medium onion, cut into large pieces
2 garlic cloves
½ cup coarsely chopped roasted red peppers from a jar
3 Tbsp. extra-virgin olive oil, plus more for drizzling
12 oz. rigatoni, mezzi rigatoni, ditali, or other short or medium-length straight tube pasta
2 (5-6-oz.) cans or jars oil-packed tuna
1 oil-packed anchovy fillet, coarsely chopped
1 tsp. kosher salt, divided
Freshly ground black pepper
2 Tbsp. double-concentrated or regular tomato paste
1 (14.5-oz.) can crushed tomatoes or whole peeled tomatoes with their juices, crushed
1 tsp. ground turmeric
¼ tsp. crushed red pepper flakes
Coarsely chopped parsley (for serving; optional)

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.

TUNA-TOMATO NOODLE CASSEROLE

Tuna-Tomato Noodle Casserole image

This is a quick and easy casserole, and has been a favorite for many years.

Provided by Jackie M.

Categories Seafood Fish Tuna

Time 55m

Yield 4

Number Of Ingredients 9

Ingredients

3 tablespoons chopped onion
1 tablespoon vegetable oil
1 (10.75 ounce) can condensed tomato soup
1 teaspoon chili powder
½ teaspoon salt
1 teaspoon Worcestershire sauce
1 ½ cups egg noodles
1 ¼ cups shredded sharp Cheddar cheese
1 (5 ounce) can tuna, drained

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.

Nutrition Facts : Calories 353.4 calories, Carbohydrate 22.1 g, Cholesterol 66.7 mg, Fat 19.9 g, Fiber 1.1 g, Protein 22.2 g, SaturatedFat 10 g, Sodium 1020.4 mg, Sugar 6.3 g

Tips:

Use a variety of tuna. Chunk light tuna, albacore tuna, or even canned tuna steaks can all be used in this recipe. If you're using tuna steaks, be sure to cook them thoroughly before adding them to the casserole.
Add some vegetables. Diced celery, carrots, or peas would all be great additions to this casserole. You could also use a frozen vegetable blend.
Use a flavorful cheese. A sharp cheddar cheese or a Monterey Jack cheese would both be good choices. You could also use a combination of cheeses.
Don't overcook the casserole. The casserole is done when the noodles are tender and the cheese is melted. Overcooking will make the casserole dry and tough.

Conclusion:

Tuna tomato noodle casserole is a quick, easy, and affordable meal that the whole family will love. It's perfect for a busy weeknight dinner or a potluck. With a few simple tips, you can make a delicious and satisfying casserole that everyone will enjoy.