Recipe Tuna noodle casserole

[Orion Commander]

Way back in 74 a friend taught me how to make tuna noodle casserole. She put dry noodles in the dish. Does anyone here do it this way? I can't remember the liquid to noodle ratio.

My wife always cooked the noodles first. So after 40+ years I have forgotten.

 

[Cardinal]

Cook the noodles first, it's easier that way.
Or if you are gonna go the can 0 soup method, add noodles to that.

 

[SouthernBreeze]

Way back in 74 a friend taught me how to make tuna noodle casserole. She put dry noodles in the dish. Does anyone here do it this way? I can't remember the liquid to noodle ratio.

My wife always cooked the noodles first. So after 40+ years I have forgotten.

Are you sure it wasn't Chow Mein noodles? I vaguely remember a recipe I once had that called for them in the casserole. They gave the casserole a crunchy texture.

 

[Grounded Idealist]

I’m curios too OC as making the casserole this way would be so much easier, so I did a Duck Duck Go search to find the answer.

The first thing I learned is that there are approximately five billion different ways to make tuna casserole.

Here are two recipes that look good, both adding dry noodles to the dish. Haven’t tried either one yet. Maybe looking over these will jog your memory as to how you made that recipe so long ago.

I welcome everyone’s input! Suggestions? Ideas?

Crock Pot Tuna Noodle Casserole Recipe | CDKitchen.com

Everything a good casserole should be: creamy, comforting, and (most importantly) low-effort. A chopped up onion, a couple cans opened, a stir here and there, voila.

www.cdkitchen.com

Slow Cooker Tuna Noodle Casserole
Everything a good casserole should be: creamy, comforting, and (most importantly) low-effort. A chopped up onion, a couple cans opened, a stir here and there, voila. Dinner's on the table, just like that.

serves/makes:
ready in:
2-5 hrs

3 reviews

ingredients
2 3/4 cups dry egg noodles
1 teaspoon salt
1/2 cup chopped onion
1 can (15 ounce size) peas, undrained
1 can (10.75 ounce size) cream of mushroom soup
5 ounces water
1 can (12 ounce size) solid albacore tuna packed in water

directions
Combine all the ingredients except the tuna in the crock pot. Stir to combine. Add the tuna and stir gently so the mixture is combined but the tuna isn't broken up too much.

Cover the crock pot and cook on high heat for 2 hours. Stir after one hour and again before serving.

crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.


nutrition
299 calories, 8 grams fat, 36 grams carbohydrates, 21 grams protein per serving

Simple Tuna Noodle Casserole

A simple tuna noodle casserole recipe made easier by baking the noodles and remaining ingredients all in one dish

www.readyseteat.com

• PAM® Original No-Stick Cooking Spray
• 8 ounces dry wide egg noodles, uncooked
• 1 can (12 oz each) chunk light tuna in water
• 2 cups water
• 1/2 cup chive and onion cream cheese spread
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2-1/2 cups Birds Eye® Sweet Garden Peas
• 1 cup shredded Cheddar cheese
• 2 cups tiny pretzel twists, crushed
• 
  
• 
  STEP ONE
  Preheat oven to 400°F. Spray 13x9-inch glass baking dish with cooking spray. Place uncooked noodles in baking dish; top evenly with undrained tuna. Set aside.
  STEP TWO
  Place water, cream cheese, Parmesan cheese, salt and pepper in medium microwave-safe bowl. Microwave on HIGH 4 minutes or until boiling, stirring once halfway. Carefully pour hot mixture over tuna and noodles.
  STEP THREE
  Cover dish tightly with aluminum foil; bake 15 minutes. Add peas; stir. Sprinkle with Cheddar cheese and cover again with foil. Bake 15 minutes more or until noodles are tender. Top with crushed pretzels just before serving.

 

[packyderms_wife]

I’m curios too OC as making the casserole this way would be so much easier, so I did a Duck Duck Go search to find the answer.

The first thing I learned is that there are approximately five billion different ways to make tuna casserole.

Here are two recipes that look good, both adding dry noodles to the dish. Haven’t tried either one yet. Maybe looking over these will jog your memory as to how you made that recipe so long ago.

I welcome everyone’s input! Suggestions? Ideas?

Crock Pot Tuna Noodle Casserole Recipe | CDKitchen.com

Everything a good casserole should be: creamy, comforting, and (most importantly) low-effort. A chopped up onion, a couple cans opened, a stir here and there, voila.

www.cdkitchen.com

Slow Cooker Tuna Noodle Casserole
Everything a good casserole should be: creamy, comforting, and (most importantly) low-effort. A chopped up onion, a couple cans opened, a stir here and there, voila. Dinner's on the table, just like that.

serves/makes:
ready in:
2-5 hrs

3 reviews

ingredients
2 3/4 cups dry egg noodles
1 teaspoon salt
1/2 cup chopped onion
1 can (15 ounce size) peas, undrained
1 can (10.75 ounce size) cream of mushroom soup
5 ounces water
1 can (12 ounce size) solid albacore tuna packed in water

directions
Combine all the ingredients except the tuna in the crock pot. Stir to combine. Add the tuna and stir gently so the mixture is combined but the tuna isn't broken up too much.

Cover the crock pot and cook on high heat for 2 hours. Stir after one hour and again before serving.

crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.


nutrition
299 calories, 8 grams fat, 36 grams carbohydrates, 21 grams protein per serving

Simple Tuna Noodle Casserole

A simple tuna noodle casserole recipe made easier by baking the noodles and remaining ingredients all in one dish

www.readyseteat.com

• PAM® Original No-Stick Cooking Spray
• 8 ounces dry wide egg noodles, uncooked
• 1 can (12 oz each) chunk light tuna in water
• 2 cups water
• 1/2 cup chive and onion cream cheese spread
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2-1/2 cups Birds Eye® Sweet Garden Peas
• 1 cup shredded Cheddar cheese
• 2 cups tiny pretzel twists, crushed
• 
  
• 
  STEP ONE
  Preheat oven to 400°F. Spray 13x9-inch glass baking dish with cooking spray. Place uncooked noodles in baking dish; top evenly with undrained tuna. Set aside.
  STEP TWO
  Place water, cream cheese, Parmesan cheese, salt and pepper in medium microwave-safe bowl. Microwave on HIGH 4 minutes or until boiling, stirring once halfway. Carefully pour hot mixture over tuna and noodles.
  STEP THREE
  Cover dish tightly with aluminum foil; bake 15 minutes. Add peas; stir. Sprinkle with Cheddar cheese and cover again with foil. Bake 15 minutes more or until noodles are tender. Top with crushed pretzels just before serving.

I think we’ll try the second recipe, I have cream cheese and green onions so can make my own, and will top with pork rinds that have been crushed.

 

[Heliobas Disciple]

I use the chow mein noodles. Melt them in butter in the bottom of the casserole dish (I use pyrex) while you're putting together the rest of the ingredients and poor them on top. Put potato chips on top and you get crunch on the bottom and top.

I use

two cans of drained tuna
cooked egg noodles (never measure those, just throw them in)
one can cream of mushroom soup
one can of milk (fill up the can with the milk after you empty out the soup contents)
a small can of peas and carrots
garlic powder, salt and pepper to taste
the chow mein noodles in the melted butter on the bottom
cover with potato chips
cook at 350 covered for 40 minutes, another 10 or so minutes uncovered

HD

 

[Orion Commander]

The way I was taught used two cans of tuna, some onion, couple of good handfuls of dry egg noodles, peas. Probably had some butter. Maybe a couple cups of milk or a little more. This all went into a probably quart and a half oval Pyrex dish. Maybe two quarts. It was Mom's dish. I don't have it anymore.

There was enough milk that the solids were covered. Baked it about an hour at 350°. Sometime before it's done crumble potato chips for the top.

There might have been other ingredients in it.

I'm trying to figure out how much milk to use so it's all absorbed but not dry.

Nor do I remember if it was covered or not while baking.