Pioneer Woman Tuna Casserole Recipe

Healthy Tuna Casserole (LowFat) Recipe Food.com

WebFeb 20, 2010 · directions. Grease an 11 x 7 or 13 x 9-inch baking dish with cooking spray (or use a casserole dish large enough to hold the mixture). Boil the pasta in a large pot of …

Rating: 5/5(13)
1. Set oven to 350 degrees F.
2. Grease an 11 x 7 or 13 x 9-inch baking dish with cooking spray (or use a casserole dish large enough to hold the mixture).
3. Boil the pasta in a large pot of boiling water until al dente; drain then transfer to a large bowl.
4. Add in onion and tuna; toss to combine.

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Tuna Noodle Casserole Recipe Ree Drummond Food …

WebFeb 20, 2017 · Preheat the oven to 400 degrees F. Bring a pot of water to a boil and cook the egg noodles to al dente according to the package …

Rating: 5/5(87)
1. Preheat the oven to 400 degrees F.
2. Bring a pot of water to a boil and cook the egg noodles to al dente according to the package instructions. Drain and set aside.
3. Meanwhile, melt 4 tablespoons of the 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. Sprinkle the flour evenly over the mixture and stir so that the flour coats the onions and mushrooms thoroughly. Cook, stirring, for another minute. Add the milk and sherry and whisk to combine. Cook the sauce until it's nice and thick, 3 to 4 minutes. Sprinkle in salt and pepper to taste and stir. Adjust the seasoning to make sure the sauce is adequately salted.
4. Add the tuna and stir it into the sauce. 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.

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Tuna Noodle Casserole Recipe Ree Drummond Food …

WebJul 24, 2019 · 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. …

Rating: 5/5(8)
1. 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.
2. 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.
3. 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.
4. Melt the remaining 4 tablespoons butter in a bowl in the microwave; combine it with the panko and remaining 1 tablespoon parsley.

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