An elegant twist on tuna noodle casserole?

Answer 1

Sprinkle with Parmesan
Add snipped fresh parsley
Substitute salmon for the tuna
Add a little white wine to the white sauce
Bake in a quiche crust or puff pastry

Answer 2

Tuna Broccoli Casserole
Ingredients:
1 (9 oz) can of tuna, flaked and liquid removed
1 (10.75 oz) can of condensed Cream of Mushroom soup
1 (10 oz) package of frozen broccoli, thawed
1 medium sized tomato, chopped
1 cup Cheddar cheese, shredded
1 small can of French-fried onions
6 (7 in) tortillas, flour
1 cup milk
Directions:
Preheat your oven to 350 degrees. Combine the mushroom soup and milk in a medium sized bowl and place aside. In a separate bowl, mix the tuna, 1/2 cup of Cheddar cheese, broccoli, and 1/2 of the onions. Stir 3/4 cup of the soup into the tuna mixture. Now, separate and add the tuna mixture equally between the tortillas, and roll. Put the rolls (seam side down) in a 9x13 inch baking dish that has been greased (lightly). Pour the left over soup onto the rolls, and spread making a thin layer, with the back of your spoon. Add the remaining French fried onions, cheddar cheese and tomato over the soup. Then cover with aluminum foil (nonstick or lightly greased) and bake for 30 minutes. Take off the foil, and bake for an additional 5 minutes.

***ENJOY!!!

Answer 3

Great Tuna Casserole Recipe
Ingredients:
1 package wide noodles -- (16 oz.)
1 large can albacore tuna -- in water
1 red bell pepper, chopped fine
1 large onion, chopped fine
1 large jar pimentos
5 medium celery stalks, chopped fine
1/2 cup seasoned bread crumbs
1 1/2 cup mayonnaise
1 can cream of celery soup
1 soup can milk
3/4 cup good sherry wine
1 package slivered almonds
Directions:
Cook noodles al dente, rinse with cold water, drain, and toss with a little olive oil. Put aside and cover to keep soft. Saute onions, peppers, celery in olive oil for about 5 minutes. Throw in the pimentos. Set aside. In a large deep skillet, mix together the mayonnaise, celery soup, milk and Sherry. Cook a few minutes until well blended, then add sauteed ingredients. Drain the tuna, flake and put in the sauce. Cook for a couple of minutes, stirring gently. In a large bowl, mix the cooked noodles and sauce until well blended. Transfer to small casserole dishes or one large (your choice) and sprinkle with bread crumbs and slivered almonds. Salt & pepper to taste when served.


IT'S GREAT!!!!!

Answer 4

Gosh, love tuna and noodles but not sure you can make them elegant. I hate peas in them, I guess to make them pretty you can do breadcrumbs on top really thick so they are a complete layer. You could use any type of noodle you want and get away from just the plain egg noodle. You can add in mushrooms, grated cheese. Get really fancy and use tuna fillets cut up and cooked in some olive oil and garlic.
Tuna and Noodles are a classic American comfort food so not sure if you want them elegant, why not just make something that is supposed to be fancy?

Answer 5

In my tuna casserole, I usually start out by sauteeing diced yellow onion with sliced crimini mushrooms. I season with kosher salt, garlic, and fresh ground pepper. I add this to a bechemel sauce that I have made along with Gorgonzola, Cheddar, and Fontina cheeses. To this mixture I also add 1/2 cup white wine and 1 T dijon mustard. After simmering for 5 minutes, I toss it with farfalle pasta. I use fresh tuna steaks, cut into small bite-sized chunks and season them with lemon-pepper and salt. I saute them in olive oil to sear them and then toss them with the pasta mixture. I top the casserole with fresh bread crumbs mixed with fresh grated Parmesan or Romano cheese and bake until bubbling and golden. Good luck!

Answer 6

I do like tune noodle casserole. I make a good one. I would like some. I have used only canned tuna to make it. I like the peas in the mix also.

Answer 7

CASSEROLE OF NOODLES AND TUNA FISH

1/2 lb. noodles (2 c. uncooked)
1 lb. can tuna fish
2 c. drained peas
1 c. chopped pimiento
1 1/2 tsp. salt
1/8 tsp. pepper
1 c. grated cheese
2 1/2 c. thin white sauce
1 c. corn flakes

WHITE SAUCE:

3 tbsp. butter
3 tbsp. flour
2 1/2 c. milk

Cook noodles in salted water until tender. Drain. Place layer of noodles in bottom of casserole, then thin layers of tuna fish, pimiento and peas. Cover with white sauce, grated cheese and corn flakes. Bake 350 degree oven about 40 minutes. Serves 8.

TUNA NOODLE DEEP DISH CASSEROLE

3 c. med. noodles, cooked & drained
3/4 c. Hellmann's mayonnaise
1 (10.5 oz.) can cream of celery soup
1 c. Progresso bread crumbs
1/4 stick butter
2 (6.5 oz.) cans white tuna in water, drained
1 c. celery, sliced
1/2 c. milk
2 c. sharp or American cheese, shredded

Cook and drain noodles. Add drained tuna, celery, mayonnaise, soup, milk and cheese. Stir to blend. Turn into 2 quart casserole. Top with bread crumbs and dot with butter. Bake uncovered at 425 degrees for 20 to 25 minutes.

CHINESE NOODLES & TUNA SALAD

7 oz. can tuna, drained
1/2 c. finely chopped green onions
3 tbsp. finely chopped green peppers
3 tbsp. chopped ripe olives
3 tbsp. chopped pimento
1/2 c. mayonnaise
1 tsp. lemon juice
1 tbsp. light cream
3 oz. can Chinese noodles
Lettuce
Deviled eggs (opt.)
Pickled beets (opt.)

Combine the first 5 ingredients. Blend mayonnaise, lemon juice and cream. Pour over tuna and mix. Chill. Add noodles and mix just before serving. Serve on lettuce on individual salad plates and garnish with deviled eggs and pickles beets. Noodles must be added at last minute so they will stay crisp. Serves 6.

BAKED NOODLES & TUNA WITH MUSHROOMS

1/3 lb. noodles
1 1/2 qts. boiling water
1 1/2 tsp. salt
1 can tuna
1 (10 1/2 oz.) can mushroom soup
1/4 c. butter crumbs

Cook noodles in salt water until tender and drain. Flake tuna with fork. Mix with noodles and mushroom soup. Turn into a greased baking dish. Sprinkle crumbs and bake at 350 degrees for 40 minutes. Serves 6.

TUNA NOODLE SUPREME

4 1/2 c. (6 oz.) wide egg noodles, uncooked
1 (12 1/2 oz.) can tuna, drained and flaked
1 c. sour cream
1 c. mayonnaise
1/2 c. grated Parmesan cheese
1/2 c. milk
1 tsp. Dijon mustard
2 c. small fresh broccoli florets
1/3 c. red peppers, chopped
1/4 c. green onion, slices

Heat oven to 350 degrees. Cook pasta according to package directions, drain. In a large bowl, stir together sour cream, mayonnaise, cheese, milk and mustard. Salt and pepper to taste. Add hot pasta, tuna, broccoli, green onions, red pepper, stir until evenly blended.
Place tuna mixture in 2 quart baking dish. Cover, bake 40 to 45 minutes or until hot and bubbly. Reduced calorie sour cream and mayonnaise may be used in this recipe. I use No Egg noodles.

Answer 8

I always add a can of cream of mushroom soup....maybe you could add some fresh portabella mushrooms, and instead of potato chips for the top, you could put some crushed up seasoned bread crumbs and grated cheddar cheese. Before serving, you can add some chopped pimientos and some fresh parsley on the top, and serve out of a pretty dish.
Good luck!

Answer 9

Nice at a picnic or barbecue as a salad served cold with some nice chopped Vidalia onion for flavoring.

Answer 10

bake and serve in individual ramekin cups
place a sprig of fresh parsley on top, just before serving