Does anyone have an awesome Tuna casserole recipe?

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I want something creamy yet tasty. I am so tired of bland casserole!Does anyone have an awesome Tuna casserole recipe?
My mom taught me how to make this really easy no-bake chicken casserole that works just as well with tuna.





Ingredients


-any kind of pasta (i usually use bowtie 'cause it's my favorite, but any kind you have in the cabinet will work)


-1 can of cream of mushroom soup


-1 large can of tuna or chicken breast, drained (you can find it in the tuna section, I try and always get all white meat chicken breast)


-about a cup or so (more or less, depending on how much you want) of mixed frozen veggies- carrots, peas, corn, etc.


-shredded cheddar cheese








Start by cooking your pasta. Cook it so it's al dente, with a little bite to it (it'll cook more later when you put everything together).





While your pasta is cooking, you can warm your mixed veggies in a bowl in the microwave, with just enough water to cover them. Just cook them enough so that they're warmed all the way.





Once your veggies and pasta are cooked, drain them and put them into your casserole dish. Next, put the soup and drained tuna or chicken in the dish with the veggies and pasta. Mix it all together. If the mixture is thick you can add a little milk to thin it a little.





After all your ingredients are mixed well, spread it evenly in the dish and sprinkle the grated cheese on the top. Use however much or little you want.





Next, cover your casserole dish with plastic wrap and seal it and stick it into the microwave for about 4 minutes. Warm it long enough to melt all of the cheese. If it requires longer heating, warm it in 2 minute intervals.





Caution: exercise caution when opening the plastic wrap, because very hot steam will come out when you open it.





One thing I sometimes add to the casserole is Italian seasoned breadcrumbs. I just sprinkle a little all over the casserole before putting on the cheese.





This casserole gets better the longer you let it sit. My boyfriend often says he likes it even better the next day.





This freezes very well. Just wait until the casserole is completely cooled and cut it up into meal sized sections and pop them into freezer bags or plastic containers. When you reheat them they will taste just as good as fresh.Does anyone have an awesome Tuna casserole recipe?
Fabulous Tuna Noodle Casserole





2 (6 ounce) cans tuna, packed in water,drained


2 (10 ounce) cans cream of mushroom soup, condensed


8 ounces egg noodles, cooked


1/4 cup diced onion


1/4 cup diced celery


1 (7 ounce) can sliced mushrooms, drained


1 cup frozen peas


10 ounces milk


5 ounces dry sherry


1 tablespoon butter


1/4 teaspoon garlic powder


1/4 teaspoon sweet Hungarian paprika


1/4 cup grated parmesan cheese


can french fried onions





Heat oven to 350 degrees F.


Saute onion and celery in butter over medium-low heat; cook until tender; add sherry, allow alcohol to burn off; set aside.





Combine cooked drained noodles, condensed soup, and milk. Add cooked vegetables to noodles. Mixture should be juicy. Add more liquid (milk) if too dry. Mix in mushrooms, peas, tuna, garlic, paprika, and parmesan cheese. Season to taste with salt and pepper.





Spread mixture into a 1 1/2-2qt. casserole dish and bake at 350 degrees F. 11for 30 minutes, or until bubbly around the edges.





Sprinkle enough fried onions over the top to cover it evenly (usually a small can or so, to taste); bake for 3-5 minutes more, or until onions brown nicely. Remove from oven and let rest 5-10 minutes before serving.
I use elbow macaroni and cook til al dente. Mix 2 cans of cream of mushroom soup with 2 cans of milk in a bowl with salt and pepper to taste. When I am cooking the noodles I add frozen peas or broccoli to the water during the last 2 minutes of cooking time. I drain the noodles with the veggies, mix with albacore tuna, 2 cans, and then add 1 small chopped onion along with the soup and milk. season the top with pepper and top with crushed lay's potato chips. Bake at 350 for 20 to 30 minutes until bubbly.


*** This is an awesome recipe**
1 pkg. egg noodles


1 celery stalk (chopped)


1/2 med onion (chopped)


2-6 oz cans tuna (drained)


2-10.5 oz cans Cream of Mushroom Soup


3/4-14.5 oz can mixed peas and carrots (drained)


1 1/2 c. cheddar cheese


1/2 c. mozzarella cheese





Note: 1 pkg. frozen (thawed) mixed peas and carrots may be substituted for canned.





Boil noodles as directed on package, adding onion and celery the last 1-2 minutes. Drain noodles and add tuna, soup and vegetables, stirring until well blended.





Spread into a 13x9 baking pan, spreading cheese on top.





Bake in oven at 350 degrees until melted.
white al bacore tuna , 2 lg. cans. run water over it and crain for a bit , pat dry.





2 cups of sm. macarroni, 1 large can of cream of mushroom.





use half %26amp; half or a little more cream to your taste .......... not milk........ must be creamy and them add the mushroom can slowly. stirring and cooking until very creamy.


drain macarroni and don't rinse, important.


make sure its dry.


place into large pot .gently stir.


start breaking up the two cans of white albacore tuna ,thebest. and put into med pieces. place into pot and gently stir.


make sure oven is on for 325. for 45 min.


I love it with toasted breadcrumbs in butter when baked. must have with homemade bread and butter.