Good tuna casserole recipe?

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I am looking to find a tasty, easy tuna casserole recipe. Usually tuna casserole tastes bland to me, but I am not sure what I should use to spice/flavor it up. If you have any suggestions or a good recipe, let me know!Good tuna casserole recipe?
Our family recipes is 1 can of tuna, drained, 1 package of medium egg noodles, cooked, 1/2 jar of cheese-whiz, 1 can of cream of mushroom soup, salt and pepper to taste. Mix it all together and bake at 350 degrees F for about 1/2 hour or until the top starts to brown up a little bit. The cheese-whiz gives it a little different flavor. I've been known to add a 1/2 tsp of cayenne pepper to it, also.





It's comfort food for me. Hope this helps.Good tuna casserole recipe?
The best casserole would be made with fresh tuna.





1 lb. Fresh skinless, boneless tuna steaks


2 tablespoons lemon juice


8 oz. Wide egg noodles


4 tablespoons unsalted butter


8 oz. Mushrooms, sliced


1/3 cup all-purpose flour


2 cups 1/2 and 1/2 (milk if you prefer)


2 tablespoons cornstarch


1 cup fish stock


1/4 cup dry white wine


1 teaspoon salt


1/4 teaspoon pepper


1/4 grated nutmeg


2 tablespoons snipped fresh dill


3 tablespoonsbreadcrumbs








Heat oven to 425掳F.


Grease shallow 9'; Casserole.


Cut tuna steaks into sticks about 1/2'; Thick and 2'; Long,


Toss with lemon juice and refrigerate


Start cooking noodles according to package directions.


Meanwhile, melt 1 tablespoon butter in large skillet over medium heat.


Add mushrooms and cook without stirring, 1 to 2 minutes, until browned.


Stir and add 1 tablespoon water; Cook 1 minute until tender.


Melt remaining butter in medium saucepan over medium heat.


Stir in flour and cook, stirring, 1 minute.


Stir in 1/2 and 1/2 and bring to simmer, stirring constantly.


Stir together cornstarch, fish stock, and wine.


Pour into sauce, stirring constantly; Add salt, pepper, and nutmeg.


Simmer 2 to 3 minutes until thickened.


Combine noodles with sauce, tuna, and mushrooms.


Add dill and transfer to casserole; Top with breadcrumbs.


Bake 20 minutes until bubbly.


Let stand 10 minutes before serving.
This is very tasty! And not bland!





Cheese-Swirled Tuna Casserole with Green Peas and Mint





Ingredients


Tuna Mixture:


1/4 cup minced yellow onion


3 tablespoons butter


6 tablespoons flour


1 teaspoon salt


1 (10 3/4-ounce) can chicken broth


1 1/2 cups milk


1 (6-ounce) can tuna, drained and flaked


1 tablespoon fresh lemon juice


1/4 cup sour-cream


1/3 cup minced, canned pimientos, drained





Cheese Swirl Biscuits:


2 cups sifted flour


3 teaspoons baking powder


1/2 teaspoon salt


1/4 vegetable shortening


2/3 cup milk


1/2 cup shredded sharp Cheddar or American cheese





Green Peas and Mint:


1 box frozen peas


2 tablespoon butter


1 teaspoon dried mint








Directions


Preheat oven to 425 degrees. Lightly butter 11/2 to


2-quart casserole and set aside. Tuna Mixture: Stir-fry onion in butter in a large


heavy skillet over moderate heat, until lightly browned, about 5 to 8 minutes.


Blend in flour and salt, then broth. Add milk and heat, stirring constantly until


thickened and smooth, 3 to 5 minutes. Mix in tuna, sour-cream, pimiento and lemon


juice; set off heat, but keep warm. Cheese Swirl Biscuits: Sift flour, baking


powder, and salt together into a large mixing bowl. Add shortening and cut in with


pastry blender until texture of coarse meal. Add milk and fork briskly to make


soft dough. On a lightly floured surface, roll the dough into a 12 by 8 by


1/4-inch rectangle. Scatter cheese evenly on top, then jelly-roll style, starting


from short end, to form roll 8 inches long. With floured sharp knife, slice 1-inch


thick. Spoon tuna mixture into casserole. Space biscuits evenly on top, arranging


so spiral designs show. Bake, uncovered, until biscuits puff and brown slightly -- about 20 minutes. In a saucepan with 1/2 cup boiling water add frozen peas,


follow directions on the back of package. Drain. In a glass bowl, toss peas, with


butter and dried mint.
1 can (about 7 ounces) tuna, drained


8 ounces elbow macaroni


4 tablespoons butter


3 tablespoons finely chopped onion


2 tablespoons finely chopped green bell pepper


2 tablespoons all purpose flour


3/4 teaspoon salt or seasoned salt


1/8 teaspoon pepper


1 cup milk


1/2 cup frozen peas, thawed


1 can cream of mushroom soup


1 cup shredded Cheddar cheese


buttered soft bread crumbs


PREPARATION:


Cook macaroni until tender, drain and rinse.


Melt butter in a large saucepan or Dutch oven; add chopped onions and bell pepper and saut茅 over low heat for about 3 minutes. Add flour, salt and pepper; stir until smooth and bubbly.





Add milk and mushroom soup and stir over low heat until smooth and thickened. Add cooked macaroni, flaked tuna, peas and half of the cheese to sauce mixture, stirring constantly. Pour mixture into 2-quart buttered casserole; top with remaining cheese then buttered bread crumbs. Bake at 350掳 for 30 to 40 minutes, or until nicely browned
TUNA NOODLE CASSEROLE





extra wide egg noodles


2 cans Albacore tuna in water, drained


1 can Cream of Celery Soup


1/3 cup mayonnaise


1 cup milk


8 oz. Velveeta cheese


4 oz. jar of chopped pimientos, drained


2 ribs of celery, diced


1 small onion, diced


lemon zest


1/2 cup sliced almonds





Preheat oven to 350掳F.


Boil egg noodles according to package directions; drain.





In a pot, stir together all ingredients except for the almonds until well combined and the cheese has melted.





Stir in egg noodles until sauce is evenly distributed. Pour into casserole dish and sprinkle top with sliced almonds.





Bake for 30 to 40 minutes until almonds are golden.
CHEESY TUNA CASSEROLE





1. Ingredients1 (7.25 ounce) package KRAFT Deluxe Macaroni %26amp; Cheese Dinner


1 (10.75 ounce) can condensed cream of celery soup


1/2 cup milk


1 (6 ounce) can tuna, drained


1/2 red pepper, chopped


1 green onion, sliced


1 cup crushed potato chips





2. Cooking Directions


Preheat oven to 350 degrees F. Prepare Dinner as directed on package. Stir in soup, milk, tuna, red pepper and onion.


Spoon into 2-qt. casserole dish; top with crushed chips.


Bake 30 min. or until heated through.


Yield: 6 servings











Notes:


Great Substitute





Substitute 1 cup frozen vegetables, such as peas, for the red pepper.








Tuna Broccoli Roll Up Casserole


';This Tuna Broccoli Roll Up Casserole is a great alternative to the common tuna casserole. It's colorful and the flavors blend together to make a yummy complete meal. It's one of my husbands favorite recipes.';





PREP TIME 10 Min


COOK TIME 35 Min


READY IN 45 Min


SERVINGS %26amp; SCALING


Original recipe yield: 6 servings


US METRIC





About scaling and conversions





INGREDIENTS


1 (10.75 ounce) can condensed cream of mushroom soup


1 cup milk


1 (9 ounce) can tuna, drained and flaked


1 (10 ounce) package frozen chopped broccoli, thawed


1 cup shredded Cheddar cheese, divided


1 (2.8 ounce) can French-fried onions


6 (7 inch) flour tortillas


1 medium tomato, chopped











DIRECTIONS


Preheat the oven to 350 degrees F (175 degrees C).


In a medium bowl, stir together the cream of mushroom soup and milk. Set aside. In another bowl, stir together the tuna, broccoli, 1/2 cup of Cheddar cheese and half of the French fried onions. Stir in 3/4 cup of the soup.


Divide the tuna mixture evenly between the tortillas, and roll up. Place rolls seam side down in a lightly greased 9x13 inch baking dish. Pour the remaining soup over the rolls, and spread evenly using the back of a spoon. It will be a thin layer. Sprinkle the rest of the French fried onions over the soup, then the tomato, and finally the remaining Cheddar cheese. Cover with nonstick or lightly greased aluminum foil.


Bake for 30 minutes in the preheated oven. Remove the aluminum foil, and bake for 5 more minutes to allow the cheese to melt and brown slightly.

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