Best 2 Tuna Tomato Noodle Casserole Recipes
Welcome to a delightful culinary journey with our Tuna Tomato Noodle Casserole! Prepare to tantalize your taste buds with this comforting and versatile dish that combines the flavors of the sea, juicy tomatoes, and tender noodles. Dive into the depths of our comprehensive guide, where we present three irresistible variations of this classic casserole.
Our first recipe, "Classic Tuna Tomato Noodle Casserole," stays true to the traditional flavors that have won hearts for generations. A medley of tuna, condensed tomato soup, and egg noodles come together in a creamy sauce, topped with a golden brown breadcrumb crust. This timeless recipe promises comfort and nostalgia in every bite.
For those seeking a lighter and healthier option, our "Lightened Tuna Tomato Noodle Casserole" offers a delightful twist. This variation uses Greek yogurt instead of sour cream, reducing calories while maintaining a smooth and creamy texture. Whole wheat noodles add an extra layer of nutrition, making this casserole a guilt-free pleasure.
Finally, our "Spicy Tuna Tomato Noodle Casserole" brings a vibrant kick to the classic dish. A blend of diced jalapeños, chili powder, and cayenne pepper ignites a flavor fiesta in your mouth. This recipe is sure to satisfy those who crave a bit of heat and adventure in their meals.
No matter which variation you choose, our Tuna Tomato Noodle Casserole promises an explosion of flavors that will leave you craving more. So, gather your ingredients and let's embark on a culinary adventure that will warm your heart and fill your belly with satisfaction!
SPICY TOMATO-TUNA NOODLE SKILLET CASSEROLE WITH AIOLI
Inspired by a dish at Brooklyn's Saint Julivert Fisherie, this updated tuna noodle casserole is homey, bright, and pantry-forward. Chef and owner Alex Raij modeled the menu item after fideuà, a paella-style pasta dish from northern Spain. We followed her lead by toasting dry pasta like ditali or rigatoni in oil until golden brown before cooking it into the tomato sauce, giving the pasta nutty flavor and plenty of al dente texture.
Provided by Kendra Vaculin
Categories Egg Garlic Olive Oil Onion Pasta Tuna Anchovy Pepper Parsley
Yield 4 servings
Number Of Ingredients 20
Steps:
- Aioli
- Whisk egg yolk, garlic, ¼ tsp. salt, and 2 tsp. water in a small bowl to combine. Place bowl on a kitchen towel so it won't slide around as you whisk and gradually stream in oil, whisking constantly until thick and emulsified. Aioli should be thick but pourable; gradually whisk in more oil if needed. Taste and season with more salt if desired.
- Casserole
- Place rack in upper third of oven; preheat to 375°F. Pulse onion, garlic, and roasted red peppers in a food processor until finely chopped; set aside.
- Heat 3 Tbsp. olive oil in a 10" ovenproof skillet, preferably cast iron, over medium-low. Add pasta and cook, stirring often, until evenly coated in oil and lightly browned, about 5 minutes (depending on the size and shape of your pasta, you may need to work in batches). Using a slotted spoon, transfer to a large bowl. Reserve pan.
- Drain tuna, reserving 2 Tbsp. tuna oil. place oil in reserved pan and increase heat to medium. Add anchovy, ½ tsp. salt, and reserved chopped vegetable mixture and season with pepper. Cook, stirring occasionally, until vegetables soften, 5-7 minutes. Add tomato paste and cook, stirring, until slightly darkened in color, about 3 minutes. Mix in toasted pasta, tomatoes, turmeric, red pepper flakes, remaining ½ tsp. salt, and 2½ cups water and bring to a boil. Cook, stirring occasionally, until pasta is slightly softened, 8-10 minutes. Remove from heat and stir in drained tuna and ¼ cup water.
- Transfer skillet to oven and bake casserole until pasta is tender and juices at the edges are bubbling, about 15 minutes. Remove from oven.
- Heat broiler. Drizzle casserole with a little olive oil and broil until browned and crisped in spots, about 4 minutes.
- Spoon some aioli over casserole and top with parsley if desired. Serve remaining aioli alongside.
TUNA-TOMATO NOODLE CASSEROLE
Steps:
- Cook noodles in a pot of boiling water until done. Drain.
- In a large skillet, saute onion in oil. Add undiluted soup, chili powder, salt, and Worcestershire sauce. Simmer 5 minutes. Mix in noodles, 1 cup cheese, and tuna. Spoon into a greased 1 quart casserole dish.
- Bake at 350 degrees F (175 degrees C) for 30 minutes. While still hot, sprinkle with remaining 1/4 cup cheese.
Nutrition Facts : Calories 353.4 calories, Carbohydrate 22.1 g, Cholesterol 66.7 mg, Fat 19.9 g, Fiber 1.1 g, Protein 22.2 g, SaturatedFat 10 g, Sodium 1020.4 mg, Sugar 6.3 g
Tips:
- For the best flavor, use fresh tuna steaks rather than canned tuna.
- If you don't have any egg noodles, you can substitute spaghetti noodles or macaroni noodles.
- Feel free to add other vegetables to the casserole, such as chopped celery, carrots, or bell peppers.
- If you like a cheesy casserole, sprinkle some grated cheddar cheese or Parmesan cheese on top before baking.
- Serve the casserole with a side of steamed broccoli or a salad.
Conclusion:
Tuna tomato noodle casserole is a quick and easy weeknight meal that the whole family will enjoy. It's made with simple ingredients that you probably already have on hand, and it's a great way to use up leftover tuna. This casserole is also a great option for a potluck or a covered dish dinner.
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