Pioneer Woman Tuna Noodle Casserole
Tuna Noodle Casserole has been a classic American dish for generations. It's a comforting and hearty meal that's perfect for family dinners or potlucks. Here are two tasty variations of this beloved dish that you can make at home.
Tuna Noodle Casserole Pioneer Woman
This recipe from the Pioneer Woman is a delicious take on the classic dish. Here's what you'll need:
- 12 ounces egg noodles
- 4 tablespoons butter
- 1 medium onion, diced
- 6 cloves garlic, minced
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1/2 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cans (6 ounces each) tuna, drained
- 1 cup frozen peas
- 1 1/2 cups grated cheddar cheese
- 1/2 cup breadcrumbs
- 2 tablespoons olive oil
Cook the egg noodles according to the package instructions and set aside. In a large pan, melt the butter over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Add the flour and whisk to combine. Cook for 1 minute, stirring constantly. Slowly add the whole milk and heavy cream, whisking constantly to prevent lumps. Cook for 5 minutes, or until the sauce has thickened. Add the salt, pepper, tuna, peas, and cooked noodles to the sauce and stir to combine. Transfer the mixture to a 9x13-inch baking dish. Top with grated cheddar cheese. In a small bowl, mix together the breadcrumbs and olive oil. Sprinkle the breadcrumb mixture over the cheese. Bake at 350°F for 25-30 minutes or until the cheese is melted and bubbly.
Tuna Noodle Casserole Food Network
This version from Food Network brings a little heat to the dish with the addition of mustard and hot sauce. Here's what you'll need:
- 16 ounces egg noodles
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon hot sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup chopped onion
- 1/2 cup chopped bell pepper
- 2 stalks celery, chopped
- 2 cans (10.5 ounces each) condensed cream of mushroom soup
- 2 cups milk
- 2 cans (12 ounces each) tuna, drained
- 1 cup grated cheddar cheese
Cook the egg noodles according to the package instructions and set aside. In a large bowl, mix together the sour cream, mayonnaise, Dijon mustard, hot sauce, salt, and black pepper. Add the onion, bell pepper, celery, condensed cream of mushroom soup, and milk to the bowl and stir to combine. Fold in the drained tuna and cooked noodles. Transfer the mixture to a 9x13-inch baking dish. Top with grated cheddar cheese. Bake at 375°F for 25-30 minutes or until the cheese is melted and bubbly.
These two recipes are easy to make and perfect for any occasion. They're a great way to enjoy a classic American dish with a little Asian twist. Happy cooking!
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