CROCK POT TUNA NOODLE CASSEROLE RECIPE RECIPES

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HOMEMADE TUNA NOODLE CASSEROLE RECIPE - SKINNYTASTE



Homemade Tuna Noodle Casserole Recipe - Skinnytaste image

Tuna casserole, the quintessential American dish. Perfect for potlucks and under $10 to make. Made with canned tuna, mushrooms, peas and noodles in a creamy sauce (and no canned soup) finished with toasted breadcrumbs – so good!

Provided by Gina

Categories     Dinner

Total Time 70 minutes

Prep Time 10 minutes

Cook Time 60 minutes

Yield 6

Number Of Ingredients 14

6 oz no-yolk noodles (Ronzoni Healthy Harvest, or brown rice pasta for gluten free)
1 tbsp butter
1 medium onion (minced fine)
3 tbsp flour (gluten free use rice flour)
1 3/4 cups fat free chicken broth
1 cup 1% milk
1 oz sherry (optional)
10 oz sliced baby bella mushrooms
1 cup frozen petite peas (thawed)
2 5 oz cans tuna in water, drained (I used albacore)
4 oz 50% reduced fat sharp cheddar
cooking spray
2 tbsp parmesan cheese
2 tbsp whole wheat seasoned breadcrumbs

Steps:

  • Cook noodles in salted water until al dente, or slightly undercooked by 2 minutes. Set aside.
  • Melt the butter in a large deep skillet. Add onions and cook on medium heat until soft, about 5 minutes.
  • Add the flour and a pinch of salt and stir well, cooking an additional 2-3 minutes on medium-low heat
  • Preheat oven to 375°. Lightly spray 9 x 12 casserole with butter flavored cooking spray.
  • Slowly whisk in the chicken broth until well combined, increasing heat to medium and whisking well for 30 seconds, then add the milk and bring to a boil.
  • When boiling, add sherry, mushrooms and petite peas, adjust salt and pepper to taste and simmer on medium, mixing occasionally until it thickens (about 7 to 9 minutes).
  • Add drained tuna, stirring another minute.
  • Remove from heat and add the reduced fat sharp cheddar and mix well until it melts. Add the noodles to the sauce and mix well until evenly coated.
  • Pour into casserole and top with parmesan cheese and breadcrumbs. Spray a little more cooking spray and top and bake for about 25 minutes.
  • Place under the broiler a few minutes to get the crumbs crisp (careful not to burn).

Nutrition Facts : ServingSize 1 /6th of casserole, Calories 318 kcal, CarbohydrateContent 34.3 g, ProteinContent 27.3 g, FatContent 7 g, SaturatedFatContent 4 g, CholesterolContent 34 mg, SodiumContent 660 mg, FiberContent 3.6 g, SugarContent 6 g

SLOW COOKER ENCHILADAS RECIPE | ALLRECIPES



Slow Cooker Enchiladas Recipe | Allrecipes image

An old Mexican classic with a new twist. Anytime we have a potluck, I am asked to bring these. Can be made with chicken or beef.

Provided by AIMS312

Categories     Mexican Recipes

Total Time 1 hours 5 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield 6 Servings

Number Of Ingredients 8

1 pound lean ground beef
10 (6 inch) corn tortillas, quartered
1 (1 ounce) package taco seasoning mix
1 ¼ cups water
1 (12 ounce) jar chunky salsa
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
4 cups shredded Mexican cheese blend

Steps:

  • Crumble the ground beef into a skillet over medium-high heat. Cook and stir until evenly browned. Add taco seasoning and water; simmer for 15 minutes over low heat.
  • In a medium bowl, stir together the salsa, cream of mushroom soup and cream of chicken soup. Mix in most of the cheese, reserving 3/4 cup for later.
  • Place a layer of tortillas covering the bottom of a slow cooker. Scoop a layer of the ground beef over that, and then spoon a layer of the cheese mixture. Repeat the layers until you run out of stuff, ending with a layer of tortillas on the top. Top with remaining cheese.
  • Cover, and cook on High for 45 minutes to 1 hour.

Nutrition Facts : Calories 711.7 calories, CarbohydrateContent 36 g, CholesterolContent 141.9 mg, FatContent 45.6 g, FiberContent 3.6 g, ProteinContent 40.9 g, SaturatedFatContent 25.6 g, SodiumContent 2089.4 mg, SugarContent 3.9 g

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