CROCKPOT TUNA NOODLE CASSEROLE 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

EASY CROCKPOT CHICKEN NOODLE SOUP RECIPE - HOW TO MAKE ...



Easy Crockpot Chicken Noodle Soup Recipe - How to Make ... image

This Crockpot Chicken NoodleSoup is the easiest way to make your favorite comfort food. With boneless skinless chicken breasts, carrots, celery, and herbs, it's SO good on a cold night.

Provided by Lindsay Funston

Categories     healthy    nut-free    easy chicken    spring    weeknight meals    winter    dinner    soup

Total Time 6 hours 40 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 6-8

Number Of Ingredients 12

1 1/2 lb. boneless skinless chicken breasts
1 large onion, chopped
3 carrots, peeled and sliced into coins
2 stalks celery, sliced
4 tsp. sprigs fresh thyme
4 tsp. sprigs fresh rosemary 
3 cloves garlic, minced
1 bay leaf
Kosher salt
Freshly ground black pepper
10 c. low-sodium chicken broth
8 oz. egg noodles

Steps:

  • In a slow cooker, combine chicken, onion, carrots, celery, thyme, rosemary, garlic, and bay leaf and season generously with salt and pepper. Pour in broth. Cover and cook on low, 6 to 8 hours. Remove chicken from slow cooker and shred with two forks. Discard herbs and bay leaf. Return chicken to slow cooker and add egg noodles. Cook on low, covered, until al dente, 20 to 30 minutes.

Nutrition Facts : Calories 316 calories

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