TUNA CASSEROLE BETTY CROCKER RECIPES

Name: Betty Crocker 1950s Tuna Noodle Casserole
Cook time: 2 d 18 h 50 min
Total time: 2 d 18 h 50 min
Yield: 4-6 serving(s)
Ingredients: 8 ounces tinkyada noodles; 1 (6 ounce) can tuna, drained; 1/4 cup diced green pepper; 1/4 cup chopped pimiento; 1 small onion, chopped; 1/2 teaspoon salt; 1 (11 ounce) can Campbell's Cream of Mushroom Soup; 1 (4 ounce) can b&b broiled mushrooms, with juice; 1 cup grated cheese

BETTY CROCKER 1950S TUNA NOODLE CASSEROLE RECIPE - FOO…

Betty Crocker 1950s Tuna Noodle Casserole Recipe - Foo… image

Make and share this Betty Crocker 1950s Tuna Noodle Casserole recipe from Food.com.

Total Time 66 hours 50 minutes

Prep Time 0S

Cook Time 66 hours 50 minutes

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

8 ounces tinkyada noodles
1 (6 ounce) can tuna, drained
1/4 cup diced green pepper
1/4 cup chopped pimiento
1 small onion, chopped
1/2 teaspoon salt
1 (11 ounce) can Campbell's Cream of Mushroom Soup
1 (4 ounce) can b&b broiled mushrooms, with juice
1 cup grated cheese

Steps:

Heat oven to 425°F.
Combine all ingredients, using only 1/2 the cheese.
Pour into buttered 1-1/2 quart baking dish.
Sprinkle with remaining cheese.
Bake 20 minutes.
NOTE: Can also top with crushed corn flakes for crunch.

Nutrition Facts : Calories 467.2, FatContent 17, SaturatedFatContent 6.8, CholesterolContent 82.1, SodiumContent 1295.7, CarbohydrateContent 52.5, FiberContent 2.7, SugarContent 3.8, ProteinContent 26.2

CREAMY SPINACH TUNA CASSEROLE RECIPE - BETTYCROCK…

Creamy Spinach Tuna Casserole Recipe - BettyCrock… image

This tuna casserole is anything but basic. We took a classic recipe and dressed it up with cheesy crescent pinwheels and spinach. And thanks to rotisserie chicken, your tuna noodle casserole can easily be transformed into chicken noodle casserole.

Provided by Betty Crocker Kitchens

Total Time 55 minutes

Prep Time 30 minutes

Yield 8

Number Of Ingredients 8

Ingredients

5 cups uncooked wide egg noodles (8 oz)
1 can (18 oz) Progresso™ Vegetable Classics creamy mushroom soup
2 cups shredded Cheddar cheese (8 oz)
1 can (12 oz) solid white tuna in water, drained
1 box (9 oz) frozen chopped spinach, thawed, squeezed to drain
1/2 cup milk
2 teaspoons grated lemon peel
1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)

Steps:

Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Cook and drain noodles as directed on package.
In 12-inch skillet, heat soup and 1 1/2 cups of the cheese over medium heat until cheese is melted. Stir in cooked noodles, tuna, spinach, milk and lemon peel; heat until bubbly. Spoon mixture into casserole.
Unroll dough; firmly press perforations to seal. Sprinkle dough with remaining 1/2 cup cheese. Starting at short side, roll up dough; pinch seam to seal. Using serrated knife, cut roll into 8 slices. Place slices, cut side up, on top of tuna mixture.
Bake 20 to 25 minutes or until filling is bubbly and dough is deep golden brown.

Nutrition Facts : Calories 400 , CarbohydrateContent 35 g, CholesterolContent 65 mg, FatContent 2 , FiberContent 1 g, ProteinContent 21 g, SaturatedFatContent 10 g, ServingSize 1 Serving, SodiumContent 830 mg, SugarContent 4 g, TransFatContent 0 g

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