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Tuna Noodle Casserole. Families are sure to love the creamy texture and comforting taste of this traditional tuna casserole that goes together in a jiffy. I serve it with a green salad and warm rolls for a nutritious supper. —Ruby Wells, Cynthiana, Kentucky (Check out more of our best tuna noodle casserole recipes!)
686 Ratings. Kraft Mac and Cheese Tuna Casserole. 24 Ratings. One-Pot Chili Mac and Cheese. 179 Ratings. Family-favorite noodle casseroles like macaroni and cheese, lasagna, tuna noodle casserole, and tetrazzini are just the beginning. Browse more than 390 recipes for noodle casseroles, with ratings, reviews, and cooking tips.
Bring a large pot of salted water to a boil over medium-high. Add the egg noodles and cook, stirring occasionally, until just al dente, about 7 minutes. Drain and set aside. Step 2 Stir together the cream of chicken soup, milk, cheese, pepper, and salt in a large bowl. Stir in the chicken, onion, celery, peas, and carrots.
Between these crowd-pleasing layered lasagnas, classic chicken bakes, and hearty side dish standouts (like our best-ever macaroni and cheese), you're bound to find the perfect 9x13 pasta dish to try next. Check out our 40 best pasta casserole recipes. Victor Protasio; Food Stylist: Karen Rankin; Prop Stylist: Julia Bayless.
Fold in the cooked egg noodles. 3. Transfer the mixture. Pour the chicken and noodle mixture into a greased 9×13 inch baking dish and spread into an even layer. Top with the remaining cheddar cheese. 4. Make the topping. In a small bowl, combine the crushed Ritz crackers with the melted butter.
This spinach artichoke chicken casserole feels fancy, but it's actually an easy one-dish meal. It's packed with artichoke dip-inspired flavor, plenty of melted cheese and a savory bread crumb topping. Go to Recipe. 10 / 24. Chicken Noodle Casserole Recipe photo by Taste of Home.
Boil the water: Add 1 tablespoon of the salt to 2 quarts water in a large pot. bring to a boil for cooking the egg noodles. Make the tomato sauce: Heat 1 tablespoon of oil on medium high heat in a large, heavy bottomed pot or skillet. Add the onions and bell pepper and sauté until softened, about 4 minutes.
Preheat oven to 350F degrees. Spray 9×13-inch baking dish with non-stick cooking spray. In a large bowl, combine chicken, cream of chicken soup, mayonnaise, milk (or water), diced onion, shredded cheese and frozen peas and carrots. Stir until combined. Gently stir in cooked egg noodles.
Preheat oven to 350 degrees F. Melt butter in an extra large saucepan over medium to medium high heat. Add flour, salt, pepper, garlic powder, dried basil. Cook, stirring, for 1-2 minutes. Slowly whisk in chicken broth, about a cup at a time, until mixture is thickened, about 5-10 minutes. Remove from heat.
Dotdash Meredith Food Studios. Fill a large pot with water and bring to a simmer over medium heat. Add chicken; poach in simmering water until no longer pink in center, about 12 minutes. Use a slotted spoon to remove chicken from pot and set aside. Leave water in the pot.