Tuna Noodle Casserole

Baked golden Tuna Noodle Casserole in a yellow serving dish on a wooden trivet.
Tuna Noodle Casserole
Print Recipe
    Servings Prep Time
    6-8 people 30-35 minutes
    Cook Time
    35-40 minutes
    Servings Prep Time
    6-8 people 30-35 minutes
    Cook Time
    35-40 minutes
    Baked golden Tuna Noodle Casserole in a yellow serving dish on a wooden trivet.
    Tuna Noodle Casserole
    Print Recipe
      Servings Prep Time
      6-8 people 30-35 minutes
      Cook Time
      35-40 minutes
      Servings Prep Time
      6-8 people 30-35 minutes
      Cook Time
      35-40 minutes
      Ingredients
      Servings: people
      Instructions
      1. Preheat oven to 350°F.
      2. Cook noodles for slightly less time than package instructions so they are al dente (firm to the bite). Drain well.
      3. While noodles are cooking, melt the 1/4 cup of butter in a large saucepan over medium heat. Whisk in flour until combined. Slowly add a cup of hot milk whisking constantly until the mixture is smooth and starts to bubble. Continue adding hot milk and whisking until all the milk has been added and the mixture is smooth. Bring to a simmer and cook for 5 minutes, whisking often.
      4. Remove sauce from heat and whisk in mushroom soup, 1 tsp salt and 1/4 tsp pepper. Stir in half of the cheddar cheese, tuna, and peas until combined. Add drained noodles and stir to evenly coat.
      5. Spray a 9"x13" casserole dish with non-stick spray and pour casserole into the dish, spreading out evenly. Top with remaining cheddar cheese.
      6. Stir together breadcrumbs, melted butter, parsley and a sprinkle of salt and pepper. Spread evenly over casserole and bake on the centre rack for 35-40 minutes until bubbly and the top is golden. Remove from oven and serve immediately.

      Stroganoff Meatballs

      Stroganoff Meatballs
      Print Recipe
      Servings Prep Time
      6 people 55-60 minutes
      Cook Time
      35 minutes
      Servings Prep Time
      6 people 55-60 minutes
      Cook Time
      35 minutes
      Stroganoff Meatballs
      Print Recipe
      Servings Prep Time
      6 people 55-60 minutes
      Cook Time
      35 minutes
      Servings Prep Time
      6 people 55-60 minutes
      Cook Time
      35 minutes
      Ingredients
      Beef Meatballs
      Stroganoff Sauce
      Servings: people
      Instructions
      Beef Meatballs
      1. Preheat oven to 425°F.
      2. In a large bowl combine all ingredients and mix until incorporated. Roll into 1-ounce meatballs (about 2 tbsp each) and arrange on a large baking tray lined with parchment. Will yield about 38 meatballs.
      3. Bake for 15 minutes and remove from oven. Reduce heat to 350°F.
      Stroganoff Sauce
      1. While meatballs are cooking, heat oil in a large dutch oven. Add sliced mushrooms and sauté until most of the liquid has evaporated and starting to brown.
      2. Add 2 cups water and OXO soup base and heat to a simmer, stirring to dissolve. Whisk together the cornstarch and 1/4 cup cold water. Add to pot, whisking constantly until mixture comes to a boil. Reduce heat and whisk in mushroom soup until smoothed out. Stir in sour cream, Worcestershire sauce, parsley, paprika and pepper.
      3. Add meatballs to the sauce and stir gently to coat with sauce. Cover and bake for 30-35 minutes. Remove from oven and serve immediately over noodles, rice or potatoes.
      Recipe Notes

      -It is a must to use beef soup base (preferably Knorr OXO Beef in a Mug)  I have tried to use regular beef bouillon cubes and powder, however, they do not have the same level of beef flavour and are not recommended for this recipe.

      -Meatballs can be made and cooked up to a day ahead.  Keep covered and chilled until ready to use.  Cook casserole for 40-45 minutes if using cold meatballs.