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TUNA NOODLE CASSEROLE FREEZER MEAL | Large Family Recipes

  • Author: Jamerrill Stewart

Description

Classic, simple, and easy homemade Tuna Noodle Casserole – perfect for now or as freezer meals for later.


Ingredients

HOMEMADE TUNA SAUCE

  • 2 1/2 cups of Tuna “Juice” (The drained liquid from cans of tuna. I drained 80 oz of Tuna for this recipe. )
  • 7 cups of chicken broth
  • (Optional) 4 cups of water (I like to stretch things. As I mentioned in this video I wanted to make a full pot.)
  • 3 cups of butter
  • 2 cups of flour
  • 1-5 oz can of Tuna Meat

TUNA NOODLE CASSEROLE FREEZER MEAL

  • 80 oz of Tuna
  • Homemade Cream of Tuna Recipe or 4 Family Size Cans of Condensed Cream of Mushroom Soup
  • 4 – 16 oz boxes of Ziti Noodles
  • 5 cans of sliced carrots
  • 5 cans of peas
  • 4 cups of preferred shredded cheese (Cheddar, Mozzarella, Colby blend, or cheese of your choice)

Instructions

HOMEMADE TUNA SAUCE DIRECTIONS

  1. Melt 3 cups of butter over medium heat in sauce pan, stirring constantly.
  2. Quickly add in 2 1/2 cups of Tuna “Juice” and 7 cups of chicken broth, then 2 cup flour
  3. Stir constantly for 3-5 minutes
  4. Stir in one 5 oz can of Tuna Meat
  5. *At this point in my freezer cooking video I added in 4 cups of water to stretch my Cream of Tuna further. You can go for this step or omit it. I wanted my Cream of Tuna a little thinner so I could stretch it for as many casseroles as possible. *
  6. At the end of the 3-5 minutes, you’ll have a Cream of Tuna that’s perfect for Tuna Noodle Casserole!

TUNA NOODLE CASSEROLE FREEZER MEAL DIRECTIONS

  1. NOODLES
  2. Cook noodles according to directions on package.
  3. After draining noodles rinse with cool water to prevent further cooking.
  4. CONSTRUCTING TUNA NOODLE FREEZER MEALS
  5. Set out 4 to 5 9×13 baking pans.
  6. In large stock pot or huge mixing bowl gently stir together homemade Cream of Tuna sauce, remaining 75 oz of drained tuna, 5 cans of drained sliced carrots, 5 cans of drained peas, and 4 lbs of drained cooked noodles. Fill each 9×13 baking pan approximately 3/4 full of Tuna Noodle mixture. Top each 9×13 pan with one cup of shredded cheese of your choice or additional topping.

Notes

FREEZER MEAL DIRECTIONS

  • Allow your meals to cool completely before placing in the freezer.
  • Wrap each 9×13 pan with two layers of foil.
  • Label the top of each pan with recipe name and date.
  • Wrap each 9×13 pan with a layer of plastic wrap.
  • Set each pan to freeze in the freezer. Do not stack the pans on top of one another until each pan is individually frozen.

THAWED COOKING DIRECTIONS

  • Set the desired pans of Tuna Noodle out in the refrigerator the evening before you’d like to serve.
  • Preheat your oven to 375 (oven times may vary).
  • Remove plastic wrap and one layer of foil.
  • Place Tuna Noodle in preheated oven for 1 hour or until bubbly and hot. Remove last layer of foil and allow to cook for 10 additional minutes.
  • Allow your hot Tuna Noodle to slightly cool on counter for 5-10 minutes before serving.

FROZEN COOKING DIRECTIONS

  • If cooking your Tuna Noodle from completely frozen (this happens in real life :), remove plastic wrap and one layer of foil and place frozen Tuna Noodle in preheated oven at 400 (oven temps may vary). Cook for up to 2 to 2 1/2 hours or until hot and bubbly. Remove last layer of foil and cook uncovered an additional 10 minutes as needed.

Nutrition

  • Serving Size: 48
  • Calories: 398
  • Sugar: 3
  • Sodium: 243
  • Fat: 17
  • Saturated Fat: 10
  • Unsaturated Fat: 6
  • Trans Fat: 0
  • Carbohydrates: 38
  • Protein: 22
  • Cholesterol: 63