Cheesy Tuna Corn Skillet Recipes

Steps:

• Bring a large pot of lightly salted water to a boil. Add 1 tablespoon oil to the water to prevent sticking. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Preheat oven to 350 degrees F (175 degrees C).
• In a 2 quart saucepan over medium heat, combine the cream of mushroom soup, mixed vegetables, canned tuna, and 1 cup of the cheddar cheese. Gently fold pasta into the soup mixture and mix thoroughly. Pour pasta and soup mixture into a 11x7 inch baking dish. Sprinkle remaining cup of cheese on top.
• Bake in a preheated oven until cheese is melted and bubbly.

Steps:

• Add water and pasta to large skillet; cover. Bring to boil on high heat. Simmer on medium-low 8 min or until pasta is tender, adding corn to the cooking water for the last 5 min.
• Stir in soup, tuna and 1 cup cheese; sprinkle with remaining cheese.
• Cook, covered, 2 min. or until cheese is melted.

Steps:

• BRING water to boil in large deep skillet or saucepan on high heat.
• Stir in pasta.
• Reduce heat to medium-low; cover.
• Simmer 9 minute or just until pasta is tender and liquid is almost completely absorbed. (Do not drain.)
• ADD soup, tuna, vegetables, thyme and dill; stir.
• Bring to boil.
• Reduce heat to low; simmer, uncovered, 3 to 5 minute or until thickened and heated through.
• STIR in cheese.
• Jazz It Up: Sprinkle with chopped fresh parsley just before serving.
• Variation: Substitute frozen chopped broccoli for the peas and carrots. Or substitute 3/4 cup (4 oz.) OSCAR MAYER Ham, chopped, or 2 cups chopped leftover cooked chicken for the tuna. You can also use any flavor of condensed cream soup you have on hand.

Steps:

• Heat broth to a boil in skillet. Add noodles and cook until just tender, stirring often. The broth will be almost gone. Do not drain.
• Stir in soup, milk, tuna, and cheese until incorporated.
• Once cheese is melted, add peas and heat through.
• Mix bread crumbs with butter. Sprinkle on top and heat another 5 minutes.

Steps:

• Preheat a grill to medium-high heat. Add the corn and grill, turning onto all sides, until evenly browned, about 10 minutes. Set aside to cool slightly, then remove the kernels.
• Put a cast-iron skillet on the grill and heat. Drizzle with some olive oil and add the onions. Cook until translucent, about 5 minutes. Add the poblano slices and season with salt and pepper. Add the corn kernels to the skillet, then add the cheese and mix to combine. Continue to cook until the cheese is melted, about 5 minutes. Serve with tortilla chips and/or plantain chips for dipping.

Steps:

• Combine Pasta and Vegetables, Seasoning Mix and water in large skillet. Bring to boil; cover. Simmer on medium-low heat 9 to 11 min. or until pasta is tender and most of the water is absorbed. Remove from heat.
• Add tuna; mix lightly. Stir in VELVEETA Cheese Sauce.
• Top with cracker crumbs.

Steps:

• Bring water to boil in large deep skillet or saucepan. Stir in pasta; cover. Cook on medium-low heat 9 min. or just until pasta is tender and liquid is almost completely absorbed. (Do not drain.)
• Add soup, tuna, vegetables, thyme and dill; mix well. Bring to boil; simmer (uncovered) on medium-low heat 3 to 5 min. or until pasta mixture is thickened and heated through. Remove from heat.
• Add cheese; stir until melted.

Steps:

• Combine ½ medium onion, thinly sliced, and 1 cup seasoned rice vinegar in a small bowl. Set aside.
• Gently mix two 5-oz. cans tuna packed in olive oil, drained, ¼ cup mayonnaise, 2 Tbsp. chopped celery, and 1 Tbsp. chopped pickles in a medium bowl until just combined. Season with kosher salt and freshly ground pepper.
• Heat a dry large cast-iron skillet over medium-low. Spread mayonnaise over 1 side of 2 slices sourdough bread. Place bread, mayo side down, in skillet; top 1 bread slice with 2 slices sharp cheddar. Cover with a lid and cook until bread is golden brown underneath and cheese is melted, about 4 minutes. (The cheese should form a crispy skirt around the bread.)
• Uncover skillet and top bread with melted cheddar with one fourth of tuna salad, then some drained reserved pickled onion. Close up sandwich and gently press down on sandwich with a spatula. Transfer to a cutting board and slice in half on a diagonal. Repeat cooking process 3 more times with more mayonnaise and remaining tuna salad, pickled onion, 6 slices sourdough bread, and 6 slices sharp cheddar to make 3 more sandwiches.
• Serve sandwiches on plates with dill pickle spears if desired.

Steps:

• Preheat the oven to 400°F (200°C).
• In a large cast iron skillet over medium heat, cook the bacon until it is fully cooked and crispy, 3-4 minutes. Remove from the pan and let cool, then crumble.
• Add the garlic to the pan and cook for about 1 minute, or until lightly browned and fragrant. Remove the pan from the heat.
• Add the Birds Eye Super Sweet Corn, crumbled bacon, green onions, salt, black pepper, mayonnaise, sour cream, and 1½ cups of pepper Jack cheese to the pan with the garlic and stir well to combine. Spread in an even layer and smooth the surface.
• Transfer the pan to the oven and bake for 10 minutes, or until the corn mixture is completely heated through and bubbling in the center. Remove the pan from the oven.
• Turn the broiler on high.
• Top the baked corn mixture with the remaining ½ cup of pepper Jack cheese and the crushed tortilla chips.
• Place the pan under the broiler for 1-3 minutes, or until the cheese is bubbling and slightly browned.
• Garnish the corn skillet with sliced green onions and serve immediately.
• Enjoy!