TUNA WITH CHEESE-GARLIC BISCUITS
Put a homespun meal in the oven in 15 minutes. The Bisquick® mix and other ingredients are probably all in your cupboard.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 425°F. In ungreased 2-quart casserole, mix tuna, soup, vegetables and 2/3 cup milk. Bake uncovered 20 minutes.
- In medium bowl, stir Bisquick mix, cheese and 1/2 cup milk until soft dough forms. Drop dough by 6 spoonfuls onto hot tuna mixture.
- Bake uncovered 10 to 12 minutes or until biscuits are golden brown. Mix butter and garlic powder; brush over warm biscuits.
Nutrition Facts : Calories 320, Carbohydrate 29 g, Cholesterol 40 mg, Fat 2 1/2, Fiber 3 g, Protein 20 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 930 mg, Sugar 5 g, TransFat 1 g
CHEESY GARLIC BREAD
Provided by Food Network Kitchen
Time 30m
Yield 4-6 servings
Number Of Ingredients 0
Steps:
- Halve a loaf of Italian bread lengthwise, then crosswise. Mix 3 tablespoons olive oil, 1 clove minced garlic and 1/4 teaspoon dried oregano; brush on the cut sides of the bread and toast 10 minutes at 400 degrees F. Mix 2 tablespoons grated parmesan and 1 cup each shredded asiago and mozzarella; sprinkle on the bread and bake until melted, about 15 more minutes.
CHEESY TUNA GARLIC BREAD BAKE
I came up with this while I was trying to stretch our monthly food budget to the breaking point. It's not very complex, but it got good reviews from my family. It uses pantry staples to help save on money (and sanity).
Provided by PSU Lioness
Categories Tuna
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375.
- Place garlic bread in the bottom of a sprayed 9x13 glass baking dish.
- In a bowl, mix tuna, tomatoes, garlic powder, oregano and broccoli.
- Spread tuna mixture over bread.
- Sprinkle Parmesan cheese over tuna mixture.
- Top Parmesan with cheddar cheese.
- Bake, uncovered, for 25-30 minutes or until cheese is melted and bubbly and bread is toasted on the bottom. (The part of the bread that is under the tuna gets a bit soggy, and I have not been able to remedy this. Suggestions are appreciated.).
Nutrition Facts : Calories 225.6, Fat 11.1, SaturatedFat 5.4, Cholesterol 53.5, Sodium 184.5, Carbohydrate 4.6, Fiber 1.4, Sugar 2.2, Protein 26.3
CHEESY GARLIC BREAD
I find this crisp bread smothered in a full-flavored topping adds zip to an ordinary meal. It's also a satisfying snack or appetizer. A friend shared this recipe a while back. I always come home with an empty plate when I take it to a gathering. -Judy Skaar, Pardeeville, Wisconsin
Provided by Taste of Home
Time 20m
Yield 12-15 servings.
Number Of Ingredients 7
Steps:
- Mix mayonnaise, cheese, onions and garlic; spread on bread halves, if desired, sprinkle with parsley and paprika. Wrap each half in foil. Refrigerate for 1-2 hours or freeze. , Unwrap and place on a baking sheet. Bake at 400° for 8-10 minutes (20-25 minutes if frozen) or until puffed but not brown. Cut into slices.
Nutrition Facts : Calories 273 calories, Fat 21g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 351mg sodium, Carbohydrate 17g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.
CHEESY GARLIC BREAD
This goes with so many family dishes, such as chilli con carne, soups, salads and barbecues
Provided by Sara Buenfeld
Categories Dinner, Lunch, Side dish
Time 1h30m
Yield Cuts into 12 squares
Number Of Ingredients 9
Steps:
- Measure the flour, yeast and salt into a large bowl. Mix 300ml hand-hot water with the oil and honey in a jug, then pour into the dry mix, stirring all the time to make a soft dough.
- Turn the dough out onto a lightly floured surface, then knead for 5 mins until the dough no longer feels sticky, sprinkling with a little more flour as you need it. Now stretch it to fit the Swiss roll tin.
- Mix the garlic with the butter, then dot over the dough. Sprinkle over the cheese and snip over the thyme. Cover the bread with lightly oiled cling film, then leave in a warm place to rise for 40 mins.
- Heat oven to 200C/fan 180C/gas 6. Remove the cling film, then bake the bread for 30 mins until golden and risen. Leave to cool for 10 mins, then cut into 12 pieces and serve.
Nutrition Facts : Calories 215 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.61 milligram of sodium
CHEESY TUNA AND ZUCCHINI NOODLE CASSEROLE
A keto-style mock macaroni and cheese turned into a meal. Substituting zucchini (zoodles) for noodles and adding tuna turns this traditional casserole into a low-carb, super delicious experience! No matter the choice of protein this is simple and delicious!
Provided by Clara Taliaferro
Time 3h15m
Yield 8
Number Of Ingredients 11
Steps:
- Place spiralized zucchini (zoodles) into a pot and cover with well salted water; bring to a boil. Boil for 3 to 4 minutes, then empty into a colander to drain. Let drain for 2 to 3 hours, occasionally pressing out as much moisture as you can.
- Preheat the oven to 375 degrees F (190 degrees C). Lightly spray a 9x13-inch glass casserole with cooking spray and add drained zoodles.
- Bake zoodles in the preheated oven for 10 minutes.
- Meanwhile, melt butter in a skillet over medium heat. Add onion and cook until soft and translucent, about 5 minutes. Add garlic and cook until softened, about 1 minute. Add cream cheese and cook until softened, about 2 minutes.
- Remove zoodles from the oven and pour off any liquid. Add the skillet mixture to the zoodles, along with tuna, peas, Cheddar cheese, salt, and pepper. Stir until well combined. Sprinkle almonds on top.
- Bake until cheese is melted and bubbly, about 30 minutes.
Nutrition Facts : Calories 314.2 calories, Carbohydrate 9.7 g, Cholesterol 75.2 mg, Fat 20.8 g, Fiber 2.6 g, Protein 22.6 g, SaturatedFat 12.7 g, Sodium 312.6 mg, Sugar 3.8 g
GARLIC BREAD
You may have once struggled with dry or greasy breads reeking of burned or raw garlic, but it's time to put that behind you. This is a versatile recipe, as readily made with thin baguettes, as it is with rustic sourdoughs and airy Italian loaves. Cutting the bread like a Hasselback potato keeps the butter from seeping out and allows the garlic to infuse the bread with its flavor without scorching. But, if it's an extra cheesy garlic bread you're looking for, slip a little mozzarella into each slit.
Provided by Ali Slagle
Categories dinner, weekday, breads, side dish
Time 30m
Yield 1 loaf
Number Of Ingredients 8
Steps:
- Heat the oven to 400 degrees. In a small bowl, stir together the butter, garlic, Parmesan and parsley. Add the salt and generously season with pepper. Set aside while you cut the baguette.
- Cut deep slits into the baguette, 1-inch apart - don't cut all the way through the loaf - and place the baguette on a large piece of foil. Using a teaspoon or an offset spatula, generously spread the seasoned butter inside each slit. Make sure to reach the bottom of the slit; don't be shy here.
- Wrap the baguette in the foil, place on a baking sheet and bake for 15 minutes. Remove the baguette from the oven and unwrap the top (leave the bread on the foil). If you're adding mozzarella, use the offset spatula or spoon to gently open each slit and tuck a piece of mozzarella in (it's O.K. if the cheese pops out from the top a little). Return bread to the oven and bake until crisp and golden on top, another 5 minutes. Slice with a serrated knife (or tear with your hands) and serve at once.
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