Cheesy Tuna Moussaka Recipes

Steps:

• Prepare Eggplant: Peel and cut eggplant into 1/2" slices.
• Sprinkle slices with salt.
• Place in a bowl.
• Cover and add a weight.
• Rest for 30 minutes to release liquid.
• Drain and pat dry.
• Dip slices into beaten egg and saute in large skillet containing heated oil.
• Drain on paper towel.
• Prepare White Sauce: In a heavy saucepan over medium heat, melt butter.
• Saute onion.
• Add flour and cook for 2 minutes stirring constantly.
• Remove from stove and cool for 1 minute.
• Slowly add the hot milk stirring constantly.
• Bring to a boil.
• Boil for 1 minute.
• Continue to cook until thickened.
• If lumpy transfer to processor and process for 5 seconds.
• Add seasonings and wine.
• Cool.
• Divide into 2 bowls.
• Prepare Filling: Divide parmesan cheese in two and set aside.
• Rinse tuna under cold water.
• Drain.
• Break into small pieces and add to half of white sauce.
• Mix well.
• Coarsely chop the green pepper by hand.
• To work bowl of processor add cottage and feta cheese, eggs and green pepper.
• Process 10 seconds until smooth.
• Add remaining white sauce.
• Process off and on to blend.
• Assembling the Moussaka: Line an 8x8 pyrex dish with eggplant.
• Add the tuna white sauce mixture.
• Sprinkle half the Parmesan cheese.
• Add another layer of eggplant and the egg-cheese mixture.
• Sprinkle with remaining Parmesan cheese and top with tomato slices and a little more Parmesan cheese.
• Variations: 1 Substitute cottage cheese for feta cheese; 2 Replace the tuna with a 1- ounce can of sliced mushrooms or 1/2 pound of fresh mushrooms, sliced and sauteed.
• To Bake: Preheat oven to 350°F.
• and bake uncovered for 55 minutes.
• Let rest 10 minutes before serving.
• Recipe can be doubled and made in a 9"x13" pan.
• The completed recipe can be prepared the day ahead of serving.
• Bake for 35 minutes.
• Cool, cover and refrigerate.
• Bring to room temperature for 1 hour.
• Reheat at 350°F for 30 minutes until hot.
• The preparation for the eggplant and white sauce can be done the day before the Moussaka is assembled.
• Do not freeze.

Steps:

• Preheat oven to 350°F.
• Peel and slice eggplant into 1/4 to 1/3 inch slices.
• Cook eggplant in boiling water in a saucepan for about 4 minutes; drain.
• In a covered saucepan, simmer chopped onion in white wine for 5 minutes.
• Blend in a mixture of cornstarch dissolved in milk.
• Add cinnamon, salt, pepper, and nutmeg.
• Cook until thickened, stirring constantly.
• Combine half the sauce with drained tuna.
• Add cottage cheese and eggs to the remaining sauce.
• Arrange half the eggplant slices in an 8-inch baking dish.
• Add layers of the tuna mixture, grated Parmesan cheese, the cottage cheese mixture, ending with the Parmesan cheese.
• Bake for 50 minutes, or until set.
• Let stand for 10 minutes before slicing.

Steps:

• Heat oven to 350°F.
• Prepare Dinner as directed on package. Add soup, tuna, peas, milk and onions; mix lightly.
• Spoon into 2-qt. casserole. Combine crumbs and butter; sprinkle over casserole.
• Bake 30 to 35 min. or until heated through.

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:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with nonstick spray.
• Bring 6 cups water to a boil in a medium saucepan. Stir in macaroni from the box and cook for 7 minutes. Drain macaroni, then rinse under cold water and drain again. Set cheese sauce packet aside.
• Melt butter in the same saucepan over medium heat. Add milk and cheese sauce packet; mix well. Stir in condensed soup and cook until heated through, about 3 minutes.
• Combine drained macaronis, peas, and tuna in a bowl. Fold in the cheesy soup mixture. Pour mixture into the prepared baking dish.
• Bake in the preheated oven for 30 minutes. Sprinkle with Cheddar cheese, then sprinkle French-fried onions over top. Bake until onions are brown and cheese is melted, another 5 minutes.

Steps:

• Preheat the oven to 400°F (200°C). Lightly grease a 9 x 13-inch (22 x 33cm) baking dish with nonstick spray.
• Melt the butter in a large saucepan over medium heat. Add the onion and sauté until softened and very fragrant, about 5 minutes. Stir in the garlic, flour, Italian seasoning, and salt and cook for another minute, until thickened.
• Slowly pour in the chicken broth and milk and stir to combine. Bring to a simmer, stirring constantly. Once the mixture has thickened, 10-12 minutes, stir in the peas, carrots, and tuna.
• Spread the cooked egg noodles in the prepared baking dish.
• Pour the sauce over pasta in the pan and stir to combine. Add 2 cups of cheddar cheese and stir to incorporate. Spread the casserole in an even layer, then sprinkle the remaining cup of cheese on top.
• In a small bowl, use a fork to mix together the cracker crumbs, Parmesan, and olive oil. Sprinkle over the casserole.
• Bake the casserole for 15-20 minutes, or until the top is lightly browned and bubbling.
• Serve warm.
• Enjoy!

Steps:

• Cook macaroni according to package directions; drain. Stir in the milk, butter and contents of cheese packet. Add the soup, tuna, peas, onion and cheese sauce. , Spoon into a greased 1-1/2-qt. baking dish. Cover and bake at 350° for 20 minutes. Uncover; bake 5-10 minutes longer or until heated through.