Cooters Tuna Casserole Recipes

Steps:

• Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
• Preheat oven to 425 degrees F (220 degrees C).
• In a large bowl, thoroughly mix noodles, onion, 1 cup cheese, peas, tuna, soup and mushrooms. Transfer to a 9x13 inch baking dish, and top with potato chip crumbs and remaining 1 cup cheese.
• Bake for 15 to 20 minutes in the preheated oven, or until cheese is bubbly.

Steps:

• Saute peppers, onions and celery in butter until soft.
• Mix all ingredients (including what you just sauteed) well except bread crumbs.
• Pour into greased casserole dish and sprinkle bread crumbs and cheese (if using) over top.
• Cook at 350 degrees F until it starts to bubble and the bread crumbs begin to brown (about 25-35 minutes).
• Serve and enjoy!

Steps:

• In a large skillet, melt butter over medium-high heat. Add mushrooms, onion, sweet pepper, 1/2 teaspoon salt and 1/2 teaspoon pepper; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer. Stir in flour until blended. Gradually whisk in broth. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes., Transfer to a 5-qt. slow cooker. Stir in cream and noodles. Cook, covered, on low until noodles are tender, 4-5 hours. Meanwhile, in a small bowl, combine tuna, lemon juice and remaining salt and pepper. , Remove insert from slow cooker. Stir cheese, tuna mixture and peas into noodle mixture. Let stand, uncovered, 20 minutes. Just before serving, sprinkle with potato chips.

Steps:

• Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat. Add butter. When melted, add mushrooms, onion, sweet pepper, 1/2 teaspoon salt and 1/2 teaspoon pepper; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer. Stir in flour until blended. Gradually whisk in broth. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. , Stir in cream and noodles. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Allow pressure to naturally release for 3 minutes, then quick-release any remaining pressure. , Meanwhile, in a small bowl, combine tuna, lemon juice and remaining salt and pepper. Select saute setting and adjust for low heat. Stir cheese, tuna mixture and peas into noodle mixture. Cook until heated through. Just before serving, sprinkle with potato chips.

Steps:

• Boil spaghetti. Saute pepper, onion, and celery. Place cooked spaghetti in casserole dish. Pour soup over spaghetti and mix. Mix remaining ingredients with spaghetti and tuna. Sprinkle top with cheese. Bake at 350 for about 30 minutes.

Steps:

• Cook pasta as directed on package.
• Drain tuna reserving the liquid, add lemon juice and refrigerate.
• Meanwhile, melt the 2 tablespoons butter in large skillet over medium heat and saute the onion and mushroom slices until soft.
• Stir in the flour until blended and cook over low heat until bubbly (stirring constantly).
• Stir in the evaporated milk and add the reserved tuna oil and cook stirring constantly, until mixture thickens.
• Stir in salt and pepper and adjust seasoning as needed.
• Gently stir the tuna with the sauce and heat through.
• Drained pasta and serve warm with the tuna and sauce mixture.
• NOTE: Eileen said that she served it with rice instead of the pasta.

Steps:

• Spray a slow cooker with nonstick spray to coat.
• Combine milk, condensed soup, and garlic in the slow cooker. Stir in tuna, Cheddar cheese, then mushrooms. Add macaroni, season with salt and pepper, and stir to mix.
• Cover and cook on Low until pasta is very soft, 5 to 6 hours.