Crispy On The Top Tuna And Green Pea Casserole Rocco Dispirito Recipes

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CRISPY-ON-THE-TOP TUNA AND GREEN PEA CASSEROLE (ROCCO DISPIRITO)

This recipe is based on one of Rocco Dispirito's from his book, Now Eat This! Diet. He says in its intro, "Who grew up eating tuna casserole? Raise your hands. That's just about everybody. Okay, this is not your mother's tuna casserole...nor does it use Tuna Helper. But it does taste just as wonderful - without losing any of its comfort-food flavor. I've wowed it up a bit with Dijon mustard, and I used whole wheat panko bread crumbs for that traditional crunchy topping. If you can't find these particular bread crumbs, you can always toast leftover whole wheat bread and break it into crumbs with a rolling pin." I made this the other night with French's French Fried Onions because I was out of panko bread crumbs. We loved this dish and it has become a new staple dish for us. Per serving: 351 calories, 10g fat (5g sat / 1g mono / 0.5g poly), 64mg cholesterol, 589mg sodium, 34g carbohydrate, 6g fiber, 36g protein. This calculates to 9 WeightWatchers Points Plus value. He says you can save 31 calories per serving by omitting the peas. Before his update, the classic tuna casserole has 28 fat grams and 826 calories - thank you, Rocco! :)

Provided by mersaydees

Categories     Tuna

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11



Crispy-On-The-Top Tuna and Green Pea Casserole (Rocco Dispirito) image

Steps:

  • Preheat oven to 425°F.
  • Prepare an 8x8x2-inch baking dish by spraying with cooking spray and set aside.
  • Cook pasta according to package directions in a large pot of boiling salted water. Drain.
  • In medium bowl combine sour cream, yogurt, mustard, and cheese. Mix in the cooked noodles, tuna, and peas until the pasta is coated with sauce. Season with salt and pepper to taste.
  • Pour the mixture into the prepared baking dish. Sprinkle panko over the top.
  • Bake 10 minutes or until rotini is hot throughout.
  • Serve immediately.

nonstick cooking spray
6 ounces whole wheat rotini
3/4 cup reduced-fat sour cream
3/4 cup 2% Greek yogurt
3 tablespoons Dijon mustard
5 ounces 50% reduced-fat cheddar cheese, shredded
18 ounces canned albacore tuna, packed in water, drained
1 1/2 cups frozen peas
salt
fresh ground black pepper
1/4 cup whole wheat panko breadcrumbs

GREEN PEA CASSEROLE

This is a simple and easy casserole to make as a side dish with chicken either fried or baked. Its a keeper in our family.

Provided by Marsha D.

Categories     Vegetable

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 7



Green Pea Casserole image

Steps:

  • Preheat oven to 350'.
  • In a medium bowl combine peas,chestnuts,pimentos,cream of mushroom soup and cheddar cheese.
  • Grease a 8x8 baking dish and add the pea mixture.
  • Melt butter in microwave dish.
  • Add Ritz crackers to butter and sprinkle over top of the casserole.
  • Bake for 30 minutes.

Nutrition Facts : Calories 502, Fat 37.1, SaturatedFat 21.6, Cholesterol 90.7, Sodium 808.7, Carbohydrate 29.9, Fiber 6.8, Sugar 9.4, Protein 14.9

1 (15 ounce) can green peas
1 (5 ounce) can water chestnuts, drained and chopped
1 (10 ounce) can cream of mushroom soup
1 (2 ounce) jar pimientos, drained
2 -3 cups Ritz crackers, crushed
1/2 cup butter
1 cup cheddar cheese, shredded

TUNA 'N' PEA CASSEROLE

Turn to this recipe when you want a tuna casserole that's a little different-the horseradish adds extra flavor. This dish is a tried-and-true favorite in our family, and it never fails. -Jackie Smulski, Lyons, Illinois

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 14



Tuna 'n' Pea Casserole image

Steps:

  • Cook noodles according to package directions. Meanwhile, in a large bowl, combine the soup, mayonnaise, milk, horseradish, dill and pepper. Stir in the peas, mushrooms, onion, pimientos and tuna., Drain noodles; stir into soup mixture. Transfer to a greased 2-qt. baking dish. Toss bread crumbs and butter; sprinkle over the top. , Bake, uncovered, at 375° for 40-45 minutes or until bubbly.

Nutrition Facts : Calories 505 calories, Fat 25g fat (5g saturated fat), Cholesterol 66mg cholesterol, Sodium 1196mg sodium, Carbohydrate 45g carbohydrate (5g sugars, Fiber 5g fiber), Protein 24g protein.

8 ounces uncooked egg noodles
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
1/2 cup mayonnaise
1/2 cup 2% milk
2 to 3 teaspoons prepared horseradish
1/2 teaspoon dill weed
1/8 teaspoon pepper
1 cup frozen peas, thawed
1 can (4 ounces) mushroom stems and pieces, drained
1 small onion, chopped
1 jar (2 ounces) diced pimientos, drained
2 cans (6 ounces each) tuna, drained and flaked
1/4 cup dry bread crumbs
1 tablespoon butter, melted

GREEN PEA CASSEROLE

Make and share this Green Pea Casserole recipe from Food.com.

Provided by Nimz_

Categories     Vegetable

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 9



Green Pea Casserole image

Steps:

  • Mix soup, sour cream and 1/3 cup 4 cheese Mexican blend and salt together.
  • Fold in peas.
  • Spread into an 8X8 inch baking dish.
  • Sprinkle with 3/4 cup cheddar cheese.
  • Mix melted butter with cracker crumbs.
  • Spread over top of cheese.
  • Sprinkle Cayenne pepper over the top if using.
  • Bake at 350 Degrees until bubbly and golden brown, about 30 minutes.

Nutrition Facts : Calories 706.8, Fat 50.7, SaturatedFat 29.1, Cholesterol 123, Sodium 1105.9, Carbohydrate 43.6, Fiber 10.9, Sugar 15.6, Protein 21.9

2 (14 1/2 ounce) cans green peas, drained (use a good brand)
1 (10 3/4 ounce) can condensed cream of mushroom & garlic soup (this should read Cream of Mushroom Soup with Roasted Garlic but it would not accept it)
1 cup sour cream (8 oz)
3/4 cup cheddar cheese, grated
1/3 cup cheddar cheese, grated (I used 4 cheese Mexican blend but it would not accept that)
1/2 cup butter, melted
1/2 teaspoon salt
1 cup Ritz cracker, crushed
ground cayenne pepper (optional)

CRUNCHY CHICKEN, MUSHROOM, AND GREEN PEA CASSEROLE

Make and share this Crunchy Chicken, Mushroom, and Green Pea Casserole recipe from Food.com.

Provided by ratherbeswimmin

Categories     Chicken

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 14



Crunchy Chicken, Mushroom, and Green Pea Casserole image

Steps:

  • Preheat oven to 350°.
  • In a skillet, melt 2 tablespoons butter over medium heat; add in chicken; brown until just golden on all sides, 5-6 minutes.
  • Add in leek; cook/stir until softened, 5 minutes.
  • Add in mushrooms and peas; stir until peas have thawed, about 3 minutes.
  • Add in sour cream and mustard; season to taste with salt and pepper; stir well; remove from heat.
  • Transfer mixture to a greased 1 ½ to 2 quart casserole.
  • In a mixing bowl, combine flour, oats, and the remaining ¼ cup butter; work with a fork (or pastry blender) until the mixture is mealy.
  • Add in bread crumbs, cheese, and tarragon; stir until well blended.
  • Spoon evenly over chicken mixture; bake 35-40 minutes, until golden brown.

Nutrition Facts : Calories 745.6, Fat 46.4, SaturatedFat 27.7, Cholesterol 167.7, Sodium 509, Carbohydrate 41.8, Fiber 4.8, Sugar 5.7, Protein 42.5

6 tablespoons butter
1 lb boneless skinless chicken breast, cubed
1 medium leek, washed well, patted dry, and cut into pieces
1 lb fresh mushrooms, sliced
1 cup frozen green pea
2 cups sour cream
2 teaspoons Dijon mustard
salt
black pepper
1/2 cup all-purpose flour
1/2 cup rolled oats
1 cup soft breadcrumbs
1/4 cup freshly grated parmesan cheese
1 teaspoon dried tarragon, crumbled

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