Gourmet 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:

• 1. Make recipe ahead of time. https://www.justapinch.com/recipes/sauce-spread/fruit-sauce/pickled-watermelon-rinds.html
• 2. In a pot, put mushrooms, cream/milk, and beef broth cook covered on medium/low.
• 3. In a frying pan, put tuna, lemon juice, and olive oil. You can optionally add dill at this point too. Saute for about 3 min. Add vegetables. Cook for another 5 minutes.
• 4. In a mixing bowl, add tuna/veg mix, pickled watermelon rinds, mayonnaise, mustard, paprika. Stir well. Then add dry pastina.
• 5. Lastly, add cream mixture. Stir well.
• 6. Pour into a greased Pyrex dish (rectangular casserole dish). Bake at 350 for 30 mins or until pastina is soft. You should have a nice golden brown around the edges but still creamy in the center.
• 7. Remove from oven and crack sea salt and peppercorns over dish while still hot.

Steps:

• In large pan, add butter and saute onion and garlic till tender, over med/high heat. Add cream cheese, half-n-half and soup. Mix together. Add in salt, pepper and celery seeds. Heat through, add in grated parmesan cheese and remove from heat. Next, add cooked pasta and stir till coated. Fold in frozen peas.
• In buttered 9x13 pan, pour in casserole. Sprinkle cheddar cheese on top and place buttered crumb topping on, evenly. Bake approximately 15- 20 minute or till topping is browned an casserole is bubbling. Remove from heat and serve. Serve with a side salad and garlic bread.

Steps:

• Preheat oven to 400°F. Drain tuna; reserve oil. Mix breadcrumbs and Parmesan in small bowl. Mix in 4 tablespoons reserved oil from tuna.
• Cook pasta in pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Transfer pasta to large bowl. Mix in remaining ingredients. Transfer pasta mixture to 3-quart oval baking dish. Sprinkle with crumb mixture. Bake until pasta is hot and topping is golden brown, about 25 minutes.

Steps:

• Heat the oven to 375 degrees and grease a 9-by-13 or other 3-quart casserole dish with butter.
• Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until just al dente. (Do not overcook.) Drain and set aside.
• Meanwhile, in a medium Dutch oven or other heavy pot, melt the butter over medium heat. Add the celery and onion, season with salt and cook over medium, stirring occasionally, until the onions are translucent, 6 to 8 minutes. Add the mushrooms and cook, stirring occasionally, until they are tender, about 5 minutes. Add the capers and garlic and cook until the garlic is fragrant, about 1 minute.
• Sprinkle the flour over the vegetables and cook, stirring constantly, until no streaks of flour remain, about 1 minute, reducing the heat as necessary to keep from scorching. Add the stock, half-and-half, sherry, 2 teaspoons salt and 1/2 teaspoon pepper and bring to a boil.
• Reduce the heat to low and simmer, stirring occasionally and scraping the bottom of the pan, until the sauce has thickened slightly, 5 to 7 minutes. Off the heat, stir in the tuna, peas and parsley, if using; season to taste.
• Add the cooked noodles and toss well. Transfer the mixture to the prepared pan and smooth into an even layer. Sprinkle the crushed potato chips on top and bake, uncovered, until hot and bubbling, about 25 minutes. Garnish with additional parsley, if using, and serve hot.