Muellers Tuna Casserole Recipes

Steps:

• In a large skillet, heat 1 tablespoon butter over medium-high heat. Add carrots, onion, red pepper and mushrooms. Cook and stir until tender, 8-10 minutes. Add tuna, spinach and peas; cook until spinach is just wilted, 2-3 minutes. , Meanwhile, cook pasta according to package directions for al dente. Drain pasta, reserving 1 cup pasta water. In a large bowl, place pasta and tuna mixture; toss to combine. Wipe skillet clean., In the same skillet, melt remaining butter over medium heat. Stir in flour until smooth; gradually whisk in broth and cream. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes, adding reserved pasta water if needed. Stir in cheese, salt and pepper. Pour over pasta; toss to coat.

Steps:

• Preheat oven to 400 degrees F.
• Mix soup, milk, peas, pimiento, tuna and noodles in 1 1/2-quart baking dish.
• Bake for 20 minutes.
• Mix bread crumbs with butter. Sprinkle on top. Bake 5 minutes or until hot.

Steps:

• Cook noodles for 6 minutes, pour noodles and boiling water over frozen peas in colander, set aside to drain well.
• In 2-quart saucepan melt butter over medium-high heat. Add onion; cook, stirring, 3 minutes.
• Stir in soup, milk, Worcestershire sauce, mustard and pepper; stirring constantly, bring to a boil and then remove from heat.
• Stir in cheese until smooth, then add tuna.
• In 2-quart casserole combine tuna mixture, egg noodles and peas. Sprinkle with potato chips.
• Bake in 350°F oven 25 to 30 minutes or until heated through.

Steps:

• Heat the oven to 400 degrees F. Stir the soup, milk, peas, pimientos, if desired, tuna and noodles in a 1 1/2-quart baking dish. Stir the bread crumbs and butter in a small bowl. Bake for 20 minutes or until the tuna mixture is hot and bubbling. Stir the tuna mixture. Sprinkle with the bread crumb mixture. Bake for 5 minutes or until the bread crumb mixture is golden brown.