NIF'S 30 MINUTE TUNA CASSEROLE
A follow-up to Recipe #349613, this recipe is healthier and has more fresh ingredients. You could realistically have this meal on the table in a half hour as you are doing a lot of the prep while waiting for the pasta. This counts as 7 WW points. Enjoy!
Provided by Nif_H
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook pasta as directed. Preheat oven to 400°F.
- While waiting for the water to boil, add mushrooms, onion, celery and garlic to a nonstick pan sprayed with olive oil. Saute over medium heat until just tender. The moisture from the veggies will keep them from sticking.
- While cooking the pasta, stir tuna, sour cream, Worcestershire sauce, salt and pepper into the pan. Remove from heat and add cheddar cheese.
- When pasta is al dente, stir into pan. Pour into a casserole dish sprayed with olive oil. Cover with bread crumbs.
- Cook for 15 minutes. The higher heat will ensure that you have some crunch to the bread crumbs.
Nutrition Facts : Calories 516.2, Fat 8.4, SaturatedFat 3.7, Cholesterol 22.8, Sodium 342.2, Carbohydrate 84.2, Fiber 4.6, Sugar 5.1, Protein 24.6
NIF'S TUNA CASSEROLE TO GO
My DS's love my tuna casserole (see Recipe #349613), but one of them does not have a microwave at school to heat it up. I came up with this cold version of it and they both really like it. I kept it simple because after a long day at work and then making a nice dinner, I don't feel like making high maintenance lunches. My guys are 12 and 14 and can eat a lot, particularly this! You can increase the amount to make a cold salad for a gathering. Enjoy!
Provided by Nif_H
Categories Lunch/Snacks
Time 20m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Cook macaroni as directed.
- Mix all ingredients when macaroni has cooled. It doesn't have to be cold, but you don't want it to melt the cheese. Put in 2 separate containers and refrigerate.
TUNA NOODLE CASSEROLE
This updated tuna noodle casserole recipe stays true to the classic 1950s dish, but substitutes a rich, homemade sauce for the can of cream of mushroom soup. The addition of cremini mushrooms - along with celery, onions, peas and parsley - makes this casserole surprisingly vegetable-packed, while briny capers complement the tuna and balance out the creamy sauce. Like any good tuna noodle casserole, this recipe's pièce de résistance is the potato chip topping.
Provided by Lidey Heuck
Categories dinner, casseroles, main course
Time 1h
Yield 8 servings
Number Of Ingredients 16
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.
TUNA FISH CASSEROLE
A creamy and comfy dinner on chilly or cold nights. This is fast and economical. I offer credit to my mother-n-law who shared this recipe with me. SHE WAS THE GREATEST always willing to share her recipes, kindness and heart.
Provided by Chef1MOM-Connie
Categories Tuna
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Cook noodles al dente as per package directions.
- Combine mushroom soup and milk in a 10 x 10 casserole dish ( or similar in size).
- Add in peas (drained).
- Add in tuna in water (drained).
- Mix gently as you do not want the tuna fish to mince. leave some chunks in there.
- Add in cooked noodles and blend well.
- Top with pat of butter.
- Microwave for 5 minute stir.
- Serve and enjoy.
- *** Prep time does not include time to get noodle water to boil.
- *** Can sizes vary, I generally use the standard size anywhere from 10-14 oz.
Nutrition Facts : Calories 360.3, Fat 8.3, SaturatedFat 2.7, Cholesterol 70.1, Sodium 557.7, Carbohydrate 45.6, Fiber 4.2, Sugar 4.4, Protein 24.9
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