Not Your Mothers Tuna Casserole Recipes

Steps:

• Heat oven to 375°F. Cook pasta as directed on package, using minimum cook time; drain. In 12-inch nonstick skillet, cook bacon over medium-high heat until crisp. Reserving drippings in skillet, remove bacon to drain on paper towels. Crumble bacon; set aside.
• Add onion and thyme to drippings; cook over medium-high heat, stirring occasionally, until onion is golden brown. Stir in flour; cook 1 minute, stirring constantly. Stir in broth and milk; heat to boiling. Boil, stirring constantly, until thickened. Stir in carrots, tuna, corn, pasta and mustard; heat to boiling. Fold in bacon. Spoon into ungreased 2-quart casserole.
• In food processor, place bread. Cover; process with on-and-off pulses several times to make bread crumbs. In small bowl, mix bread crumbs and butter. Sprinkle over tuna mixture.
• Bake uncovered 20 to 25 minutes or until mixture is bubbly and topping is golden brown.

Steps:

• Preheat oven to 350°. Spray a 9"x13" casserole dish with non-stick spray. Cook the egg noodles in boiling, salted water until al dente; drain well.
• Saute` onions, bell pepper and celery in oil until tender but not brown.
• Then, mix the soup, sour cream, milk, tuna, garlic, onion, bell pepper, pimentos, salt and pepper to taste, and 3/4 cup of the cheese. Carefully fold in egg noodles. Place in prepared casserole dish.
• Top with the remaining cheese, sprinkle with paprika and potato chips. Bake the casserole about 30 minutes or until bubbly.

Steps:

• Preheat oven to 375 degrees. Spray a large baking dish with non-stick spray. Bring a large pot of lightly salted water to boil. Add egg noodles, cook for 8 to 10 minutes, until al dente, and drain. Rinse briefly.
• Melt 1 tablespoon butter in skillet over medium low heat. Stir in onion, celery, garlic, and red pepper. Cook 5 minutes, or until tender. Increase heat to medium high and add sliced mushrooms. Continue to cook and stir 5 minutes, or until most of the liquid has evaporated.
• Melt 5 tablespoons butter in medium saucepan, and whisk in flour until smooth. Gradually whisk in milk and continue cooking 5 minutes until sauce is smooth and slightly thickened. Season with salt and pepper. Stir in peas, mushroom mixture and cooked noodles. Transfer to the baking dish.
• Melt the remaining 2 tablespoons butter in a small bowl and mix with bread crumbs. Sprinkle on top of noodle mixture.
• Bake 25 minutes in preheated oven until bubbly and lightly browned.
• While casserole is baking, rinse tuna and roll in black and white sesame seed mixture on all sides. Sear tuna in olive oil one minute on each of the six sides (longer if you don't like your tuna rare). Remove from pan and slice thinly.
• When casserole is finished, place tuna slices on top and serve. Option: Keep tuna separate until ready to serve. Place serving on individual plates. Garnish with dill or lettuce and place several slices of tuna on top or on the side with the garnish.

Steps:

• Preheat the oven to 375°F. Lightly grease a 9 x 13-inch baking dish.
• Bring a large pot of salted water to a boil. Cook the egg noodles according to the package directions.
• Meanwhile, combine the creamed corn, cream cheese, milk, and mustard in a large saucepan over medium heat. Cook, stirring occasionally, until the cream cheese melts, 3 to 5 minutes.
• Drain the egg noodles and add to the corn mixture. Add the tuna, olives, salt, and pepper.
• Transfer the tuna mixture to the prepared baking dish and top with the fried onions. Bake for 20 minutes, or until bubbly. Serve immediately.

Steps:

• Preheat the oven to 375 degrees F. Grease a sheet pan with olive oil. Butter 4 to 6 ramekins or a casserole dish. Set aside.
• For the noodles: Put a pot of salted water on to boil. Drop in 6 to 8 lasagna noodles, taking care not to break them. Cook to al dente according to package directions. Do not overcook. Remove the noodles to the greased sheet pan one at a time. The olive oil will keep the noodles from sticking. If you are using ramekins or molds, cut the cooked noodles to a size that will fit with a circle cutter. If you are using a casserole dish, you can cut the noodles to the correct size with a knife or kitchen shears.
• For the sauce: Put the milk in a saucepan over medium heat and bring just before boiling. Remove from the heat.
• In a large skillet or saucepan, sweat the onions in 3 tablespoons of the butter. Do not allow to brown. Add the flour to form a paste. Cook until a pale blonde color, 3 to 4 minutes. Add the scalded but cooled milk to the roux a little at a time, whisking to keep from clumping. Add the seafood stock, whisking it in a little at a time. Cook for 15 to 20 minutes over medium-low heat, stirring almost constantly and scraping the bottom to prevent scorching. Reduce the heat to low. Add the Parmesan. Add more seafood stock if the sauce is too thick, whisking in a little at a time. Remove from the heat. Stir in the lemon juice, thyme, salt, white pepper, nutmeg, canned white tuna and peas.
• For the topping: Put the breadcrumbs, 1/2 cup Parmesan, butter, parsley and salt and pepper to taste into the bowl of a food processor and pulse to combine well.
• To assemble: Layer lasagna style, alternating the noodles, sauce and tuna belly fillets, ending with a bit of the sauce on top. Add the topping, making sure to get the topping all the way to the edges of the container.
• Place the ramekins or casserole on a baking sheet. Bake until golden brown on top, about 35 minutes.

Steps:

• Preheat oven to 350°F; spray a shallow casserole dish with nonstick spray. Cook the noodles according to package directions; drain.
• While noodles cook, spray a large Wok-style pan with nonstick cooking spray; heat. Saute onions and celery for 2 minutes. Add bell pepper, cabbage, and green onions; cook, stirring, until tender. Stir in soup, tuna, milk, parsley, and pepper. Remove from heat; stir in noodles. Transfer to casserole dish.
• Sprinkle top with bread crumbs and Parmesan cheese. Bake or 15 minutes. Top with tomato slices.

Steps:

• Boil water to make boxed mac and cheese. Cook pasta and drain. In the meantime, chop your onion, open and drain your tuna and get ready to launch into tuna casserole land. In a medium-sized skillet, melt your measly 1/2 tablespoon of butter. (I'm trying to be good about the butter, but sometimes I slip a little extra in) Now saute your onion and as it turns clear, add the drained tuna. Then add the milk, butter and sauce packet from the box and cook till it thickens. Schlep everything together except the saltines and cheddar and stick it in a lightly greased casserole dish. Top with saltines and then cheese. Bake for about 15 minutes, give or take, in a preheated 350 degree oven. If you are like me, you will be a) blown away that something so easy could taste so good b) make it so often everyone eventually begins to groan c)sneak the leftovers for lunch before the kids find out.