TUNA CASSEROLE
Break out a family favorite: tuna casserole. The traditional comfort food is great for serving large groups. In our tuna casserole recipe, we cut the sauce with chicken broth, but there's enough milk to make this casserole feel indulgent.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 1h
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees. In a large pot of boiling salted water, cook pasta 2 minutes less than package instructions (it will be undercooked). Drain. In a small bowl, toss together panko, Parmesan, and 2 teaspoons oil.
- In pot, heat 2 tablespoons oil over medium-high. Add onion, season with salt and pepper, and cook until softened, 8 minutes. Add flour and whisk to coat onion with flour. Slowly whisk in broth, then milk.
- Cook, stirring constantly, until sauce comes to a boil. Reduce heat and simmer, stirring frequently, until sauce is thickened, about 8 minutes. Stir in pasta, tuna, and peas and season to taste with salt and pepper.
- Transfer tuna mixture to a 9-by-13-inch baking dish and top with panko mixture. Bake until sauce is bubbling and crust is golden, 17 to 20 minutes. Let cool 10 minutes before serving.
Nutrition Facts : Calories 357 g, Fat 8 g, Fiber 3 g, Protein 22 g, SaturatedFat 2 g
TUNA AND VEGETABLE CASSEROLE
In an attempt to eat healthier, my husband and I have been eating more vegetables and less meats. As a result, I have become more creative coming up with dinner meals. This casserole was delicious, used fresh vegetables I had on hand, and went together very quickly. I topped the casserole with French fried onions. Another option would be more grated cheese or crushed potato chips.
Provided by Enaid
Time 50m
Yield 8
Number Of Ingredients 15
Steps:
- Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
- Preheat oven to 425 degrees F (220 degrees C).
- Combine green beans, squash, peas, and carrots in a microwave-safe glass or ceramic bowl; cook until tender, 3 to 10 minutes. Rinse vegetables with cold water and drain.
- Heat olive oil in a skillet over medium-high heat; saute mushrooms in hot oil until tender, 5 to 7 minutes.
- Whisk mushroom soup and milk together in a large bowl; add vegetables, mushrooms, tuna, onion, and Cheddar cheese. Mix in Worcestershire sauce, salt, and black pepper. Pour mixture into a casserole dish and top with French fried onions.
- Bake in the preheated oven until bubbling, about 20 minutes.
Nutrition Facts : Calories 397.5 calories, Carbohydrate 37.8 g, Cholesterol 33.2 mg, Fat 20.7 g, Fiber 2.9 g, Protein 13.9 g, SaturatedFat 6.6 g, Sodium 625.6 mg, Sugar 4.7 g
BEST TUNA CASSEROLE
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.
Nutrition Facts : Calories 595 calories, Carbohydrate 58.1 g, Cholesterol 99.2 mg, Fat 26.1 g, Fiber 3.8 g, Protein 32.1 g, SaturatedFat 11.5 g, Sodium 1061.1 mg, Sugar 4.6 g
TUNA-CARROT CASSEROLE
Make and share this Tuna-Carrot Casserole recipe from Food.com.
Provided by Chef Cooks-a-lot
Categories One Dish Meal
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees.
- Cook noodles until tender, drain set aside.
- While noodles cook, saute chopped onion and carrot shreds in 1 tablespoon butter over medium heat, until onions are clear and carrot shreds are soft.
- Add the rest of the butter, cr. of mushroom soup, cr. of chicken soup, and half-and-half to onion/carrot mixture until smooth.
- Add tuna with juice to mixture.
- Combine noodles with onion/carrot/soup mixture. Stir until well coated.
- Add mixture to 9" X 13" non-stick-cooking spray coated baking dish.
- Sprinkle cheddar cheese over noodles.
- Bake for 20 minutes, or until bubbly.
TASTY TUNA NOODLE CASSEROLE
Easy one-dish meal. This was a nice change. We have chicken and beef so often. My mom used to make this all the time when I was a kid. I just never think to make it. I guess you could also classify it as a great comfort food.
Provided by VickyJ
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix soup, milk, pimiento, peas/carrots, tuna and noodles in 1 1/2-quart casserole.
- Bake at 400°F for 20 minute or until hot; stir.
- Mix bread crumbs with butter and sprinkle on top. Bake 5 minute.
Nutrition Facts : Calories 360.6, Fat 13, SaturatedFat 4.7, Cholesterol 70.8, Sodium 903.4, Carbohydrate 33, Fiber 2.3, Sugar 1.6, Protein 27.6
TUNA AND RICE CASSEROLE
This is a recipe I made combining two different casserole recipes I already had. I usually serve this tuna and rice casserole as a main dish with a side of salad.
Provided by Nico Albatross
Categories Tuna Casserole
Time 1h55m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 2-quart casserole dish with cooking spray.
- Combine milk, both soups, tuna, rice, celery, onion, bell pepper, garlic, oregano, parsley, black pepper, and salt in a large bowl and mix until well incorporated. Pour into the prepared dish and cover with aluminum foil.
- Bake in the preheated oven until rice is tender, about 1 hour and 30 minutes. Let cool slightly before serving, about 10 minutes.
Nutrition Facts : Calories 307 calories, Carbohydrate 42.5 g, Cholesterol 22.9 mg, Fat 7 g, Fiber 1.4 g, Protein 17.3 g, SaturatedFat 2.2 g, Sodium 834.6 mg
TUNA ZUCCHINI CASSEROLE
A different way to enjoy tuna casserole. I am not a huge zucchini fan but my hubby insists on planting them every year. This is one way we enjoy them.
Provided by bmcnichol
Categories < 60 Mins
Time 55m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350.
- Sauté carrots, zucchini and onion in butter until tender.
- Mix cooked vegetables, tuna, soup, pepper, and sour cream.
- Put into a greased 2 quart pan.
- Bake for about 45 minutes.
Nutrition Facts : Calories 278.8, Fat 20, SaturatedFat 10.1, Cholesterol 55.4, Sodium 495.4, Carbohydrate 9.6, Fiber 1.3, Sugar 3.2, Protein 15.9
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