Tuna Casserole With Broccoli And Water Chestnuts Recipes

Steps:

• Preheat oven to 350°. Cook noodles according to package directions; drain. Transfer to a shallow 3-qt. or 13x9-in. baking dish coated with cooking spray. , Meanwhile, in a large nonstick skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. In a small bowl, whisk cornstarch, milk and seasonings until smooth; stir into pan. Stir in broth. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in 3/4 cup cheese until melted; stir in broccoli and tuna., Spoon over noodles; mix well. Sprinkle with remaining cheese. Toss bread crumbs with melted butter; sprinkle over casserole. Bake, covered, 45 minutes. Uncover and bake until cheese is melted, 15-20 minutes longer. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Steps:

• Heat oven to 350°F. Cook and drain pasta as directed on package, using minimum cook time. In ungreased 1 1/2-quart casserole, stir together soup, milk, tuna, mushrooms and cooked pasta.
• Cover; bake 20 minutes. Remove casserole from oven. Cut up large pieces of broccoli; gently stir broccoli into tuna mixture. In small bowl, mix butter, bread crumbs and almonds; sprinkle over casserole. Bake about 30 minutes longer or until bubbly around edges.

Steps:

• Prepare the pasta using the package directions, omitting the salt and oil. Drain well in a colander.
• Meanwhile, preheat the oven to 375°F.
• Lightly spray a 1 1/2-quart casserole dish with cooking spray. Put the tuna, soup, water chestnuts, mushrooms, milk, salt, and pepper in the casserole dish. Stir well.
• Stir in the pasta. Sprinkle with the bread crumbs. Arrange the broccoli around the edges of the casserole dish.
• Bake for 25 minutes, or until heated through.
• (Per Serving)
• Calories: 243
• Total Fat: 3.0g
• Saturated: 0.5g
• Trans: 0.0g
• Polyunsaturated: 1.0g
• Monounsaturated: 0.0g
• Cholesterol: 23mg
• Sodium: 416mg
• Carbohydrates: 37g
• Fiber: 6g
• Sugars: 3g
• Protein: 21g
• Dietary Exchanges
• 2 Starch
• 1 Vegetable
• 2 Very Lean Meat

Steps:

• Preheat the oven to 350 degrees. Lightly grease a baking dish.
• Combine the cooked noodles, tuna, red peppers, water chestnuts and onion, and mix to combine.
• In a large pan, melt 2 tablespoons butter and add two tablespoons flour. Stir well until a paste forms - do not allow to brown. Add the milk, continue stirring, and bring to a boil. Add the salt and pepper, lower the heat and cook for another minute. Add the cheddar cheese and cook for another minute or until a smooth, creamy sauce develops. Stir in a pinch of cayenne.
• Pour the sauce over the noodle mixture and stir well to combine.
• In a small pan, melt the remaining four tablespoons butter, add the breadcrumbs and cook until slightly browned. Spread breadcrumbs over the top of the noodle mixture.
• Cook, uncovered, for 20 minutes or until very hot.

Steps:

• Bring a large pot of water to a boil. Add noodles and frozen peas. Cook until noodles are al dente, drain well. Return noodles and peas to the pot.
• Mix soup, tuna fish, onions, processed cheese and pepper into the pot. Stir constantly until all of the ingredients are well mixed and the cheese has melted. Serve.

Steps:

• Preheat oven to 400 degrees. Lightly oil two 8-inch square (or other shallow 2-quart) baking dishes. In a large pot of boiling salted water, cook noodles until 2 minutes short of al dente; drain, and return to pot.
• Meanwhile, in a 5-quart Dutch oven or heavy pot, heat oil over medium. Add bell peppers; season with salt and pepper. Cook until crisp-tender, 4 to 6 minutes. Add flour and cook, stirring, 1 minute. Gradually add milk, stirring until smooth. Cook, stirring occasionally, until mixture comes to a simmer.
• Remove from heat; add mixture to noodles in pot, along with tuna, artichoke hearts, and scallions. Season with salt and pepper, and toss. Divide between prepared baking dishes, and sprinkle with Parmesan. Bake until golden and bubbling, about 20 minutes.