Tuna Penne Casserole Recipes

Steps:

• Prepare the pasta using the package directions, omitting the salt. Drain well in a colander. Set aside.
• Meanwhile, lightly spray a large broilerproof skillet with cooking spray. Add the oil, swirling to coat the bottom. Cook the onion over medium-high heat for 3 minutes, or until soft, stirring frequently. Set aside.
• Preheat the broiler if using the topping.
• Put the cornstarch in a cup. Add the water, whisking to dissolve. Set aside.
• Whisk the milk, parsley, curry powder, salt, onion powder, and pepper into the onion. Cook, still over medium-high heat, for 5 minutes, or until the milk mixture is hot.
• Gently whisk in the cornstarch mixture. Continue to gently whisk for 3 to 5 minutes, or until slightly thickened. Remove from the heat.
• Stir in the beans, tomatoes, tuna, and pasta.
• In a small bowl, stir together the panko and margarine. Sprinkle over the casserole.
• Broil about 4 inches from the heat for 30 seconds to 1 minute, or until the topping is browned.
• Cook's Tip on Cornstarch
• Cornstarch needs gentle treatment. Too much heat or stirring will cause a cornstarch-thickened sauce to become thin.
• Nutrition Information
• (Per serving)
• Calories: 254
• Total fat: 3.0g
• Saturated: 0.5g
• Trans: 0.0g
• Polyunsaturated: 1.0g
• Monounsaturated: 1.0g
• Cholesterol: 17mg
• Sodium: 212mg
• Carbohydrates: 41g
• Fiber: 5g
• Sugars: 6g
• Protein: 18g
• Calcium: 162mg
• Potassium: 482mg
• Dietary Exchanges
• 2 1/2 starch
• 1 vegetable
• 1 1/2 very lean meat
• Nutrition Information: (with optional ingredients)
• (Per serving)
• Calories: 279
• Total fat: 4.0g
• Saturated: 0.5g
• Trans: 0.0g
• Polyunsaturated: 1.0g
• Monounsaturated: 2.0g
• Cholesterol: 17mg
• Sodium: 241mg
• Carbohydrates: 44g
• Fiber: 5g
• Sugars: 6g
• Protein: 18g
• Calcium: 162mg
• Potassium: 484mg
• Dietary Exchanges
• 2 1/2 starch
• 1 vegetable
• 1 1/2 very lean meat

Steps:

• Heat oven to 350°F.
• Cook and drain pasta as directed on package.
• Meanwhile, in 1 1/2-quart saucepan, melt butter over low heat. Stir in flour and salt. Cook over medium heat, stirring constantly, until smooth and bubbly; remove from heat. Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese until melted.
• Stir in pasta, broccoli and tuna; mix well. Spoon into ungreased 2-quart casserole. Cover and bake about 25 minutes or until hot and bubbly.
• Meanwhile, in small bowl, mix topping ingredients. Sprinkle topping over casserole. Bake uncovered about 5 minutes longer or until topping is toasted.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until al dente, adding peas for the final 3 minutes of cooking; drain.
• Melt the butter in the same pot over medium heat. Add the mushroom soup, tuna, milk, and Cheddar cheese. Stir until cheese is melted, and the mixture is smooth. Stir in the pasta and peas until evenly coated.

Steps:

• Stir soup, milk, peas, tuna and noodles in 3-quart casserole.
• Bake at 400 degrees F for 30 minutes or until hot. Stir.
• Mix bread crumbs with butter in bowl and sprinkle over tuna mixture. Bake for 5 minutes more.

Steps:

• .Heat oven to 450. Bring large pot of salted water to simmer. Add garlic; cook 5 minute Remove from water and chop.
• Place zucchini in fine-mesh sieve; place in simmering water and cook 2 minutes; remove. Place under cold running water to stop cooking; drain. Bring water in pot to a boil.
• In large bowl, stir together cream, cheese, anchovy paste, basil, salt and pepper. Add tuna, breaking into flaked pieces; stir in garlic and zuchinni.
• Partially cook penne in boiling water 5 minutes; drain. Add to bowl and mix well.
• Pour into 11/8 baking dish. Sprinkle with panko and drizzle with butter.
• Bake uncovered, 15 to 25 minutes or until sauce is bubbling and top is golden brown. Remove from oven.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 2 quart casserole dish.
• Bring a large pot of salted water to a boil, add penne pasta, and cook 10 minutes or until al dente; drain.
• Heat the oil in a large wok or skillet over medium-high heat. Mix in onion and cook 5 minutes. Stir in the celery and bell pepper and continue cooking for another five minutes. Mix in the garlic, salt and pepper and continue cooking 3 minutes. Pour in sherry; stir in the kale and cover. Reduce heat to medium and cook for 5 minutes, stirring occasionally, until the kale has wilted.
• Transfer wok mixture to a large bowl. Mix in the cooked pasta, soup, vegetable broth, and tuna. Pour mixture into the prepared casserole dish. Top with a layer of mozzarella followed by a layer of bread crumbs. Bake uncovered in the preheated oven for 25 minutes.