Tuna Ring Casserole Recipes

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.

Steps:

• Filling: Beat egg slightly; set aside 2 T egg.
• Stir tuna, onion, cheese, parsley, celery salt, and pepper into remaining egg.
• (You can do this part ahead and keep in refrigerator until ready to use.) Dough: Stir baking mix& water to a soft dough.
• Knead 5 times on a floured cloth covered board.
• (I just do this on a floured surface.) Roll out into a rectangle.
• Spread with filling.
• Roll up to make a long roll.
• Place sealed edge down on greased baking sheet.
• (I make a circle or a half-circle.) With scissors, make cuts 2/3 deep at 1"-2" intervals.
• (I slightly turn each piece to show filling.) Brush top with reserved egg.
• Bake at 375F for 25-30 minutes.
• Meanwhile, make cheese sauce.
• Cheese Sauce: Melt butter over low heat.
• Blend in baking mix, salt, and pepper.
• Cook over low heat, stirring, until smooth and bubbly.
• Remove from heat.
• Stir in milk.
• Heat to boiling, stirring constantly.
• Boil and stir one minute.
• Stir in cheese until melted.
• (I rarely bring this to a boil. I just make sure it's nice and hot, bringing the heat up slowly. Maybe it's my own quirk, but I don't scorch the milk that way. I slice the tuna ring and serve the slices and pass the cheese sauce. This is so yummy!).

Steps:

• Preheat the oven to 400 degrees F.
• Bring a pot of water to a boil and cook the egg noodles to al dente according to the package instructions. Drain and set aside.
• Meanwhile, melt 4 tablespoons of the butter in a large skillet over medium heat. Add the onion and cook until starting to soften, 3 to 4 minutes. Add the mushrooms and cook, stirring, for a couple of minutes. Sprinkle the flour evenly over the mixture and stir so that the flour coats the onions and mushrooms thoroughly. Cook, stirring, for another minute. Add the milk and sherry and whisk to combine. Cook the sauce until it's nice and thick, 3 to 4 minutes. Sprinkle in salt and pepper to taste and stir. Adjust the seasoning to make sure the sauce is adequately salted.
• Add the tuna and stir it into the sauce. Then stir in the bell pepper and 1 tablespoon of the parsley. Stir in the noodles until they're coated. Butter a 9-by-13-inch baking dish and transfer the noodle mixture to the dish.
• Melt the remaining 4 tablespoons butter in a bowl in the microwave; stir it around with the breadcrumbs and remaining tablespoon of parsley.
• Top the casserole with the breadcrumbs and bake until golden, 25 to 30 minutes. Serve piping hot with a green salad and warm crusty bread.

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:

• Preheat oven to 350 degrees F (175 degrees C).
• In a 9x13-inch baking dish, combine the macaroni, tuna, and soup. Mix well, and then top with cheese.
• Bake at 350 degrees F (175 degrees C) for about 25 minutes, or until bubbly. Sprinkle with fried onions, and bake for another 5 minutes. Serve hot.