LIGHT-BUT-HEARTY TUNA CASSEROLE
My boyfriend grew up loving his mother's tuna casserole and says he can't even tell that this one is light! We have it at least once a month. I usually serve it with a salad, but it has enough veggies to stand on its own. -Heidi Carofano, Brooklyn, New York
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Cook noodles according to package directions., In a large bowl, combine the soup, milk, mayonnaise and mustard. Stir in the mushrooms, tuna and red pepper. Drain noodles; add to soup mixture and stir until blended. Transfer to an 8-in. square baking dish coated with cooking spray., Combine topping ingredients; sprinkle over casserole. Bake at 400° for 25-30 minutes or until bubbly.
Nutrition Facts : Calories 322 calories, Fat 9g fat (3g saturated fat), Cholesterol 32mg cholesterol, Sodium 843mg sodium, Carbohydrate 39g carbohydrate (7g sugars, Fiber 4g fiber), Protein 18g protein.
TUNA & ROASTED PEPPER CASSEROLE
This is an adaptation of "Recipe #107190". I did not have some of Kittencal's ingredients, so I improvised & came up with a deliciously different tuna casserole recipe! The roasted red peppers add a great flavor and color to this dish.
Provided by bakedapple42
Categories Cheese
Time 30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Cook Egg Noodles in Boiling salted water until al dente, drain.
- Toss egg noodles in a bowl with melted butter. Toss in drained, flaked tuna. Set aside.
- Preheat oven to 375. Butter large casserole dish.
- Spray large sauce pan lightly with butter cooking spray. Saute onions over medium heat until translucent.
- Add green onion, roasted red peppers, garlic, paprika, and black pepper. Saute 2 minutes longer to blend flavors.
- Add cream of chicken soup, milk, 2 Tbl. parmesan cheese, and grated cheddar. Stir over low heat until cheese is mostly melted.
- Place noodles & tuna in buttered casserole dish. Pour cheese mixture over top and toss to coat noodles. Sprinkle remaining 2 Tbl.parmessan over top.
- Bake uncovered for 15 minutes.
Nutrition Facts : Calories 288.4, Fat 14.6, SaturatedFat 7.2, Cholesterol 63.5, Sodium 547, Carbohydrate 20, Fiber 1, Sugar 1, Protein 18.9
TUNA NOODLE CASSEROLE
Satisfy hearty appetites with a tuna casserole that has a few tasty extras like broccoli, roasted red bell pepper and a sprinkling of buttery Progresso™ breadcrumbs.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. Cook and drain linguine as directed on package, adding broccoli for last 2 minutes of cook time.
- Meanwhile, in 1-quart saucepan, mix soup mix and milk. Heat to boiling over medium heat, stirring constantly. Stir in pepper.
- Add linguine, broccoli, tuna and roasted peppers to soup mixture; stir gently to mix well. Spoon into baking dish. In small bowl, mix butter and bread crumbs; sprinkle over linguine mixture.
- Bake uncovered 20 to 25 minutes or until top is golden brown.
Nutrition Facts : Calories 410, Carbohydrate 65 g, Cholesterol 25 mg, Fat 1, Fiber 5 g, Protein 23 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 1570 mg, Sugar 11 g, TransFat 0 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
ROASTED RED PEPPER FILLED WITH TUNA
This recipe is an adaptation of a classic Provençal dish. A roasted red pepper filled with a flavorful combination of canned tuna, capers, anchovy and lemon juice makes a satisfying and healthy meal for one.
Provided by Martha Rose Shulman
Categories easy, for one, quick, roasts
Time 15m
Yield 1 generous serving
Number Of Ingredients 11
Steps:
- Roast the pepper directly over a gas burner or under the broiler, turning often until uniformly charred. Remove from the heat, and place in a bowl. Cover tightly, and allow to cool.
- While you're waiting for the pepper to cool, make the tuna filling. Combine the garlic and a generous pinch of salt in a mortar and pestle, and mash to a paste. Add the anchovy, if using, and mash with the garlic. Add the capers, and mash together. In a bowl, break up the tuna with a fork, then stir in the garlic mixture, the lemon juice, olive oil and the yogurt. Add more yogurt or olive oil if the mixture seems dry. Season to taste with pepper (it should not need salt), and stir in the parsley.
- When the pepper is cool enough to handle, peel and discard the blackened skin, rinse briefly and pat dry. Cut away the top, then cut or pull apart the pepper into thirds. Remove seeds and membranes, holding the pepper over a bowl so that you can catch any juice. Lay the pepper pieces on a plate. Season with a little salt and pepper if desired, and fill with the tuna mixture. Serve.
Nutrition Facts : @context http, Calories 322, UnsaturatedFat 12 grams, Carbohydrate 14 grams, Fat 16 grams, Fiber 4 grams, Protein 32 grams, SaturatedFat 2 grams, Sodium 844 milligrams, Sugar 8 grams, TransFat 0 grams
TUNA WITH ROASTED PEPPERS AND PINE NUTS
Make and share this Tuna With Roasted Peppers and Pine Nuts recipe from Food.com.
Provided by Queen Dana
Categories Tuna
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Roast the red pepper directly over a gas flame or under a preheated broiler, turning occasionally, until charred all over. Transfer the pepper to a bowl, cover the bowl tightly with plastic wrap and let cool. When the pepper is cool enough to handle, discard the charred skin, seeds and stem. Cut the pepper into 1/2-inch pieces.
- In a large skillet, toast the pine nuts over moderate heat, shaking the skillet a few times, until the nuts are golden brown and fragrant, about 2 minutes. Transfer the pine nuts to a plate.
- Add the olive oil and diced onion to the skillet and cook over moderate heat until the onion is softened, about 5 minutes. Add the red pepper pieces and the chopped tomato and cook, stirring occasionally, until the tomato is softened, about 3 minutes. Transfer the vegetable mixture to a large serving bowl and let cool to room temperature.
- Add the tuna and toasted pine nuts to the vegetable mixture in the bowl and gently toss to combine. Season with salt and pepper and serve.
Nutrition Facts : Calories 380.3, Fat 24.2, SaturatedFat 3.3, Cholesterol 36.8, Sodium 473.9, Carbohydrate 7.2, Fiber 1.8, Sugar 3.9, Protein 33.3
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