Tuna Swiss Casserole Recipes

Steps:

• 1. Slice the mushrooms and dice the onions. Sauté in butter over medium heat.
• 2. Add Worcestershire sauce. I use quite a bit.
• 3. Sauté stirring frequently until done.
• 4. While the mushrooms and onions are cooking, boil the eggs and prepare the noodles as directed. Cook only to al dente firmness so they don't become mushy in the oven.
• 5. When mushrooms and onions are done, add tuna and favorite seasonings. Cook on low for a couple of minutes stirring frequently. In the same pan that you sauteed the mushrooms and onions in, add the soup and milk. Stir over low heat until smooth.
• 6. Drain noodles and return to pot. Add tuna mixture and coat the noodles well. Put eggs into an egg slicer. Cut lengthwise. Then turn again and cut. Add to noodles.
• 7. After the eggs are stirred in, add peas. Now is a good time to add more seasoning. Stir to blend ingredients.
• 8. Transfer mixture to a 9x13 baking dish.
• 9. Top with Swiss cheese slices.
• 10. Tightly cover with foil and bake at 350 for 30 to 45 minutes, or until bubbly and cheese is melted.
• 11. Remove foil and cover with French fried onions. Return to oven for a few minutes until the onions are browned (about 10 minutes).
• 12. Make sure you let it cool for a while. It will be lava hot!! I used to make this with Colby jack cheese and it's really good that way too!

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.

Steps:

• Cook spaghetti according to package directions, drain well.
• Melt 4 Tbs margarine, pour into large bowl.
• Mix spaghetti & parmesan cheese w/ melted margarine.
• Spread into greased 9-inch baking dish, set aside.
• Melt remaining margarine in large frying pan over medium heat.
• Add onion, cook until soft, not browned.
• Stir in dill weed, garlic salt & mustard.
• Remove from heat.
• Mix in peas, tuna, cottage cheese and 1 cup of Swiss Cheese.
• Pour eggs over set aside spaghetti.
• Spread tuna mixture over spaghetti.
• Bake, loosely covered, at 350°F about 45 minutes.
• Uncover, sprinkle with remaining Swiss cheese. Bake for another 5 minutes, until cheese is melted.

Steps:

• 1. Preheat Oven to 350 degrees. Boil noodles in medium pot for 12 mins.(or until tender but not overcooked)
• 2. Dice and chop onion and celery and saute in skillet with Pam or a few drops of oil and a few drops of water. Until translucent.(3-4) mins.
• 3. Then remove tuna from cans(strain off liquid first)and add to celery and onions in skillet. Add cream of celery soup and milk. Stir on low heat.
• 4. Drain noodles and put in round or square 9x9 size casserole dish. Add skillet ingredients. Add salt and pepper. Toss until thoroughly mixed. Top with shredded Swiss or Mozzarella. You can mix the cheese in a little bit into the casserole.
• 5. Bake for 15 mins to melt cheese. Serve warm.