Adifferenttunacasserole Recipes

A DIFFERENT TUNA CASSEROLE

A Different Tuna Casserole image

Make and share this A Different Tuna Casserole recipe from Food.com.

Provided by LouLouPEI

Categories One Dish Meal

Time 45m

Yield 1 casserole, 4 serving(s)

Number Of Ingredients 6

Ingredients

1 (8 ounce) can tuna (drained)
1 (200 g) box Kraft macaroni and cheese
1 (8 ounce) can cream of mushroom soup
2 tablespoons chopped green peppers
1/2 teaspoon pepper (to taste)
1 cup crushed saltine crackers (optional)

Steps:

Perpare Kraft dinner as usual.
Mix KD and rest of ingredients in a casserole dish.
Bake at 350 for 30 minutes.
Crushed crakers can be added to top of casserole before placing in oven if desired. ( we like it with the crackers).

TUNA UNUSUAL CASSEROLE

Tuna Unusual Casserole image

This is a recipe I have had for 30+ years. Originally came from a recipe book I had about America's Favorite Casseroles.

Provided by Trisha W

Categories One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1/3 cup dark corn syrup
2 (1 lb) cans stewed tomatoes
1/2 cup onion, chopped
1 1/4 cups elbow macaroni, uncooked
2 (7 ounce) cans tuna, drained
4 ounces American cheese, grated

Steps:

Combine the first three items, boil, stir occasionally.
Stir in macaroni and remove from heat.
Add tuna and 2/3 of the cheese.
Pour into a two quart casserole and cover.
Bake at 425 degrees for 20 minutes.
Stir once then sprinkle with remaining cheese.
Bake 5 minutes more.

Nutrition Facts : Calories 504.6, Fat 12.8, SaturatedFat 5.8, Cholesterol 56, Sodium 860.9, Carbohydrate 64.1, Fiber 3.6, Sugar 18.7, Protein 35.3

BEST TUNA NOODLE CASSEROLE

Best Tuna Noodle Casserole image

This tuna noodle casserole is the best with a classic creamy taste from my childhood. The sauce is rich and creamy but not overwhelmingly heavy. The crunch from the topping and fresh bite from the parsley create the perfect balance. Let's not forget that this is a great budget-friendly meal to feed a crowd!

Provided by NicoleMcmom

Time 55m

Yield 8

Number Of Ingredients 18

Ingredients

1 (12 ounce) package egg noodles
4 ¼ teaspoons kosher salt, divided
4 tablespoons salted butter, divided
5 teaspoons olive oil, divided
1 (8 ounce) package sliced fresh mushrooms
1 small white onion, minced
¼ cup all-purpose flour
2 cups milk
1 ½ cups chicken stock
2 tablespoons lemon juice
1 teaspoon Dijon mustard
½ teaspoon ground black pepper
1 ½ cups shredded white Cheddar cheese
1 cup frozen sweet peas
2 (6 ounce) cans tuna, drained
1 cup panko bread crumbs
¼ teaspoon ground paprika
2 tablespoons finely chopped fresh parsley

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
Bring a large pot of water to a boil. Add egg noodles and 3 teaspoons salt to the boiling water; cook until tender yet firm to the bite, about 6 minutes. Drain noodles. Return to pot and set aside.
Heat 2 tablespoons butter and 1 tablespoon oil in a large skillet over medium-high heat. Add mushrooms and onion and cook until mushrooms are softened and onions are translucent, about 4 minutes. Add remaining butter; stir constantly until melted. Sprinkle flour over vegetable mixture and cook, stirring constantly, for 1 minute. Stir in milk and stock and bring to a simmer, stirring often. Simmer for 5 minutes. Stir in lemon juice, Dijon mustard, 1 teaspoon salt, and pepper.
Add sauce mixture to reserved noodles. Stir in 1 cup Cheddar cheese, peas, and tuna. Pour mixture into the prepared baking dish and sprinkle remaining Cheddar cheese over the top.
Stir together bread crumbs, remaining 2 teaspoons oil, remaining 1/4 teaspoon salt, and paprika in a small bowl. Sprinkle bread crumb mixture evenly over the casserole.
Bake in the preheated oven until golden and bubbly, 25 to 30 minutes. Sprinkle with parsley and serve.

Nutrition Facts : Calories 480.8 calories, Carbohydrate 50.6 g, Cholesterol 90.6 mg, Fat 20 g, Fiber 2.8 g, Protein 28.1 g, SaturatedFat 10.1 g, Sodium 1481.4 mg, Sugar 5.8 g

TUNA CASSEROLE

Tuna Casserole image

Break out a family favorite: tuna casserole. The traditional comfort food is great for serving large groups. In our tuna casserole recipe, we cut the sauce with chicken broth, but there's enough milk to make this casserole feel indulgent.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Time 1h

Number Of Ingredients 11

Ingredients

Coarse salt and ground pepper
3/4 pound tubetti or elbow macaroni
1 cup panko (Japanese breadcrumbs)
1/2 ounce Parmesan, grated (2 tablespoons)
2 tablespoons plus 2 teaspoons extra-virgin olive oil
1 yellow onion, diced small
3 tablespoons all-purpose flour
2 1/2 cups low-sodium chicken broth
1 1/2 cups whole milk
2 cans (6 ounces each) solid light tuna packed in water, drained and flaked
1 cup frozen peas, thawed

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.

Nutrition Facts : Calories 357 g, Fat 8 g, Fiber 3 g, Protein 22 g, SaturatedFat 2 g

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