Creamy Tuna And Shells Casseroles Recipes Recipe For Banana

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TUNA CASSEROLE



Tuna Casserole image

This cheesy Tuna Casserole has a made-from-scratch sauce and a crunchy parmesan topping that puts this classic recipe over the top. Your family will love this version!

Provided by Rachel Farnsworth

Time 35m

Number Of Ingredients 13

12 ounces egg noodles
3 tablespoons butter
1/2 white onion (diced)
3 cloves garlic (minced)
3 tablespoons flour
2 cups chicken broth
1 cup milk
2 cups frozen peas
2 6 ounce cans solid white albacore tuna
2 cups shredded cheddar cheese
1 cup panko bread crumbs
1/4 cup grated parmesan cheese
2-3 teaspoons olive oil

Steps:

  • Preheat oven to 400 degrees and lightly grease a 9x13 pan. Cook the egg noodles according to the package directions. Drain and add pasta to prepared pan.
  • Meanwhile, melt butter in a medium-sized saucepan over medium heat. Add in onion and saute 5 to 7 minutes, until softened. Stir in garlic and flour and cook 1 minute. Slowly pour in chicken broth and milk and bring to a simmer, stirring constantly.
  • Once mixture has thickened, stir in peas, and tuna. Pour over pasta in the 9x13 pan. Add in cheddar cheese and toss to coat.
  • In a small bowl, use a fork to mix together bread crumbs, parmesan, and olive oil. Sprinkle over the pasta.
  • Bake in the preheated oven, uncovered, for 15 to 20 minutes, until bread crumbs are lightly browned. Serve hot.

Nutrition Facts : Calories 721 kcal, Carbohydrate 75 g, Protein 41 g, Fat 27 g, SaturatedFat 14 g, Cholesterol 149 mg, Sodium 957 mg, Fiber 5 g, Sugar 7 g, ServingSize 1 serving

CREAMY SHELLS WITH TUNA AND SPINACH



Creamy Shells with Tuna and Spinach image

This update to the old-fashioned tuna casserole is just as delicious as you remember: It gets a fresh taste from spinach and a fun shape from shells.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 50m

Number Of Ingredients 12

3 tablespoons extra-virgin olive oil
1 small yellow onion, diced small
1/4 cup all-purpose flour (spooned and leveled)
4 cups whole milk
Coarse salt and ground pepper
1 hamburger bun, torn into large pieces
1/4 cup grated Parmesan
1/2 teaspoon Italian seasoning
1/2 teaspoon red-pepper flakes
1 package (10 ounces) frozen chopped spinach, thawed and excess liquid squeezed out
2 cans (6 ounces each) light tuna in water, drained and flaked
6 ounces jumbo pasta shells (about 20), cooked according to package instructions

Steps:

  • Preheat oven to 375 degrees. In a medium pot, heat oil over medium-high. Add onion and cook until softened, about 6 minutes. Add flour and cook, stirring constantly, 1 minute. Gradually add milk, whisking constantly, and cook until slightly thickened and bubbling, about 3 minutes. Season with salt and pepper and let sauce cool slightly.
  • In a food processor, combine bun, Parmesan, Italian seasoning, and red-pepper flakes. Process until fine crumbs form. Transfer half the mixture to a large bowl and combine with spinach, tuna, and half the sauce; season with salt and pepper. Fill each shell with 2 heaping tablespoons spinach mixture and place in a 9-by-13-inch baking dish. Top with remaining sauce and breadcrumb mixture. Bake until sauce is bubbling and breadcrumbs are golden, about 20 minutes.

Nutrition Facts : Calories 704 g, Fat 32 g, Fiber 6 g, Protein 42 g, SaturatedFat 9 g

CREAMY TUNA-NOODLE CASSEROLE



Creamy Tuna-Noodle Casserole image

When you need supper fast, this tuna noodle casserole makes a super one-dish meal. Cooked chicken breast works well in place of the tuna. -Edie DeSpain, Logan, Utah

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 13

5 cups uncooked egg noodles
1 cup frozen peas
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
1 cup fat-free sour cream
2/3 cup grated Parmesan cheese
1/3 cup 2% milk
1/4 teaspoon salt
2 cans (5 ounces each) light tuna in water, drained and flaked
1/4 cup finely chopped onion
1/4 cup finely chopped green pepper
TOPPING:
1/2 cup soft bread crumbs
1 tablespoon butter, melted

Steps:

  • Preheat oven to 350°. Cook noodles according to package directions for al dente, adding peas during the last minute of cooking; drain., Meanwhile, in a large bowl, combine soup, sour cream, cheese, milk and salt; stir in tuna, onion and pepper. Add noodles and peas; toss to combine., Transfer to an 11x7-in. baking dish coated with cooking spray. In a small bowl, toss bread crumbs with melted butter; sprinkle over top. Bake, uncovered, 25-30 minutes or until bubbly.

Nutrition Facts : Calories 340 calories, Fat 8g fat (4g saturated fat), Cholesterol 63mg cholesterol, Sodium 699mg sodium, Carbohydrate 41g carbohydrate (7g sugars, Fiber 3g fiber), Protein 25g protein. Diabetic Exchanges

MODERN TUNA CASSEROLE



Modern Tuna Casserole image

I loved tuna casserole as a kid and found myself craving it as an adult. However, the massive amounts of fat and salt in the traditional recipe were a turnoff healthwise, and it just didn't taste as good as I remembered. I reconfigured the recipe to include more vegetables and the result was delicious. -Rebecca Blanton, St. Helena, California

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 15

3 tablespoons butter, divided
4 medium carrots, chopped
1 medium onion, chopped
1 medium sweet red pepper, chopped
1 cup sliced baby portobello mushrooms
2 cans (5 ounces each) albacore white tuna in water, drained and flaked
2 cups fresh baby spinach
1 cup frozen peas
3 cups uncooked spiral pasta
1 tablespoon all-purpose flour
2/3 cup reduced-sodium chicken broth
1/3 cup half-and-half cream
1/2 cup shredded Parmesan cheese
3/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large skillet, heat 1 tablespoon butter over medium-high heat. Add carrots, onion, red pepper and mushrooms. Cook and stir until tender, 8-10 minutes. Add tuna, spinach and peas; cook until spinach is just wilted, 2-3 minutes. , Meanwhile, cook pasta according to package directions for al dente. Drain pasta, reserving 1 cup pasta water. In a large bowl, place pasta and tuna mixture; toss to combine. Wipe skillet clean., In the same skillet, melt remaining butter over medium heat. Stir in flour until smooth; gradually whisk in broth and cream. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes, adding reserved pasta water if needed. Stir in cheese, salt and pepper. Pour over pasta; toss to coat.

Nutrition Facts : Calories 372 calories, Fat 11g fat (6g saturated fat), Cholesterol 47mg cholesterol, Sodium 767mg sodium, Carbohydrate 44g carbohydrate (7g sugars, Fiber 5g fiber), Protein 23g protein. Diabetic Exchanges

TUNA-FILLED SHELLS



Tuna-Filled Shells image

Hot tuna's a hit when you mix it with sizable pasta shells and a cheesy sauce. Dill also complements the fish nicely in this cream comfort food. It's a great change of pace from the traditional tuna casserole. -Connie Staal, Greenbrier, Arkansas

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 12

12 jumbo pasta shells
5 teaspoons all-purpose flour
2 cups 2% milk
1 teaspoon dill weed
1/2 teaspoon salt
1 celery rib, diced
1 small onion, diced
1 tablespoon canola oil
2 slices white bread, crumbled
1 can (12 ounces) light water-packed tuna, drained and flaked
1/2 cup reduced-fat ranch salad dressing
1/2 cup shredded part-skim mozzarella cheese

Steps:

  • Cook pasta shells according to package directions. Meanwhile in a saucepan, combine the flour, milk, dill and salt until smooth. Bring to a boil; cook and stir until thickened, about 2 minutes. Pour 1-1/4 cups sauce into a 2-qt. baking dish; set aside. , In a nonstick skillet, saute celery and onion in oil until tender. Add bread. Stir in the tuna, salad dressing and cheese; mix well. Drain shells; stuff with tuna mixture. Place over sauce. Drizzle with remaining sauce. Cover and bake at 350° until bubbly and heated through, 25-30 minutes.

Nutrition Facts : Calories 291 calories, Fat 9g fat (3g saturated fat), Cholesterol 34mg cholesterol, Sodium 733mg sodium, Carbohydrate 27g carbohydrate (0 sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges

HEARTY TUNA CASSEROLE



Hearty Tuna Casserole image

This isn't your Grandma's tuna casserole, but it is sure to please everybody in the family.

Provided by Ann L

Categories     Seafood     Fish     Tuna

Time 1h

Yield 6

Number Of Ingredients 12

3 cups uncooked egg noodles
2 (5 ounce) cans tuna, drained
½ cup chopped celery
⅓ cup chopped green onions
⅓ cup sour cream
2 teaspoons prepared mustard
½ cup mayonnaise
½ teaspoon dried thyme
¼ teaspoon salt
1 small zucchini, sliced
1 cup shredded Monterey Jack cheese
1 tomato, chopped

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
  • Bring a large pot of salted water to a boil, add noodles, and cook until al dente; drain.
  • In a large mixing bowl, combine noodles, tuna, celery, and green onion. Stir in sour cream, mustard, and mayonnaise. Season with salt and thyme. Spoon 1/2 of the noodle mixture into the prepared casserole dish. Arrange a layer of zucchini over the mixture. Top with the remaining noodles, followed by a layer of zucchini. Top the entire casserole with cheese.
  • Bake in preheated oven for 30 minutes, or until hot and bubbly. Sprinkle the casserole with tomatoes before serving.

Nutrition Facts : Calories 355.9 calories, Carbohydrate 15.7 g, Cholesterol 55.7 mg, Fat 24.5 g, Fiber 1.5 g, Protein 18.8 g, SaturatedFat 7.8 g, Sodium 363.7 mg, Sugar 1.8 g

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