Leftover Tuna Casserole Recipes
RETRO-METRO FANCY TUNA CASSEROLE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Place bread in warm oven, 250 degrees F, to dry and toast, 20 minutes.
- Place tuna in a skillet and add wine, then water -- just enough to cover fish. Add bay leaf and peppercorns. Bring liquids to a boil. Reduce heat to simmer and cover skillet. Poach fish for 12 minutes.
- Heat a large skillet over medium heat. Add oil, 1 turn of the pan, and 2 tablespoons butter--reserve remaining 2 tablespoons butter. Add shallots and mushrooms and season with salt and pepper. Saute gently for 5 minutes. Sprinkle in ground thyme or poultry seasoning and flour and cook flour 1 minute, stirring with whisk. Whisk in stock, then cream. Adjust seasonings. Add peas.
- Remove cooked, poached tuna to a bowl and flake fish with a fork.
- Add cooked noodles and tuna to sauce. Remove sauce from heat and transfer mixture to a casserole or serving dish.
- Use the widest cutting edge on a box grater to grate the bread into large crumbs. Melt remaining 2 tablespoons butter in a small cup in microwave and pour melted butter over bread, Scatter buttery bread crumbs and parsley over the top of the casserole. Serve immediately.
EASY TUNA CASSEROLE
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.
Nutrition Facts : Calories 462.4 calories, Carbohydrate 37.1 g, Cholesterol 22.6 mg, Fat 28.5 g, Fiber 0.9 g, Protein 11.5 g, SaturatedFat 9.7 g, Sodium 705.8 mg, Sugar 0.6 g
LEFTOVER TUNA CASSEROLE
Make and share this Leftover Tuna Casserole recipe from Food.com.
Provided by Big Kahuna in Alaska
Categories Tuna
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Cook Pasta according to directions.
- Mix soup and milk in pan and bring to light boil.
- Flake cooked tuna in mixing bowl.
- Add Mayo, peas,onion, celery, mushrooms, parmesan cheese and half the mozzarella, mix well, season to taste.
- Add pasta, and soup until you have a nice creamy mixture.
- Put in large casserole dish, cover lightly with mozzarella cheese.
- Combine bread crumbs and melted butter and layer over top of cheese with a spatula.
- Bake 45 minutes at 350 degrees or until topping becomes golden brown.
Nutrition Facts : Calories 745.3, Fat 31.3, SaturatedFat 13.9, Cholesterol 97.9, Sodium 1351.8, Carbohydrate 79.1, Fiber 10.5, Sugar 5, Protein 38.4
CREAMY TUNA-NOODLE CASSEROLE
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
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
OVERNIGHT TUNA CASSEROLE
Shirley also shares this update of an old-time favorite-comforting tuna casserole. "This may be the easiest tuna macaroni casserole ever," she informs. "I prepare it the night before, and then just pop in the microwave. There's no need to precook the macaroni, so there's really no fuss."
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a bowl, combine soup and milk until smooth. Add the tuna, macaroni, peas, onions and 3/4 cup cheese; mix well. , Pour into a greased 2-qt. microwave-safe dish. Cover and refrigerate overnight. Microwave, covered, on high for 10-12 minutes or until bubbly. Uncover; sprinkle with remaining cheese and let stand for 5 minutes or until melted.
Nutrition Facts : Calories 341 calories, Fat 14g fat (9g saturated fat), Cholesterol 54mg cholesterol, Sodium 940mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 3g fiber), Protein 25g protein.
TUNA CASSEROLE
My mom made this often for us while I was growing up; now I make it for my family. Everyone loves it (even my fussy toddler), even those who don't usually like tuna casserole. I've made it so many times, I have the recipe memorized. Sometimes I dress it up a little by using albacore instead of regular light tuna and substituting Parmesan (not the canned kind) for the cheddar. The leftovers reheat well, too (if there are any--I usually have to make a double batch just to be sure there is some left!). It is a very forgiving recipe too; if you add more noodles or more tuna or some more veggies, it'll still be fine.
Provided by Halcyon Eve
Categories Tuna
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425* F. Cook noodles according to package directions. Drain and return to pan.
- Meanwhile, pour soup into a small saucepan. Slowly stir in milk, a little at a time. Stir in cheese. Heat over medium-low heat, stirring often, until hot and cheese is melted; do not boil.
- Add tuna, onion, celery, mayonnaise, and salt and pepper to taste to the noodles and stir together. Pour soup mixture over and mix until well-combined. Pour mixture into a 2-2 1/2 quart casserole. Top with additional shredded cheese, if desired.
- Place casserole in oven and bake at 425* F for 20-25 minutes, or until hot, bubbling, and lightly browned on top. Remove from oven and let set for 5-10 minutes before serving.
Nutrition Facts : Calories 461.2, Fat 22.6, SaturatedFat 8.8, Cholesterol 93.1, Sodium 593.7, Carbohydrate 38, Fiber 2.1, Sugar 3.7, Protein 25.6
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