Mushroom And Tuna Wrap Recipes

TUNA MUSHROOM BAKE

Steps:

• Cook egg noodles according to package directions; stir in tuna and mushrooms. Combine the soup, milk, salt and pepper; add to noodle mixture and mix well. , Pour into a greased 2-1/2-qt. baking dish. Combine saltines and butter; sprinkle over noodles. Bake, uncovered, at 350° for 35-45 minutes or until heated through.

DELICIOUS TUNA-MUSHROOM NOODLE CASSEROLE

Steps:

• Set oven to 350 degrees.
• Grease a 13 x 9-inch casserole dish.
• In a skillet saute the onion, celery, green bell peppers and garlic (if using) in butter for about 3 minutes.
• Add in flour and cook for 1 minute.
• Remove from the heat and slowly add in the milk.
• Return to the heat and whisk until thickened and the sauce comes to a boil, then season with salt and pepper.
• Add in mushrooms, cheddar cheese and tuna; mix to combine, then add in the cooked egg noodles.
• Transfer to a baking dish.
• Sprinkle with bread crumbs then Parmesan cheese if using, then drizzle with melted butter.
• Bake for about 25-30 minutes.

TUNA MUSHROOM CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 1-quart casserole dish.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a mixing bowl, combine mushroom soup, milk, salt, and pepper. Mix thoroughly. Then add tuna, mushrooms, and pasta. Mix thoroughly. Pour mixture into the greased casserole dish.
• In another mixing bowl, combine bread crumbs, butter, and thyme. Mix well. Sprinkle over the top of the tuna mixture.
• Bake uncovered in a preheated oven until bubbling and golden brown, about 40 minutes.

TUNA-STUFFED MUSHROOMS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Combine the tuna, Swiss cheese, mayonnaise, sweet relish, dried onion, onion powder, salt, and pepper in a large bowl. Fill mushroom caps with the tuna mixture; place on baking sheet.
• Bake in preheated oven until the mushrooms are soft and begin to give up their juices, 20 to 25 minutes.

CRANBERRY TUNA SALAD WRAP

Steps:

• Blitz mushrooms in food processor until they reach an almost pastelike consistency.
• Heat mushroom paste in a dry frying pan over medium-high heat. Stir frequently until water is cooked out, about 3-4 minutes. Remove from heat and set aside.
• Place onion, carrot, and half of craisins into food processor. Pulse until well chopped.
• Add tuna and mayonnaise, season with salt and pepper, then pulse until well mixed and desired texture is reached.
• Stir in half of mushroom paste.
• Spread tortillas with cranberry horseradish. Lay two or three leaves of lettuce on each tortilla (you may have to tear them to fit).
• Spoon tuna salad into the middle of the tortillas. Top with remaining craisins and mushroom paste. Cover with two or three more lettuce leaves.
• Close wraps by folding the "bottom" up and then folding the sides in, to make a long envelope shape. Turn over and serve.

TUNA MUSHROOM CASSEROLE

Steps:

• In a large saucepan, bring water and bouillon to a boil; stir until bouillon is dissolved. Add the next eight ingredients; bring to a boil. Reduce heat; cover and simmer until vegetables are tender, about 5 minutes. , In a small bowl, combine cornstarch and milk until smooth; gradually add to vegetable mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; stir in cheese and mayonnaise until cheese is melted. Fold in noodles and tuna. , Pour into a greased 2-1/2-qt. baking dish. In a small skillet, brown bread crumbs in butter; sprinkle over casserole. Bake, uncovered, at 350° until heated through, 25-30 minutes.

CRUNCHY AVOCADO TUNA WRAPS RECIPE BY TASTY

Steps:

• In a large bowl, add the tuna and avocado. Use a fork to smash the avocado and tuna together.
• Add the carrots, celery, red onion, Dijon mustard, lemon juice, garlic powder, salt, and pepper. Stir to combine.
• Lay a tortilla flat on a plate. Lay a lettuce leaf on the tortilla. Scoop ¼ of the tuna mixture into the center of the lettuce and spread down the middle. Top with cherry tomatoes and carefully roll the the tortilla to create a wrap. Repeat with the remaining ingredients.
• Enjoy!

TANGY TUNA AND SUN-DRIED TOMATO WRAP

Steps:

• In a bowl, combine tuna, tomatoes, mayonnaise, parsley and capers. Add salt and pepper. Spoon 1/2 tsp mustard on tortilla. Layer lettuce leaf, then add 1/4 tuna mixture on each tortilla, spread to within 1/4 inch of the edges, and roll.