NOT YO MAMA'S TUNA CASSEROLE
This has the comfort of a tuna noodle casserole, but modernized with Sushi Yellowfin or Ahi Tuna. While the noodle casserole is baking, you can be searing the tuna. I made this recipe up one night and it was a big hit. I get asked to make it often. I called it "Not Yo Mama's" because it starts out like your mom's, but takes a 'fusion turn' toward 'special.'
Provided by MsFunnybones
Categories One Dish Meal
Time 45m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees. Spray a large baking dish with non-stick spray. Bring a large pot of lightly salted water to boil. Add egg noodles, cook for 8 to 10 minutes, until al dente, and drain. Rinse briefly.
- Melt 1 tablespoon butter in skillet over medium low heat. Stir in onion, celery, garlic, and red pepper. Cook 5 minutes, or until tender. Increase heat to medium high and add sliced mushrooms. Continue to cook and stir 5 minutes, or until most of the liquid has evaporated.
- Melt 5 tablespoons butter in medium saucepan, and whisk in flour until smooth. Gradually whisk in milk and continue cooking 5 minutes until sauce is smooth and slightly thickened. Season with salt and pepper. Stir in peas, mushroom mixture and cooked noodles. Transfer to the baking dish.
- Melt the remaining 2 tablespoons butter in a small bowl and mix with bread crumbs. Sprinkle on top of noodle mixture.
- Bake 25 minutes in preheated oven until bubbly and lightly browned.
- While casserole is baking, rinse tuna and roll in black and white sesame seed mixture on all sides. Sear tuna in olive oil one minute on each of the six sides (longer if you don't like your tuna rare). Remove from pan and slice thinly.
- When casserole is finished, place tuna slices on top and serve. Option: Keep tuna separate until ready to serve. Place serving on individual plates. Garnish with dill or lettuce and place several slices of tuna on top or on the side with the garnish.
Nutrition Facts : Calories 733.6, Fat 36.8, SaturatedFat 13.3, Cholesterol 123.5, Sodium 245.9, Carbohydrate 64.3, Fiber 6.7, Sugar 4.4, Protein 38.5
NOT YOUR MAMA'S TUNA CASSEROLE!
Steps:
- Cook egg noodles. Heat the tuna, soup and peas in a separate saucepan. Pour over and gently mix with the cooked egg noodles and mayonnaise.
- Add half the noodle mixture into large baking pan. Top half with 1/2 can French fried onions and 1/2 cup cheese. Add the other 1/2 of noodle mixture to baking pan. Add the other 1/2 cup shredded cheese. Top with the remaining French fried onions.
- Bake at 350°F for about 40 minutes until top becomes bubbly.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
NOT-YOUR-MAMA'S TUNA CASSEROLE
Steps:
- Preheat the oven to 375°F. Lightly grease a 9 x 13-inch baking dish.
- Bring a large pot of salted water to a boil. Cook the egg noodles according to the package directions.
- Meanwhile, combine the creamed corn, cream cheese, milk, and mustard in a large saucepan over medium heat. Cook, stirring occasionally, until the cream cheese melts, 3 to 5 minutes.
- Drain the egg noodles and add to the corn mixture. Add the tuna, olives, salt, and pepper.
- Transfer the tuna mixture to the prepared baking dish and top with the fried onions. Bake for 20 minutes, or until bubbly. Serve immediately.
NOT-YOUR-MOTHER'S TUNA CASSEROLE
Mom's old-fashioned tuna casserole gets a redo. Make it for dinner tonight!
Provided by Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 5
Number Of Ingredients 13
Steps:
- Heat oven to 375°F. Cook pasta as directed on package, using minimum cook time; drain. In 12-inch nonstick skillet, cook bacon over medium-high heat until crisp. Reserving drippings in skillet, remove bacon to drain on paper towels. Crumble bacon; set aside.
- Add onion and thyme to drippings; cook over medium-high heat, stirring occasionally, until onion is golden brown. Stir in flour; cook 1 minute, stirring constantly. Stir in broth and milk; heat to boiling. Boil, stirring constantly, until thickened. Stir in carrots, tuna, corn, pasta and mustard; heat to boiling. Fold in bacon. Spoon into ungreased 2-quart casserole.
- In food processor, place bread. Cover; process with on-and-off pulses several times to make bread crumbs. In small bowl, mix bread crumbs and butter. Sprinkle over tuna mixture.
- Bake uncovered 20 to 25 minutes or until mixture is bubbly and topping is golden brown.
Nutrition Facts : Calories 380, Carbohydrate 43 g, Cholesterol 40 mg, Fat 1/2, Fiber 4 g, Protein 27 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 940 mg, Sugar 7 g, TransFat 0 g
NOT YOUR MAMA'S TUNA CASSEROLE
My mom used to make this as I was growing up. I recently found it and have put it into our weekly rotation. You can also substitute a can of chicken. I put it serves 4 because our family always goes back for seconds.
Provided by BlondeJJ
Categories Tuna Recipes
Time 35m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place eggs in a saucepan and cover with cold water. Bring water to a boil. Cover pan, remove from heat, and let eggs stand in the hot water for 10 to 12 minutes. Remove from water; peel and chop.
- Combine the chopped eggs, spinach, onion powder, tuna, cream of mushroom soup, and sour cream in a 9x13 inch baking dish. Mix well. Scatter bread pieces over tuna mix; drizzle with melted butter.
- Bake in preheated oven until bread is toasted and casserole is hot, about 30 to 35 minutes.
Nutrition Facts : Calories 339 calories, Carbohydrate 17.3 g, Cholesterol 180 mg, Fat 21.2 g, Fiber 2.5 g, Protein 21.3 g, SaturatedFat 9.8 g, Sodium 760 mg, Sugar 3 g
NOT YOUR MAMA'S TUNA CASSEROLE
My mom used to make this as I was growing up. I recently found it and have put it into our weekly rotation. You can also substitute a can of chicken. I put it serves 4 because our family always goes back for seconds.
Provided by BlondeJJ
Categories Tuna Recipes
Time 35m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place eggs in a saucepan and cover with cold water. Bring water to a boil. Cover pan, remove from heat, and let eggs stand in the hot water for 10 to 12 minutes. Remove from water; peel and chop.
- Combine the chopped eggs, spinach, onion powder, tuna, cream of mushroom soup, and sour cream in a 9x13 inch baking dish. Mix well. Scatter bread pieces over tuna mix; drizzle with melted butter.
- Bake in preheated oven until bread is toasted and casserole is hot, about 30 to 35 minutes.
Nutrition Facts : Calories 339 calories, Carbohydrate 17.3 g, Cholesterol 180 mg, Fat 21.2 g, Fiber 2.5 g, Protein 21.3 g, SaturatedFat 9.8 g, Sodium 760 mg, Sugar 3 g
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