Old Time Tuna Bake Recipes

OLD FASHIONED TUNA CASSEROLE

Steps:

• Cook pasta as directed on package.
• Drain tuna reserving the liquid, add lemon juice and refrigerate.
• Meanwhile, melt the 2 tablespoons butter in large skillet over medium heat and saute the onion and mushroom slices until soft.
• Stir in the flour until blended and cook over low heat until bubbly (stirring constantly).
• Stir in the evaporated milk and add the reserved tuna oil and cook stirring constantly, until mixture thickens.
• Stir in salt and pepper and adjust seasoning as needed.
• Gently stir the tuna with the sauce and heat through.
• Drained pasta and serve warm with the tuna and sauce mixture.
• NOTE: Eileen said that she served it with rice instead of the pasta.

EASY TUNA PASTA BAKE

Steps:

• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and toss pasta with 1 tablespoon olive oil.
• Preheat the oven to 350 degrees F (175 degrees C). Grease an ovenproof baking dish.
• While penne is cooking, melt butter in a large saucepan over medium heat. Add onion and cook, stirring often, until soft and translucent, about 5 minutes. Add tuna and cook for 2 minutes. Pour heavy cream over tuna and season with salt, pepper, and nutmeg. Add penne and toss well. Transfer to the prepared baking dish and cover with Parmesan cheese.
• Bake in the preheated oven until the top is golden brown, 15 to 20 minutes.

TUNA LOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a large loaf pan.
• Mix tuna, cream of chicken soup, milk, cracker crumbs, bread crumbs, onion, egg, and black pepper until thoroughly combined and spoon the mixture into the prepared bread pan. Smooth top.
• Bake in the preheated oven until a toothpick inserted into the loaf comes out clean, 25 to 30 minutes.

NOT-YOUR-MOTHER'S TUNA CASSEROLE

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.

OLD TIME TUNA BAKE

Steps:

• Cook noodles as directed on package, adding peas during last minute of cooking time; drain.
• Meanwhile, heat oven to 350°F In ungreased 2-quart casserole, mix soup, milk, dried onion and seasoned salt.
• Stir cooked noodles and tuna into soup mixture. Cover; bake 30 minutes.
• Uncover; stir mixture well. Sprinkle with French-fried onions. Bake uncovered about 5 minutes longer or until onions are golden brown.