Potted Tuna Recipes
EASY SLOW COOKER TUNA CASSEROLE
I couldn't find many slow cooker pasta recipes here that would cook the pasta along with everything else in the cooker. So this is a basic recipe that I made up, along the lines of my mama's stovetop tuna casserole, that can be tweaked by using different type of soup, vegetables, and pasta types as well as adding more or different cheeses, herbs, or spices. Super easy and even my 2-year-old ate it! It makes a very soft pasta, not al dente.
Provided by Logansmama
Categories Pasta by Shape
Time 5h10m
Yield 4
Number Of Ingredients 9
Steps:
- Spray a slow cooker with nonstick spray to coat.
- Combine milk, condensed soup, and garlic in the slow cooker. Stir in tuna, Cheddar cheese, then mushrooms. Add macaroni, season with salt and pepper, and stir to mix.
- Cover and cook on Low until pasta is very soft, 5 to 6 hours.
Nutrition Facts : Calories 488.6 calories, Carbohydrate 54 g, Cholesterol 48.9 mg, Fat 17.3 g, Fiber 2 g, Protein 28.2 g, SaturatedFat 8.8 g, Sodium 726.5 mg, Sugar 8.7 g
EASY WEEKNIGHT TUNA POT PIE
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Melt the butter in a saucepan over medium heat. Add onions and cook until soft and translucent. Mix in the tuna and frozen vegetables, stirring often until the vegetables are heated through, 5 to 10 minutes. Stir in the cream of mushroom soup. Pour the tuna mixture into a 9 inch pie dish and sprinkle with shredded cheese.
- Unroll and separate the crescent rolls. Lay each crescent roll on top of the tuna mixture with the point facing inward, the rolls may overlap slightly. Bake until crescent rolls are golden brown and mixture is bubbly, 11 to 13 minutes. Let the pie sit for 5 to 10 minutes before cutting and serving.
Nutrition Facts : Calories 265.6 calories, Carbohydrate 19.3 g, Cholesterol 26.1 mg, Fat 14.4 g, Fiber 1.5 g, Protein 14.1 g, SaturatedFat 5.8 g, Sodium 572.5 mg, Sugar 3 g
POTTED TUNA
Make and share this Potted Tuna recipe from Food.com.
Provided by dicentra
Categories Spreads
Time 10m
Yield 3/4 cup
Number Of Ingredients 8
Steps:
- In food processor, process butter, lemon zest and juice, oregano, garlic, chile pepper and pepper until smooth.
- Add tuna and pulse just to blend.
- Transfer to a serving bowl. Cover and refrigerate for at least 2 hours.
Nutrition Facts : Calories 1033.7, Fat 80.5, SaturatedFat 42.4, Cholesterol 203.6, Sodium 817.6, Carbohydrate 11, Fiber 2.2, Sugar 3.5, Protein 68.2
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