Rachael Rays Renaissance Of Tuna Casserole Recipes

GO RETRO WITH RACH'S CREAMY TUNA CASSEROLE

Steps:

• Preheat oven to 375°F
• Melt butter in a large, deep skillet over moderate heat
• Add mushrooms and lightly brown; add onions, celery, garlic, thyme, bay, salt and pepper
• Partially cover pan and soften veggies 7-8 minutes, stirring occasionally
• Stir in flour and cook 1-2 minutes; add sherry, vermouth or wine and stir
• Add stock and milk, and bring to a bubble
• Thicken sauce to coat a spoon then reduce heat
• Bring a large pot of water to a boil
• Salt water and undercook pasta by a minute or two
• Add lemon juice and flaked tuna to veggies then add drained noodles and toss to coat
• Transfer mixture to a casserole dish
• Toss breadcrumbs with a drizzle of olive oil, cheeses and parsley
• Top the casserole with breadcrumbs
• Bake the casserole until golden brown and hot throughout

RACHAEL RAY'S RENAISSANCE OF TUNA CASSEROLE

Steps:

• Place pasta water on to boil. Salt water then add pasta and cook to al dente. While pasta cooks, heat a deep skillet over medium heat with extra-virgin olive oil. Saute garlic and onions until tender, 4 to 5 minutes. Add tuna and sun-dried tomatoes and stir to heat through, another 1 to 2 minutes. Add wine and cook it down a minute then add cream and season sauce with salt and pepper. Toss hot pasta and peas with sauce and cheese. Serve on dinner plates and top with shredded basil.

HIGH FIBER TUNA CASSEROLE FROM RACHAEL RAY RECIPE

Steps:

• 1. Pre-heat the oven to 400 degrees F. 2. Place a large pot of water over high heat and bring up to a boil to cook the pasta. Once at a boil, add some salt and the pasta and cook until al dente, according to the package directions. Drain the pasta thoroughly, return it to the pot and reserve. 3. In a large skillet over medium-high heat, heat 1 tablespoon EVOO, one turn of the pan, and the butter. Cook the garlic and onion until tender, about 2-3 minutes. Sprinkle in the flour and cook for another minute, then whisk in the chicken stock and half-and-half and season with salt, ground black pepper and nutmeg. Bring it up to a bubble and thicken. 4. Turn off the heat, then fold in the parsley, grated parmigiano Reggiano cheese, cannellini beans, spinach, tuna and penne. Pour the mixture into a 9 x 13 inch baking dish and top with remaining cheese. Place in the oven to brown the topping, about 10 minutes.

UPTOWN TUNA CASSEROLE RECIPE (RACHAEL RAY)

Steps:

• Bring a large pot of water to a boil for noodles. Salt boiling water and cook noodles to al dente.
• While water comes to a boil, place oven rack in center of oven and turn on broiler. Heat a large skillet over medium heat with EVOO, a turn of the pan, and butter. When butter melts into oil, add mushrooms and sauté 5 minutes. Then add leeks and garlic and allow leeks to wilt, 5-6 minutes. Sprinkle flour over leeks and mushrooms and stir 1 minute. Then whisk in wine for half a minute, then whisk in milk and half and half or cream and simmer a couple of minute to thicken and reduce sauce. Then stir in Dijon mustard and season sauce with salt and pepper, to taste. Stir in peas, tarragon and tuna, then return sauce to bubble and turn off heat. Add cooked noodles to sauce, transfer to a casserole and top with Gruyere cheese. Pop casserole in oven and broil until bubbly and brown, 3-4 minutes. Garnish with chives or parsley and serve immediately.

TUNA CASSEROLE-RENAISSANCE OF

Steps:

• While pasta cooks to al dente, heat in a deep skillet over medium heat with EVOO. Sauté garlic and onions until tender, 4-5 minutes. Add tuna and sun-dried tomatoes and stir to heat through, another 1-2 minutes.
• Add wine and cook down a minute then add cream and season sauce with salt & pepper.
• Toss hot pasta and peas with sauce and cheese. Top with shredded basil.