TUNA, ARTICHOKE, AND NOODLE CASSEROLE
An innovative sauce transforms tinned tuna, making the dish suave enough for company.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Lightly oil an 8- to 10-cup souffle or casserole dish. Cook pasta in a large pot of salted water until barely al dente, about 5 minutes. Drain, and rinse with cold water.
- Puree onion, anchovies, artichoke hearts, and capers in a food processor until smooth. Add Parmesan and reserved tuna water, and pulse to combine. With machine running, slowly add 1/2 cup oil, and process until emulsified. Season with pepper. Transfer to a large bowl, and stir in drained tuna, lemon zest, parsley, and pasta. Season with salt and pepper.
- Pour pasta mixture into prepared dish. Sprinkle breadcrumbs on top, and drizzle with remaining 2 tablespoons oil. Cover with parchment then foil, and bake until heated through, 40 to 45 minutes. Uncover, and cook until breadcrumbs are lightly browned, 15 to 20 minutes. Let stand for 15 minutes before serving.
TUNA, ARTICHOKE, AND NOODLE CASSEROLE - STEWART
Steps:
- Preheat oven to 350 degrees. Lightly oil an 8- to 10-cup souffle or casserole dish. Cook pasta in a large pot of salted water until barely al dente, about 5 minutes. Drain, and rinse with cold water. Puree onion, anchovies, artichoke hearts, and capers in a food processor until smooth. Add Parmesan and reserved tuna water, and pulse to combine. With machine running, slowly add 1/2 cup oil, and process until emulsified. Season with pepper. Transfer to a large bowl, and stir in drained tuna, lemon zest, parsley, and pasta. Season with salt and pepper. Pour pasta mixture into prepared dish. Sprinkle breadcrumbs on top, and drizzle with remaining 2 tablespoons oil. Cover with parchment then foil, and bake until heated through, 40 to 45 minutes. Uncover, and cook until breadcrumbs are lightly browned, 15 to 20 minutes. Let stand for 15 minutes before serving.
MEDITERRANEAN TUNA CASSEROLE
Make and share this Mediterranean Tuna Casserole recipe from Food.com.
Provided by ratherbeswimmin
Categories Tuna
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cook fettuccine by following the package directions; drain.
- In a large skillet, sauté onion in hot melted butter over medium heat until tender.
- Remove skillet from heat; stir in soup, tuna, artichoke hearts, milk, mozzarella, tomatoes, olives, and thyme.
- Stir in cooked fettuccine.
- Transfer mixture to a greased 2-quart casserole.
- Sprinkle with parmesan cheese.
- Bake, covered, in a preheated 350°F oven for 20 minutes.
- Uncover and bake about 20 more minutes or until casserole is bubbly.
- Let stand 10 minutes before serving.
Nutrition Facts : Calories 328, Fat 15.2, SaturatedFat 5.4, Cholesterol 56, Sodium 750.6, Carbohydrate 23.9, Fiber 2.8, Sugar 1, Protein 24.3
BEST TUNA NOODLE CASSEROLE
This tuna noodle casserole is the best with a classic creamy taste from my childhood. The sauce is rich and creamy but not overwhelmingly heavy. The crunch from the topping and fresh bite from the parsley create the perfect balance. Let's not forget that this is a great budget-friendly meal to feed a crowd!
Provided by NicoleMcmom
Time 55m
Yield 8
Number Of Ingredients 18
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
- Bring a large pot of water to a boil. Add egg noodles and 3 teaspoons salt to the boiling water; cook until tender yet firm to the bite, about 6 minutes. Drain noodles. Return to pot and set aside.
- Heat 2 tablespoons butter and 1 tablespoon oil in a large skillet over medium-high heat. Add mushrooms and onion and cook until mushrooms are softened and onions are translucent, about 4 minutes. Add remaining butter; stir constantly until melted. Sprinkle flour over vegetable mixture and cook, stirring constantly, for 1 minute. Stir in milk and stock and bring to a simmer, stirring often. Simmer for 5 minutes. Stir in lemon juice, Dijon mustard, 1 teaspoon salt, and pepper.
- Add sauce mixture to reserved noodles. Stir in 1 cup Cheddar cheese, peas, and tuna. Pour mixture into the prepared baking dish and sprinkle remaining Cheddar cheese over the top.
- Stir together bread crumbs, remaining 2 teaspoons oil, remaining 1/4 teaspoon salt, and paprika in a small bowl. Sprinkle bread crumb mixture evenly over the casserole.
- Bake in the preheated oven until golden and bubbly, 25 to 30 minutes. Sprinkle with parsley and serve.
Nutrition Facts : Calories 480.8 calories, Carbohydrate 50.6 g, Cholesterol 90.6 mg, Fat 20 g, Fiber 2.8 g, Protein 28.1 g, SaturatedFat 10.1 g, Sodium 1481.4 mg, Sugar 5.8 g
MEDITERRANEAN TUNA-NOODLE CASSEROLE
Choose best-quality tuna that's packed in olive oil for this dish. Even after draining it, you'll get moister, richer results than if you used water-packed tuna.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 55m
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. Lightly oil two 8-inch square (or other shallow 2-quart) baking dishes. In a large pot of boiling salted water, cook noodles until 2 minutes short of al dente; drain, and return to pot.
- Meanwhile, in a 5-quart Dutch oven or heavy pot, heat oil over medium. Add bell peppers; season with salt and pepper. Cook until crisp-tender, 4 to 6 minutes. Add flour and cook, stirring, 1 minute. Gradually add milk, stirring until smooth. Cook, stirring occasionally, until mixture comes to a simmer.
- Remove from heat; add mixture to noodles in pot, along with tuna, artichoke hearts, and scallions. Season with salt and pepper, and toss. Divide between prepared baking dishes, and sprinkle with Parmesan. Bake until golden and bubbling, about 20 minutes.
EASY TUNA NOODLE CASSEROLE
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
- Meanwhile, melt butter in a saucepan over medium heat. Whisk in flour, stirring constantly for about 1 minute. Remove from heat and gradually pour in milk, whisking constantly the entire time to avoid lumps from forming. Return to heat and cook, stirring constantly, until slightly thickened, about 2 minutes. Stir in 1/2 of the Cheddar cheese. Add lemon juice, mustard powder, salt, and pepper and mix well.
- Drain fusilli and fold into the sauce. Mix in tuna. Pour mixture into an 8-inch casserole dish and sprinkle with breadcrumbs. Top with remaining Cheddar cheese.
- Bake in the preheated oven until cheese is melted and golden, about 30 minutes.
Nutrition Facts : Calories 613.2 calories, Carbohydrate 47.6 g, Cholesterol 101.5 mg, Fat 24.7 g, Fiber 2 g, Protein 49.3 g, SaturatedFat 14.7 g, Sodium 498 mg, Sugar 8 g
MEDITERRANEAN TUNA-NOODLE CASSEROLE
A delicious tuna noodle casserole that I got from Martha Stewart. You can substitute the artichoke hearts for broccoli or any other vegetable. I made the whole recipe and froze half for another day.
Provided by I_love2nurse in Can
Categories One Dish Meal
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degree. Lightly oil two 8-inch square (or other shallow 2-quart) baking dishes. In a large pot boiling salted water, cook noodles until 2 minutes short of al dente, drain, and return to pot.
- Meanwhile, in a 5 quart Dutch oven or heavy pot, heat oil over medium. Add bell peppers, season with salt and pepper. Cook until crisp tender, 4-6 minutes. Add flour and cook, stirring 1 minute. Gradually add milk, stirring until smooth. Cook, stirring occasionally, until mixture comes to a simmer.
- Remove from heat, add mixture to noodles in pot, along with tuna, artichoke hearts, and scallions. Season with salt and pepper, and toss. Divide between prepared baking dishes, and sprinkle with Parmesan. Make until golden and bubbling, about 20 minutes.
Nutrition Facts : Calories 811.9, Fat 32.9, SaturatedFat 8.2, Cholesterol 123.8, Sodium 1040.1, Carbohydrate 61.8, Fiber 5.6, Sugar 11.1, Protein 65.6
INDIVIDUAL TUNA CASSEROLES
Tuna casserole gets updated with this unique and flavorful recipe. Friends and family will love the appeal, not to mention that it's lower in saturated fat and calories. -Cheryl Woodson, Liberty, Missouri
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- Cook pasta according to package directions., Meanwhile, in a large bowl, combine the tuna, soup, artichokes, sour cream, peppers, onion, sun-dried tomatoes, olives, dill, capers, garlic, lemon zest and pepper flakes. Drain pasta; stir into tuna mixture. Divide among six 10-oz. ramekins or custard cups., In a small bowl, combine the bread crumbs, cheese and Italian seasoning. Sprinkle over tuna mixture. Place ramekins on a baking sheet. Bake, uncovered at 350° until golden brown, 25-30 minutes.
Nutrition Facts : Calories 321 calories, Fat 7g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 801mg sodium, Carbohydrate 38g carbohydrate (4g sugars, Fiber 4g fiber), Protein 24g protein.
LIGHTER THAN MOM'S TUNA-NOODLE CASSEROLE
Categories Cheese Dairy Fish Pasta Bake Kid-Friendly Dinner Casserole/Gratin Cream Cheese Tuna Pea Winter Noodle Bon Appétit Small Plates
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F. Spray 8 x 8 x 2-inch glass baking dish with vegetable oil spray. Whisk wine and cornstarch in small bowl to blend. Whisk flour in heavy medium saucepan to remove any lumps. Gradually add milk to flour, whisking until smooth. Add broth and thyme and whisk over medium heat until liquid thickens and boils, about 4 minutes. Add cornstarch mixture and whisk until liquid boils and is smooth, about 1 minute. Remove from heat. Add Neufch‰tel cheese and whisk until melted. Stir in both cans of tuna with their liquid and frozen peas. Season to taste with salt and pepper.
- Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta. Return to pot.
- Add tuna mixture to pasta; stir to blend well. Transfer to prepared baking dish. Sprinkle with potato chips. Bake until top is golden and sauce bubbles around edges of dish, about 25 minutes.
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