Tuna Broccoli Soufflé Recipes

BROCCOLI TUNA BAKE

Steps:

• In a large bowl, combine the soup, milk and lemon juice. Stir in tuna, rice and pepper. , Transfer to a greased 10-in. pie plate or quiche dish. Bake, uncovered, at 375° for 25 minutes. Top with broccoli; sprinkle with cheese. Bake 5-10 minutes longer or until cheese is melted.

BROCCOLI SOUFFLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 2 to 4 minutes.
• Melt margarine in a saucepan over medium heat. Add flour and stir until mixed. Slowly add the milk, stirring to prevent lumps. Cook until white sauce is thickened, about 10 minutes.
• Combine broccoli, eggs, mayonnaise, and onion in a baking dish; cover with white sauce and stir to combine.
• Bake in preheated oven for 30 minutes. Sprinkle Cheddar cheese on top and bake until set, about 15 minutes more.

BROCCOLI TUNA CASSEROLE

Steps:

• Preheat oven to 350°. Cook noodles according to package directions; drain. Transfer to a shallow 3-qt. or 13x9-in. baking dish coated with cooking spray. , Meanwhile, in a large nonstick skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. In a small bowl, whisk cornstarch, milk and seasonings until smooth; stir into pan. Stir in broth. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in 3/4 cup cheese until melted; stir in broccoli and tuna., Spoon over noodles; mix well. Sprinkle with remaining cheese. Toss bread crumbs with melted butter; sprinkle over casserole. Bake, covered, 45 minutes. Uncover and bake until cheese is melted, 15-20 minutes longer. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

CHEESY TUNA BROCCOLI SKILLET CASSEROLE

Steps:

• Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook onion in skillet 2 minutes, stirring occasionally, until crisp-tender. Stir in soup and milk. Heat to boiling, stirring constantly. Stir in pasta and frozen broccoli. Heat to boiling; reduce heat to medium. Cover and cook 5 minutes.
• Stir in tuna. Cover and cook about 5 minutes, stirring occasionally, until pasta is tender.
• Mix crackers and cheese; sprinkle over tuna mixture. Cover and let stand 1 to 2 minutes or until cheese is melted.

TUNA-BROCCOLI CASSEROLE

Steps:

• Heat oven to 350°F. Cook and drain pasta as directed on package, using minimum cook time. In ungreased 1 1/2-quart casserole, stir together soup, milk, tuna, mushrooms and cooked pasta.
• Cover; bake 20 minutes. Remove casserole from oven. Cut up large pieces of broccoli; gently stir broccoli into tuna mixture. In small bowl, mix butter, bread crumbs and almonds; sprinkle over casserole. Bake about 30 minutes longer or until bubbly around edges.

TUNA-BROCCOLI SOUFFLé

Steps:

• Heat oven to 400°F.
• Grease 1-1/2-qt. souffle dish; sprinkle with 2 Tbsp. cereal.
• Bring milk just to boil in large saucepan on high heat. Gradually stir in remaining cereal; cook 2 to 3 min. or until thickened, stirring constantly. Add broccoli, tuna and cheese; mix well. Stir in egg product. Spoon into prepared dish.
• Bake 30 min. or until top is puffed and golden brown. Serve immediately.

TUNA AND CHEESE SOUFFLE

Steps:

• Preheat oven to 400 degrees.
• Chill 4 individual souffle dishes, each with 1 1/2-cup capacity.
• Melt 1 tablespoon of butter in saucepan and add onion. Cook, stirring, until wilted. Add tuna and cook, stirring, until warm. Put mixture on a board and chop until coarse-fine.
• Meanwhile, bring milk barely to simmer and remove from heat.
• Remove souffle dishes and brush inside of each with butter, using total of 2 tablespoons. Sprinkle inside of each dish with tablespoon of grated cheese. Chill.
• Melt 3 tablespoons of butter and add flour, stirring rapidly with wire whisk. When blended and smooth, add milk, stirring rapidly with whisk. Stir until thickened and smooth. Blend cornstarch and water and stir into simmering mixture. Add mustard, Worcestershire sauce, Tabasco sauce, salt and pepper.
• Add egg yolks while beating briskly with whisk. Cook 5 seconds, no longer, and remove from heat, beating. Scrape mixture into mixing bowl. Stir in tuna mixture. Set aside briefly to cool slightly.
• Beat egg whites until stiff.
• Fold cheese cubes into sauce mixture. Add about 1/3 of beaten whites and beat in rapidly until well distributed. Add remaining whites to mixture and fold in with plastic spatula.
• Fill souffle dishes with mixture and smooth tops. Run thumb at a depth of about 1/2 inch neatly around inside of each dish to clean the top. Arrange dishes on baking sheet and place in oven. Bake 20 minutes until well puffed and golden brown on top. Serve immediately.

TUNA BROCCOLI CASSEROLE

Steps:

• Boil water and cook pasta. When pasta is almost done, add in broccoli and cook until both are soft. Drain.
• Put back into pot, add in tuna, soup, and cream cheese. Stir until cream cheese is melted, on medium heat.
• Serve immediately.

TUNA NOODLE BROCCOLI CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Prepare a medium baking dish by spraying with cooking spray.
• In a large pot of water, boil noodles until al dente. Drain well.
• In a medium saucepan, combine flour, butter, and salt. Stir until butter is melted and ingredients are combined evenly.
• Add milk, and whisk until the sauce thickens (usually it is at the proper consistency by the time it begins to boil).
• Add cheese to mixture, and whisk until cheese is melted and mixture is well blended.
• Stir in tuna, peas, broccoli, and noodles.
• Spread the mixture evenly in prepared dish.
• Bake in preheated oven for 20 minutes or until the top noodles begins to turn golden brown.

BROCCOLI WITH TUNA AND SHELLS

Steps:

• Remove tough stems from broccoli and cut heads into florets.
• Steam broccoli about 5 minutes, depending on the size of the pieces. Drain and rinse under cold water.
• Flake grilled fresh tuna or drain canned tuna and rinse under cold water and drain again.
• Combine tuna with broccoli, tomatoes, onion and macaroni.
• Beat together oil and vinegar; add basil and oregano. Mix dressing gently with tuna mixture and season with pepper. Serve at room temperature.