Tuna Casserole Renaissance Of Recipes

BEST TUNA CASSEROLE

Best Tuna Casserole image

This is a tuna casserole that even my picky family loves! The potato chips give the casserole a crunchy crust.

Provided by JAICARD

Categories Seafood Fish Tuna

Time 35m

Yield 6

Number Of Ingredients 8

Ingredients

1 (12 ounce) package egg noodles
¼ cup chopped onion
2 cups shredded Cheddar cheese
1 cup frozen green peas
2 (5 ounce) cans tuna, drained
2 (10.75 ounce) cans condensed cream of mushroom soup
½ (4.5 ounce) can sliced mushrooms
1 cup crushed potato chips

Steps:

Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
Preheat oven to 425 degrees F (220 degrees C).
In a large bowl, thoroughly mix noodles, onion, 1 cup cheese, peas, tuna, soup and mushrooms. Transfer to a 9x13 inch baking dish, and top with potato chip crumbs and remaining 1 cup cheese.
Bake for 15 to 20 minutes in the preheated oven, or until cheese is bubbly.

Nutrition Facts : Calories 595 calories, Carbohydrate 58.1 g, Cholesterol 99.2 mg, Fat 26.1 g, Fiber 3.8 g, Protein 32.1 g, SaturatedFat 11.5 g, Sodium 1061.1 mg, Sugar 4.6 g

TUNA CASSEROLE

Tuna Casserole image

Break out a family favorite: tuna casserole. The traditional comfort food is great for serving large groups. In our tuna casserole recipe, we cut the sauce with chicken broth, but there's enough milk to make this casserole feel indulgent.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Time 1h

Number Of Ingredients 11

Ingredients

Coarse salt and ground pepper
3/4 pound tubetti or elbow macaroni
1 cup panko (Japanese breadcrumbs)
1/2 ounce Parmesan, grated (2 tablespoons)
2 tablespoons plus 2 teaspoons extra-virgin olive oil
1 yellow onion, diced small
3 tablespoons all-purpose flour
2 1/2 cups low-sodium chicken broth
1 1/2 cups whole milk
2 cans (6 ounces each) solid light tuna packed in water, drained and flaked
1 cup frozen peas, thawed

Steps:

Preheat oven to 425 degrees. In a large pot of boiling salted water, cook pasta 2 minutes less than package instructions (it will be undercooked). Drain. In a small bowl, toss together panko, Parmesan, and 2 teaspoons oil.
In pot, heat 2 tablespoons oil over medium-high. Add onion, season with salt and pepper, and cook until softened, 8 minutes. Add flour and whisk to coat onion with flour. Slowly whisk in broth, then milk.
Cook, stirring constantly, until sauce comes to a boil. Reduce heat and simmer, stirring frequently, until sauce is thickened, about 8 minutes. Stir in pasta, tuna, and peas and season to taste with salt and pepper.
Transfer tuna mixture to a 9-by-13-inch baking dish and top with panko mixture. Bake until sauce is bubbling and crust is golden, 17 to 20 minutes. Let cool 10 minutes before serving.

Nutrition Facts : Calories 357 g, Fat 8 g, Fiber 3 g, Protein 22 g, SaturatedFat 2 g

TUNA CASSEROLE

Tuna Casserole image

This is one of my children's favorite casseroles. The recipe came from a church member. I lost this recipe and tried to piece it back together, if something seems odd please ask me about it.

Provided by Lavender Lynn

Categories Tuna

Time 1h30m

Yield 10 serving(s)

Number Of Ingredients 13

Ingredients

1 (16 ounce) bag egg noodles
2 (6 ounce) cans tuna
1 (10 1/2 ounce) can cream of mushroom soup
1 (10 1/2 ounce) can cream of celery soup
1/2 cup celery, chopped finely
1/2 cup onion, chopped finely
1/2 cup pimento stuffed olive, sliced
1 (4 ounce) can diced green chilies
2 cups medium cheddar, grated
3/4 cup mayonnaise
1/2 cup milk
1 teaspoon garlic powder
salt and pepper, to taste

Steps:

Cook egg noodles according to directions on pkg.
Assemble rest of ingredients in large bowl.
Add noodles.
Put in 13 x 9 pan.
Bake @350°F for 60 minutes.

Nutrition Facts : Calories 445.9, Fat 20.6, SaturatedFat 7.6, Cholesterol 84.5, Sodium 850.5, Carbohydrate 43.4, Fiber 2, Sugar 3.8, Protein 21.7

TUNA CASSEROLE-RENAISSANCE OF

Tuna Casserole-Renaissance Of image

Make and share this Tuna Casserole-Renaissance Of recipe from Food.com.

Provided by Julie Bs Hive

Categories One Dish Meal

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1 lb fettuccine
3 tablespoons extra virgin olive oil
4 garlic cloves, finely chopped
1 small onion, chopped
2 (6 ounce) cans tuna in water or 2 (6 ounce) cans tuna in vegetable oil, drained
1/2 cup tender sun-dried tomato, thinly sliced
1/2 cup dry white wine
1/2 cup heavy cream
black pepper
1/2 cup frozen peas
grated parmigiano-reggiano cheese
1 cup fresh basil, shredded

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.

Nutrition Facts : Calories 814.6, Fat 29.2, SaturatedFat 10.3, Cholesterol 174, Sodium 536.4, Carbohydrate 92.3, Fiber 6.1, Sugar 6.8, Protein 40.4

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