Tuna Melt Casserole Recipe 455

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TUNA MELT CASSEROLE



Tuna Melt Casserole image

Tuna Melt Casserole takes a few of your favorite dishes and pairs them together beautifully. Here we have the creamy and zesty tuna melt mixture, and pair it into a pasta dish that will send your taste buds on a frenzy! If you like this tuna melt casserole, you should check out my classic tuna casserole!

Provided by Amanda Rettke- iamhomesteader.com

Categories     Dinner

Time 40m

Number Of Ingredients 11

1 package (16 ounces) rigatoni
4 cups broccoli florets (3 small heads)
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
4 cups whole milk
1 cup Swiss cheese, (shredded and divided)
1 cup Cheddar cheese, (shredded and divided)
3 cans (5 ounces each) chunk tuna in water, (drained and flaked)
3 roma tomatoes, (sliced in ¼" slices)

Steps:

  • Preheat oven to 400°F.
  • In a large pot, cook pasta in boiling salted water for about 3 minutes.
  • Add the broccoli and cook for the last 5 min. Drain the pasta and noodles well and set aside.
  • In a medium saucepan, melt the butter over low heat and then add the flour, stirring constantly. Add salt and pepper to taste and cook for 1 minute.
  • Whisk in milk and increase heat to medium-high. Continue whisking until mixture starts to boil and slightly thicken.
  • Remove from heat and stir in half of the Swiss cheese and half of the cheddar cheese. Stir to melt.
  • Add the cheese sauce to the pasta and broccoli along with the tuna. Pour into a 9x13 casserole dish. Arrange tomato slices on top and cover with remaining cheese.
  • Cover with foil and bake for 20 minutes until hot and bubbly. (You can remove the foil 5 minutes before it is done for a golden brown cheese.)

TUNA MELT



Tuna Melt image

Provided by Food Network Kitchen

Categories     main-dish

Number Of Ingredients 12

2 English muffins, split, or 4 slices sourdough, rye, or whole wheat bread
2 tablespoons prepared mayonnaise (optional)
1 recipe Tuna Salad, recipe follows
1 cup shredded sharp farmhouse Cheddar cheese
Two 6-ounce cans white meat tuna packed in water, drained
2 tablespoons minced celery
2 tablespoons minced red onion, soaked in cold water for 5 minutes and drained
1 teaspoon minced flat-leaf parsley
1/3 cup prepared mayonnaise
1 tablespoon whole grain mustard
Freshly ground black pepper,
Freshly squeezed lemon juice, to taste (optional)

Steps:

  • Preheat the broiler and set the rack about 4 to 5 inches from the heat source.
  • Spread the bread out on a baking sheet and toast. Spread the toasted muffins or bread with the mayonnaise, if using. Top with the Tuna Salad and then the shredded cheese. Place the baking sheet under the broiler and heat for 3 to 5 minutes, until the cheese has melted. Serve immediately.
  • In a small mixing bowl break up the tuna with a fork. Toss with the celery, onion, and parsley. Add the mayonnaise, mustard, and season with pepper to taste. Stir to combine. Add lemon juice, if using.

SIMPLE TUNA MELT



Simple Tuna Melt image

This is a fast and delicious tuna melt that I've been making for years!

Provided by JONCLEGG

Categories     Seafood     Fish     Tuna

Time 10m

Yield 1

Number Of Ingredients 8

1 (5 ounce) can tuna, drained and flaked
2 tablespoons mayonnaise
1 pinch salt
1 teaspoon balsamic vinegar
1 teaspoon Dijon mustard
2 slices whole wheat bread
2 teaspoons chopped dill pickle
¼ cup shredded sharp Cheddar cheese

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Place bread slices in the oven to toast while it preheats, and while you make the tuna salad.
  • In a small bowl, mix together the tuna, mayonnaise, salt, balsamic vinegar, mustard and dill pickle until well blended. Remove bread from the oven, and pile the tuna mixture onto one slice. Sprinkle cheese over the other slice of bread.
  • Bake for 7 minutes in the preheated oven, or until cheese is melted and tuna is heated through. Place the cheese side of the sandwich on top of the tuna side. Cut in half and serve immediately.

Nutrition Facts : Calories 608 calories, Carbohydrate 26.8 g, Cholesterol 77.9 mg, Fat 34.2 g, Fiber 3.9 g, Protein 46.8 g, SaturatedFat 10 g, Sodium 1028 mg, Sugar 4.4 g

TUNA-MELT CASSEROLE



Tuna-Melt Casserole image

If you enjoy diner tuna-melt sandwiches, you'll love the taste of this. To save time, use packaged frozen broccoli florets. Jarlsberg Swiss cheese works nicely in this casserole.

Provided by Alan in SW Florida

Categories     One Dish Meal

Time 50m

Yield 6 serving(s)

Number Of Ingredients 10

1 (16 ounce) package corkscrew macaroni or 1 (16 ounce) package shell pasta
3 cups broccoli florets
2 tablespoons butter or 2 tablespoons margarine
2 tablespoons all-purpose flour
3/4 teaspoon salt
1/4 teaspoon ground black pepper
4 cups milk (reduced-fat 2% milk is fine)
6 ounces swiss cheese, shredded (1 1/2 cups)
3 (6 ounce) cans albacore tuna in water, drained and flaked
2 medium tomatoes, cut into 1/4-inch-thick slices

Steps:

  • Preheat oven to 400 degrees Fahrenheit. In a large saucepot, cook pasta in boiling salted water for 5 minutes; add broccoli to pasta and cook another 5 minutes or until broccoli is tender and pasta is al dente. Drain well and return to saucepot; set aside.
  • Meanwhile, in a 3-quart saucepan, melt butter or margarine over low heat. Stir in flour, salt, and pepper until blended and cook, stirring constantly, 1 minute. Gradually stir in milk; increase heat to medium-high and cook, stirring occasionally, until mixture thickens and boils. Boil 1 minute, stirring frequently. Remove saucepan from heat and stir in 1 cup of cheese until blended.
  • Add cheese sauce and tuna to pasta and broccoli in saucepot; toss until evenly mixed. Transfer mixture to a 13"x9" glass baking dish. Arrange tomato slices on top, overlapping if necessary. Sprinkle with remaining 1/2 cup cheese.
  • Cover baking dish with foil and bake 20 to 25 minutes or until hot and bubbly. Makes 6 main-dish servings.

Nutrition Facts : Calories 668.6, Fat 21.7, SaturatedFat 12.1, Cholesterol 96.5, Sodium 804.1, Carbohydrate 71.3, Fiber 3, Sugar 2.8, Protein 45.7

TUNA OR SALMON MELT CASSEROLE



Tuna or Salmon Melt Casserole image

This is my rendition of a recipe from Dana Carpender's 500 Low-Carb Recipes book. We like it better with the salmon.

Provided by CaramelPie

Categories     Tuna

Time 35m

Yield 3 serving(s)

Number Of Ingredients 8

1 teaspoon oil
6 ounces albacore tuna or 6 ounces canned salmon, drained and mashed
1 cup shredded cheddar cheese
3 slices process American cheese
3 eggs
3 tablespoons ground flax seeds
1 teaspoon garlic powder
1/4 teaspoon salt

Steps:

  • Preheat the oven to 400 degrees F.
  • Grease a 9 inch pie plate with the oil.
  • Combine the remaining ingredients.
  • Pour into the pie plate and pat down firmly.
  • Bake for about 30 minutes, until browned & bubbly.

Nutrition Facts : Calories 462.1, Fat 32, SaturatedFat 14.9, Cholesterol 293, Sodium 1166.9, Carbohydrate 6.6, Fiber 2.9, Sugar 3.1, Protein 36.6

TUNA-MELT CASSEROLE RECIPE - (4.5/5)



Tuna-Melt Casserole Recipe - (4.5/5) image

Provided by bns0607

Number Of Ingredients 10

1 package(s) (16 ounces) corkscrew pasta, substitute medium shell pasta
3 cup(s) broccoli flowerets
2 tablespoon(s) margarine, substitute butter
2 tablespoon(s) all-purpose flour
3/4 teaspoon(s) salt
1/4 teaspoon(s) ground black pepper
4 cup(s) (2 percent) reduced-fat milk
1 cup(s) (4 ounces) shredded Swiss cheese
1 can(s) (12 ounces) chunk light tuna in water, drained and flaked
2 medium tomatoes, cut into 1/4-inch-thick slices

Steps:

  • 1. Preheat oven to 400 degrees F. In large saucepot, cook pasta in boiling salted water 5 minutes; add broccoli to pasta and cook another 5 minutes or until broccoli is tender and pasta is al dente. Drain well and return to saucepot; set aside. 2. Meanwhile, in 3-quart saucepan, melt margarine or butter over low heat. Stir in flour, salt, and pepper until blended and cook, stirring, 1 minute. 3. Gradually stir in milk; increase heat to medium-high and cook, stirring occasionally, until mixture thickens and boils. Boil 1 minute, stirring frequently. Remove saucepan from heat and stir in 1/2 cup cheese until blended. 4. Add cheese sauce and tuna to pasta and broccoli in saucepot; toss until evenly mixed. Transfer mixture to shallow 3 1/2-quart casserole or 13-inch by 9-inch glass baking dish. Arrange tomato slices on top, overlapping if necessary. Sprinkle with remaining 1/2 cup cheese. 5. Cover baking dish with foil and bake 20 minutes or until hot and bubbly.

SKILLET TUNA CASSEROLE



Skillet Tuna Casserole image

Tons of fresh herbs add flavor to this easy skillet tuna casserole made with peas, cremini mushrooms, and two types of cheese.

Provided by Michelle Finley Baker

Categories     Tuna Casserole

Time 55m

Yield 6

Number Of Ingredients 20

½ (16 ounce) package yolk-free egg noodles (such as No Yolks®)
2 tablespoons butter
1 (16 ounce) package cremini mushrooms, thinly sliced
1 ½ cups peas
½ medium yellow onion, chopped
½ teaspoon kosher salt
freshly ground black pepper to taste
1 pinch cayenne pepper
2 tablespoons all-purpose flour
1 cup whole milk
¾ cup low-sodium chicken broth
2 cups grated white Cheddar cheese
1 (8 ounce) can water-packed tuna, drained and flaked
½ cup grated Parmesan cheese, divided
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh chives
1 tablespoon lemon juice
¼ cup panko bread crumbs
1 tablespoon butter, melted

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 10 to 12 minutes. Drain.
  • While the egg noodles are cooking, melt 2 tablespoons butter in a large, oven-safe skillet over medium heat. Add mushrooms, peas, and onion and cook, stirring occasionally, until slightly softened, about 5 minutes. Season with salt, pepper, and cayenne.
  • Sprinkle flour over the vegetables; cook and stir for 2 minutes. Add milk and chicken broth and bring to a simmer. Cook until thickened, 2 to 3 minutes. Remove from the heat.
  • Add drained egg noodles to the vegetable mixture, along with Cheddar cheese, tuna, 1/4 cup Parmesan cheese, parsley, dill, chives, and lemon juice; stir until well combined.
  • Combine remaining 1/4 cup Parmesan with panko and 1 tablespoon melted butter. Sprinkle over the casserole.
  • Bake in the preheated oven until golden and bubbly, 17 to 19 minutes.

Nutrition Facts : Calories 524.1 calories, Carbohydrate 44.4 g, Cholesterol 76.6 mg, Fat 22.5 g, Fiber 5.6 g, Protein 35 g, SaturatedFat 13.7 g, Sodium 701.1 mg, Sugar 4.5 g

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