Tuna Pasta Bake With Corn Chip Crunchy Topping Recipes

TUNA MORNAY (CREAMY TUNA CASSEROLE PASTA BAKE)

Steps:

• Preheat oven to 180°C/350°F.
• Crunchy Topping - Mix together.
• Cook pasta per packet directions MINUS 1 minute. Drain then allow to cool slightly, then return into pot.
• White Sauce - Melt butter in a large pot over medium heat. Add garlic and cook for 30 seconds.
• Add flour and stir into melted butter. While whisking, gradually pour in about 1/3 of the milk. Once the flour-butter mixture is incorporated into the milk, pour in remaining milk and whisk.
• Add Vegeta, mustard, onion and garlic powder, whisk.
• When the milk starts to heat up, whisk constantly to make sure the white sauce doesn't catch on the base.
• After 4 - 5 minutes, the sauce should be thick enough that you can draw a path across the back of a spoon (see video). Remove from stove and stir in parmesan.
• Assemble & Bake - Add tuna into pasta and flake into large chunks with fork (not too much, don't want it to turn to mush when stirred). Add corn, pour over sauce, then gently stir.
• Scrape into baking dish, top with Crunchy Topping.
• Bake 25 minutes until top is golden and edges are bubbling. Sprinkle with chives if desired then serve!

CRUNCHY TUNA PASTA BAKE

Steps:

• Step 1 Add the soup and the milk to a medium sized saucepan, bring to the boil stirring frequently.
• Step 2 Add the pasta, tuna & sweetcorn then simmer for 1 minute stirring continuously.
• Step 3 Pour the mixture into a heat proof dish, top with crushed crisps and the cheese.
• Step 4 Place under the grill until the cheese is golden brown.

TUNA PASTA BAKE WITH CORN CHIP CRUNCHY TOPPING

Steps:

• Cook pasta in plenty of boiling salted water for 10 minutes or until al dente(firm to bite). Drain and rinse through cold water.
• Stir Condensed Cream of Celery soup through pasta. Carefully fold in tuna chunks, cheese and parsley.
• Pour into oven proof dish. Sprinkle topping on top.
• Bake at 190 degrees celsius on fan bake for 20-25 minutes or until heated through and topping is golden.
• Serve with grilled tomatoes and tossed salad. Enjoy!

TUNA NOODLE CASSEROLE WITH POTATO CHIP TOPPING

Steps:

• Preheat the oven to 375 degrees F. Bring a large pot of salted water to a boil. Butter a 2-quart casserole or baking dish.
• Melt the butter in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until slightly softened, about 5 minutes. Increase the heat to medium high and add the mushrooms and 1/4 teaspoon salt. Cook, stirring, until the mushrooms release their liquid and turn golden brown, 8 to 10 minutes. Sprinkle the flour over the mushrooms and cook, whisking, about 1 minute. Gradually add the milk while whisking constantly, then whisk in the chicken broth. Bring the mixture to a simmer, stirring often. Simmer until thickened, about 5 minutes.
• Meanwhile, cook the pasta in the boiling water until al dente according to the package directions. Drain the pasta and stir it into the mushroom mixture. Add the tuna and parsley and stir to combine. Turn off the heat and add 1 cup of the Cheddar. Stir to combine. Season with salt and pepper.
• Transfer the mixture to the prepared baking dish. Sprinkle the remaining 1 cup Cheddar on top and then cover with the potato chip crumbs. Bake until bubbling and golden brown on top, about 20 minutes. Let stand 5 minutes before serving.

TUNA PASTA BAKE

Steps:

• Heat oven to 180C/fan 160C/gas 4.
• Boil 600g rigatoni for 2 mins less time than stated on the pack.
• To make the sauce, melt 50g butter in a saucepan and stir in 50g plain flour.
• Cook for 1 min, then gradually stir in 600ml milk to make a thick white sauce.
• Remove from the heat and stir in all but a handful of the 250g grated cheddar.
• Drain the pasta, mix with the white sauce, two 160g drained cans tuna, one 330g drained can sweetcorn and a large handful of chopped parsley, then season.
• Transfer to a baking dish and top with the rest of the grated cheddar.
• Bake for 15-20 mins until the cheese on top is golden and starting to brown.

EASY TUNA PASTA BAKE

Steps:

• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and toss pasta with 1 tablespoon olive oil.
• Preheat the oven to 350 degrees F (175 degrees C). Grease an ovenproof baking dish.
• While penne is cooking, melt butter in a large saucepan over medium heat. Add onion and cook, stirring often, until soft and translucent, about 5 minutes. Add tuna and cook for 2 minutes. Pour heavy cream over tuna and season with salt, pepper, and nutmeg. Add penne and toss well. Transfer to the prepared baking dish and cover with Parmesan cheese.
• Bake in the preheated oven until the top is golden brown, 15 to 20 minutes.

CREAMY TUNA PASTA BAKE

Steps:

• Cook pasta according to package, drain and leave to one side.
• Preheat oven to 175 degrees and grease a large casserole dish.
• In a small saucepan add the butter and saute the onions, mushrooms and pepper until soft, drain and leave to cool.
• In a large mixing bowl combine all the vegetables, tuna, sour cream, mayonnaise, mustard, lemon juice. Season with salt and pepper.
• In a large casserole dish add the cooked pasta and boiled eggs. next add the vegetable/tuna mixture, gently combining everything together.
• Top with the crushed cornflakes and sprinkle on the cheese.
• Bake in the oven until bubbly (about 30 minutes). Add the sliced tomato before serving.

TASTY TUNA PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside.
• In a large saucepan over medium heat, combine tuna, peas, Alfredo sauce, garlic powder, oregano, and basil; mix well.
• Cook until heated through and add cooked pasta; mix well. Adjust seasoning as needed; serve.