TUNA SOUFFLE
Steps:
- Melt margarine, stir in flour and salt; remove from heat. Gradually stir in milk, keeping smooth. Return to moderate heat, stirring constantly. Cook until sauce thickens and comes to boil. Remove from heat. Add onions and cheese. With whisk beat in yolks, one at a time. Stir in tuna, parsley and mushrooms. Cool 10 minutes. Beat egg whites until they hold stiff peaks. Fold into tuna mixture. Turn into ungreased 2 quart souffle dish or large Corningware casserole. Bake in preheated 350℉ (180℃) F oven until top is golden and knife comes out clean, 45 to 50 minutes.
Nutrition Facts :
MY MOMS MAKE AHEAD TUNA SOUFFLE
This is so good, light and fluffy. Mom used to serve it for afternoon bridge club. Good with a small green salad and a roll.
Provided by tamibic
Categories Lunch/Snacks
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- mix mayo, eggs, milk, salt and pepper.
- layer bread, tuna, celery and onion in a sprayed casserole dish.
- top with milk mixture- pressing down to absorb.
- top with undilluted soup.
- refrigerate overnight.
- Bring to room temp.
- Bake 1 hour at 350 degrees.
Nutrition Facts : Calories 330.8, Fat 14.8, SaturatedFat 4.5, Cholesterol 153.8, Sodium 1206, Carbohydrate 22.6, Fiber 1.1, Sugar 3.1, Protein 25.7
TUNA AND CHEESE SOUFFLE
Provided by Pierre Franey
Categories dinner, weekday, casseroles, main course
Time 1h
Yield 4 servings
Number Of Ingredients 15
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.
Nutrition Facts : @context http, Calories 574, UnsaturatedFat 15 grams, Carbohydrate 15 grams, Fat 41 grams, Fiber 1 gram, Protein 36 grams, SaturatedFat 23 grams, Sodium 759 milligrams, Sugar 7 grams, TransFat 1 gram
CRAB TUNA SOUFFLE
Make and share this Crab Tuna Souffle recipe from Food.com.
Provided by annconnolly
Categories One Dish Meal
Time 4h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Combine the crabmeat and tuna in a small bowl.
- Put one layer of bread cubes on the bottom of a 1 1/2 qt casserole dish. Add another layer of the crab and tuna, then a layer of cheese and a pinch of parsley.
- Repeat the layers twice making sure to end with cheese and parsley on top.
- Whisk together the milk, butter, eggs, mustard powder and onion in a medium sized bowl. Then pour that mixture over the layers in the casserole dish.
- Cover and refrigerate for 3 hours (at least) or overnight, if possible.
- Preheat your oven to 350 degrees. Remove the dish and let it come to room temperature. Bake uncovered for 1 hour and 15 minutes, or until puffed and golden in color.
Nutrition Facts : Calories 466, Fat 22, SaturatedFat 11.7, Cholesterol 174.2, Sodium 864.8, Carbohydrate 38.4, Fiber 2.1, Sugar 0.8, Protein 27.5
TUNA CASSEROLE
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
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
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