TUNA-VEGETABLE CASSEROLE
How do you update a favorite casserole and make it even better? Just top it with a delicious crunchy topping made with Chex® cereal!
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 5
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. Place cereal in food-storage plastic bag or between sheets of waxed paper; crush with rolling pin. Set aside.
- Cook and drain macaroni as directed on box. In ungreased 2-quart casserole, stir soup, tuna, vegetables, milk, salt and pepper until blended. Stir in macaroni. In small bowl, mix crushed cereal and melted butter with fork; sprinkle over mixture in casserole.
- Bake uncovered about 30 minutes or until bubbly around edge and hot. Sprinkle with cheese; let stand 5 minutes before serving.
Nutrition Facts : Fat 1, ServingSize 1 Serving, TransFat 0 g
SPICY TUNA VEGETABLE BAKE
I wanted to give the classic tuna casserole recipe a little more pizzazz. The addition of spicy red pepper flakes and fresh vegetables gives this recipe the extra kick it needs to take tuna casserole from boring to exciting.
Provided by Jenn Metivier
Time 1h18m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Bring a large pot of lightly salted water to a boil. Cook rotini until tender yet firm to the bite, about 8 minutes. Drain.
- Mix soup, sour cream, red pepper flakes, garlic powder, black pepper, and celery salt together in a bowl. Stir in rotini, tuna, mushrooms, carrots, green beans, and red onion.
- Pour into a casserole dish and sprinkle top evenly with Colby-Monterey Jack cheese.
- Bake in the preheated oven until heated through, about 45 minutes.
Nutrition Facts : Calories 268.4 calories, Carbohydrate 28.9 g, Cholesterol 33.5 mg, Fat 10 g, Fiber 4.1 g, Protein 17.9 g, SaturatedFat 6 g, Sodium 407.1 mg, Sugar 2.5 g
KETO TUNA CASSEROLE
This delicious and filling keto tuna casserole has no noodles, but it has lots of flavor! Plus it's so easy to make.
Provided by Vered DeLeeuw
Categories Main Course
Time 30m
Number Of Ingredients 9
Steps:
- Preheat your oven to 400 degrees F.
- Mix together the tuna, mayonnaise, mustard, 1/4 cup cheese, onion, salt, pepper, and cayenne.
- Transfer the mixture to a small, 1-quart casserole dish. Sprinkle the remaining 1/4 cup shredded cheese on top.
- Bake until hot, about 15 minutes.
- Sprinkle with parsley and serve immediately, with cut-up veggies and/or pork rinds for scooping out.
Nutrition Facts : ServingSize 0.5 casserole, Calories 465 kcal, Carbohydrate 2 g, Protein 33 g, Fat 36 g, SaturatedFat 10 g, Sodium 882 mg, Sugar 5 g
TUNA MORNAY (CREAMY TUNA CASSEROLE PASTA BAKE)
Recipe video above. Tuna Mornay is how you elevate canned tuna above a glum pantry staple into a delish family meal! It's a tuna casserole pasta bake with a creamy sauce, sweet pops of corn and crunchy topping, baked until golden and bubbly. Simple to make, economical and oh-so-delish!
Provided by Nagi
Categories Mains
Number Of Ingredients 15
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!
Nutrition Facts : Calories 659 kcal, Carbohydrate 82 g, Protein 41 g, Fat 18 g, SaturatedFat 10 g, Cholesterol 73 mg, Sodium 1374 mg, Fiber 3 g, Sugar 12 g, ServingSize 1 serving
TUNA PASTA BAKE
Recipe video above. When the cupboards are bare, and all you have is canned tuna, pasta and canned tomato, you can still make a wickedly delicious dinner! Customise to your hearts content - add vegetables, fresh herbs, chilli flakes, stir through cheese, olives, capers, sun dried tomatoes - get creative! See note 9 for a lower cal version, and Tuna Mornay for a CREAMY version!
Provided by Nagi
Categories Main
Time 40m
Number Of Ingredients 13
Steps:
- Preheat oven to 180C/350F.
- Cook pasta per packet directions, minus 1 minute. Drain, rinse under tap water to stop it sticking together, set aside.
- Meanwhile, make the sauce. Heat an ovenproof skillet over medium high heat. Add garlic and onion, cook for 3 minutes until golden.
- Add tomato, water, herbs, salt and pepper and tomato paste if using. Stir, bring to simmer, lower heat to medium and simmer energetically for 5 minutes (stir every now and then) until it thickens.
- Adjust salt to taste. Also add a touch of sugar if it tastes a bit sour (depends on quality of tomato).
- Turn the stove off, add pasta, stir in.
- Add tuna and GENTLY stir it in - don't break up the tuna so it disintegrates into mush. Leave some chunks on the surface (nice when it is golden).
- Drizzle with oil, top with cheese then bake for 20 minutes until golden and you get those nice crusty bits you see in the photos.
- Stand for 3 minutes then serve!
Nutrition Facts : ServingSize 374 g, Calories 411.66 kcal, Carbohydrate 46.92 g, Protein 32.37 g, Fat 11.58 g, SaturatedFat 4.77 g, Cholesterol 55.62 mg, Sodium 1096.8 mg, Fiber 5.32 g, Sugar 9.69 g
VEGETABLE AND TUNA CASSEROLE
Whoever holds the crown for best tuna casserole in your family is going to lose it! It'll be yours once you present them with this dish.
Provided by My Food and Family
Categories Dairy
Time 1h
Yield 8 servings
Number Of Ingredients 12
Steps:
- Heat oven to 350°F.
- Heat oil in large skillet on medium-high heat. Add zucchini, eggplant, bell peppers, onions, garlic and black pepper; cook 12 to 15 min. or until vegetables are crisp-tender, stirring occasionally.
- Whisk eggs and dressing in large bowl until blended. Stir in tuna, grated cheese and 1 cup shredded cheese. Add vegetable mixture; mix lightly. Spoon into 13x9-inch dish sprayed with cooking spray. Top with remaining shredded cheese.
- Bake 20 to 25 min. or until top is lightly browned and knife inserted in center comes out clean. Let stand 10 min. before serving.
Nutrition Facts : Calories 300, Fat 19 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 135 mg, Sodium 700 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 22 g
TUNA VEGETABLE CASSEROLE
A lot of combined recipes and a lot of tasting led me to this vegged-up comfort meal. A few more steps round out this one-dish meal with a full complement of sauteed vegetables. You can change or expand the toppings to include panko or bread crumbs with a little butter, crushed potato chips, paprika, etc.
Provided by ninja
Categories One Dish Meal
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Spray a 2.5 quart casserole dish with cooking spray. Prep vegetables.
- Bring 2 quarts of water to a boil, then toss in kosher salt. Add egg noodles, stir and boil until al dente or just underdone; drain well in colander.
- Meanwhile, heat a large skillet to medium heat with 1 tablespoon olive oil, then add onions, garlic, bell pepper and mushrooms. Saute about 6 minutes or until onions begin to soften.
- Add frozen mixed vegetables, bouillon granules and up to 1/8 cup water. Stir well, bring to boil, cover & simmer 7-10 minutes or until tender. At end, drain liquid and season with salt and pepper. Re-cover and set aside.
- Preheat oven to 350 degrees.
- Flake drained tuna in large bowl. Add a scant 1/2 cup milk, mayo & soup; mix thoroughly. Stir in cooked vegetables. Add 1 cup shredded cheddar and drained noodles. Mix all together well.
- Spoon tuna mixture into prepared casserole. Top with extra cheese and any additional toppings desired. Cook covered at 350 for 15-20 minutes. Remove cover and cook for 10 more minutes or until cheese is melted and bubbly.
Nutrition Facts : Calories 374, Fat 18.7, SaturatedFat 6.4, Cholesterol 66, Sodium 1696.1, Carbohydrate 27.9, Fiber 3.6, Sugar 2.4, Protein 24.8
TUNA AND VEGETABLE PASTA BAKE
It was a cold and raining Saturday afternoon and I could not be bothered going shopping so this is what I came up with. The fresh veggies can easily be subbed with canned or frozen.
Provided by happygurl06
Categories One Dish Meal
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Heat oil in a non stick fry pan.
- Sauté the onion, carrot and celery until onion is opaque.
- Add in the basil, oregano and pepepr and cook for 1 minute.
- Add the tomato paste and cook one minute.
- Add the can of diced tomatoes and stock powder, stir well.
- Half fill the can of tomatoes with water and add to the pan.
- Cook on low heat for 30 minutes, stirring occasionally.
- Throw in the corn, tuna and broccoli and mix in the cooked pasta.
- Transfer to a baking dish, evenly pour over the white sauce and top with grated cheese.
- Bake in a moderate oven for 20 minutes until cheese is nice and golden brown.
Nutrition Facts : Calories 685.1, Fat 20.3, SaturatedFat 6.5, Cholesterol 47.6, Sodium 970.1, Carbohydrate 96.8, Fiber 12.8, Sugar 8.5, Protein 33.4
VEGETABLE TUNA NOODLE CASSEROLE
"Our sons really like this quick casserole because it tastes special," says Florence Munger of Malone, New York. The creamy main dish is easy to assemble with pantry items such as canned tuna, egg noodles, cream soup and pimientos.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 4-6 servings.
Number Of Ingredients 12
Steps:
- Cook noodles according to package directions. Meanwhile, in a skillet, saute the celery, onion and green pepper in oil until tender; set aside. In a saucepan, combine the soup, cheese and milk. Cook and stir over low heat until cheese is melted. , Drain noodles; place in a large bowl. Add the celery mixture, soup mixture, tuna, mayonnaise, pimientos and salt. Pour into a greased 8-in. square baking dish. Bake, uncovered, at 350° for 25-30 minutes or until heated through.
Nutrition Facts : Calories 435 calories, Fat 27g fat (8g saturated fat), Cholesterol 69mg cholesterol, Sodium 1001mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 2g fiber), Protein 24g protein.
TUNA AND VEGETABLE CASSEROLE
In an attempt to eat healthier, my husband and I have been eating more vegetables and less meats. As a result, I have become more creative coming up with dinner meals. This casserole was delicious, used fresh vegetables I had on hand, and went together very quickly. I topped the casserole with French fried onions. Another option would be more grated cheese or crushed potato chips.
Provided by Enaid
Time 50m
Yield 8
Number Of Ingredients 15
Steps:
- Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
- Preheat oven to 425 degrees F (220 degrees C).
- Combine green beans, squash, peas, and carrots in a microwave-safe glass or ceramic bowl; cook until tender, 3 to 10 minutes. Rinse vegetables with cold water and drain.
- Heat olive oil in a skillet over medium-high heat; saute mushrooms in hot oil until tender, 5 to 7 minutes.
- Whisk mushroom soup and milk together in a large bowl; add vegetables, mushrooms, tuna, onion, and Cheddar cheese. Mix in Worcestershire sauce, salt, and black pepper. Pour mixture into a casserole dish and top with French fried onions.
- Bake in the preheated oven until bubbling, about 20 minutes.
Nutrition Facts : Calories 397.5 calories, Carbohydrate 37.8 g, Cholesterol 33.2 mg, Fat 20.7 g, Fiber 2.9 g, Protein 13.9 g, SaturatedFat 6.6 g, Sodium 625.6 mg, Sugar 4.7 g
TUNA VEGETABLE BAKE
Serve it on colder days with a little mash and gravy or in warmer weather, pair it with a salad for a delicious lunch or light supper. If there are any leftovers, add them to the lunchbox the next day.
Provided by Stephanie
Categories Dinner lunchboxes
Time 30m
Number Of Ingredients 9
Steps:
- Preheat oven to 400F
- Place all ingredients in a large mixing bowl and mix with a wooden spoon until well combined.
- Spoon mixture into a lined loaf pan and press down so the loaf is flat on top.
- Bake for 25 minutes until loaf is golden on top. Remove from the oven and allow to sit for about 20 minutes. This allows the quinoa to expand and adds structure to the loaf.
- Serve!
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