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
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 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 CASSEROLE
This is a surprisingly lowfat version of the classic tuna casserole you grew up with. You make your own creamy mixture, which replaces the high-fat condensed soup in the original version. Fresh bread crumbs toast right on top of the casserole!
Provided by Ellie Krieger
Time 1h
Yield 6 servings, serving size, 2 1/2 cups
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees F.
- Place bread in food processor and pulse for 30 seconds into bread crumbs (makes about 2 1/2 to 3 cups crumbs).
- Heat oil in a large skillet over medium heat. Add onions and cook, stirring, until onions are soft and translucent, 8 minutes. Add celery and cook, stirring, until just tender, 6 minutes. Add mushrooms and cook, stirring, until mushrooms release their water, 5 to 7 minutes. Add flour all at once and stir immediately and vigorously with a wooden spoon until flour is completely incorporated into vegetable mixture until there are no flour lumps. Add milk and broth, stir to combine and bring mixture to a boil, stirring frequently. Reduce heat to a vigorous simmer and cook, stirring, until liquid has thicke ned and reduced by about 1/2 cup, 7 to 8 minutes. Add salt and pepper and stir to combine. Combine cooked pasta, vegetable-liquid mixture, broccoli, peas and tuna and toss to incorporate. Pour into a 9 by 13-inch casserole. Top with bread crumbs. Bake for 25 minutes, or until crumbs are golden brown and toasted.
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 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
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 NOODLE CASSEROLE WITH VEGETABLES
See smiles all around when you serve Tuna Noodle Casserole with Vegetables. This Tuna Noodle Casserole with Vegetables is both easy and delicious!
Provided by My Food and Family
Categories Home
Time 40m
Yield Makes 6 servings, about 1 cup each.
Number Of Ingredients 5
Steps:
- Heat oven to 350ºF.
- Cook pasta in large saucepan as directed on package, adding vegetables to the boiling water the last minute. Drain; return to pan.
- Stir in VELVEETA, tuna and milk. Spoon into 1-1/2-qt. casserole; cover.
- Bake 15 to 20 min. or until heated through. Stir before serving.
Nutrition Facts : Calories 330, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 45 mg, Sodium 750 mg, Carbohydrate 39 g, Fiber 3 g, Sugar 7 g, Protein 24 g
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