Uptown Tuna Casserole Recipes

TUNA CASSEROLE

Tuna Casserole image

This cheesy Tuna Casserole has a made-from-scratch sauce and a crunchy parmesan topping that puts this classic recipe over the top. Your family will love this version!

Provided by Rachel Farnsworth

Time 35m

Number Of Ingredients 13

Ingredients

12 ounces egg noodles
3 tablespoons butter
1/2 white onion (diced)
3 cloves garlic (minced)
3 tablespoons flour
2 cups chicken broth
1 cup milk
2 cups frozen peas
2 6 ounce cans solid white albacore tuna
2 cups shredded cheddar cheese
1 cup panko bread crumbs
1/4 cup grated parmesan cheese
2-3 teaspoons olive oil

Steps:

Preheat oven to 400 degrees and lightly grease a 9x13 pan. Cook the egg noodles according to the package directions. Drain and add pasta to prepared pan.
Meanwhile, melt butter in a medium-sized saucepan over medium heat. Add in onion and saute 5 to 7 minutes, until softened. Stir in garlic and flour and cook 1 minute. Slowly pour in chicken broth and milk and bring to a simmer, stirring constantly.
Once mixture has thickened, stir in peas, and tuna. Pour over pasta in the 9x13 pan. Add in cheddar cheese and toss to coat.
In a small bowl, use a fork to mix together bread crumbs, parmesan, and olive oil. Sprinkle over the pasta.
Bake in the preheated oven, uncovered, for 15 to 20 minutes, until bread crumbs are lightly browned. Serve hot.

Nutrition Facts : Calories 721 kcal, Carbohydrate 75 g, Protein 41 g, Fat 27 g, SaturatedFat 14 g, Cholesterol 149 mg, Sodium 957 mg, Fiber 5 g, Sugar 7 g, ServingSize 1 serving

UPTOWN TUNA CASSEROLE RECIPE (RACHAEL RAY)

Uptown Tuna Casserole Recipe (Rachael Ray) image

Make and share this Uptown Tuna Casserole Recipe (Rachael Ray) recipe from Food.com.

Provided by Bliss

Categories < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

1/2 lb extra-wide egg noodles
salt
1 tablespoon extra virgin olive oil, Extra Virgin Olive Oil
3 tablespoons butter
1/4 lb button mushroom, thinly sliced
2 leeks, thinly sliced, washed and dried
3 -4 garlic cloves, finely chopped
3 tablespoons flour
1/2 cup dry white wine
1 1/2-2 cups half-and-half or 1 1/2-2 cups cream
1 tablespoon Dijon mustard
black pepper
1/2 cup frozen baby peas (optional)
1/4 cup fresh tarragon leaves, loosely packed, chopped
3 (8 ounce) cans tuna in olive oil, drained and flaked
6 ounces gruyere cheese, shredded, about 1 1/2 cups
2 tablespoons finely chopped chives or 2 tablespoons parsley

Steps:

Bring a large pot of water to a boil for noodles. Salt boiling water and cook noodles to al dente.
While water comes to a boil, place oven rack in center of oven and turn on broiler. Heat a large skillet over medium heat with EVOO, a turn of the pan, and butter. When butter melts into oil, add mushrooms and sauté 5 minutes. Then add leeks and garlic and allow leeks to wilt, 5-6 minutes. Sprinkle flour over leeks and mushrooms and stir 1 minute. Then whisk in wine for half a minute, then whisk in milk and half and half or cream and simmer a couple of minute to thicken and reduce sauce. Then stir in Dijon mustard and season sauce with salt and pepper, to taste. Stir in peas, tarragon and tuna, then return sauce to bubble and turn off heat. Add cooked noodles to sauce, transfer to a casserole and top with Gruyere cheese. Pop casserole in oven and broil until bubbly and brown, 3-4 minutes. Garnish with chives or parsley and serve immediately.

Nutrition Facts : Calories 1303.2, Fat 60.5, SaturatedFat 21, Cholesterol 237.1, Sodium 1717, Carbohydrate 58.5, Fiber 3.3, Sugar 8.7, Protein 120.7

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