Vegetable And Tuna Casserole Recipes

TUNA NOODLE CASSEROLE WITH VEGETABLES

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.

TUNA-VEGETABLE CASSEROLE

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.

TUNA CASSEROLE

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.

TUNA VEGETABLE CASSEROLE

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.

VEGETABLE TUNA NOODLE CASSEROLE

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.

TUNA AND VEGETABLE CASSEROLE

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.

TUNA VEGETABLE CASSEROLE

Steps:

• Preheat oven to 350.
• Combine the neufchatel cheese and milk in a saucepan over medium heat until the cheese is melted.
• Stir in mustard powder, salt, and pepper.
• In a large bowl, combine the vegetables, tuna, and cream cheese mixture and pour into a 9" square pan.
• Bake for 30 minutes, or until heated through.

VEGETABLE AND TUNA CASSEROLE

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.