Verdelho Spinach Mushroom And Tuna Casserole Recipes

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CREAMY SPINACH TUNA CASSEROLE



Creamy Spinach Tuna Casserole image

This tuna casserole is anything but basic. We took a classic recipe and dressed it up with cheesy crescent pinwheels and spinach. And thanks to rotisserie chicken, your tuna noodle casserole can easily be transformed into chicken noodle casserole.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 8

Number Of Ingredients 8

5 cups uncooked wide egg noodles (8 oz)
1 can (18 oz) Progresso™ Vegetable Classics creamy mushroom soup
2 cups shredded Cheddar cheese (8 oz)
1 can (12 oz) solid white tuna in water, drained
1 box (9 oz) frozen chopped spinach, thawed, squeezed to drain
1/2 cup milk
2 teaspoons grated lemon peel
1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)

Steps:

  • Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Cook and drain noodles as directed on package.
  • In 12-inch skillet, heat soup and 1 1/2 cups of the cheese over medium heat until cheese is melted. Stir in cooked noodles, tuna, spinach, milk and lemon peel; heat until bubbly. Spoon mixture into casserole.
  • Unroll dough; firmly press perforations to seal. Sprinkle dough with remaining 1/2 cup cheese. Starting at short side, roll up dough; pinch seam to seal. Using serrated knife, cut roll into 8 slices. Place slices, cut side up, on top of tuna mixture.
  • Bake 20 to 25 minutes or until filling is bubbly and dough is deep golden brown.

Nutrition Facts : Calories 400, Carbohydrate 35 g, Cholesterol 65 mg, Fat 2, Fiber 1 g, Protein 21 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 830 mg, Sugar 4 g, TransFat 0 g

SPINACH & MUSHROOM QUESADILLA RECIPE BY TASTY



Spinach & Mushroom Quesadilla Recipe by Tasty image

Here's what you need: olive oil, mushrooms, garlic, fresh spinach, salt, pepper, eggs, large flour tortillas, shredded mozzarella cheese, shredded parmesan cheese, fresh parsley, salsa

Provided by Claire Nolan

Categories     Lunch

Yield 2 quesadillas

Number Of Ingredients 12

1 tablespoon olive oil
½ cup mushrooms, sliced
2 cloves garlic
3 cups fresh spinach
salt, to taste
pepper, to taste
3 eggs
2 large flour tortillas
1 cup shredded mozzarella cheese, double for 2 quesadillas
½ cup shredded parmesan cheese, double for 2 quesadillas
fresh parsley
salsa

Steps:

  • Let the oil heat up in the skillet and add the garlic followed by the mushrooms. Cook until the mushrooms have softened and caramelized a bit.
  • Add the spinach and cook until spinach has wilted.
  • Crack in the eggs and scramble with the veggies. Season with salt and pepper, and stir until fully cooked. Remove from the pan and set aside.
  • Place the tortilla in the skillet and add a layer of both cheeses on half of the tortilla.
  • Add the scramble, top with more cheese and fold the tortilla in half.
  • Cook for 6 minutes over medium heat, flipping half way.
  • Serve with salsa and garnish with fresh parsley.
  • Enjoy!

Nutrition Facts : Calories 636 calories, Carbohydrate 31 grams, Fat 38 grams, Fiber 1 gram, Protein 41 grams, Sugar 3 grams

SPINACH TUNA CASSEROLE



Spinach Tuna Casserole image

"After a busy day of bookkeeping for our family contracting business, I count on this rapid recipe my mother passed along to me," relates Nancy Adams of Hancock, New Hampshire. "I double it if I need to feed unexpected guests who stop by at mealtime."

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 9

1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 can (6 ounces) tuna, drained
1/3 cup seasoned bread crumbs
3 tablespoons crushed seasoned stuffing
1/4 teaspoon salt
1/2 cup mayonnaise
1/4 cup sour cream
2 to 3 teaspoons lemon juice
2 to 3 tablespoons Parmesan cheese

Steps:

  • In a bowl, combine the first five ingredients; mix well. Combine the mayonnaise, sour cream and lemon juice; add to tuna mixture and mix well. , Transfer to a greased 2-cup baking dish. Sprinkle with Parmesan cheese. Cover and bake at 350° for 20-25 minutes or until heated through.

Nutrition Facts :

VERDELHO SPINACH, MUSHROOM AND TUNA CASSEROLE



Verdelho Spinach, Mushroom and Tuna Casserole image

A solid casserole recipe full of spinach, mushrooms, tuna, ricotta cheese, noodles and hint of Verdelho wine. It's classy and tasty! This recipe is an easy way to please the whole family.

Provided by Peggy Mangovski

Categories     Tuna Recipes

Time 35m

Yield 8

Number Of Ingredients 13

1 (16 ounce) package elbow macaroni
2 teaspoons olive oil
5 fresh mushrooms
½ teaspoon paprika
½ teaspoon chili powder
1 ½ teaspoons dried oregano
¼ cup Verdelho wine
½ (13.5 ounce) can spinach, drained
¾ cup part-skim ricotta cheese
1 (12 ounce) can tuna, drained
1 (10.75 ounce) can condensed cream of mushroom soup
½ cup milk
4 slices bread, toasted

Steps:

  • Preheat the oven to 300 degrees F (150 degrees C). Bring a large pot of lightly salted water to a boil. Add macaroni, and cook until tender, about 8 minutes. Drain.
  • Heat olive oil in a skillet over medium heat. Add mushrooms, and saute until tender. Season with paprika, chili powder, and oregano. Pour in the wine, and let simmer for 5 minutes.
  • Stir in the spinach, and simmer until heated through. Stir the spinach mixture into the drained macaroni. Mix in the tuna. Combine the condensed soup and milk; stir into the mixture until evenly coated. Transfer to a 9x13 inch baking dish. Crumble toasted bread over the top.
  • Bake for 20 to 25 minutes in the preheated oven, until the top is crispy and browned.

Nutrition Facts : Calories 356.5 calories, Carbohydrate 53.2 g, Cholesterol 13.8 mg, Fat 5.6 g, Fiber 3 g, Protein 21.2 g, SaturatedFat 1.3 g, Sodium 370.9 mg, Sugar 3.7 g

TUNA FLORENTINE CASSEROLE



Tuna Florentine Casserole image

Delightful mix of spinach, tender noodles and tuna baked with onions, mushroom soup and topped with Swiss cheese. Recipe from Chicken Of The Sea

Provided by Lorac

Categories     One Dish Meal

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 15

1/2 cup chopped onion
2 tablespoons butter or 2 tablespoons margarine
1 (10 3/4 ounce) can condensed cream of mushroom soup
8 ounces sour cream
1/2 cup milk
1 tablespoon lemon juice
3/4 teaspoon seasoning salt
1/8 teaspoon ground thyme
1/8 teaspoon dry mustard
1 dash ground pepper
4 ounces noodles or 4 ounces macaroni, cooked and drained
10 ounces frozen chopped spinach, defrosted,drained and squeezed dry
1 (6 ounce) can chunk light chunk tuna in water, drained and flaked
4 ounces shredded swiss cheese
1/2 teaspoon paprika

Steps:

  • Preheat oven 350°F.
  • Grease a 1 1/2-quart shallow baking dish.
  • In medium saucepan cook onion in butter until transparent.
  • Add soup, sour cream, milk, lemon juice, seasoned salt, thyme, dry mustard and pepper and mix well.
  • Stir in noodles and spinach.
  • Place half the noodle mixture into prepared baking dish.
  • Cover with tuna and half the cheese.
  • Repeat with remaining noodle mixture and cheese and sprinkle with paprika.
  • Bake 20 to 25 minutes or until edges are bubbly.
  • Let stand 5 minutes before serving.

VERDELHO SPINACH, MUSHROOM AND TUNA CASSEROLE



Verdelho Spinach, Mushroom and Tuna Casserole image

A solid casserole recipe full of spinach, mushrooms, tuna, ricotta cheese, noodles and hint of Verdelho wine. It's classy and tasty! This recipe is an easy way to please the whole family.

Provided by Peggy Mangovski

Categories     Tuna Recipes

Time 35m

Yield 8

Number Of Ingredients 13

1 (16 ounce) package elbow macaroni
2 teaspoons olive oil
5 fresh mushrooms
½ teaspoon paprika
½ teaspoon chili powder
1 ½ teaspoons dried oregano
¼ cup Verdelho wine
½ (13.5 ounce) can spinach, drained
¾ cup part-skim ricotta cheese
1 (12 ounce) can tuna, drained
1 (10.75 ounce) can condensed cream of mushroom soup
½ cup milk
4 slices bread, toasted

Steps:

  • Preheat the oven to 300 degrees F (150 degrees C). Bring a large pot of lightly salted water to a boil. Add macaroni, and cook until tender, about 8 minutes. Drain.
  • Heat olive oil in a skillet over medium heat. Add mushrooms, and saute until tender. Season with paprika, chili powder, and oregano. Pour in the wine, and let simmer for 5 minutes.
  • Stir in the spinach, and simmer until heated through. Stir the spinach mixture into the drained macaroni. Mix in the tuna. Combine the condensed soup and milk; stir into the mixture until evenly coated. Transfer to a 9x13 inch baking dish. Crumble toasted bread over the top.
  • Bake for 20 to 25 minutes in the preheated oven, until the top is crispy and browned.

Nutrition Facts : Calories 356.5 calories, Carbohydrate 53.2 g, Cholesterol 13.8 mg, Fat 5.6 g, Fiber 3 g, Protein 21.2 g, SaturatedFat 1.3 g, Sodium 370.9 mg, Sugar 3.7 g

MAKEOVER SPINACH TUNA CASSEROLE



Makeover Spinach Tuna Casserole image

Found this "lighter" take in Light and Tasty, Feb/March 2007. The original was 673 calories and this one is 346 calories. Was in the mood for some comfort food and I found this in the latest magazine. It was truly wonderful! Tweaked a bit.

Provided by Manami

Categories     One Dish Meal

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 15

5 cups uncooked egg noodles
1 cup reduced-fat sour cream
1/2 cup fat-free mayonnaise
2 -3 teaspoons lemon juice
2 tablespoons butter
1/4 cup all-purpose flour
2 cups nonfat milk
1/3 cup shredded parmesan cheese, divided
2 tablespoons shredded parmesan cheese, divided
1/2 cup sliced white button mushrooms
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1 (6 ounce) package reduced-sodium chicken flavor stuffing mix
1/3 cup seasoned bread crumbs
2 (6 ounce) cans light chunk tuna in water, drained and flaked
hot sauce (optional)

Steps:

  • Cook noodles according to package directions.
  • Meanwhile, in a small bowl, combine the sour cream, mayonnaise and lemon juice; set aside.
  • In a large saucepan or Dutch oven, melt butter.
  • Stir in flour until blended.
  • Gradually stir in milk.
  • Bring to a boil; cook and stir for 2 minutes or until thickened.
  • Reduce heat; stir in 1/3 cup Parmesan cheese until melted.
  • Remove from the heat; stir in the sour cream mixture and hot sauce, if using.
  • Add the spinach, stuffing mix, bread crumbs, mushrooms and tuna; mix well.
  • Drain noodles and place in a 13"x9" baking dish coated with nonstick cooking spray.
  • Top with tuna mixture; sprinkle with remaining Parmesan cheese.
  • Cover and bake at 350° for 35 minutes.
  • Uncover; bake 5-10 minutes longer or until lightly browned and heated through.

Nutrition Facts : Calories 307.1, Fat 10.5, SaturatedFat 5.6, Cholesterol 59.8, Sodium 529.6, Carbohydrate 31.6, Fiber 2.5, Sugar 5.4, Protein 21.9

TUNA MUSHROOM CASSEROLE



Tuna Mushroom Casserole image

I love to serve this dressed-up version of a tuna casserole. The green beans add nice texture, color and flavor. The first time I made this dish, my uncle asked for seconds even though tuna casseroles are not usually his favorite. -Jone Furlong, Santa Rosa, California

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 18

1/2 cup water
1 teaspoon chicken bouillon granules
1 package (9 ounces) frozen cut green beans
1 cup chopped onion
1 cup sliced fresh mushrooms
1/4 cup chopped celery
1 garlic clove, minced
1/2 teaspoon dill weed
1/2 teaspoon salt
1/8 teaspoon pepper
4 teaspoons cornstarch
1-1/2 cups cold whole milk
1/2 cup shredded Swiss cheese
1/4 cup mayonnaise
2-1/2 cups egg noodles, cooked and drained
1 can (12 ounces) light tuna in water, drained and flaked
1/3 cup dry bread crumbs
1 tablespoon butter

Steps:

  • In a large saucepan, bring water and bouillon to a boil; stir until bouillon is dissolved. Add the next eight ingredients; bring to a boil. Reduce heat; cover and simmer until vegetables are tender, about 5 minutes. , In a small bowl, combine cornstarch and milk until smooth; gradually add to vegetable mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; stir in cheese and mayonnaise until cheese is melted. Fold in noodles and tuna. , Pour into a greased 2-1/2-qt. baking dish. In a small skillet, brown bread crumbs in butter; sprinkle over casserole. Bake, uncovered, at 350° until heated through, 25-30 minutes.

Nutrition Facts : Calories 343 calories, Fat 15g fat (5g saturated fat), Cholesterol 57mg cholesterol, Sodium 770mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 2g fiber), Protein 24g protein.

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