Cheesy Tuna And Black Bean Casserole Food

EASY CHEESY TUNA CASSEROLE

Easy Cheesy Tuna Casserole image

A quick and easy main dish. Serve with green salad.

Provided by Wendi

Categories Seafood Fish Tuna

Time 40m

Yield 2

Number Of Ingredients 7

Ingredients

1 (16 ounce) package medium seashell pasta
1 tablespoon vegetable oil
1 (10.75 ounce) can condensed cream of mushroom soup
1 (15 ounce) can mixed vegetables, drained
1 (5 ounce) can tuna, drained
2 cups shredded Cheddar cheese
salt and pepper to taste

Steps:

Bring a large pot of lightly salted water to a boil. Add 1 tablespoon oil to the water to prevent sticking. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Preheat oven to 350 degrees F (175 degrees C).
In a 2 quart saucepan over medium heat, combine the cream of mushroom soup, mixed vegetables, canned tuna, and 1 cup of the cheddar cheese. Gently fold pasta into the soup mixture and mix thoroughly. Pour pasta and soup mixture into a 11x7 inch baking dish. Sprinkle remaining cup of cheese on top.
Bake in a preheated oven until cheese is melted and bubbly.

Nutrition Facts : Calories 1697.1 calories, Carbohydrate 190 g, Cholesterol 163.7 mg, Fat 67.7 g, Fiber 15.6 g, Protein 85.6 g, SaturatedFat 33.6 g, Sodium 2353.6 mg, Sugar 10.4 g

TUNA AND BLACK BEAN CASSEROLE

Tuna and Black Bean Casserole image

Looks like Mom's recipe has a serious contender in the favorite tuna casserole category! Ours is easy to make, too, and has a great Southwest-style flavor.

Provided by My Food and Family

Categories Home

Time 55m

Yield 6 servings

Number Of Ingredients 9

Ingredients

1/2 cup MIRACLE WHIP Dressing
1/2 cup milk
2 cups elbow macaroni, cooked
1-1/2 cups KRAFT Shredded Colby & Monterey Jack Cheeses
2 cans (5 oz. each) chunk light tuna in water, drained, flaked
1 cup TACO BELL® Thick & Chunky Salsa
1/2 cup rinsed canned black beans
1/2 cup frozen corn
3/4 cup crushed tortilla chips

Steps:

Heat oven to 350°F.
Mix dressing and milk until blended. Combine all remaining ingredients except crushed chips in large bowl. Add dressing mixture; mix lightly.
Spoon into 2-qt. casserole sprayed with cooking spray; top with crushed chips.
Bake 35 min. or until heated through.

Nutrition Facts : Calories 430, Fat 16 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 50 mg, Sodium 800 mg, Carbohydrate 47 g, Fiber 4 g, Sugar 6 g, Protein 24 g

EASY TUNA NOODLE CASSEROLE WITH CHEDDAR CHEESE

Easy Tuna Noodle Casserole With Cheddar Cheese image

This is an easy tuna noodle casserole recipe made with condensed soup, cheddar cheese, tuna, peas, and cooked noodles.

Provided by Diana Rattray

Categories Entree Dinner Pasta

Time 40m

Yield 6

Number Of Ingredients 10

Ingredients

12 ounces medium egg noodles (cooked and drained)
2 (10.75-ounce) cans condensed cream of mushroom soup
2 cups green peas (cooked)
1 1/2 cups shredded sharp cheddar cheese
2 (6-ounce) cans tuna (drained and flaked)
1/2 cup milk
1/2 teaspoon salt (or to taste)
Freshly ground black pepper (to taste)
1 cup soft breadcrumbs
2 tablespoons butter (melted)

Steps:

Gather the ingredients. Preheat the oven to 350 F.
Spray a 2 1/2- to 3-quart casserole dish with cooking spray.
Combine the noodles, soup, peas, cheese, tuna, and milk. Add salt and freshly ground black pepper. Spoon into the prepared baking dish.
In a small bowl, toss the breadcrumbs with the melted butter and sprinkle over the top of the casserole.
Bake for 15 to 20 minutes until hot and bubbly and the breadcrumbs are browned.
Serve and enjoy.

Nutrition Facts : Calories 681 kcal, Carbohydrate 50 g, Cholesterol 117 mg, Fiber 5 g, Protein 41 g, SaturatedFat 17 g, Sodium 1560 mg, Sugar 12 g, Fat 35 g, ServingSize 6 servings, UnsaturatedFat 0 g

TUNA, GREEN BEAN & RICE CASSEROLE (GF)

Tuna, Green Bean & Rice Casserole (Gf) image

This casserole is my husband's favorite. I like that it's a complete meal that's very easy to put together. It's loosley based on the recipe on the seasoned green beans can, but this version is gluten free.

Provided by Jamie B

Categories One Dish Meal

Time 45m

Yield 1 casserole, 4-6 serving(s)

Number Of Ingredients 6

Ingredients

1 1/2 cups instant brown rice, dry
3 (5 ounce) cans tuna in water, drained
2 (14 1/2 ounce) cans del monte seasoned green beans (with onions, red peppers & garlic)
1 (14 1/2 ounce) can health valley cream of mushroom soup (heat & serve, not condensed. Other brands usually add gluten, which is fine if you're not on a glute)
3/4 cup milk
1/2 cup shredded cheddar cheese

Steps:

Preheat oven to 400 degrees F. Spray a 2 quart casserole dish with nonstick cooking spray.
Spread the rice in the casserole dish.
Layer with tuna and green beans.
In a separate bowl, combine soup, milk & cheese. Pour soup mixture into casserole dish.
Bake, covered, at 400 degrees for 35 minutes, or until rice is cooked. Let cool about 15 minutes before serving.

Nutrition Facts : Calories 458.6, Fat 11.6, SaturatedFat 3.5, Cholesterol 53.3, Sodium 1122.3, Carbohydrate 53, Fiber 7.7, Sugar 4.4, Protein 36

CHEESY, SPICY BLACK BEAN BAKE

Cheesy, Spicy Black Bean Bake image

Whether or not you've fallen for this cheesy white-bean tomato bake, we'd like you to meet its bolder counterpart, smoky and spiced, with lots of melty cheese. Black beans shine in a deep-red mixture of fried garlic, caramelized tomato paste, smoked paprika and cumin. The whole skillet gets coated in a generous sprinkling of sharp Cheddar or Manchego cheese, then baked until melted. The final result is what you hope for from a really good chili or stew, but in a lot less time. For a spicier rendition, add a pinch of cayenne with the paprika, or douse the final skillet with hot sauce. Serve with tortillas, tortilla chips, rice, a baked potato or fried eggs.

Provided by Ali Slagle

Categories dinner, easy, weekday, beans, main course

Time 15m

Yield 4 servings

Number Of Ingredients 10

Ingredients

3 tablespoons extra-virgin olive oil
5 garlic cloves, peeled and sliced
1/4 cup tomato paste
1 1/2 teaspoons smoked paprika
1/4 teaspoon red-pepper flakes
1 teaspoon ground cumin
2 (14-ounce) cans black beans, drained and rinsed
1/2 cup boiling water
Kosher salt and black pepper
1 1/2 cups grated Cheddar or Manchego cheese (from about a 6-ounce block)

Steps:

Heat the oven to 475 degrees. In a 10-inch ovenproof skillet, heat the olive oil over medium-high. Fry the garlic until lightly golden, about 1 minute. Stir in the tomato paste, paprika, red-pepper flakes and cumin (be careful of splattering), and fry for 30 seconds, reducing the heat as needed to prevent the garlic from burning.
Add the beans, water and generous pinches of salt and pepper, and stir to combine. Sprinkle the cheese evenly over the top then bake until the cheese has melted, 5 to 10 minutes. If the top is not as browned as you'd like, run the skillet under the broiler for 1 or 2 minutes. Serve immediately.

ONE-PAN TUNA-WHITE BEAN CASSEROLE

One-Pan Tuna-White Bean Casserole image

This is not the classic, cream-of-something soup tuna casserole you may be familiar with. It's based on a recipe for a Breton tuna and white bean gratin from the food writer Diana Henry's cookbook, "Simple" (Mitchell Beazley, 2016). Several steps were eliminated, and an essential potato chip topping was added, which may put it squarely into tuna casserole territory. But you can call it whatever you like. (This recipe is part of the From the Pantry series, started in the days after the coronavirus lockdown.)

Provided by Melissa Clark

Categories dinner, casseroles, seafood, main course

Time 50m

Yield 4 servings

Number Of Ingredients 18

Ingredients

1 onion, 2 shallots, 4 scallions or 2 leeks, chopped
2 tablespoons olive oil
Pinch of red-pepper flakes
Pinch of kosher salt
6 garlic cloves, sliced
1 rosemary sprig (optional)
2 anchovy fillets (optional)
2 (15-ounce) cans white beans, drained and rinsed
1/2 cup white wine, or use water or broth
1/4 cup milk
2 (5-ounce) cans of tuna
1 to 2 tablespoons chopped fresh herbs such as parsley, basil, tarragon, chives or a combination
Zest of 1/2 lemon
Kosher salt and black pepper
4 to 6 tablespoons grated cheese (any kind, though Gruyère, Cheddar, Parmesan or Jarlsberg would be great)
1/2 cup potato chips, crushed
1 tablespoon butter, cut into small pieces
Lemon juice, for serving

Steps:

Heat oven to 350 degrees. In an ovenproof skillet, sauté a chopped onion (or shallots, scallions or leeks) in olive oil over medium-high heat until soft, about 5 minutes.
Add red-pepper flakes, salt and garlic cloves. Throw in the rosemary sprig, if using. Add anchovy fillets, if using. Cook for another 2 minutes, until the garlic is slightly golden and very fragrant.
Add the white beans and the wine. Let it simmer until the liquid evaporates and the beans are soft, about 5 minutes, then mash the beans with a potato masher or a fork. Make them as smooth or lumpy as you like. You just want to release some of their starch. Turn off the heat.
Now, add the milk and the tuna. If you have the oil-packed kind, add the oil. If you have the water-packed kind, drain them, and drizzle in more olive oil.
Mash the tuna into the beans, leaving it a little chunky. Mix in the herbs, lemon zest and add lots of black pepper. Finally, mix in 2 to 4 tablespoons of any kind of grated cheese. Taste and add more salt and pepper if needed.
Spread the mixture evenly in the skillet, and top it with potato chips. Scatter on more grated cheese, about another 2 tablespoons, and dot the top with little nuggets of butter.
Bake until the tuna mixture bubbles around the edges, 20 to 25 minutes. If you want the potato chips to get more brown, you could run the whole pan under the broiler. Finish with lemon juice.