Cheesy Tuna Moussaka Food

CHEESY TUNA CASSEROLE RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C). Lightly grease a 9 x 13-inch (22 x 33cm) baking dish with nonstick spray.
• Melt the butter in a large saucepan over medium heat. Add the onion and sauté until softened and very fragrant, about 5 minutes. Stir in the garlic, flour, Italian seasoning, and salt and cook for another minute, until thickened.
• Slowly pour in the chicken broth and milk and stir to combine. Bring to a simmer, stirring constantly. Once the mixture has thickened, 10-12 minutes, stir in the peas, carrots, and tuna.
• Spread the cooked egg noodles in the prepared baking dish.
• Pour the sauce over pasta in the pan and stir to combine. Add 2 cups of cheddar cheese and stir to incorporate. Spread the casserole in an even layer, then sprinkle the remaining cup of cheese on top.
• In a small bowl, use a fork to mix together the cracker crumbs, Parmesan, and olive oil. Sprinkle over the casserole.
• Bake the casserole for 15-20 minutes, or until the top is lightly browned and bubbling.
• Serve warm.
• Enjoy!

CHEESY TUNA DINNER

Steps:

• Mix soup and milk in medium saucepan. Bring to boil on medium heat, stirring frequently.
• Add tuna and peas; mix well. Return to boil.
• Stir in rice and cheese; cover. Reduce heat to low; cook 5 minutes. Stir until cheese is melted. Garnish with canned French fried onions or crushed potato chips just before serving, if desired.

MOUSSAKA

Steps:

• Lay the slices of eggplant on paper towels, sprinkle lightly with salt, and set aside for 30 minutes to draw out the moisture. Then in a skillet over high heat, heat the olive oil. Quickly fry the eggplant until browned. Set aside on paper towels to drain.
• In a large skillet over medium heat, melt the butter and add the ground beef, salt and pepper to taste, onions, and garlic. After the beef is browned, sprinkle in the cinnamon, nutmeg, fines herbs and parsley. Pour in the tomato sauce and wine, and mix well. Simmer for 20 minutes. Allow to cool, and then stir in beaten egg.
• To make the bechamel sauce, begin by scalding the milk in a saucepan. Melt the butter in a large skillet over medium heat. Whisk in flour until smooth. Lower heat; gradually pour in the hot milk, whisking constantly until it thickens. Season with salt, and white pepper.
• Arrange a layer of eggplant in a greased 9x13 inch baking dish. Cover eggplant with all of the meat mixture, and then sprinkle 1/2 cup of Parmesan cheese over the meat. Cover with remaining eggplant, and sprinkle another 1/2 cup of cheese on top. Pour the bechamel sauce over the top, and sprinkle with the nutmeg. Sprinkle with the remaining cheese.
• Bake for 1 hour at 350 degrees F (175 degrees C).

CHEESY TUNA MOUSSAKA

Steps:

• Preheat oven to 350°F.
• Peel and slice eggplant into 1/4 to 1/3 inch slices.
• Cook eggplant in boiling water in a saucepan for about 4 minutes; drain.
• In a covered saucepan, simmer chopped onion in white wine for 5 minutes.
• Blend in a mixture of cornstarch dissolved in milk.
• Add cinnamon, salt, pepper, and nutmeg.
• Cook until thickened, stirring constantly.
• Combine half the sauce with drained tuna.
• Add cottage cheese and eggs to the remaining sauce.
• Arrange half the eggplant slices in an 8-inch baking dish.
• Add layers of the tuna mixture, grated Parmesan cheese, the cottage cheese mixture, ending with the Parmesan cheese.
• Bake for 50 minutes, or until set.
• Let stand for 10 minutes before slicing.

TUNA-CHEESE MOUSSAKA

Steps:

• Prepare Eggplant: Peel and cut eggplant into 1/2" slices.
• Sprinkle slices with salt.
• Place in a bowl.
• Cover and add a weight.
• Rest for 30 minutes to release liquid.
• Drain and pat dry.
• Dip slices into beaten egg and saute in large skillet containing heated oil.
• Drain on paper towel.
• Prepare White Sauce: In a heavy saucepan over medium heat, melt butter.
• Saute onion.
• Add flour and cook for 2 minutes stirring constantly.
• Remove from stove and cool for 1 minute.
• Slowly add the hot milk stirring constantly.
• Bring to a boil.
• Boil for 1 minute.
• Continue to cook until thickened.
• If lumpy transfer to processor and process for 5 seconds.
• Add seasonings and wine.
• Cool.
• Divide into 2 bowls.
• Prepare Filling: Divide parmesan cheese in two and set aside.
• Rinse tuna under cold water.
• Drain.
• Break into small pieces and add to half of white sauce.
• Mix well.
• Coarsely chop the green pepper by hand.
• To work bowl of processor add cottage and feta cheese, eggs and green pepper.
• Process 10 seconds until smooth.
• Add remaining white sauce.
• Process off and on to blend.
• Assembling the Moussaka: Line an 8x8 pyrex dish with eggplant.
• Add the tuna white sauce mixture.
• Sprinkle half the Parmesan cheese.
• Add another layer of eggplant and the egg-cheese mixture.
• Sprinkle with remaining Parmesan cheese and top with tomato slices and a little more Parmesan cheese.
• Variations: 1 Substitute cottage cheese for feta cheese; 2 Replace the tuna with a 1- ounce can of sliced mushrooms or 1/2 pound of fresh mushrooms, sliced and sauteed.
• To Bake: Preheat oven to 350°F.
• and bake uncovered for 55 minutes.
• Let rest 10 minutes before serving.
• Recipe can be doubled and made in a 9"x13" pan.
• The completed recipe can be prepared the day ahead of serving.
• Bake for 35 minutes.
• Cool, cover and refrigerate.
• Bring to room temperature for 1 hour.
• Reheat at 350°F for 30 minutes until hot.
• The preparation for the eggplant and white sauce can be done the day before the Moussaka is assembled.
• Do not freeze.