Golden Tuna Casserole Food

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 CASSEROLE

Steps:

• Cook egg noodles to al dente in boiling salted water; drain well.
• Preheat oven to 325°F.
• Mix all ingredients together in a large casserole dish, reserving 1/2 cup of cheese.
• Sprinkle reserved cheese over the top.
• Bake for 30 minutes.
• Serve hot.

GOLDEN TUNA CASSEROLE

Steps:

• Set aside the cheese sauce packet. In a saucepan, cook macaroni according to package directions; drain and set aside. , In the same pan, saute onion and green pepper in butter. Return macaroni to the pan. Add milk and contents of cheese sauce packet; stir until smooth. Stir in the soup, tuna, mushrooms and pimientos., Pour into a greased 2-qt. baking dish. Cover and bake at 350° for 25-30 minutes or until bubbly.

PIONEER WOMAN TUNA CASSEROLE

Steps:

• Start by preheating your oven to 350 degrees F.
• Next, you want to grease a 1 1/2 quart casserole dish then set it aside.
• Using a large pot of salted boiling water, cook the noodles just until al dente according to package directions (about 6 minutes). Drain.
• Now, whisk together condensed soup and milk In a large bowl then gently stir in the cooked noodles, tuna and peas.
• Make sure to taste and season with salt and pepper, if necessary then transfer the mixture to prepared dish.
• Sprinkle cheese on top, then crushed potato chips.
• Bake your Pioneer Woman Tuna Casserole for about 20 to 25 minutes, or until top is golden brown and inside is hot and bubbly.

TUNA NOODLE CASSEROLE

Steps:

• Preheat the oven to 400 degrees F. Bring a large pot of salted water to a boil. Add the noodles and cook according to the package directions. Reserve 1/2 cup of the cooking water, then drain the noodles and return to the pot.
• Meanwhile, melt 1 tablespoon of the butter in a large skillet over medium-high heat. Add the scallion whites and sliced celery. Cook, stirring occasionally, until softened, about 2 minutes. Add the evaporated milk, 1/2 teaspoon salt and a few grinds of pepper. Stir in the peas and carrots and the mustard. Bring to a boil, then reduce the heat to medium low. Cook, stirring occasionally, until slightly thickened, 2 to 3 minutes.
• Pour the sauce over the noodles; stir in the sour cream, 1/2 cup of the cheese, the tuna and reserved cooking water. Transfer to a 1 1/2-quart baking dish.
• Melt the remaining 1 tablespoon butter. Toss with the panko, scallion greens, celery leaves and remaining 1/4 cup cheese; season with salt and pepper. Sprinkle over the casserole. Bake until golden, 15 to 20 minutes.

TUNA CASSEROLE

Steps:

• Preheat oven to 425 degrees F.
• Place bread in food processor and pulse for 30 seconds into bread crumbs (makes about 2 1/2 to 3 cups crumbs).
• Heat oil in a large skillet over medium heat. Add onions and cook, stirring, until onions are soft and translucent, 8 minutes. Add celery and cook, stirring, until just tender, 6 minutes. Add mushrooms and cook, stirring, until mushrooms release their water, 5 to 7 minutes. Add flour all at once and stir immediately and vigorously with a wooden spoon until flour is completely incorporated into vegetable mixture until there are no flour lumps. Add milk and broth, stir to combine and bring mixture to a boil, stirring frequently. Reduce heat to a vigorous simmer and cook, stirring, until liquid has thicke ned and reduced by about 1/2 cup, 7 to 8 minutes. Add salt and pepper and stir to combine. Combine cooked pasta, vegetable-liquid mixture, broccoli, peas and tuna and toss to incorporate. Pour into a 9 by 13-inch casserole. Top with bread crumbs. Bake for 25 minutes, or until crumbs are golden brown and toasted.

TUNA CASSEROLE

Steps:

• Preheat oven to moderate or about 180c.
• Firstly, cook the tagliatelli as per the packet instructions in boiling salted water. Meanwhile, quarter the mushrooms and fry off for 5 mins or so in a large pan just to brown a little. Then add the soup, refill the can with the milk and add to the pan. Mix well then add the flaked tuna and peas (there is no need to defrost the peas as the heat of the sauce will defrost them in no time at all). Heat for a few mins until the sauce is heated through. Then add 2 packs of the crisps and mix in gently so as not to break them up too much.
• When the pasta is cooked and al dente drain and mix through the sauce. Add to a large ovenproof casserole and put the remaining 4 packs of crisps over the top so it is completely covered. place ijn the oven for 10-15 mins or until the crisps are starting to brown. Serve with a little salt and LOTS of vinegar (if you are brave enough, its better with chilli vinegar)

TUNA CHIP CASSEROLE

Steps:

• Mix together the tuna, soup, milk, and 1/2 cup of the chips.
• Pour in a small casserole dish and top with remaining chips.
• Bake @ 375 degrees for 20 minutes or until the chips turn golden and the casserole is bubbly.