Mini Tuna Casseroles Food

MINI TUNA CASSEROLES

Steps:

• In a saucepan, saute onions in butter. Stir in flour until blended. Gradually stir in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in the tuna, 1/2 cup of potato chips and pepper. , Pour into two greased 8-oz. baking dishes. Sprinkle with remaining potato chips. Bake, uncovered, at 350° for 20-25 minutes or until hot and bubbly.

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.

INDIVIDUAL TUNA CASSEROLES

Steps:

• Cook pasta according to package directions., Meanwhile, in a large bowl, combine the tuna, soup, artichokes, sour cream, peppers, onion, sun-dried tomatoes, olives, dill, capers, garlic, lemon zest and pepper flakes. Drain pasta; stir into tuna mixture. Divide among six 10-oz. ramekins or custard cups., In a small bowl, combine the bread crumbs, cheese and Italian seasoning. Sprinkle over tuna mixture. Place ramekins on a baking sheet. Bake, uncovered at 350° until golden brown, 25-30 minutes.

MINI TUNA CASSEROLES

Steps:

• In a medium saucepan, saute the onions in melted butter over medium heat.
• Add in flour, stirring constantly to mix; gradually stir in milk.
• Bring the mixture to a boil stirring constantly; cook for 2 minutes or until thickened, stirring constantly.
• Remove pan from the heat.
• Add in tuna, cheese, 1/2 cup of potato chips and salt and pepper to taste.
• Pour into 2 greased 8-oz.
• ramekins or baking dishes.
• Sprinkle with remaining potato chips.
• Bake, uncovered, at 350 degrees for 20-25 minutes or until hot and bubbly.

MINI TUNA CASSEROLES RECIPE - (4.4/5)

Steps:

• Cook pasta in lg. pot of boiling, salted water till al dente; approx. 8-10 min. Rinse with cold water, drain & set aside. While the pasta is cooking, add the butter, onion & celery to a sm. skillet over med. heat. Cook, stirring occasionally till translucent, about 5 min. Add the garlic & mushrooms & cook 2 min. more, remove from heat. Preheat oven to 425. In a lg. bowl, mix together the onion mixture, Dijon mustard, 1 C. cheddar cheese, tuna, mushroom soup, milk, salt & pepper. Stir in the cooked pasta. Place 6 1C. baking dishes on a foil-lined baking sheet. Fill each dish with the tuna mixture & top with the crushed potato chips & the remaining cheddar cheese. Bake for 10 min, or till the cheese is melted & bubbly & the chips are lightly browned. Serve immediately.

MINI TUNA CASSEROLES

Steps:

• In a saucepan, saute onions in butter. Stir in flour until blended. Gradually stir in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat. stir in the tuna, 1/2 cup of potato chips and pepper. Pour into two greased 8-oz. baking dishes. Sprinkle with remaining potato chips. Bake, uncovered, at 350 degrees F for 20-25 minutes or until hot and bubbly.

OVERNIGHT TUNA CASSEROLE

Steps:

• In a bowl, combine soup and milk until smooth. Add the tuna, macaroni, peas, onions and 3/4 cup cheese; mix well. , Pour into a greased 2-qt. microwave-safe dish. Cover and refrigerate overnight. Microwave, covered, on high for 10-12 minutes or until bubbly. Uncover; sprinkle with remaining cheese and let stand for 5 minutes or until melted.

MINI TOTCHO CASSEROLES

Steps:

• Cook frozen tater tots (or fries) according to package instructions for oven baking, usually 450F for 15-20 minutes.
• Cook ground beef in a medium heat nonstick pan; drain excess fat; stir in taco seasoning.
• Add onion, bell pepper, green chilies and cook for about 5 minutes.
• Layer beef evenly in casserole pan; sprinkle with cheese and then melt in the oven for 2-5 minutes.
• Place tater tots over the ground beef/cheese mixture.
• Top with tomatoes or salsa and sliced avocado.

MINI TUNA LOAVES

Steps:

• Preheat oven to 350°. In a small skillet, saute celery and onion in oil for 5 minutes or until tender. In a large bowl, combine the tuna, bread crumbs, wheat germ, eggs, milk, parsley, thyme, salt and pepper. Stir in celery mixture. Shape into 6 oval loaves. , Place in a 15x10x1-in. baking pan coated with cooking spray. Bake until lightly browned, 20-25 minutes. Sprinkle with cheese. Bake until cheese is melted, 5 minutes longer., Freeze option: Securely wrap cooled loaf in foil, then freeze. To use, partially thaw in refrigerator overnight. Unwrap loaf; reheat on a greased 15x10x1-in. baking pan in a preheated 350° oven until heated through and a thermometer inserted in center reads 165°.

MINI TUNA CASSEROLES

Steps:

• In a saucepan, saute onions in butter. Stir in flour until blended. Gradually stir in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat. stir in the tuna, 1/2 cup of potato chips and pepper. Pour into two greased 8-oz. baking dishes. Sprinkle with remaining potato chips. Bake, uncovered, at 350 degrees F for 20-25 minutes or until hot and bubbly.

MINI TUNA TARTS

Steps:

• In small bowl, combine tuna, mayonnaise, pickle relish, onion and cheese; mix well. Add salt and pepper to taste.
• Separate each biscuit into 2 halves. Press each half in bottom of lightly greased mufin pan to form a cup. Spoon scant tablespoon tuna mixture into each muffin cup.
• Bake in 400 degree oven 8-10 minutes or until golden. Serve hot or cold.

GRANDMA'S TUNA CASSEROLE

Steps:

• Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain.
• Mix cooked noodles with tuna, sour cream, 1/4 cup milk, onion soup mix, Worcestershire sauce, garlic powder, seasoned salt, salt, and pepper. Taste and adjust seasonings as desired.
• Lay 1/2 of the butter across the bottom of a 2-quart, microwave-safe casserole dish. Crush potato chips, then sprinkle 1/4 of the crushed chips over the bottom and press to flatten.
• Spread the tuna-noodle mixture in a single layer over the crushed chips. Layer with 1/2 of the mozzarella, 2/3 of the remaining chips, followed by the remaining butter, chips, milk, and mozzarella.
• Microwave on high until casserole is hot and cheese is melted, about 10 minutes.

SKILLET TUNA CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 10 to 12 minutes. Drain.
• While the egg noodles are cooking, melt 2 tablespoons butter in a large, oven-safe skillet over medium heat. Add mushrooms, peas, and onion and cook, stirring occasionally, until slightly softened, about 5 minutes. Season with salt, pepper, and cayenne.
• Sprinkle flour over the vegetables; cook and stir for 2 minutes. Add milk and chicken broth and bring to a simmer. Cook until thickened, 2 to 3 minutes. Remove from the heat.
• Add drained egg noodles to the vegetable mixture, along with Cheddar cheese, tuna, 1/4 cup Parmesan cheese, parsley, dill, chives, and lemon juice; stir until well combined.
• Combine remaining 1/4 cup Parmesan with panko and 1 tablespoon melted butter. Sprinkle over the casserole.
• Bake in the preheated oven until golden and bubbly, 17 to 19 minutes.

CREAMY TUNA AND SHELLS CASSEROLES

Steps:

• Preheat oven to 350°F.
• Cook shell pasta according to package directions.
• Add butter to sauté pan on low-med heat.
• Add celery and onions.
• Sauté until onions almost clear.
• Add mushrooms - remove from heat.
• Drain veggies (if extra butter in pan).
• Put veggies in pan, add soup, tuna, milk, cheese until heated through and cheese melted.
• Remove from heat add mayo and cook pasta.
• Pour into baking dish, top with remaining shredded cheese bake until cheese is melted and "browning" (approx 1/2 hour).
• Remove and let sit for about 5 minutes.
• Eat.