Overnight Tuna Casserole Food

TUNA CASSEROLE

Steps:

• Preheat oven to 400 degrees and lightly grease a 9x13 pan. Cook the egg noodles according to the package directions. Drain and add pasta to prepared pan.
• Meanwhile, melt butter in a medium-sized saucepan over medium heat. Add in onion and saute 5 to 7 minutes, until softened. Stir in garlic and flour and cook 1 minute. Slowly pour in chicken broth and milk and bring to a simmer, stirring constantly.
• Once mixture has thickened, stir in peas, and tuna. Pour over pasta in the 9x13 pan. Add in cheddar cheese and toss to coat.
• In a small bowl, use a fork to mix together bread crumbs, parmesan, and olive oil. Sprinkle over the pasta.
• Bake in the preheated oven, uncovered, for 15 to 20 minutes, until bread crumbs are lightly browned. Serve hot.

EASY TUNA CASSEROLE

Steps:

• Preheat oven to 425°F. Combine topping ingredients and set aside.
• Boil noodles al dente according to package directions. Drain and rinse under cold water.
• Cook onion and celery in butter until tender, about 5-7 minutes.
• In a large bowl combine noodles, onion mixture, peas, soup, milk, cheese, tuna and parsley. Mix well.
• Spread into a 2qt casserole dish and top with crumb topping.
• Bake 18-20 minutes or until bubbly.

OVERNIGHT TUNA CASSEROLE

Steps:

• Mix soup and milk in a 2 quart microwave safe bowl.
• Stir in remaining ingredients, reserving 1/4 cup cheese.
• Cover and refrigerate at least 12 hours.
• Microwave (with a lid on the bowl) 12 to 15 minutes, until bubbly.
• Sprinkle with reserved cheese and let stand uncovered 5 minutes.

OVERNIGHT TUNA CASSEROLE

Steps:

• In a bowl, combine soup and milk until smooth. Add tuna, macaroni, peas, onions and 3/4 cup cheese; mix well.
• Pour into greased two-quart microwave-safe dish. Cover and refrigerate overnight.
• Microwave covered on high for 15-17 minutes or until bubbly. Uncover. Sprinkle with remaining cheese and let stand for five minutes or until melted.

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.

TUNA-MELT CASSEROLE

Steps:

• Preheat oven to 400 degrees Fahrenheit. In a large saucepot, cook pasta in boiling salted water for 5 minutes; add broccoli to pasta and cook another 5 minutes or until broccoli is tender and pasta is al dente. Drain well and return to saucepot; set aside.
• Meanwhile, in a 3-quart saucepan, melt butter or margarine over low heat. Stir in flour, salt, and pepper until blended and cook, stirring constantly, 1 minute. Gradually stir in milk; increase heat to medium-high and cook, stirring occasionally, until mixture thickens and boils. Boil 1 minute, stirring frequently. Remove saucepan from heat and stir in 1 cup of cheese until blended.
• Add cheese sauce and tuna to pasta and broccoli in saucepot; toss until evenly mixed. Transfer mixture to a 13"x9" glass baking dish. Arrange tomato slices on top, overlapping if necessary. Sprinkle with remaining 1/2 cup cheese.
• Cover baking dish with foil and bake 20 to 25 minutes or until hot and bubbly. Makes 6 main-dish servings.

OVERNIGHT TUNA CASSEROLE

Steps:

• 1. Grease 3-quart casserole. In large bowl, combine all ingredients; mix well. Spoon into grease casserole. Cover; refrigerate at least 8 hours or overnight.
• 2. Heat oven to 375 degrees F. Allow casserole to stand at room temperature for 15 minutes.
• 3. Uncover casserole; bake at 375 F for 60 to 70 minutes or until thoroughly heated and bubbly.

TUNA SANDWICH CASSEROLE

Steps:

• Grease a 3-quart rectangular baking dish; set aside.
• Trim the crusts from the bread slices. Spread a side of 6 of the bread slices with half of the softened butter. Place the bread slices , buttered side up over the bottom of the prepared baking dish, trimming slices as necessary to fit; set aside.
• In a large bowl, stir together the tuna, celery, onion, and garlic. Add the mayonnaise and spices; stir to combine all of the ingredients.
• Spread the tuna mixture over the buttered bread slices in the baking dish. Spread the remaining butter over a side of each of the remaining bread slices. Place the bread slices, buttered side up, over the tuna mixture, trimming the slices as necessary to fit.
• In a large bowl using a wire whisk, beat the eggs. Stir in the milk and undiluted cream of mushroom soup; mix well. Carefully pour the soup mixture evenly over the bread and tuna layers in the baking dish. Cover the baking dish and chill in the refridgerator overnight.
• Preheat the oven to 350 degrees. Bake the casserole, uncovered, in the oven about 1 hour or until the top of the casserole is golden brown.