TUNA NOODLE CASSEROLE WITH POTATO CHIP TOPPING
Provided by Food Network
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F. Bring a large pot of salted water to a boil. Butter a 2-quart casserole or baking dish.
- Melt the butter in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until slightly softened, about 5 minutes. Increase the heat to medium high and add the mushrooms and 1/4 teaspoon salt. Cook, stirring, until the mushrooms release their liquid and turn golden brown, 8 to 10 minutes. Sprinkle the flour over the mushrooms and cook, whisking, about 1 minute. Gradually add the milk while whisking constantly, then whisk in the chicken broth. Bring the mixture to a simmer, stirring often. Simmer until thickened, about 5 minutes.
- Meanwhile, cook the pasta in the boiling water until al dente according to the package directions. Drain the pasta and stir it into the mushroom mixture. Add the tuna and parsley and stir to combine. Turn off the heat and add 1 cup of the Cheddar. Stir to combine. Season with salt and pepper.
- Transfer the mixture to the prepared baking dish. Sprinkle the remaining 1 cup Cheddar on top and then cover with the potato chip crumbs. Bake until bubbling and golden brown on top, about 20 minutes. Let stand 5 minutes before serving.
GRANDMA'S TUNA CASSEROLE WITH POTATO CHIPS AND NO NOODLES
This is my grandma's recipe. My dad calls it "Toucan Tuna Casserole" because it uses two cans of everything. It is uncommon among tuna casserole recipes because it uses potato chips instead of noodles. Serve with Worcestershire sauce.
Provided by PJBeach
Categories Tuna Casserole
Time 40m
Yield 10
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Crush potato chips into a large bowl. Add green beans, condensed soup, and tuna and mix until well combined. Pack into a 10x14-inch casserole dish.
- Bake in the preheated oven until the top is crispy, about 30 minutes.
Nutrition Facts : Calories 510.7 calories, Carbohydrate 44.4 g, Cholesterol 7.6 mg, Fat 32.5 g, Fiber 4.6 g, Protein 13 g, SaturatedFat 9.3 g, Sodium 936.4 mg, Sugar 1.6 g
NO NOODLES TUNA CASSEROLE
Okay, everyone automatically asks where the noodles are when they see this, but trust me when you try it you won't miss the noodles one bit. This is one of our favorites at my house. It is nice when your budget is a little tight too. :)
Provided by Red Chef Mama
Categories Savory Pies
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F.
- In a large bowl combine the soup, peas, pimento and onion.
- Fold in the tuna and cheese.
- Pour the mixture into a greased 1 1/2 quart casserole dish.
- Place in the oven and cook for 15 minutes.
- Crush the potato chips and remove casserole from oven.
- Pour crushed chips on top of casserole.
- Bake for 10 more minutes.
ZUCCHINI LASAGNA CASSEROLE (NO PASTA)
This recipe is an entry for Main Course in the RSC Summer 2004 contest (rest time not included in cook time)
Provided by Derf2440
Categories One Dish Meal
Time 2h5m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Place rice, chicken stock, butter and salt in medium saucepan, bring to boil, reduce heat, simmer tightly covered for 45 minutes, no peeking, or until rice is tender and liquid absorbed.
- Fluff with a fork and set aside to cool.
- The rice can be prepared ahead.
- Preheat oven to 400f degrees.
- Cut zucchini in half lengthwise and in half again if necessary to cover the bottom of a 9 x 13 baking dish.
- Do not peel and place the unpeeled pieces cut side up.
- Sprinkle with salt to taste.
- In a large mixing bowl, add cooked rice, ground chicken, ricotta cheese, fresh sage, stewed tomatoes, chicken stock, garlic and chipotle peppers with some of the adobo sauce, if using, mix well.
- Whisk together the buttermilk and the cornstarch until smooth, add to rice mixture and mix well.
- Spread rice mixture evenly over the zucchini.
- Combine fresh bread cubes and shredded cheese, sprinkle mixture evenly over th rice mixture.
- Place on the middle rack of the oven and bake uncovered for 60 minutes or until the middle is set.
- Remove from oven and let rest 15 minutes, cut into squares and serve hot.
- Can be made ahead and refrigerated, add 5 or 10 minutes to cook time.
- Freezes well.
Nutrition Facts : Calories 454.3, Fat 19.5, SaturatedFat 9.2, Cholesterol 103.5, Sodium 661.6, Carbohydrate 41.7, Fiber 3.2, Sugar 9.1, Protein 29.5
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