TUNA-TOMATO NOODLE CASSEROLE
Steps:
- Cook noodles in a pot of boiling water until done. Drain.
- In a large skillet, saute onion in oil. Add undiluted soup, chili powder, salt, and Worcestershire sauce. Simmer 5 minutes. Mix in noodles, 1 cup cheese, and tuna. Spoon into a greased 1 quart casserole dish.
- Bake at 350 degrees F (175 degrees C) for 30 minutes. While still hot, sprinkle with remaining 1/4 cup cheese.
Nutrition Facts : Calories 353.4 calories, Carbohydrate 22.1 g, Cholesterol 66.7 mg, Fat 19.9 g, Fiber 1.1 g, Protein 22.2 g, SaturatedFat 10 g, Sodium 1020.4 mg, Sugar 6.3 g
TANGY TOMATO TUNA CASSEROLE
Steps:
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
- Preheat oven to 350 degrees F (175 degrees C). Butter a 2 1/2-quart casserole dish.
- Mix macaroni, tomato sauce, tuna, cottage cheese, onion, cream cheese, sour cream, and salt together in the prepared casserole dish. Stir bread crumbs and butter together in a bowl; spread over tuna mixture.
- Bake in the preheated oven until casserole is cooked through and bubbling, 35 to 40 minutes.
Nutrition Facts : Calories 433.7 calories, Carbohydrate 42 g, Cholesterol 60.3 mg, Fat 15.8 g, Fiber 3 g, Protein 30.4 g, SaturatedFat 9.3 g, Sodium 1119.6 mg, Sugar 5.5 g
TUNA TOMATO CASSEROLE
Here's a delicious twist on good old tuna casserole. The tomatoes freshen up this favorite and lighten it while the cheese adds its own goodness. It's easy to put this together which makes it a good weeknight meal choice. Additional tuna may be added, if desired.
Provided by Lorraine of AZ
Categories Kid Friendly
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F.
- Combine in a bowl, the tuna, mayonnaise, onion, salt and pepper.
- After draining cooked noodles, return them to their pan. Add the tuna mixture and mix to blend well.
- Layer 1/2 of the noodle mixture in a 9x13-inch baking pan. Top with 1/2 of tomatoes and 1/2 of cheese. Press down lightly; repeat layers.
- Bake in preheated oven 20 minutes or until bubbly.
SPICY TUNA CASSEROLE
Tuna casserole with a spicy twist! Created as a variation on a recipe found at kraftfoods.com My Recipe #252065 is simple and delicious and can be a real money saver!
Provided by anonymous
Categories Tuna
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cook pasta in salted water and preheat oven to 350°F.
- Mix mayonnaise and milk together in a 2 quart casserole dish.
- To this base, add cooked pasta, cheese, tuna, curry powder, and peas and mix well. Sprinkle almonds over the top.
- Bake for 30-35 minutes.
Nutrition Facts : Calories 393.9, Fat 20.6, SaturatedFat 8, Cholesterol 48.4, Sodium 351.3, Carbohydrate 32.1, Fiber 2.3, Sugar 2.8, Protein 20.1
SPICY TOMATO-TUNA NOODLE SKILLET CASSEROLE WITH AIOLI
Inspired by a dish at Brooklyn's Saint Julivert Fisherie, this updated tuna noodle casserole is homey, bright, and pantry-forward. Chef and owner Alex Raij modeled the menu item after fideuà, a paella-style pasta dish from northern Spain. We followed her lead by toasting dry pasta like ditali or rigatoni in oil until golden brown before cooking it into the tomato sauce, giving the pasta nutty flavor and plenty of al dente texture.
Provided by Kendra Vaculin
Categories Egg Garlic Olive Oil Onion Pasta Tuna Anchovy Pepper Parsley
Yield 4 servings
Number Of Ingredients 20
Steps:
- Aioli
- Whisk egg yolk, garlic, ¼ tsp. salt, and 2 tsp. water in a small bowl to combine. Place bowl on a kitchen towel so it won't slide around as you whisk and gradually stream in oil, whisking constantly until thick and emulsified. Aioli should be thick but pourable; gradually whisk in more oil if needed. Taste and season with more salt if desired.
- Casserole
- Place rack in upper third of oven; preheat to 375°F. Pulse onion, garlic, and roasted red peppers in a food processor until finely chopped; set aside.
- Heat 3 Tbsp. olive oil in a 10" ovenproof skillet, preferably cast iron, over medium-low. Add pasta and cook, stirring often, until evenly coated in oil and lightly browned, about 5 minutes (depending on the size and shape of your pasta, you may need to work in batches). Using a slotted spoon, transfer to a large bowl. Reserve pan.
- Drain tuna, reserving 2 Tbsp. tuna oil. place oil in reserved pan and increase heat to medium. Add anchovy, ½ tsp. salt, and reserved chopped vegetable mixture and season with pepper. Cook, stirring occasionally, until vegetables soften, 5-7 minutes. Add tomato paste and cook, stirring, until slightly darkened in color, about 3 minutes. Mix in toasted pasta, tomatoes, turmeric, red pepper flakes, remaining ½ tsp. salt, and 2½ cups water and bring to a boil. Cook, stirring occasionally, until pasta is slightly softened, 8-10 minutes. Remove from heat and stir in drained tuna and ¼ cup water.
- Transfer skillet to oven and bake casserole until pasta is tender and juices at the edges are bubbling, about 15 minutes. Remove from oven.
- Heat broiler. Drizzle casserole with a little olive oil and broil until browned and crisped in spots, about 4 minutes.
- Spoon some aioli over casserole and top with parsley if desired. Serve remaining aioli alongside.
VEGGIE-TUNA NOODLE CASSEROLE
Add two zucchinis and you have a healthier version of a traditional tuna noodle casserole. The fresh basil and tomatoes offer a flavorful twist. -Heidi Farnworth, Riverton, Utah
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- Cook noodles according to package directions. Meanwhile, in a large skillet, saute zucchini in 1 teaspoon oil until crisp-tender; remove from skillet and set aside. , In the same pan, saute celery in remaining oil until crisp-tender. Add garlic; cook 1 minute longer. , Drain noodles; place in a large bowl. Stir in the tuna, sour cream, mayonnaise, green onions, mustard, thyme, salt, pepper and celery mixture., Spoon half of the noodle mixture into a greased 11x7-in. baking dish; top with half of the zucchini. Repeat layers. , Cover and bake at 375° for 30 minutes. Uncover; sprinkle with cheese. Bake 5-10 minutes longer or until cheese is melted. Combine tomato and basil; sprinkle over casserole.
Nutrition Facts : Calories 327 calories, Fat 17g fat (6g saturated fat), Cholesterol 61mg cholesterol, Sodium 591mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 2g fiber), Protein 22g protein.
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