Tuna Artichoke And Noodle Casserole Food

TUNA, ARTICHOKE, AND NOODLE CASSEROLE

Steps:

• Preheat oven to 350 degrees. Lightly oil an 8- to 10-cup souffle or casserole dish. Cook pasta in a large pot of salted water until barely al dente, about 5 minutes. Drain, and rinse with cold water.
• Puree onion, anchovies, artichoke hearts, and capers in a food processor until smooth. Add Parmesan and reserved tuna water, and pulse to combine. With machine running, slowly add 1/2 cup oil, and process until emulsified. Season with pepper. Transfer to a large bowl, and stir in drained tuna, lemon zest, parsley, and pasta. Season with salt and pepper.
• Pour pasta mixture into prepared dish. Sprinkle breadcrumbs on top, and drizzle with remaining 2 tablespoons oil. Cover with parchment then foil, and bake until heated through, 40 to 45 minutes. Uncover, and cook until breadcrumbs are lightly browned, 15 to 20 minutes. Let stand for 15 minutes before serving.

TUNA NOODLE CASSEROLE

Steps:

• Preheat the oven to 400 degrees F.
• Bring a pot of water to a boil and cook the egg noodles to al dente according to the package instructions. Drain and set aside.
• Meanwhile, melt 4 tablespoons of the butter in a large skillet over medium heat. Add the onion and cook until starting to soften, 3 to 4 minutes. Add the mushrooms and cook, stirring, for a couple of minutes. Sprinkle the flour evenly over the mixture and stir so that the flour coats the onions and mushrooms thoroughly. Cook, stirring, for another minute. Add the milk and sherry and whisk to combine. Cook the sauce until it's nice and thick, 3 to 4 minutes. Sprinkle in salt and pepper to taste and stir. Adjust the seasoning to make sure the sauce is adequately salted.
• Add the tuna and stir it into the sauce. Then stir in the bell pepper and 1 tablespoon of the parsley. Stir in the noodles until they're coated. Butter a 9-by-13-inch baking dish and transfer the noodle mixture to the dish.
• Melt the remaining 4 tablespoons butter in a bowl in the microwave; stir it around with the breadcrumbs and remaining tablespoon of parsley.
• Top the casserole with the breadcrumbs and bake until golden, 25 to 30 minutes. Serve piping hot with a green salad and warm crusty bread.

MEDITERRANEAN TUNA-NOODLE CASSEROLE

Steps:

• Preheat oven to 400 degrees. Lightly oil two 8-inch square (or other shallow 2-quart) baking dishes. In a large pot of boiling salted water, cook noodles until 2 minutes short of al dente; drain, and return to pot.
• Meanwhile, in a 5-quart Dutch oven or heavy pot, heat oil over medium. Add bell peppers; season with salt and pepper. Cook until crisp-tender, 4 to 6 minutes. Add flour and cook, stirring, 1 minute. Gradually add milk, stirring until smooth. Cook, stirring occasionally, until mixture comes to a simmer.
• Remove from heat; add mixture to noodles in pot, along with tuna, artichoke hearts, and scallions. Season with salt and pepper, and toss. Divide between prepared baking dishes, and sprinkle with Parmesan. Bake until golden and bubbling, about 20 minutes.

CAMPBELL'S® TUNA NOODLE CASSEROLE

Steps:

• Stir soup, milk, peas, tuna and noodles in 3-quart casserole.
• Bake at 400 degrees F for 30 minutes or until hot. Stir.
• Mix bread crumbs with butter in bowl and sprinkle over tuna mixture. Bake for 5 minutes more.

MEDITERRANEAN TUNA CASSEROLE

Steps:

• Cook fettuccine by following the package directions; drain.
• In a large skillet, sauté onion in hot melted butter over medium heat until tender.
• Remove skillet from heat; stir in soup, tuna, artichoke hearts, milk, mozzarella, tomatoes, olives, and thyme.
• Stir in cooked fettuccine.
• Transfer mixture to a greased 2-quart casserole.
• Sprinkle with parmesan cheese.
• Bake, covered, in a preheated 350°F oven for 20 minutes.
• Uncover and bake about 20 more minutes or until casserole is bubbly.
• Let stand 10 minutes before serving.

MEDITERRANEAN TUNA-NOODLE CASSEROLE

Steps:

• Preheat oven to 400 degree. Lightly oil two 8-inch square (or other shallow 2-quart) baking dishes. In a large pot boiling salted water, cook noodles until 2 minutes short of al dente, drain, and return to pot.
• Meanwhile, in a 5 quart Dutch oven or heavy pot, heat oil over medium. Add bell peppers, season with salt and pepper. Cook until crisp tender, 4-6 minutes. Add flour and cook, stirring 1 minute. Gradually add milk, stirring until smooth. Cook, stirring occasionally, until mixture comes to a simmer.
• Remove from heat, add mixture to noodles in pot, along with tuna, artichoke hearts, and scallions. Season with salt and pepper, and toss. Divide between prepared baking dishes, and sprinkle with Parmesan. Make until golden and bubbling, about 20 minutes.