Tuna Bacon Casserole Food

NOT-YOUR-MOTHER'S TUNA CASSEROLE

Steps:

• Heat oven to 375°F. Cook pasta as directed on package, using minimum cook time; drain. In 12-inch nonstick skillet, cook bacon over medium-high heat until crisp. Reserving drippings in skillet, remove bacon to drain on paper towels. Crumble bacon; set aside.
• Add onion and thyme to drippings; cook over medium-high heat, stirring occasionally, until onion is golden brown. Stir in flour; cook 1 minute, stirring constantly. Stir in broth and milk; heat to boiling. Boil, stirring constantly, until thickened. Stir in carrots, tuna, corn, pasta and mustard; heat to boiling. Fold in bacon. Spoon into ungreased 2-quart casserole.
• In food processor, place bread. Cover; process with on-and-off pulses several times to make bread crumbs. In small bowl, mix bread crumbs and butter. Sprinkle over tuna mixture.
• Bake uncovered 20 to 25 minutes or until mixture is bubbly and topping is golden brown.

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.

TUNA-MACARONI CASSEROLE

Steps:

• Sauté the onion lightly in hot fat.
• Gradually stir in the soup and the milk.
• Fold in the tuna, season to taste, and add half the cheese.
• Mix the macaroni and the tuna mixture, put in a greased casserole dish and top with the remaining cheese.
• Bake 10-15 minutes in the oven at 350ºF or until the cheese is melted and the casserole bubbly.

BEST TUNA CASSEROLE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
• Preheat oven to 425 degrees F (220 degrees C).
• In a large bowl, thoroughly mix noodles, onion, 1 cup cheese, peas, tuna, soup and mushrooms. Transfer to a 9x13 inch baking dish, and top with potato chip crumbs and remaining 1 cup cheese.
• Bake for 15 to 20 minutes in the preheated oven, or until cheese is bubbly.

CHEDDAR TUNA CASSEROLE

Steps:

• Heat oven to 350°F.
• Reserve 1/2 cup cheddar for later use. Melt butter in large saucepan on medium heat. Add onions; cook 5 min. or until crisp-tender, stirring frequently. Add remaining ingredients; mix lightly.
• Spoon into 1-qt. casserole sprayed with cooking spray.
• Bake 30 min. or until heated through. Sprinkle with reserved cheddar; bake 5 min. or until melted.

EASY MACARONI TUNA CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish.
• 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 and return macaroni to pot.
• Stir 1/4 cup butter, 1/4 cup milk, and powdered cheese from envelope into the cooked macaroni. Stir cream of mushroom soup, tuna, and 1/2 cup milk into the macaroni and cheese. Pour macaroni mixture into the prepared baking dish; top with Cheddar cheese and parsley.
• Mix bread crumbs, melted butter, and dill in a small bowl; sprinkle over Cheddar cheese layer.
• Bake in the preheated oven until cheese is melted and bread crumb topping is lightly browned, about 20 minutes.

CLASSIC TUNA NOODLE CASSEROLE

Steps:

• Heat the oven to 400 degrees F. Stir the soup, milk, peas, pimientos, if desired, tuna and noodles in a 1 1/2-quart baking dish. Stir the bread crumbs and butter in a small bowl. Bake for 20 minutes or until the tuna mixture is hot and bubbling. Stir the tuna mixture. Sprinkle with the bread crumb mixture. Bake for 5 minutes or until the bread crumb mixture is golden brown.

TUNA NOODLE CASSEROLE

Steps:

• Preheat the oven to 400 degrees F. Bring a large pot of salted water to a boil. Add the noodles and cook according to the package directions. Reserve 1/2 cup of the cooking water, then drain the noodles and return to the pot.
• Meanwhile, melt 1 tablespoon of the butter in a large skillet over medium-high heat. Add the scallion whites and sliced celery. Cook, stirring occasionally, until softened, about 2 minutes. Add the evaporated milk, 1/2 teaspoon salt and a few grinds of pepper. Stir in the peas and carrots and the mustard. Bring to a boil, then reduce the heat to medium low. Cook, stirring occasionally, until slightly thickened, 2 to 3 minutes.
• Pour the sauce over the noodles; stir in the sour cream, 1/2 cup of the cheese, the tuna and reserved cooking water. Transfer to a 1 1/2-quart baking dish.
• Melt the remaining 1 tablespoon butter. Toss with the panko, scallion greens, celery leaves and remaining 1/4 cup cheese; season with salt and pepper. Sprinkle over the casserole. Bake until golden, 15 to 20 minutes.

CREAMY TUNA PASTA BAKE

Steps:

• Heat oven to 180C/350f.
• Boil a large pan of water, add the pasta and cook for 10 minutes.
• Whilst the pasta is cooking, melt the butter in a saucepan, add in the onion and cook on low for 6-8 minutes until the onions are very soft.
• Turn up the heat to medium and stir in the flour. Cook for 1-2 minutes. Slowly add the milk, using a whisk to stir (just stir, don't whisk) it in.
• Once all the milk is incorporated, continue to heat whilst stirring until the sauce thickens. Then stir in 2/3 of the cheese until melted. Season with the salt and pepper.
• Drain the pasta and pour into a 20x30cm baking dish. Pour over the white sauce, then add the tuna, sweetcorn and petit pois.
• Mix together, then sprinkle on the remaining cheese.
• Bake in the oven for 15-20 mins until the cheese is golden brown. Top with a sprinkling of parsley before serving.

TUNA CASSEROLE

Steps:

• NOODLES: Cook the egg noodles in salted water until barely al dente, about 2 minutes less than packaging instructions. Reserve 1 cup pasta water, drain, rinse until cold and set aside.
• PANKO: Meanwhile, melt 1 tablespoon butter in 1 tablespoon olive oil over medium heat in a nonstick skillet. Add panko and stir to coat. Continue cooking until crumbs become golden brown. Transfer to a plate; set aside.
• CASSEROLE: Preheat oven to 350 degrees F. Lightly spray a 9x13 pan with nonstick cooking spray.
• SAUCE: Melt butter with olive oil in a very large skillet or Dutch over medium heat (something that can fit all ingredients). Whisk in flour then cook, while stirring for 2 minutes. Turn heat to low then gradually whisk in milk and 1 ½ cups chicken broth. Whisk cornstarch with remaining chicken broth and add to skillet followed by Dijon, Worcestershire sauce, chicken bouillon and all spices/seasonings.
• Bring sauce to a boil, whisking constantly then reduce heat to a simmer, whisking often until thickened. Remove from heat and whisk in 1 cup cheddar until melted followed by Gruyere cheese until melted. Whisk in sour cream until blended.
• COMBINE: Add the tuna and peas and stir to combine. Stir in the noodles until evenly combined. Stir in some of the reserved pasta water IF the sauce has become too thick. Transfer to prepared baking dish and top with remaining 1 cup cheddar cheese followed by panko.
• BAKE: Cover with foil and bake at 350 degrees for 30 minutes, uncover and bake an addition 10-15 minutes or until hot and bubbly and cheese is melted; serve piping hot. Season with freshly cracked salt and pepper to taste (I like more salt).

TUNA & BACON PASTA FINA

Steps:

• Fry the bacon in a pan. When bacon is done, drain on papertowels.
• Keep the bacon grease in the pan. (Note: You can reduce the amount of bacon grease you use if you so choose, just keep enough so it doesn't get dry).
• Put the tuna and garlic in the pan with the bacon grease and heat over medium heat - stirring occasionally. Do this for approximately 5 minutes.
• Season with black pepper (optional).
• Crumble the bacon strips and place back in the pan with the tuna & garlic.
• Heat for another minute or two.
• Boil your angel hair pasta.
• When pasta is done put into a large bowl.
• Transfer your bacon & tuna mixture from the pan into the bowl of pasta.
• Toss all ingredients to incorporate all the flavors.
• Sprinkle with parmesan cheese and serve.

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.

UPDATED TUNA CASSEROLE I

Steps:

• Preheat oven to 350 degrees F.
• Bake the mushrooms for 10 minutes after seasoned with salt, pepper and a dab of butter, reserve. Cook the bacon with sliced shallots until the bacon is crispy, reserve. Spread the potatoes in the bottom of a casserole dish. Add salt, pepper, and thyme. Add the cubed tuna. Add the bacon and shallots and blanched green beans. Add the mushrooms. Sprinkle parsley and breadcrumbs over dish. Mix heavy cream and egg yolks until well blended and add. Top with crushed potato chips. Bake for 45 minutes.

PIONEER WOMAN TUNA CASSEROLE

Steps:

• Start by preheating your oven to 350 degrees F.
• Next, you want to grease a 1 1/2 quart casserole dish then set it aside.
• Using a large pot of salted boiling water, cook the noodles just until al dente according to package directions (about 6 minutes). Drain.
• Now, whisk together condensed soup and milk In a large bowl then gently stir in the cooked noodles, tuna and peas.
• Make sure to taste and season with salt and pepper, if necessary then transfer the mixture to prepared dish.
• Sprinkle cheese on top, then crushed potato chips.
• Bake your Pioneer Woman Tuna Casserole for about 20 to 25 minutes, or until top is golden brown and inside is hot and bubbly.

TUNA & SMOKEY BACON PASTA

Steps:

• Preheat the oven to 200C/gas mark 6
• Cook the pasta according to packet instructions and drain well.
• Heat the oil in a pan and fry the mushrooms and chopped bacon for 2 - 3 minutes then transfer to a large bowl along with the drained pasta. Add the rest of the ingredients to the bowl, reserving about a 1/3 of the cheese. Mix well.
• Pour the mix into a large oven dish and top with the rest of the cheese. Place in the oven and cook for 15-20 minutes until the cheese is golden brown on top (you may wish to finish off by browning under the grill for 2 minutes).
• Remove from oven, garnish with chopped parlsey and serve immediately.

INSTANT POT® TUNA RANCH CASSEROLE WITH BACON

Steps:

• Layer onion, tuna, pasta, Swiss cheese, cottage cheese, ranch dressing mix, bacon, and beef broth, in that order, in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select low pressure according to manufacturer's instructions with zero cooking time. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 6 to 8 minutes, depending on desired pasta firmness. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir and serve.

TUNA ALFREDO CASSEROLE

Steps:

• Gather the ingredients. Preheat the oven to 400 F.
• Bring a large pot of well-salted water to a boil. Cook the pasta according to directions, taking 1 minute off the cooking time. When the pasta is almost al dente, drain well.
• Meanwhile, combine the Alfredo sauce and pesto in a medium bowl and mix to combine. Add the cooked pasta and tuna, mixing gently.
• Pour the tuna mixture into a greased 2-quart glass baking dish and top with Parmesan cheese.
• Bake for 15 to 20 minutes until cheese is melted and casserole is hot.

TUNA BACON CASSEROLE

Steps:

• 1. Cook pasta (I prefer egg noodles or spiral pasta) to Al Dente and drain.
• 2. Saute Celery & onion in butter or olive oil 3-4 minutes.
• 3. Place pasta in greased casserole dish. Pour mixture over top and.
• very gently stir into pasta until mixed well.
• 4. Cover loosely with foil and bake at 350 for 25 minutes.
• 5. Spread bacon bits, shredded cheese, and french fried onions on top. Cook an additional 5 minutes, uncovered.
• ** I usually cook this in a deep 9 x 9 casserole dish. If using something larger, you probably want to change the initial bake time to 20 minutes (or less - until it's bubbly).

TUNA TETRAZZINI CASSEROLE

Steps:

• Heat oven to 350 F.
• Grease a 2 1/2 to 3-quart baking dish.
• Cook the spaghetti following the package directions in salted water. Drain and set aside.
• In a large saucepan over medium-low heat, melt 4 tablespoons of the butter. Add the mushrooms and saute, stirring, until mushrooms are browned and tender. Add the green onions and continue cooking for 1 minute. Stir in the flour until well blended. Gradually stir in the milk. Continue cooking, stirring constantly, until thickened. Add salt to taste and pepper. Stir in the flaked tuna and peas.
• Combine the tuna sauce mixture with the drained spaghetti until well blended. Turn the mixture into the prepared casserole. Sprinkle Parmesan cheese over the casserole.
• Melt the remaining 2 tablespoons of butter and toss with the bread crumbs. Sprinkle the buttered crumbs over the Parmesan layer .
• Bake in the preheated oven for 25 to 30 minutes, until lightly browned and bubbly.

TUNA CASSEROLE

Steps:

• Preheat oven to 425 degrees. In a large pot of boiling salted water, cook pasta 2 minutes less than package instructions (it will be undercooked). Drain. In a small bowl, toss together panko, Parmesan, and 2 teaspoons oil.
• In pot, heat 2 tablespoons oil over medium-high. Add onion, season with salt and pepper, and cook until softened, 8 minutes. Add flour and whisk to coat onion with flour. Slowly whisk in broth, then milk.
• Cook, stirring constantly, until sauce comes to a boil. Reduce heat and simmer, stirring frequently, until sauce is thickened, about 8 minutes. Stir in pasta, tuna, and peas and season to taste with salt and pepper.
• Transfer tuna mixture to a 9-by-13-inch baking dish and top with panko mixture. Bake until sauce is bubbling and crust is golden, 17 to 20 minutes. Let cool 10 minutes before serving.