Tuna Mushroom Bake Food

DELICIOUS TUNA-MUSHROOM NOODLE CASSEROLE

Steps:

• Set oven to 350 degrees.
• Grease a 13 x 9-inch casserole dish.
• In a skillet saute the onion, celery, green bell peppers and garlic (if using) in butter for about 3 minutes.
• Add in flour and cook for 1 minute.
• Remove from the heat and slowly add in the milk.
• Return to the heat and whisk until thickened and the sauce comes to a boil, then season with salt and pepper.
• Add in mushrooms, cheddar cheese and tuna; mix to combine, then add in the cooked egg noodles.
• Transfer to a baking dish.
• Sprinkle with bread crumbs then Parmesan cheese if using, then drizzle with melted butter.
• Bake for about 25-30 minutes.

TUNA MUSHROOM CASSEROLE

Steps:

• In a large saucepan, bring water and bouillon to a boil; stir until bouillon is dissolved. Add the next eight ingredients; bring to a boil. Reduce heat; cover and simmer until vegetables are tender, about 5 minutes. , In a small bowl, combine cornstarch and milk until smooth; gradually add to vegetable mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; stir in cheese and mayonnaise until cheese is melted. Fold in noodles and tuna. , Pour into a greased 2-1/2-qt. baking dish. In a small skillet, brown bread crumbs in butter; sprinkle over casserole. Bake, uncovered, at 350° until heated through, 25-30 minutes.

TUNA MUSHROOM BAKE

Steps:

• Cook egg noodles according to package directions; stir in tuna and mushrooms. Combine the soup, milk, salt and pepper; add to noodle mixture and mix well. , Pour into a greased 2-1/2-qt. baking dish. Combine saltines and butter; sprinkle over noodles. Bake, uncovered, at 350° for 35-45 minutes or until heated through.

VEGAN "TUNA" MUSHROOM CASSEROLE

Steps:

• Preheat oven to 350 Degrees F and prepare an 8x8" glass baking dish with a quick spray of cooking oil.
• Heat 1 tablespoon vegan margarine in a pan. Add onion, celery and mushrooms and saute for a few minutes. When mushrooms give off liquid, add soy sauce. Keep cooking until all vegetables are tender, turn off heat.
• In a medium soup pot, melt the remaining 3 tablespoon vegan margarine over low heat. Stir in the flour and whisk for a few minutes. It will get thick. Start adding the broth bit by bit, whisking all the while and bring to a boil. Add the soymilk little by little and continue to stir and simmer. Add the mushroom/celery/onion mixture and lemon juice. Season with salt, pepper and some paprika. Add the mashed chickpeas a spoonful at a time to break it up evenly throughout the sauce.
• Cook pasta until al dente, approximately 9 minutes. Drain and return it to the pot. Add the mushroom sauce to the pasta and stir gently to combine. Transfer the mixture to the baking dish. Cover tightly with foil and bake for 15 minutes. Uncover the dish and sprinkle crushed chips and french fried onions on top and bake for another 5-6 minutes or so or until the top is browned and crispy.

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 NOODLE CASSEROLE WITH MUSHROOMS

Steps:

• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
• Preheat the oven to 400 degrees F (200 degrees C).
• Meanwhile, melt butter in a large skillet over medium heat and cook mushrooms and onion until softened, about 5 minutes. Stir in flour and cook for 1 minute. Slowly whisk in milk. Add peas and corn. Simmer, stirring occasionally, until sauce thickens, about 5 minutes. Add tuna and 1/2 of the Cheddar cheese and mix to combine.
• Drain penne and fold into the sauce. Spread in a large baking dish.
• Bake in the preheated oven until cheese is melted and the top is golden, 20 to 30 minutes.