Tuna N Pea Casserole Food

TASTY TUNA NOODLE CASSEROLE

Steps:

• Mix soup, milk, pimiento, peas/carrots, tuna and noodles in 1 1/2-quart casserole.
• Bake at 400°F for 20 minute or until hot; stir.
• Mix bread crumbs with butter and sprinkle on top. Bake 5 minute.

EVERYTHIN GOES CHICK PEA AND TUNA NOODLE CASSEROL

Steps:

• Cook noodles to desired tenderness. Drain but do not rinse. In a very large bowl mix all ingredients until well combined. Microwave individual servings as desired.

CREAMY TUNA-NOODLE CASSEROLE

Steps:

• Preheat oven to 350°. Cook noodles according to package directions for al dente, adding peas during the last minute of cooking; drain., Meanwhile, in a large bowl, combine soup, sour cream, cheese, milk and salt; stir in tuna, onion and pepper. Add noodles and peas; toss to combine., Transfer to an 11x7-in. baking dish coated with cooking spray. In a small bowl, toss bread crumbs with melted butter; sprinkle over top. Bake, uncovered, 25-30 minutes or until bubbly.

TUNA, PEA, AND BROWN RICE CASSEROLE

Steps:

• Butter a 1 1/2 quart casserole dish; set aside.
• In a mixing bowl, mix together the first 5 ingredients.
• Sprinkle the breadcrumbs evenly over the bottom of the casserole dish.
• Transfer the tuna-rice mixture into the casserole dish and spread out evenly.
• Sprinkle cheese evenly over the top.
• Bake in a 350° oven for 25-30 minutes or until bubbly.

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.

TUNA NOODLE & PEA HOTDISH

Steps:

• Cook noodles per package directions.
• Mix noodles, soup, milk, tuna, peas, cheese and put in a 9x13 casserole.
• Mix the bread crumbs and butter and sprinkle over the top.
• Bake at 375F for about 30 minutes.

TUNA NOODLE AND PEA CASSEROLE

Steps:

• Melt butter in a medium saucepan. Add flour, salt, and pepper. Cook for 3-5 minutes. (Until slightly thick) Set aside. 1 (12 ounce) can cream of mushroom soup, prepared may be substituted.
• Place noodles in the bottom of a 9 by 13 inch pan. Top with frozen peas, then tuna.
• Pour cream soup over noodles, peas, and tuna.
• Top with cheddar cheese.
• Bake at 350 for 20 minutes.

20-MINUTE TUNA CASSEROLE

Steps:

• In a 5- to 6-quart pan, bring 3 quarts of salted water to a boil over high heat. Add noodles; cook according to package directions. Add peas to pasta and cook until peas are bright green and tender to bite, about 1 minute. Drain noodles and peas; then return to pan. Blend in tuna.
• While noodles cook, in a 12- to 14-inch frying pan, melt butter over medium-high heat. Add flour and whisk vigorously until a smooth paste forms; stir mixture until it simmers, about 1 minute. In a bowl, mix together broth and milk. Very gradually, add this mixture in small batches to frying pan, whisking vigorously after each addition until smooth. Add wine and cook until sauce simmers and thickens, about 2 minutes.
• Pour sauce over tuna-noodle mixture and gently stir to mix well. Serve immediately.

CRISPY-ON-THE-TOP TUNA AND GREEN PEA CASSEROLE (ROCCO DISPIRITO)

Steps:

• Preheat oven to 425°F.
• Prepare an 8x8x2-inch baking dish by spraying with cooking spray and set aside.
• Cook pasta according to package directions in a large pot of boiling salted water. Drain.
• In medium bowl combine sour cream, yogurt, mustard, and cheese. Mix in the cooked noodles, tuna, and peas until the pasta is coated with sauce. Season with salt and pepper to taste.
• Pour the mixture into the prepared baking dish. Sprinkle panko over the top.
• Bake 10 minutes or until rotini is hot throughout.
• Serve immediately.