Tuna Pasta Bake With Corn Chip Crunchy Topping Food

CRUNCHY TUNA CASSEROLE

Steps:

• Preheat oven to 375°. In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain and return to pot.
• Meanwhile, in a medium pot over medium heat, melt butter and cook onion until translucent, 2 to 3 minutes. Add 2 tablespoons reserved oil from tuna, flour, salt, and pepper and stir until flour turns golden, about 3 minutes.
• Add wine and stir until smooth, then add chicken stock and continuously stir until incorporated. Bring to a boil, then reduce to a simmer until sauce begins to thicken, 5 minutes. Add cooked pasta, frozen peas, tomato, 1 cup mozzarella, Parmesan, and tuna.
• In a small bowl, stir together panko, olive oil, and parsley. In a large baking dish, layer pasta mixture and top with remaining cup of mozzarella and bread crumb mixture. Season generously with salt and pepper.
• Bake until golden and bubbling, 20 minutes. Serve with parsley.

TUNA MORNAY (CREAMY TUNA CASSEROLE PASTA BAKE)

Steps:

• Preheat oven to 180°C/350°F.
• Crunchy Topping - Mix together.
• Cook pasta per packet directions MINUS 1 minute. Drain then allow to cool slightly, then return into pot.
• White Sauce - Melt butter in a large pot over medium heat. Add garlic and cook for 30 seconds.
• Add flour and stir into melted butter. While whisking, gradually pour in about 1/3 of the milk. Once the flour-butter mixture is incorporated into the milk, pour in remaining milk and whisk.
• Add Vegeta, mustard, onion and garlic powder, whisk.
• When the milk starts to heat up, whisk constantly to make sure the white sauce doesn't catch on the base.
• After 4 - 5 minutes, the sauce should be thick enough that you can draw a path across the back of a spoon (see video). Remove from stove and stir in parmesan.
• Assemble & Bake - Add tuna into pasta and flake into large chunks with fork (not too much, don't want it to turn to mush when stirred). Add corn, pour over sauce, then gently stir.
• Scrape into baking dish, top with Crunchy Topping.
• Bake 25 minutes until top is golden and edges are bubbling. Sprinkle with chives if desired then serve!

TUNA NOODLE CASSEROLE WITH POTATO CHIP TOPPING

Steps:

• Preheat the oven to 375 degrees F. Bring a large pot of salted water to a boil. Butter a 2-quart casserole or baking dish.
• Melt the butter in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until slightly softened, about 5 minutes. Increase the heat to medium high and add the mushrooms and 1/4 teaspoon salt. Cook, stirring, until the mushrooms release their liquid and turn golden brown, 8 to 10 minutes. Sprinkle the flour over the mushrooms and cook, whisking, about 1 minute. Gradually add the milk while whisking constantly, then whisk in the chicken broth. Bring the mixture to a simmer, stirring often. Simmer until thickened, about 5 minutes.
• Meanwhile, cook the pasta in the boiling water until al dente according to the package directions. Drain the pasta and stir it into the mushroom mixture. Add the tuna and parsley and stir to combine. Turn off the heat and add 1 cup of the Cheddar. Stir to combine. Season with salt and pepper.
• Transfer the mixture to the prepared baking dish. Sprinkle the remaining 1 cup Cheddar on top and then cover with the potato chip crumbs. Bake until bubbling and golden brown on top, about 20 minutes. Let stand 5 minutes before serving.

EASY TUNA PASTA BAKE

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. Drain and toss pasta with 1 tablespoon olive oil.
• Preheat the oven to 350 degrees F (175 degrees C). Grease an ovenproof baking dish.
• While penne is cooking, melt butter in a large saucepan over medium heat. Add onion and cook, stirring often, until soft and translucent, about 5 minutes. Add tuna and cook for 2 minutes. Pour heavy cream over tuna and season with salt, pepper, and nutmeg. Add penne and toss well. Transfer to the prepared baking dish and cover with Parmesan cheese.
• Bake in the preheated oven until the top is golden brown, 15 to 20 minutes.

EASIEST EVER TUNA PASTA BAKE RECIPE

Steps:

• Preheat the oven to 200C.
• Cook the pasta according to pack instructions. Add the broccoli into the boiling water with the pasta about 4 minutes before the end of its cooking time.
• Meanwhile, mix the sauce ingredients in a bowl or jug.
• Drain the pasta, add the sauce, the drained tuna and cherry tomatoes and mix well.
• Pop into a roasting dish with the cheese on top and pop into the oven for 15 minutes or until the cheese is golden.

TUNA PASTA BAKE

Steps:

• Heat oven to 180C/fan 160C/gas 4.
• Boil 600g rigatoni for 2 mins less time than stated on the pack.
• To make the sauce, melt 50g butter in a saucepan and stir in 50g plain flour.
• Cook for 1 min, then gradually stir in 600ml milk to make a thick white sauce.
• Remove from the heat and stir in all but a handful of the 250g grated cheddar.
• Drain the pasta, mix with the white sauce, two 160g drained cans tuna, one 330g drained can sweetcorn and a large handful of chopped parsley, then season.
• Transfer to a baking dish and top with the rest of the grated cheddar.
• Bake for 15-20 mins until the cheese on top is golden and starting to brown.

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.

TOMATO TUNA PASTA BAKE

Steps:

• Preheat the oven to 190c/375f. Boil a large pan of water and cook the pasta for 1 minute less than recommended on the pack. Drain.
• Whilst the pasta is cooking, heat the oil on a medium heat, in a large frying pan. Add the onion and cook for 3-4 minutes until the onion is softened.
• Add the chopped peppers, tuna fish, salt, pepper, garlic, tomato puree and oregano. Stir and cook for 2-3 minutes.
• Now add the tinned tomatoes and cream, bring to a gentle bubble, then add the pasta. Stir everything together, then transfer to a large baking dish.
• Top with the cheddar and mozzarella and place in the oven for 20-25 minutes, until the cheese is golden brown.
• Take out of the oven and top with a sprinkling of parsley before serving.

TUNA PASTA BAKE WITH CORN CHIP CRUNCHY TOPPING

Steps:

• Cook pasta in plenty of boiling salted water for 10 minutes or until al dente(firm to bite). Drain and rinse through cold water.
• Stir Condensed Cream of Celery soup through pasta. Carefully fold in tuna chunks, cheese and parsley.
• Pour into oven proof dish. Sprinkle topping on top.
• Bake at 190 degrees celsius on fan bake for 20-25 minutes or until heated through and topping is golden.
• Serve with grilled tomatoes and tossed salad. Enjoy!

TUNA CASSEROLE

Steps:

• Preheat oven to 400 degrees and lightly grease a 9x13 pan. Cook the egg noodles according to the package directions. Drain and add pasta to prepared pan.
• Meanwhile, melt butter in a medium-sized saucepan over medium heat. Add in onion and saute 5 to 7 minutes, until softened. Stir in garlic and flour and cook 1 minute. Slowly pour in chicken broth and milk and bring to a simmer, stirring constantly.
• Once mixture has thickened, stir in peas, and tuna. Pour over pasta in the 9x13 pan. Add in cheddar cheese and toss to coat.
• In a small bowl, use a fork to mix together bread crumbs, parmesan, and olive oil. Sprinkle over the pasta.
• Bake in the preheated oven, uncovered, for 15 to 20 minutes, until bread crumbs are lightly browned. Serve hot.

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.

CREAMY TUNA PASTA BAKE

Steps:

• Heat the oven to 180°C/160°C (fan) or gas mark 4.
• Place a large pan of water over high heat and bring to a boil. Lightly season with sea salt, then add the pasta and cook for about 7-9 minutes.
• Look at the instructions on your pasta packaging. See how long it tells you to boil the rigatoni for, and drain the pasta three minutes before this time.
• For the white sauce, melt the butter in your saucepan and stir in the plain flour to make a "roux", which is basically the base of the sauce.
• Once you have cooked the roux for a minute (don't let it brown), slowly stir in 600ml of milk, and stir, gently but continuously, until the sauce thickens, about 5-7 minutes.
• If the sauce starts bubbling, turn the heat to low and continue to stir until the sauce has reached a silky creamy consistency.
• Turn the heat off and season with sea salt, freshly cracked black pepper and freshly grated nutmeg to taste.
• Once the white sauce is ready, stir in 2/3 of the cheddar and 2/3 of the parmesan cheese, and set the sauce aside.
• By this time, your rigatoni should be ready and super al dente.
• Drain and transfer the pasta into a large bowl, add in the tuna, sweetcorn and peas.
• Stir in ½ of the white sauce and mix until combined. You can also add some chopped parsley if you like.
• Transfer the ingredients in a 6x8 inches baking dish, and top with the remaining white sauce.
• Sprinkle the remaining cheddar and parmesan cheese on top, and your pasta is ready to hit the oven.
• Bake for around 15-20 minutes, or until the cheese on top is golden brown. If you want some nice crunchy brown spots, set the baking dish under the grill for 2-3 minutes extra.

CHEESY TUNA CASSEROLE WITH BREADCRUMB TOPPING RECIPE

Steps:

• Gather the ingredients.
• Heat oven to 350 F. Lightly grease a 3-quart baking dish or spray it with cooking spray.
• Cook the pasta in boiling salted water following package directions. Drain in a colander.
• In a large bowl, combine the pasta with the drained flaked tuna, soups, milk, mushrooms, pepper, and drained cooked peas. Gently stir in 1 cup of the cheese.
• Turn into the prepared baking dish. Top with the remaining cheese.
• Toss the bread crumbs with melted butter until thoroughly coated; sprinkle them evenly over the cheese layer.
• Bake the tuna casserole for about 25 to 30 minutes, or until the topping is browned and the edges are bubbly.

ITALIAN TUNA PASTA BAKE

Steps:

• Preheat the oven to 350°F
• Cook the pasta in salted water until al dente, then drain and refresh in cold water to stop it from over cooking.
• Melt the butter in a saucepan and sauté the onion until soft.
• Stir the corn flour into the water until dissolved, then add to the onion pan along with the tomato soup.
• Bring to a boil, add the herbs and then cook gently, stirring for five minutes.
• Mix in the flaked tuna and heat through. Season to taste.
• Mix into cooked pasta.
• For the cheese and spinach sauce, melt the butter in a saucepan and sauté the onion until transparent.
• Add the flour and continue stirring the mixture all the time.
• Gradually pour in the milk and keep stirring until the sauce is thickened and smooth.
• Add the chopped spinach and stir until wilted.
• Remove from the heat and stir in the 2 c grated Cheddar cheese.
• Grease a baking dish and add the tuna and tomato mixed with the pasta, and then pour the spinach sauce over top.
• Sprinkle with some grated Cheddar cheese and bake in the oven for 25 minutes until golden.
• This can also be frozen. Assemble casserole but do not sprinkle with cheese or bake. Thaw in refrigerator before baking. Sprinkle with cheese and bake according to normal instructions.

TUNA PASTA BAKE

Steps:

• Cook the pasta with the onion in a large saucepan of lightly salted, boiling water according to the pack instructions, Drain and rinse in cold water. Set it aside.
• While the pasta is cooking, make the sauce. In a heatproof jug, mix 3 tablespoons of the milk with the cornflour to make a smooth paste. In a large saucepan, put the rest of the milk on to boil and when the liquid starts to creep up the sides of the pan,pour it over the cornflour paste, whisking as you do so.
• Return the milk mixture to the pan and cook, stirring, on a low heat until it thickens. Add the peas and tuna, and then simmer for 2 minutes. Remove the pan from the heat and cool slightly.
• Mix in all the cheddar cheese and half of the Parmesan cheese, stir the cooked pasta into the sauce. Check the seasoning. Reheat it all gently in the pan but do not allow it to boil.
• Preheat the grill. Transfer the pasta mixture to an ovenproof dish. Mix the remaining parmesan cheese with the breadcrumbs and scatter this over the top. Arrange the tomato halves, cut side up, over the breadcrumb topping.
• Place the dish under the grill and cook until the top is crisp and golden. Serve on four warmed plates.

TUNA AND SWEETCORN PASTA BAKE

Steps:

• preheat the oven to gas mark 6/200
• gently melt the butter in a saucepan over a low heat. add the flour and mix well. cook mixture for 1 minute and then remove from heat.
• boil some slightly salted water in a seperate saucepan. when boiling add in your pasta.
• stir the milk into the sauce a little at a time to make a smooth sauce. put pan back on the heat. stir while the sauce thickens so it doesn't go lumpy.
• when the sauce boils, turn down heat and cook for 1-2 minutes. remove from heat. mix in cheddar, tuna and sweetcorn. season
• drain the pasta when cooked. mix with the sauce. place in an oven proof dish and sprinkle with parmesan. bake in oven for for 20-25 mins

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.