CREAMY TUNA-PENNE CASSEROLE
I loved tuna casserole as a kid and was happy to find this grown up version. I can seldom find anchovy paste so I have left it out but it is better with it.
Provided by tammarie
Categories Tuna
Time 40m
Yield 1 casserole, 6 serving(s)
Number Of Ingredients 12
Steps:
- .Heat oven to 450. Bring large pot of salted water to simmer. Add garlic; cook 5 minute Remove from water and chop.
- Place zucchini in fine-mesh sieve; place in simmering water and cook 2 minutes; remove. Place under cold running water to stop cooking; drain. Bring water in pot to a boil.
- In large bowl, stir together cream, cheese, anchovy paste, basil, salt and pepper. Add tuna, breaking into flaked pieces; stir in garlic and zuchinni.
- Partially cook penne in boiling water 5 minutes; drain. Add to bowl and mix well.
- Pour into 11/8 baking dish. Sprinkle with panko and drizzle with butter.
- Bake uncovered, 15 to 25 minutes or until sauce is bubbling and top is golden brown. Remove from oven.
Nutrition Facts : Calories 671.4, Fat 46.1, SaturatedFat 27.4, Cholesterol 178.3, Sodium 916.2, Carbohydrate 42.4, Fiber 5.4, Sugar 1.9, Protein 24
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.
Nutrition Facts : Calories 695 kcal, Carbohydrate 51 g, Cholesterol 111 mg, Fiber 6 g, Protein 39 g, SaturatedFat 20 g, Sodium 1337 mg, Sugar 8 g, Fat 37 g, ServingSize 1 casserole (4 to 5 servings), UnsaturatedFat 0 g
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.
Nutrition Facts : Calories 857.2 calories, Carbohydrate 79.9 g, Cholesterol 139.5 mg, Fat 38.7 g, Fiber 4 g, Protein 48.9 g, SaturatedFat 21.2 g, Sodium 517.8 mg, Sugar 5 g
ONE POT TUNA CASSEROLE
Steps:
- Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until al dente, adding peas for the final 3 minutes of cooking; drain.
- Melt the butter in the same pot over medium heat. Add the mushroom soup, tuna, milk, and Cheddar cheese. Stir until cheese is melted, and the mixture is smooth. Stir in the pasta and peas until evenly coated.
Nutrition Facts : Calories 395.4 calories, Carbohydrate 43.2 g, Cholesterol 79.3 mg, Fat 17 g, Fiber 3.2 g, Protein 17.4 g, SaturatedFat 8.5 g, Sodium 451.6 mg, Sugar 3.5 g
TUNA-PASTA CASSEROLE
Looking for a delicious dinner recipe? Then check out this tuna and pasta casserole dish that's ready in less than an hour!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 350°F.
- Cook and drain pasta as directed on package.
- Meanwhile, in 1 1/2-quart saucepan, melt butter over low heat. Stir in flour and salt. Cook over medium heat, stirring constantly, until smooth and bubbly; remove from heat. Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese until melted.
- Stir in pasta, broccoli and tuna; mix well. Spoon into ungreased 2-quart casserole. Cover and bake about 25 minutes or until hot and bubbly.
- Meanwhile, in small bowl, mix topping ingredients. Sprinkle topping over casserole. Bake uncovered about 5 minutes longer or until topping is toasted.
Nutrition Facts : Calories 380, Carbohydrate 37 g, Cholesterol 55 mg, Fat 1, Fiber 3 g, Protein 25 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 910 mg, Sugar 6 g, TransFat 1/2 g
TUNA PENNE CASSEROLE
Categories Bread Sauce Broil Low Sodium Tuna
Yield Serves 4; 1 cup per serving
Number Of Ingredients 18
Steps:
- Prepare the pasta using the package directions, omitting the salt. Drain well in a colander. Set aside.
- Meanwhile, lightly spray a large broilerproof skillet with cooking spray. Add the oil, swirling to coat the bottom. Cook the onion over medium-high heat for 3 minutes, or until soft, stirring frequently. Set aside.
- Preheat the broiler if using the topping.
- Put the cornstarch in a cup. Add the water, whisking to dissolve. Set aside.
- Whisk the milk, parsley, curry powder, salt, onion powder, and pepper into the onion. Cook, still over medium-high heat, for 5 minutes, or until the milk mixture is hot.
- Gently whisk in the cornstarch mixture. Continue to gently whisk for 3 to 5 minutes, or until slightly thickened. Remove from the heat.
- Stir in the beans, tomatoes, tuna, and pasta.
- In a small bowl, stir together the panko and margarine. Sprinkle over the casserole.
- Broil about 4 inches from the heat for 30 seconds to 1 minute, or until the topping is browned.
- Cook's Tip on Cornstarch
- Cornstarch needs gentle treatment. Too much heat or stirring will cause a cornstarch-thickened sauce to become thin.
- Nutrition Information
- (Per serving)
- Calories: 254
- Total fat: 3.0g
- Saturated: 0.5g
- Trans: 0.0g
- Polyunsaturated: 1.0g
- Monounsaturated: 1.0g
- Cholesterol: 17mg
- Sodium: 212mg
- Carbohydrates: 41g
- Fiber: 5g
- Sugars: 6g
- Protein: 18g
- Calcium: 162mg
- Potassium: 482mg
- Dietary Exchanges
- 2 1/2 starch
- 1 vegetable
- 1 1/2 very lean meat
- Nutrition Information: (with optional ingredients)
- (Per serving)
- Calories: 279
- Total fat: 4.0g
- Saturated: 0.5g
- Trans: 0.0g
- Polyunsaturated: 1.0g
- Monounsaturated: 2.0g
- Cholesterol: 17mg
- Sodium: 241mg
- Carbohydrates: 44g
- Fiber: 5g
- Sugars: 6g
- Protein: 18g
- Calcium: 162mg
- Potassium: 484mg
- Dietary Exchanges
- 2 1/2 starch
- 1 vegetable
- 1 1/2 very lean meat
TUNA GARDEN CASSEROLE
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 2 quart casserole dish.
- Bring a large pot of salted water to a boil, add penne pasta, and cook 10 minutes or until al dente; drain.
- Heat the oil in a large wok or skillet over medium-high heat. Mix in onion and cook 5 minutes. Stir in the celery and bell pepper and continue cooking for another five minutes. Mix in the garlic, salt and pepper and continue cooking 3 minutes. Pour in sherry; stir in the kale and cover. Reduce heat to medium and cook for 5 minutes, stirring occasionally, until the kale has wilted.
- Transfer wok mixture to a large bowl. Mix in the cooked pasta, soup, vegetable broth, and tuna. Pour mixture into the prepared casserole dish. Top with a layer of mozzarella followed by a layer of bread crumbs. Bake uncovered in the preheated oven for 25 minutes.
Nutrition Facts : Calories 284 calories, Carbohydrate 38.6 g, Cholesterol 21.3 mg, Fat 7.8 g, Fiber 3.5 g, Protein 14.3 g, SaturatedFat 3.4 g, Sodium 472.4 mg, Sugar 3.3 g
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