Tuna Tempter Food

TUNA TEMPTER

Tuna Tempter image

Mom carried this recipe in. Was shared with her by one of her co-workers at PRC. I omit the pimiento and the bread crumbs. I always add mushrooms. My husband and grand daughter request sliced water chestnuts. Can add peas, broccoli and or cheese.Pick a favorite veggie and it is a meal all by its self. I mix everything in the electric skillet and don't bother with the oven during the summer. Play with this one, create what you like and make it your own.

Provided by Hoosier Margie

Categories One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup sliced celery
1/4 cup chopped onion
2 tablespoons butter
1 (10 ounce) can cream of mushroom soup (or cream soup of choice)
1 3/4 cups milk
1 (6 ounce) can tuna, drained
2 tablespoons pimiento (optional)
8 ounces sea shell macaroni (or rotini or what you like)
1/4 cup buttered bread crumb

Steps:

Cook celery and onion in butter till crisp tender but not brown.
If you are not going to bake, do this in very large skillet.
Add extras now.
Blend in soup and milk.
Add tuna and pimiento.
Meanwhile, cook macaroni as directed, drain.
If you are baking, combine pasta and tuna in 2 quart casserole (if you added much extra get a bigger casserole).
Top with bread crumbs.
Bake at 350 degrees for 25-30 minutes or until lightly browned.

SAVORY TUNA TEMPTER

Savory Tuna Tempter image

This tuna casserole will tempt you! It's not your mother's tuna casserole; it's a spiffed up version that is sure to please. Give this a try when you have a taste for tuna! You'll be glad you did when you taste this easy and delicious dish.

Provided by Lorraine of AZ

Categories Kid Friendly

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1/2 cup celery, chopped
1/4 cup onion, chopped
5 tablespoons butter, divided
1 (10 3/4 ounce) can cream of mushroom soup
1 1/2 cups milk, divided
1 (12 ounce) can tuna, drained
1 cup finely shredded sharp cheddar cheese
1/2 cup grated parmesan cheese
1/4 teaspoon salt
1/4 teaspoon pepper
8 ounces medium egg noodles, cooked
10 round Ritz crackers, crumbled

Steps:

Preheat oven to 350 degrees F. Spray a 2-quart casserole with cooking spray.
Place the cooked noodles in the prepared casserole.
Saute the celery and onion in 2 tablespoons of the butter. Add the remaining ingredients (except the noodles) and mix together well.
Pour tuna mixture over the noodles and toss lightly to coat.
Sprinkle the crumbs on toop and dot with the remaining 3 tablespoons of butter.
Bake in preheated oven for 25 minutes, until bubbly.

TUNA NOODLE CASSEROLE

Tuna Noodle Casserole image

Ree's easy tuna noodle casserole uses pantry and refrigerator staples like egg noodles, canned tuna, bread crumbs and mushrooms to get a family-friendly dinner on the table in just an hour.

Provided by Ree Drummond : Food Network

Categories main-dish

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 13

Ingredients

12 ounces wide egg noodles
8 tablespoons (1 stick) salted butter, plus extra for buttering the baking dish
1 medium onion, diced
6 ounces white button mushrooms, finely chopped
1/4 cup all-purpose flour
3 cups warmed whole milk
1/2 cup dry sherry
Kosher salt and freshly ground black pepper
Three 6.4-ounce cans white albacore tuna in water, drained
1/4 cup finely chopped red bell pepper
2 tablespoons minced fresh parsley
1/2 cup panko breadcrumbs
Serving suggestions: a green salad and crusty bread

Steps:

Preheat the oven to 400 degrees F.
Bring a pot of water to a boil and cook the egg noodles to al dente according to the package instructions. Drain and set aside.
Meanwhile, melt 4 tablespoons of the butter in a large skillet over medium heat. Add the onion and cook until starting to soften, 3 to 4 minutes. Add the mushrooms and cook, stirring, for a couple of minutes. Sprinkle the flour evenly over the mixture and stir so that the flour coats the onions and mushrooms thoroughly. Cook, stirring, for another minute. Add the milk and sherry and whisk to combine. Cook the sauce until it's nice and thick, 3 to 4 minutes. Sprinkle in salt and pepper to taste and stir. Adjust the seasoning to make sure the sauce is adequately salted.
Add the tuna and stir it into the sauce. Then stir in the bell pepper and 1 tablespoon of the parsley. Stir in the noodles until they're coated. Butter a 9-by-13-inch baking dish and transfer the noodle mixture to the dish.
Melt the remaining 4 tablespoons butter in a bowl in the microwave; stir it around with the breadcrumbs and remaining tablespoon of parsley.
Top the casserole with the breadcrumbs and bake until golden, 25 to 30 minutes. Serve piping hot with a green salad and warm crusty bread.

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