Tuna Unusual Casserole Food

TUNA CASSEROLE

Steps:

• Cook egg noodles to al dente in boiling salted water; drain well.
• Preheat oven to 325°F.
• Mix all ingredients together in a large casserole dish, reserving 1/2 cup of cheese.
• Sprinkle reserved cheese over the top.
• Bake for 30 minutes.
• Serve hot.

TUNA NOODLE CASSEROLE

Steps:

• Preheat oven to 350 degrees
• Start a large pot of water on the stove top over medium high heat. Cook the noodles according to package directions and do not let them cook any further, have the next steps ingredients ready.
• Drain the noodles and put them back in the pan. Add the tuna, cream of mushroom soup, sour cream, onion powder, pepper and peas. Stir.
• Spray a 9x13 pan with non-stick spray. Pour the noodle mixture into the pan and spread out. Sprinkle over the cheese. (Wait to add the French fried onions)
• Place the casserole uncovered into the oven on the center rack. Cook for 25 minutes. Remove casserole from oven and sprinkle over the French fried onions. Place the casserole back in the oven and cook for 10 minutes more.
• Serve and enjoy.

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.

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.

BEST EVER TUNA NOODLE CASSEROLE

Steps:

• Preheat oven to 350 degress F.
• Boil noodles according to package direction, drain and rinse in cold water and set aside.
• In a large mixing bowl add all of the remaining casserole ingredients and stir to combine.
• Fold in cooked noodles and pour into a large casserole dish.
• Cover and place in preheated oven and bake for 50 minutes. Uncover for the last 30 minutes.
• Once cooked - top with 2 cups shredded cheddar cheese and then sprinkle on 3 tablespoons of breadcrumbs.
• Turn the oven to low broil and bake for 5-10 minutes, until the cheese is melted and the top is golden brown. Keep an eye on it as it may brown faster depending on your oven and how high the rack is in the oven.
• Serve immediately and enjoy!

TUNA NOODLE CASSEROLE

Steps:

• Preheat the oven to 400 degrees F. Bring a large pot of salted water to a boil. Add the noodles and cook according to the package directions. Reserve 1/2 cup of the cooking water, then drain the noodles and return to the pot.
• Meanwhile, melt 1 tablespoon of the butter in a large skillet over medium-high heat. Add the scallion whites and sliced celery. Cook, stirring occasionally, until softened, about 2 minutes. Add the evaporated milk, 1/2 teaspoon salt and a few grinds of pepper. Stir in the peas and carrots and the mustard. Bring to a boil, then reduce the heat to medium low. Cook, stirring occasionally, until slightly thickened, 2 to 3 minutes.
• Pour the sauce over the noodles; stir in the sour cream, 1/2 cup of the cheese, the tuna and reserved cooking water. Transfer to a 1 1/2-quart baking dish.
• Melt the remaining 1 tablespoon butter. Toss with the panko, scallion greens, celery leaves and remaining 1/4 cup cheese; season with salt and pepper. Sprinkle over the casserole. Bake until golden, 15 to 20 minutes.

MOM'S TUNA CASSEROLE

Steps:

• Preheat oven to 400ºF.
• Cook pasta according to package directions, just to al dente.
• In a bowl mix cooked pasta, soup, tuna, milk, onion, ½ cup cheese and spices. Pour mixture into a greased 1.5 qt. casserole dish and sprinkle remaining ½ cup cheese on top.
• Bake for 30 minutes until bubbling.

TUNA CASSEROLE

Steps:

• NOODLES: Cook the egg noodles in salted water until barely al dente, about 2 minutes less than packaging instructions. Reserve 1 cup pasta water, drain, rinse until cold and set aside.
• PANKO: Meanwhile, melt 1 tablespoon butter in 1 tablespoon olive oil over medium heat in a nonstick skillet. Add panko and stir to coat. Continue cooking until crumbs become golden brown. Transfer to a plate; set aside.
• CASSEROLE: Preheat oven to 350 degrees F. Lightly spray a 9x13 pan with nonstick cooking spray.
• SAUCE: Melt butter with olive oil in a very large skillet or Dutch over medium heat (something that can fit all ingredients). Whisk in flour then cook, while stirring for 2 minutes. Turn heat to low then gradually whisk in milk and 1 ½ cups chicken broth. Whisk cornstarch with remaining chicken broth and add to skillet followed by Dijon, Worcestershire sauce, chicken bouillon and all spices/seasonings.
• Bring sauce to a boil, whisking constantly then reduce heat to a simmer, whisking often until thickened. Remove from heat and whisk in 1 cup cheddar until melted followed by Gruyere cheese until melted. Whisk in sour cream until blended.
• COMBINE: Add the tuna and peas and stir to combine. Stir in the noodles until evenly combined. Stir in some of the reserved pasta water IF the sauce has become too thick. Transfer to prepared baking dish and top with remaining 1 cup cheddar cheese followed by panko.
• BAKE: Cover with foil and bake at 350 degrees for 30 minutes, uncover and bake an addition 10-15 minutes or until hot and bubbly and cheese is melted; serve piping hot. Season with freshly cracked salt and pepper to taste (I like more salt).

OLD FASHIONED TUNA CASSEROLE

Steps:

• Cook pasta as directed on package.
• Drain tuna reserving the liquid, add lemon juice and refrigerate.
• Meanwhile, melt the 2 tablespoons butter in large skillet over medium heat and saute the onion and mushroom slices until soft.
• Stir in the flour until blended and cook over low heat until bubbly (stirring constantly).
• Stir in the evaporated milk and add the reserved tuna oil and cook stirring constantly, until mixture thickens.
• Stir in salt and pepper and adjust seasoning as needed.
• Gently stir the tuna with the sauce and heat through.
• Drained pasta and serve warm with the tuna and sauce mixture.
• NOTE: Eileen said that she served it with rice instead of the pasta.

TUNA UNUSUAL CASSEROLE

Steps:

• Combine the first three items, boil, stir occasionally.
• Stir in macaroni and remove from heat.
• Add tuna and 2/3 of the cheese.
• Pour into a two quart casserole and cover.
• Bake at 425 degrees for 20 minutes.
• Stir once then sprinkle with remaining cheese.
• Bake 5 minutes more.

EASY CREAMY TUNA NOODLE CASSEROLE

Steps:

• Pre-heat oven to 350° (180° celsius). Lightly grease a 10 x 8 x 2 inch (27 x 21 x 6 centimeter) baking dish.
• In a small bowl with a fork combine melted butter and bread crumbs, set aside.
• In a large pot of boiling salted water cook the egg noodles al dente and drain.
• In a small pot of boiling water cook the peas till just tender.
• In a medium pot over low to medium heat melt 1/4 cup butter, whisk in flour, basil, oregano, thyme and salt. Slowly whisk in the milk and stir constantly until sauce thickens**
• Remove from heat and add the parmesan cheese stir to combine.
• Fold in the drained noodles, peas and tuna.
• Pour into the baking dish and sprinkle with topping. Bake 20 minutes, let sit 5 minutes and serve. Enjoy!
• **make sure the sauce starts to boil, then once it starts to boil lower the heat to simmer it whisking constantly until thickened.

TUNA CASSEROLE

Steps:

• Preheat oven to moderate or about 180c.
• Firstly, cook the tagliatelli as per the packet instructions in boiling salted water. Meanwhile, quarter the mushrooms and fry off for 5 mins or so in a large pan just to brown a little. Then add the soup, refill the can with the milk and add to the pan. Mix well then add the flaked tuna and peas (there is no need to defrost the peas as the heat of the sauce will defrost them in no time at all). Heat for a few mins until the sauce is heated through. Then add 2 packs of the crisps and mix in gently so as not to break them up too much.
• When the pasta is cooked and al dente drain and mix through the sauce. Add to a large ovenproof casserole and put the remaining 4 packs of crisps over the top so it is completely covered. place ijn the oven for 10-15 mins or until the crisps are starting to brown. Serve with a little salt and LOTS of vinegar (if you are brave enough, its better with chilli vinegar)

UNIQUE TUNA LASAGNA CASSEROLE

Steps:

• Heat oven to 350.
• Lightly,grease a 12x8x2 baking pan.
• In a medium saucepan,combine the first 6 ingredients.
• Stir well and bring to a boil.
• Cover and reduce the heat,simmer 15 minutes.
• Stir on occasion.
• Cook the lasagna noodles as directed on package.
• Drain.
• With spoon,add one third of the tunafish mixture into the dish.
• Layer half each of the noodles,ricotta,and mozzerella cheese.
• Top with one third of tuna mixture.
• Repeat the layers with the remaining noodles,ricotta,mozzerall and tuna.
• Sprinkle on top layer,the parmesan cheese.
• Uncovered,bake for 40 minutes.

BARLEY AND TUNA CASSEROLE

Steps:

• Preheat oven to 350 degrees F. Grease an 8-inch square baking pan.
• Cook the barley. In a medium saucepan, add the barley, water, and salt. cover and bring to a boil, then reduce to a simmer. Cook until barley has softened and is edible, but not too soft. (Barley will soften up a little more when it bakes in the oven.).
• Combine cooked barley with all remaining ingredients, reserving 1/2 cup cheese. Spread in prepared baking pan. Top with remaining 1/2 cup shredded cheese. Bake 40 to 50 minutes or until cooked through.
• Let stand 5 to 10 minutes before serving.
• Additional ingredients to try: onions, shallots, mushrooms.

TUNA SANDWICH CASSEROLE

Steps:

• Grease a 3-quart rectangular baking dish; set aside.
• Trim the crusts from the bread slices. Spread a side of 6 of the bread slices with half of the softened butter. Place the bread slices , buttered side up over the bottom of the prepared baking dish, trimming slices as necessary to fit; set aside.
• In a large bowl, stir together the tuna, celery, onion, and garlic. Add the mayonnaise and spices; stir to combine all of the ingredients.
• Spread the tuna mixture over the buttered bread slices in the baking dish. Spread the remaining butter over a side of each of the remaining bread slices. Place the bread slices, buttered side up, over the tuna mixture, trimming the slices as necessary to fit.
• In a large bowl using a wire whisk, beat the eggs. Stir in the milk and undiluted cream of mushroom soup; mix well. Carefully pour the soup mixture evenly over the bread and tuna layers in the baking dish. Cover the baking dish and chill in the refridgerator overnight.
• Preheat the oven to 350 degrees. Bake the casserole, uncovered, in the oven about 1 hour or until the top of the casserole is golden brown.