Pasta Tuna Casserole
June 21, 2010 by Firehouse Chef
Filed under Baked, Boiled, Buffet, Casserole, Dinner, Easy, Easy Tuna Recipe, Main Course, New Tuna Recipe, Supper
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Pasta Tuna Casserole - This incredible, oven baked pasta tuna casserole recipe is a very hefty hearty all in one meal. Bright fresh garden vegetables, quick cooking curly egg noodles, and convenient canned tuna, make up this simple, quick, pasta tuna casserole.
Prep Time: 15-20 mins |
Ingredients to make Pasta Tuna Casserole
1 medium onion, finely chopped
4 1/2 tablespoons unsalted butter
10 oz mushrooms, trimmed and sliced 1/4 inch thick (4 cups)
2 teaspoons soy sauce
1/4 cup Sherry
1/4 cup all-purpose flour
2 cups low-sodium chicken broth
1 cup whole milk
2 teaspoons fresh lemon juice
1/4 teaspoon salt
1 (6-oz) can tuna in olive oil, drained
6 oz dried curly egg noodles (preferably Pennsylvania Dutch style; about 3 1/4 cups)
1 1/2 cups coarse fresh bread crumbs (from 3 slices firm white sandwich bread)
4 oz coarsely grated Cheddar (1 cup)
1 tablespoon vegetable oil
Directions to make Pasta Tuna Casserole
Put oven rack in middle position and preheat oven to 375°F. Butter a shallow 2-quart baking dish.
Cook onion in 1 1/2 tablespoons butter with a pinch of salt in a 12-inch heavy skillet over moderately low heat, covered, stirring occasionally, until softened, about 5 minutes. Increase heat to moderately high and add mushrooms, then sauté, stirring occasionally, until mushrooms begin to give off liquid, about 2 minutes. Add soy sauce and continue to sauté mushrooms, stirring, until liquid mushrooms give off is evaporated. Add Sherry and boil, stirring occasionally, until evaporated. Remove from heat.
Melt remaining 3 tablespoons butter in a 2- to 3-quart heavy saucepan over moderately low heat and whisk in flour, then cook roux, whisking, 3 minutes. Add broth in a stream, whisking, and bring to a boil, whisking. Whisk in milk and simmer sauce, whisking occasionally, 5 minutes. Stir in mushroom mixture, lemon juice, and salt. Flake tuna into sauce and stir gently. Season sauce with salt and pepper.
Cook noodles in a 5- to 6-quart pot of boiling salted water until al dente. Drain noodles in a colander and return to pot. Add sauce and stir gently to combine. Transfer mixture to baking dish, spreading evenly.
Toss together bread crumbs and cheese in a bowl. Drizzle with oil and toss again, then sprinkle evenly over casserole. Bake until topping is crisp and sauce is bubbling, 20 to 30 minutes.
Chines Style Tuna Casserole
May 14, 2010 by Camp Cook
Filed under Baked, Easy, Easy Tuna Recipe, New Tuna Recipe, Tuna
Here you have it, possibly the best tuna casserole recipe I’ve ever eaten. This is one of those recipes that your children will ask you to make over and over again. You may substitute the tuna for chicken as well.
1 can (6 1/2-oz) chunk-style, drained, flaked
1 can cream of mushroom soup, undiluted
1/4 cup water
1 pkg (10-oz) frozen peas
1 can (3-oz) chow mein noodles
1 tomato, diced
1/2 cup chopped celery
1/4 cup sliced green onion
1/4 cup salted cashews for garnish
Preheat oven to 375 degrees.
Empty tuna fish into a mixing bowl. Blend soup and water together and add to the tuna. Add the peas, 1 cup of the chow mein noodles, tomato, celery, and green onion. Toss lightly to mix well.
Pour mixture into a buttered 1 1/2-quart casserole dish and pour remaining noodles over the top.
Bake at 375 degrees for 25 to 30 minutes or until heated through. Garnish with the cashews.
Creamy Oriental Tuna
November 4, 2009 by Firehouse Chef
Filed under Buffet, Casserole, Dinner, Easy, Easy Tuna Recipe, Main Course, Microwave, New Tuna Recipe, Supper, Tuna
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Creamy Oriental Tuna - This convenient, creamy, baked tuna is a microwave recipe that gets its Oriental flare from the chow mein noodles. Made with economical canned tuna, fresh veggies, and cream soup, we eliminated the pasta, but have no fear, its still as hefty and hearty as can be!
Prep Time: 10 mins |
Ingredients to make Creamy Oriental Tuna
2 T Butter or margarine
1 c Chopped celery
1/4 c Chopped onion
2 T Chopped green pepper
1 T Butter
7 oz Can tuna
10 1/2 oz can Cream of mushroom soup, condensed
1 c Chow mein noodles
1/8 t Pepper
1/3 c Chow mein noodles
Directions to make Creamy Oriental Tuna
Image Source: avlxyz
Tuna Egg Noodle Casserole
July 29, 2009 by Firehouse Chef
Filed under Baked, Boiled, Buffet, Casserole, Easy, Easy Tuna Recipe, Main Course, New Tuna Recipe, Supper, Tuna
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Tuna Egg Noodle Casserole - This speedy, simple, tuna noodle casserole recipe is a hefty, hearty, creamy dish, that is, you guessed it, a “30 Minute Meal”. Bursting with creamy sauce, chunks of tuna, and loads of flavor, it’s topped with bread crumbs, which add an unexpected crunch to this quick, easy casserole recipe!
Prep Time: 15 mins |
Ingredients to make Tuna Egg Noodle Casserole
4 c Wide egg noodles
Seasoned salt
2 cn Cream of mushroom soup
Seasoned pepper
2 cn Tuna, chunk
1/2 ts Cumin
1 ts Margarine
1 ts Paprika
Bread crumbs
Directions to make Tuna Egg Noodle Casserole
Image Source: museinthecity
Tuna Noodle Casserole
July 22, 2009 by Firehouse Chef
Filed under Baked, Buffet, Casserole, Easy, Easy Tuna Recipe, Main Course, New Tuna Recipe, Supper, Tuna
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Tuna Noodle Casserole - This terrific, tasting, creamy tuna noodle casserole recipe is so quick and easy, you will be shocked at the flash of flavor it provides. Convenient, canned tuna fish, perfect pasta, still slightly firm, and crunchy fresh garden veggies, all smothered in a mouthwatering cream sauce with cheese!
Prep Time: 15-20 mins |
Ingredients to make Tuna Noodle Casserole
6 ounces Egg noodles, cooked al dente, drained
1/2 teaspoon Thyme
1/4 teaspoon Salt
1 10.1/2 ounce can cream of celery soup
1/2 cup Milk
2 - 7ounce cans solid white tuna, drained, flaked
1 cup coarsely chopped celery
1/3 cup Coarsely chopped green pepper
1/3 cup Sliced water chestnuts
1/3 cup Chopped scallions with some green tops
1/2 cup Mayonnaise
3/4 cup Grated sharp Cheddar cheese
1/4 cup Chopped toasted almonds
Directions to make Tuna Noodle Casserole
Image Source: citymama
