Baby Boomer Tuna Casserole Recipes

Steps:

• In a large skillet, heat 1 tablespoon butter over medium-high heat. Add carrots, onion, red pepper and mushrooms. Cook and stir until tender, 8-10 minutes. Add tuna, spinach and peas; cook until spinach is just wilted, 2-3 minutes. , Meanwhile, cook pasta according to package directions for al dente. Drain pasta, reserving 1 cup pasta water. In a large bowl, place pasta and tuna mixture; toss to combine. Wipe skillet clean., In the same skillet, melt remaining butter over medium heat. Stir in flour until smooth; gradually whisk in broth and cream. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes, adding reserved pasta water if needed. Stir in cheese, salt and pepper. Pour over pasta; toss to coat.

Steps:

• Preheat oven to 350°F.
• Cook macaroni in plenty of boiling salted water until just al dente; drain.
• Combine tuna, onion, peas (you can also use a well-drained 10 ounce tin of baby peas), milk, pepper and the tin of cream of chicken soup in a large bowl.
• Fold in cooked macaroni.
• Pour into a lightly buttered six-cup casserole dish; sprinkle with paprika.
• Bake 20 minutes.
• Top with 1/2 cup crushed potato chips and return to oven for 10 more minutes.

Steps:

• Preheat oven to 325 degrees.
• Spray a 3 quart casserole with cooking spray. Set aside.
• Make sure to have broccoli, peas and pasta cooked and waiting.
• Grate carrot, lemon zest and cheese and set aside.
• In a medium saucepan, heat oil or butter.
• Add flour and stir until blended. Cook for 1 minute.
• Add milk and chicken broth, whisking as the sauce comes to a boil and thickens. When sauce has thickened a bit and is smooth, remove from heat.
• Add grated cheese and stir until melted.
• Fold in the pasta, tuna, lemon zest, broccoli, peas and carrot.
• Place in the prepared casserole dish. Sprinkle top with bread crumbs and chopped parsley.
• Bake until the top is golden brown and casserole is heated through, about 30 minutes.