Basque Tuna Potato Casserole Recipes

Steps:

• Cut the fish into large, chunky pieces (about 1 1/2 inch squares).
• Heat the olive oil in a large stove-top safe casserole dish or pot. (I'd use a nice heavy cast iron pot). Add in the onion, garlic, peppers and tomatoes and fry over a low heat for about ten minutes.
• When the onion is looking cooked, add the paprika, cayenne, salt and pepper and cook for another few minutes.
• Add in the potatoes then add just enough water to cover the potatoes and veggies. Bring up to a gentle boil.
• When the potatoes are nearly done, add in the tuna and the white wine and cook for a further 15 minutes All depending you may need to add a little more liquid if it's drying up, or let some cook off if it's too runny. Garnish with the parsley if using.
• Serve with crusty bread and a salad!

Steps:

• Boil egg noodles in water for approximately 7 minutes (I boil until slightly undercooked so they won't get soggy after being in oven.) Combine tuna, mayonnaise, Miracle Whip, onions and noodles in 2 quart ovenproof casserole dish.
• Melt cheese in microwave, stirring occasionally.
• Whisk both cans of soup with the milk until blended.
• Add melted cheese and whisk until well blended.
• Add to noodle mixture.
• Sprinkle liberally with bread crumbs to taste.
• Bake, uncovered, at 425 degrees for 30 minutes.

Steps:

• Cook potatoes in large pot of boiling salted water until tender, about 15 minutes. Drain. Cool completely.
• Cut potatoes in half. Combine potatoes, tuna, paprika and oil in large bowl. Sprinkle with salt. Toss to coat. (Can be made 1 day ahead. Cover and chill.) Alternate potato halves and tuna on skewers.
• Prepare barbecue (medium-high heat). Place smoke chips in 8 x 6-inch foil packet with open top. Set atop coals 5 minutes before grilling kebabs. Grill kebabs until tuna is just cooked through, turning occasionally, about 8 minutes.
• Spoon Basque Tomato Sauce onto plates. Arrange kebabs atop sauce; serve.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch glass pie dish.
• In a mixing bowl, combine soup, tuna, and 1/4 of the potato chips. Mix thoroughly. Pour into the prepared pie dish. Cover the top with remaining potato chips.
• Bake in the preheated oven until potato chips on top start to brown, 10 to 15 minutes. Cool before serving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
• Bring a large pot of salted water to a boil, add noodles, and cook until al dente; drain.
• In a large mixing bowl, combine noodles, tuna, celery, and green onion. Stir in sour cream, mustard, and mayonnaise. Season with salt and thyme. Spoon 1/2 of the noodle mixture into the prepared casserole dish. Arrange a layer of zucchini over the mixture. Top with the remaining noodles, followed by a layer of zucchini. Top the entire casserole with cheese.
• Bake in preheated oven for 30 minutes, or until hot and bubbly. Sprinkle the casserole with tomatoes before serving.

Steps:

• In a large bowl, stir soup and milk until blended. Stir in the tuna, mushrooms, vegetables and 1-1/2 cups potato sticks. , Transfer to a greased 1-1/2-qt. baking dish. Bake, uncovered, at 375° for 20 minutes. Sprinkle with the remaining potatoes. Bake 5-10 minutes longer or until bubbly and potatoes are crisp.

Steps:

• Layer half of potatoes in bottom of crock pot; half of veggies, and one can of tuna, 1/2 the curry powder.
• Repeat layers.
• Spoon soup over all and pour in water.
• Cover and cook on Low setting for 7-10 hours or until potatoes are tender.

Steps:

• Preheat oven to 350.
• Mix noodles, tuna, pepper, and soup together in a casserole dish
• Add milk to get desired consistency
• Bake for 30 minutes.

Steps:

• Bring a large pot of lightly salted water to a boil. Add 1 tablespoon oil to the water to prevent sticking. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Preheat oven to 350 degrees F (175 degrees C).
• In a 2 quart saucepan over medium heat, combine the cream of mushroom soup, mixed vegetables, canned tuna, and 1 cup of the cheddar cheese. Gently fold pasta into the soup mixture and mix thoroughly. Pour pasta and soup mixture into a 11x7 inch baking dish. Sprinkle remaining cup of cheese on top.
• Bake in a preheated oven until cheese is melted and bubbly.

Steps:

• Cook noodles in unsalted water.
• Drain noodles. Mix soup, milk and tuna with noodles.
• Add shredded cheese and onion.
• Pour into casserole dish.
• Crush potato chips and sprinkle on top. Bake 15 minutes at 425 degrees.

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.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a large pot over high heat, place the potatoes with water to cover and bring to a boil. Let boil for about 20 minutes, or until potatoes are tender. Drain and transfer potatoes to a large bowl. Add the milk, mozzarella cheese and 2 tablespoons of the Parmesan cheese.
• Using an electric mixer, beat the potatoes until almost smooth. Then beat in the eggs, drain the tuna and stir the tuna into the potato mixture. Then stir in the green onion, and season with salt and pepper to taste.
• Transfer mixture to a lightly-greased 10-inch diameter glass pie dish and top with the remaining Parmesan cheese.
• Bake at 400 degrees F (200 degrees C) for 45 minutes, or until golden brown.