TUNA-CHEESE MOUSSAKA
This recipe sounds a little time-consuming, but once you get the hang of it it's easy. It's worth trying, it's sooo good!
Provided by Mirj2338
Categories Tuna
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- Prepare Eggplant: Peel and cut eggplant into 1/2" slices.
- Sprinkle slices with salt.
- Place in a bowl.
- Cover and add a weight.
- Rest for 30 minutes to release liquid.
- Drain and pat dry.
- Dip slices into beaten egg and saute in large skillet containing heated oil.
- Drain on paper towel.
- Prepare White Sauce: In a heavy saucepan over medium heat, melt butter.
- Saute onion.
- Add flour and cook for 2 minutes stirring constantly.
- Remove from stove and cool for 1 minute.
- Slowly add the hot milk stirring constantly.
- Bring to a boil.
- Boil for 1 minute.
- Continue to cook until thickened.
- If lumpy transfer to processor and process for 5 seconds.
- Add seasonings and wine.
- Cool.
- Divide into 2 bowls.
- Prepare Filling: Divide parmesan cheese in two and set aside.
- Rinse tuna under cold water.
- Drain.
- Break into small pieces and add to half of white sauce.
- Mix well.
- Coarsely chop the green pepper by hand.
- To work bowl of processor add cottage and feta cheese, eggs and green pepper.
- Process 10 seconds until smooth.
- Add remaining white sauce.
- Process off and on to blend.
- Assembling the Moussaka: Line an 8x8 pyrex dish with eggplant.
- Add the tuna white sauce mixture.
- Sprinkle half the Parmesan cheese.
- Add another layer of eggplant and the egg-cheese mixture.
- Sprinkle with remaining Parmesan cheese and top with tomato slices and a little more Parmesan cheese.
- Variations: 1 Substitute cottage cheese for feta cheese; 2 Replace the tuna with a 1- ounce can of sliced mushrooms or 1/2 pound of fresh mushrooms, sliced and sauteed.
- To Bake: Preheat oven to 350°F.
- and bake uncovered for 55 minutes.
- Let rest 10 minutes before serving.
- Recipe can be doubled and made in a 9"x13" pan.
- The completed recipe can be prepared the day ahead of serving.
- Bake for 35 minutes.
- Cool, cover and refrigerate.
- Bring to room temperature for 1 hour.
- Reheat at 350°F for 30 minutes until hot.
- The preparation for the eggplant and white sauce can be done the day before the Moussaka is assembled.
- Do not freeze.
CHEESY TUNA MOUSSAKA
Make and share this Cheesy Tuna Moussaka recipe from Food.com.
Provided by Mercy
Categories Lunch/Snacks
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Peel and slice eggplant into 1/4 to 1/3 inch slices.
- Cook eggplant in boiling water in a saucepan for about 4 minutes; drain.
- In a covered saucepan, simmer chopped onion in white wine for 5 minutes.
- Blend in a mixture of cornstarch dissolved in milk.
- Add cinnamon, salt, pepper, and nutmeg.
- Cook until thickened, stirring constantly.
- Combine half the sauce with drained tuna.
- Add cottage cheese and eggs to the remaining sauce.
- Arrange half the eggplant slices in an 8-inch baking dish.
- Add layers of the tuna mixture, grated Parmesan cheese, the cottage cheese mixture, ending with the Parmesan cheese.
- Bake for 50 minutes, or until set.
- Let stand for 10 minutes before slicing.
MOUSSAKA
Provided by Food Network Kitchen
Categories main-dish
Time 2h35m
Yield about 6 to 8 main course servi
Number Of Ingredients 24
Steps:
- Bake the eggplant: Preheat the oven to 475 degrees F. Brush the eggplant slices on both sides with the oil and lay on 2 small or 1 large foil-lined baking sheet. Season with salt and pepper. Cover with foil and bake until the eggplant is soft, about 25 minutes. Set aside covered.
- Make the meat sauce. Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook, stirring with a wooden spoon, until lightly browned, about 4 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 1 minute. Add the beef, oregano, allspice, cloves, and cinnamon. Break the meat up into small pieces and season with the 1/2 teaspoon salt and pepper to taste. Cook, stirring occasionally, for about 2 minutes. Lower the heat to medium and cook, stirring, until just cooked but still slightly pink inside, about 1 minute more. Add the tomato and bay leaf and bring to a simmer. Cover, and cook until the sauce is thickened and fragrant, about 20 minutes.
- Make the custard sauce. Melt the butter in a medium saucepan over medium heat. Whisk in the flour until smooth. Cook, stirring, for 1 minute. Remove the pan from the heat and add the milk, salt, and nutmeg. Return to the heat and while whisking constantly, bring to a boil. Simmer 2 minutes. Transfer the sauce to a bowl and stir to cool. When the sauce is cool, whisk in the egg and yolks.
- Assemble the moussaka. Lower the oven to 350 degrees F. Brush a 9 x 13 x 2-inch casserole dish with the oil. Scatter the breadcrumbs over the bottom of the pan. Lay half of the eggplant in the pan, overlapping the slices if needed. Cover with half of the meat sauce and smooth with a rubber spatula. Repeat with the remaining eggplant and meat sauce. Pour the custard sauce over the layered mixture and smooth with a rubber spatula. Sprinkle with the Pecorino Romano and bake, uncovered, until lightly browned and the custard is set, about 1 hour.
- Remove the moussaka from the oven and let rest for 10 minutes. Use a slotted spoon or spatula to serve.
CHEESY TUNA MELTS
A tasty change from cheese on toast
Provided by Good Food team
Categories Main course, Snack, Supper
Time 10m
Number Of Ingredients 6
Steps:
- Preheat the grill on its highest setting. Drain the tuna, flake it into a bowl and mix with the spring onions and mayonnaise. Season with salt and plenty of freshly ground black pepper.
- Toast the bread under the grill until it's nicely browned on both sides, then spread the tuna mixture on top, right up to the edges of the toast. Scatter over the cheese and put back under the grill until the cheese is bubbling.
- Slice in half, sprinkle with paprika and tuck in.
Nutrition Facts : Calories 613 calories, Fat 40 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 29 grams carbohydrates, Protein 35 grams protein, Sodium 2.25 milligram of sodium
CHEESY TUNA CASSEROLE RECIPE BY TASTY
Dinner has never been easier than with this updated classic tuna casserole. Full of pantry staples, the dish comes together quickly. Make the casserole sauce, pour it over your favorite noodles, top it with cheese, and bake it off for a new weeknight staple.
Provided by Nichi Hoskins
Categories Dinner
Time 1h
Yield 12 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 400°F (200°C). Lightly grease a 9 x 13-inch (22 x 33cm) baking dish with nonstick spray.
- Melt the butter in a large saucepan over medium heat. Add the onion and sauté until softened and very fragrant, about 5 minutes. Stir in the garlic, flour, Italian seasoning, and salt and cook for another minute, until thickened.
- Slowly pour in the chicken broth and milk and stir to combine. Bring to a simmer, stirring constantly. Once the mixture has thickened, 10-12 minutes, stir in the peas, carrots, and tuna.
- Spread the cooked egg noodles in the prepared baking dish.
- Pour the sauce over pasta in the pan and stir to combine. Add 2 cups of cheddar cheese and stir to incorporate. Spread the casserole in an even layer, then sprinkle the remaining cup of cheese on top.
- In a small bowl, use a fork to mix together the cracker crumbs, Parmesan, and olive oil. Sprinkle over the casserole.
- Bake the casserole for 15-20 minutes, or until the top is lightly browned and bubbling.
- Serve warm.
- Enjoy!
Nutrition Facts : Calories 691 calories, Carbohydrate 47 grams, Fat 44 grams, Fiber 2 grams, Protein 24 grams, Sugar 6 grams
15 MINUTE CHEESY TUNA DINNER
All you need to make this cheesy tuna and rice dinner are six on-hand ingredients and 15 minutes. Practically ready before they can ask what's for dinn...
Provided by My Food and Family
Categories Recipes
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Mix soup and milk in medium saucepan. Bring to boil on medium heat, stirring frequently.
- Add tuna and peas; mix well. Return to boil.
- Stir in rice and VELVEETA; cover. Reduce heat to low; cook 5 minutes. Stir until VELVEETA is completely melted.
Nutrition Facts : Calories 470, Fat 16 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 60 mg, Sodium 1270 mg, Carbohydrate 51 g, Fiber 2 g, Sugar 9 g, Protein 29 g
CHEESY TUNA LASAGNA
This wonderful casserole was added to my recipe collection many years ago. The tuna and three-cheese blend wins over doubters who say they aren't fond of fish.-Virginia Ferris, Lyons, Michigan
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6-8 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, saute onion in butter until tender. Stir in the tuna, soup, milk, garlic salt, oregano and pepper until combined. Spread 3/4 cupful into a greased 11x7-in. baking dish., Layer with 3 noodles (trimming if necessary), 3/4 cup tuna mixture, half of the cottage cheese and a third of the mozzarella cheese. Repeat layers. Top with remaining noodles, tuna mixture and mozzarella cheese. Sprinkle with Parmesan cheese., Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Let stand for 10-15 minutes before serving.
Nutrition Facts : Calories 361 calories, Fat 13g fat (8g saturated fat), Cholesterol 51mg cholesterol, Sodium 909mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 2g fiber), Protein 30g protein.
TUNA CHEESE SANDWICHES
"This is my husband Kent's very favorite sandwich," says Barbara Billeter from Clovis, California, "and I often make a double batch when lots of family or friends are over." TIP: "I prepare the tuna mixture in advance and add the lettuce just before assembling the sandwiches. This gives me more time to visit with my company," suggests Barbara.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 5 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the first nine ingredients. On five slices of bread, layer 1/2 cup lettuce and about 1/4 cup tuna mixture; top with remaining bread.
Nutrition Facts : Calories 501 calories, Fat 34g fat (8g saturated fat), Cholesterol 43mg cholesterol, Sodium 741mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 5g fiber), Protein 23g protein.
CHEESY TUNA MORNAY
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Bring a pot of lightly salted water to a boil. Add the pasta and cook until tender, about 8 minutes. Drain.
- Meanwhile, melt the butter in a small saucepan over medium heat. Stir in the flour until smooth. Gradually mix in milk so that no lumps form. Stir constantly until the mixture boils, then mix in half of the cheese. Add the peas, corn and macaroni. Drain the tuna, leaving a small amount of liquid to keep it moist. Flake with a fork and stir into the cheese mixture. Transfer to a casserole dish and top with the remaining cheese. Sprinkle breadcrumbs over the cheese.
- Bake for 20 minutes in the preheated oven, until sauce is bubbly and cheese is browned.
Nutrition Facts : Calories 423 calories, Carbohydrate 26.3 g, Cholesterol 77.8 mg, Fat 19.8 g, Fiber 2.4 g, Protein 34.7 g, SaturatedFat 12 g, Sodium 452.2 mg, Sugar 6.1 g
CHEESY TUNA MELTS
Steps:
- Preheat oven to broil.
- In a bowl, mix together tuna, celery, mayonnaise and salt. Spread tuna mixture onto the toasted muffin halves and place them on a baking sheet. Top each half with a slice of tomato and a slice of cheese.
- Broil until cheese is melted, about 3 to 5 minutes.
Nutrition Facts : Calories 227.8 calories, Carbohydrate 14.6 g, Cholesterol 35.8 mg, Fat 12.8 g, Fiber 0.3 g, Protein 13.6 g, SaturatedFat 6.5 g, Sodium 399.3 mg, Sugar 1 g
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