Curry Tuna Casserole Recipes

Steps:

• Over medium-low heat melt butter in a large saucepan. Add garlic, onions and green pepper. Cook slowly, stirring occasionally, until onions are soft.
• Stir in tuna, sour cream, curry powder, salt and pepper. Heat until warm and serve.

Steps:

• Preheat oven to 375 degrees F. Melt butter in a large nonstick skillet over medium heat. Add the mushrooms, saute 6 minutes or until soft. Add the peas, onions, bell peppers and curry; saute 5 minutes or until vegetables are tender.
• Place flour in a small bowl; gradually add milk, stirring with a whisk. Add to mushroom mixture, bring to a boil. Reduce heat; simmer 2 minutes or until thick, stirring frequently. Remove from heat; stir in pasta, parsley, salt and tuna. Spoon into a 2-quart casserole dish. Sprinkle with crushed crackers. Cover and bake 20 minutes.

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.

Steps:

• Start the rice cooking.
• Over low to moderate heat, saute onion, garlic, and your vegetable of choice in butter. (If you use tuna packed in oil, you can drain the oil and use that to saute the onions.)
• Season with salt and curry powder and continue to saute until veggies are tender.
• Stir flour into vegetables until it coats them and combines with the butter/oil.
• Over moderate heat, add enough of the milk to cover the vegetables, and stir to create a smooth sauce. As the milk begins to heat, the butter/flour mixture that was coating the vegetables will begin to blend with and thicken the milk. Once it becomes thick, add half of the remaining milk, and continue stirring until it again heats to the thickening point. Then add the rest of the milk, stir again, and allow to come to the thickening point for the last time. (This process is a bit difficult to describe, but not hard to do. Adding the milk at little at a time and stirring to keep it smooth as you go keeps the sauce from forming lumps and prevents scorching. You can also do this step over low heat, in which case you don't have to stand right over the pot stirring constantly, but it's still good to add the milk in stages, and stir regularly.).
• Once the sauce is heated, add the tuna, and bring back to simmering. If the tuna is packed in oil, drain the oil (which you may have used in step one). If it's packed in water, you can just dump the whole can into the sauce, water and all.
• Serve tuna curry over rice. A green veggies side is nice (steamed asparagus or broccoli, cucumbers in vinaigrette, green salad, or peas).

Steps:

• Heat oven to 350°F.
• Mix dressing, milk and curry powder until blended. Combine all remaining ingredients except nuts in large bowl. Add dressing mixture; mix lightly.
• Spoon into 2-qt. casserole sprayed with cooking spray; top with nuts.
• Bake 35 min. or until heated through.