Different Kind Of Tuna Bake Recipes

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TUNA PASTA BAKE

Whip up this cheap treat using storecupboard ingredients, tinned tuna and sweetcorn

Provided by Good Food team

Categories     Dinner, Pasta

Time 50m

Number Of Ingredients 8



Tuna pasta bake image

Steps:

  • Heat oven to 180C/fan 160C/gas 4.
  • Boil 600g rigatoni for 2 mins less time than stated on the pack.
  • To make the sauce, melt 50g butter in a saucepan and stir in 50g plain flour.
  • Cook for 1 min, then gradually stir in 600ml milk to make a thick white sauce.
  • Remove from the heat and stir in all but a handful of the 250g grated cheddar.
  • Drain the pasta, mix with the white sauce, two 160g drained cans tuna, one 330g drained can sweetcorn and a large handful of chopped parsley, then season.
  • Transfer to a baking dish and top with the rest of the grated cheddar.
  • Bake for 15-20 mins until the cheese on top is golden and starting to brown.

Nutrition Facts : Calories 752 calories, Fat 26 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 99 grams carbohydrates, Sugar 12 grams sugar, Fiber 4 grams fiber, Protein 37 grams protein, Sodium 1.43 milligram of sodium

600g rigatoni
50g butter
50g plain flour
600ml milk
250g strong cheddar, grated
2 x 160g cans tuna steak in spring water, drained
330g can sweetcorn, drained
large handful chopped parsley

TUNA SANDWICH CASSEROLE

Tuna sandwich in a casserole form. Talk about an All-American recipe! Budget stretcher and great way to use up that bread has gone stale. This casserole is a make ahead casserole. Prepare in the morning and bake in the evening. You can use different kinds of bread or other canned meats to vary the recipe.

Provided by Watkinslady30

Categories     One Dish Meal

Time 1h25m

Yield 6-8 serving(s)

Number Of Ingredients 12



Tuna Sandwich Casserole image

Steps:

  • Grease 3 quart rectangular baking dish; set aside. 13 x 9 x 2 works best.
  • Trim the crusts from the bread slices. Spread a side of 6 of the bread slices with half of the softened margarine or butter.
  • Place the bread slices, buttered side up, over the bottom of the baking dish, trimming the bread slices as necessary to fit; set aside.
  • In a large bowl, stir together the tuna, celery, green peppers, pickle relish and onions. Add the mayonnaise or salad dressing; stir to combine all of the ingredients.
  • Spread the tuna mixture over the buttered bread slices in the baking dish. Spread the remaining margarine or butter over a side of each of the remaining bread slices. Place the bread slices, buttered side up, over the tuna mixture, trimming the slices as necessary to fit.
  • In a large bowl using a wire whisk, beat the eggs. Stir in the milk, undiluted cream of mushroom soup and dill weed; mix well.
  • Carefully pour the soup mixture evenly over the bread and tuna layers in the baking dish. Cover the baking dish and chill in the refrigerator overnight.
  • Preheat the oven to 350°F
  • Bake the casserole, uncovered, in the 350°F oven about 1 hour or until the top of the casserole is golden brown. Let cool for about 10 minutes before serving to allow it to set up.

Nutrition Facts : Calories 543.7, Fat 29.3, SaturatedFat 7.1, Cholesterol 181.6, Sodium 1114.1, Carbohydrate 44.6, Fiber 2.2, Sugar 7.3, Protein 25.5

12 slices bread
3 tablespoons margarine or 3 tablespoons butter, softened
2 (6 ounce) cans tuna, drained and flaked
1 1/2 cups celery, chopped
3/4 cup sweet green pepper, chopped
1/2 cup onion, chopped
3/4 cup mayonnaise or 3/4 cup salad dressing
2 tablespoons pickle relish
4 eggs
2 cups milk
10 3/4 ounces condensed cream of mushroom soup
1/2 teaspoon dried dill

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