Grown Up 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:

• Boil water as directed by whatever pasta you choose for 2 1/2 cups (as cooking times vary based on the type of pasta). Add in pasta when water is at a rolling boil.
• In a large sauce pan combine the tuna, black beans, sweet peas, tomatoes, black pepper and salt. Stir well, and let heat through.
• When the pasta is al dente, remove from heat and drain. At this time, remove the tuna combination from the heat as well.
• When pasta is completely free of excess water, return to the large pot, and mix in the tuna combination. At this time, add the cheese and hot sauce (amount varying to how spicy you like), stir well. Serve, and top with any fresh herb-especially delicious with fresh dill.

Steps:

• Preheat oven to 425 degrees.
• Cook the noodles as directed on package and drain; do not overcook.
• Stir tuna, onion, celery, mayonnaise and salt into noodles.
• Mix the soups and milk in a small saucepan. Heat through, stirring constantly.
• Add the cheese to the soups and stir until it melts.
• Pour over the noodle mixture and gently mix.
• Bake uncovered in 2 two-quart buttered casserole dishes for 30 minutes.

Steps:

• Pick the crab meat, removing any shell or cartilage. Set aside. Cook and drain noodles. Set aside. Preheat oven to 350°. Lightly coat four 1-cup-capacity baking dishes or one 9" round baking dish with 1 tablespoon butter and set aside.
• Melt remaining butter in a medium skillet over medium heat.
• Add shallots and cook until soft.
• Add tomato paste and garlic and cook, stirring continuously, for 5 minutes.
• Move pan away from the heat and add brandy or chicken broth.
• Return to heat and bring mixture to a boil, whisking continuously.
• Reduce heat to medium low, add 1 cup water, and simmer until thickened slightly - about 10-12 minutes.
• Strain mixture and stir in cream, remaining salt, and pepper.
• Add egg noodles, crab meat, and lemon juice and toss to coat.
• Divide mixture evenly among the prepared baking dishes, cover with foil, and bake until cooked through and the noodles are hot - about 20 minutes.
• Garnish with thyme sprigs and serve immediately.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
• Bring a large pot of water to a boil. Add egg noodles and 3 teaspoons salt to the boiling water; cook until tender yet firm to the bite, about 6 minutes. Drain noodles. Return to pot and set aside.
• Heat 2 tablespoons butter and 1 tablespoon oil in a large skillet over medium-high heat. Add mushrooms and onion and cook until mushrooms are softened and onions are translucent, about 4 minutes. Add remaining butter; stir constantly until melted. Sprinkle flour over vegetable mixture and cook, stirring constantly, for 1 minute. Stir in milk and stock and bring to a simmer, stirring often. Simmer for 5 minutes. Stir in lemon juice, Dijon mustard, 1 teaspoon salt, and pepper.
• Add sauce mixture to reserved noodles. Stir in 1 cup Cheddar cheese, peas, and tuna. Pour mixture into the prepared baking dish and sprinkle remaining Cheddar cheese over the top.
• Stir together bread crumbs, remaining 2 teaspoons oil, remaining 1/4 teaspoon salt, and paprika in a small bowl. Sprinkle bread crumb mixture evenly over the casserole.
• Bake in the preheated oven until golden and bubbly, 25 to 30 minutes. Sprinkle with parsley and serve.