High Fiber Tuna Casserole From Rachael Ray Recipes

Steps:

• Place pasta water on to boil. Salt water then add pasta and cook to al dente.
• While pasta cooks, heat a deep skillet over medium heat with extra-virgin olive oil. Saute garlic and onions until tender, 4 to 5 minutes. Add tuna and sun-dried tomatoes and stir to heat through, another 1 to 2 minutes. Add wine and cook it down a minute then add cream and season sauce with salt and pepper. Toss hot pasta and peas with sauce and cheese. Serve on dinner plates and top with shredded basil.

Steps:

• Place bread in warm oven, 250 degrees F, to dry and toast, 20 minutes.
• Place tuna in a skillet and add wine, then water -- just enough to cover fish. Add bay leaf and peppercorns. Bring liquids to a boil. Reduce heat to simmer and cover skillet. Poach fish for 12 minutes.
• Heat a large skillet over medium heat. Add oil, 1 turn of the pan, and 2 tablespoons butter--reserve remaining 2 tablespoons butter. Add shallots and mushrooms and season with salt and pepper. Saute gently for 5 minutes. Sprinkle in ground thyme or poultry seasoning and flour and cook flour 1 minute, stirring with whisk. Whisk in stock, then cream. Adjust seasonings. Add peas.
• Remove cooked, poached tuna to a bowl and flake fish with a fork.
• Add cooked noodles and tuna to sauce. Remove sauce from heat and transfer mixture to a casserole or serving dish.
• Use the widest cutting edge on a box grater to grate the bread into large crumbs. Melt remaining 2 tablespoons butter in a small cup in microwave and pour melted butter over bread, Scatter buttery bread crumbs and parsley over the top of the casserole. Serve immediately.

Steps:

• 1. Pre-heat the oven to 400 degrees F. 2. Place a large pot of water over high heat and bring up to a boil to cook the pasta. Once at a boil, add some salt and the pasta and cook until al dente, according to the package directions. Drain the pasta thoroughly, return it to the pot and reserve. 3. In a large skillet over medium-high heat, heat 1 tablespoon EVOO, one turn of the pan, and the butter. Cook the garlic and onion until tender, about 2-3 minutes. Sprinkle in the flour and cook for another minute, then whisk in the chicken stock and half-and-half and season with salt, ground black pepper and nutmeg. Bring it up to a bubble and thicken. 4. Turn off the heat, then fold in the parsley, grated parmigiano Reggiano cheese, cannellini beans, spinach, tuna and penne. Pour the mixture into a 9 x 13 inch baking dish and top with remaining cheese. Place in the oven to brown the topping, about 10 minutes.

Steps:

• Cook noodles according to package directions., In a large bowl, combine the soup, milk, mayonnaise and mustard. Stir in the mushrooms, tuna and red pepper. Drain noodles; add to soup mixture and stir until blended. Transfer to an 8-in. square baking dish coated with cooking spray., Combine topping ingredients; sprinkle over casserole. Bake at 400° for 25-30 minutes or until bubbly.

Steps:

• Bring a large pot of water to a boil. Add noodles and frozen peas. Cook until noodles are al dente, drain well. Return noodles and peas to the pot.
• Mix soup, tuna fish, onions, processed cheese and pepper into the pot. Stir constantly until all of the ingredients are well mixed and the cheese has melted. Serve.