Mini Tuna Casseroles Recipes

Steps:

• In a saucepan, saute onions in butter. Stir in flour until blended. Gradually stir in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in the tuna, 1/2 cup of potato chips and pepper. , Pour into two greased 8-oz. baking dishes. Sprinkle with remaining potato chips. Bake, uncovered, at 350° for 20-25 minutes or until hot and bubbly.

Steps:

• In a medium saucepan, saute the onions in melted butter over medium heat.
• Add in flour, stirring constantly to mix; gradually stir in milk.
• Bring the mixture to a boil stirring constantly; cook for 2 minutes or until thickened, stirring constantly.
• Remove pan from the heat.
• Add in tuna, cheese, 1/2 cup of potato chips and salt and pepper to taste.
• Pour into 2 greased 8-oz.
• ramekins or baking dishes.
• Sprinkle with remaining potato chips.
• Bake, uncovered, at 350 degrees for 20-25 minutes or until hot and bubbly.

Steps:

• Heat the oven to 400 degrees F. Stir the soup, milk, peas, pimientos, if desired, tuna and noodles in a 1 1/2-quart baking dish. Stir the bread crumbs and butter in a small bowl. Bake for 20 minutes or until the tuna mixture is hot and bubbling. Stir the tuna mixture. Sprinkle with the bread crumb mixture. Bake for 5 minutes or until the bread crumb mixture is golden brown.

Steps:

• Preheat oven to 425 degrees F.
• Place bread in food processor and pulse for 30 seconds into bread crumbs (makes about 2 1/2 to 3 cups crumbs).
• Heat oil in a large skillet over medium heat. Add onions and cook, stirring, until onions are soft and translucent, 8 minutes. Add celery and cook, stirring, until just tender, 6 minutes. Add mushrooms and cook, stirring, until mushrooms release their water, 5 to 7 minutes. Add flour all at once and stir immediately and vigorously with a wooden spoon until flour is completely incorporated into vegetable mixture until there are no flour lumps. Add milk and broth, stir to combine and bring mixture to a boil, stirring frequently. Reduce heat to a vigorous simmer and cook, stirring, until liquid has thicke ned and reduced by about 1/2 cup, 7 to 8 minutes. Add salt and pepper and stir to combine. Combine cooked pasta, vegetable-liquid mixture, broccoli, peas and tuna and toss to incorporate. Pour into a 9 by 13-inch casserole. Top with bread crumbs. Bake for 25 minutes, or until crumbs are golden brown and toasted.

Steps:

• In a saucepan, saute onions in butter. Stir in flour until blended. Gradually stir in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat. stir in the tuna, 1/2 cup of potato chips and pepper. Pour into two greased 8-oz. baking dishes. Sprinkle with remaining potato chips. Bake, uncovered, at 350 degrees F for 20-25 minutes or until hot and bubbly.

Steps:

• In a saucepan, saute onions in butter. Stir in flour until blended. Gradually stir in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat. stir in the tuna, 1/2 cup of potato chips and pepper. Pour into two greased 8-oz. baking dishes. Sprinkle with remaining potato chips. Bake, uncovered, at 350 degrees F for 20-25 minutes or until hot and bubbly.

Steps:

• Cook egg noodles to al dente in boiling salted water; drain well.
• Preheat oven to 325°F.
• Mix all ingredients together in a large casserole dish, reserving 1/2 cup of cheese.
• Sprinkle reserved cheese over the top.
• Bake for 30 minutes.
• Serve hot.

Steps:

• Cook pasta according to package directions., Meanwhile, in a large bowl, combine the tuna, soup, artichokes, sour cream, peppers, onion, sun-dried tomatoes, olives, dill, capers, garlic, lemon zest and pepper flakes. Drain pasta; stir into tuna mixture. Divide among six 10-oz. ramekins or custard cups., In a small bowl, combine the bread crumbs, cheese and Italian seasoning. Sprinkle over tuna mixture. Place ramekins on a baking sheet. Bake, uncovered at 350° until golden brown, 25-30 minutes.

Steps:

• Preheat oven to 350°. In a small skillet, saute celery and onion in oil for 5 minutes or until tender. In a large bowl, combine the tuna, bread crumbs, wheat germ, eggs, milk, parsley, thyme, salt and pepper. Stir in celery mixture. Shape into 6 oval loaves. , Place in a 15x10x1-in. baking pan coated with cooking spray. Bake until lightly browned, 20-25 minutes. Sprinkle with cheese. Bake until cheese is melted, 5 minutes longer., Freeze option: Securely wrap cooled loaf in foil, then freeze. To use, partially thaw in refrigerator overnight. Unwrap loaf; reheat on a greased 15x10x1-in. baking pan in a preheated 350° oven until heated through and a thermometer inserted in center reads 165°.

Steps:

• Preheat oven to 350°F.
• Cook shell pasta according to package directions.
• Add butter to sauté pan on low-med heat.
• Add celery and onions.
• Sauté until onions almost clear.
• Add mushrooms - remove from heat.
• Drain veggies (if extra butter in pan).
• Put veggies in pan, add soup, tuna, milk, cheese until heated through and cheese melted.
• Remove from heat add mayo and cook pasta.
• Pour into baking dish, top with remaining shredded cheese bake until cheese is melted and "browning" (approx 1/2 hour).
• Remove and let sit for about 5 minutes.
• Eat.

Steps:

• Mix together in casserole dish: tuna, mushroom soup, milk, peas and 3/4 cup crushed chips.
• Sprinkle remainder of the chips on top.
• Bake at 350 for 30 minutes.