Tuna And Pasta Cheddar Melt Recipes

Steps:

• HEAT broth and water to a boil in skillet.
• Add pasta and cook until just tender, stirring often.
• Do not drain.
• STIR in soup, milk and tuna.
• Top with cheese.
• Mix bread crumbs with butter.
• Sprinkle on top.
• Heat through.

Steps:

• Heat broth and water to a boil in skillet. Add pasta and cook until just tender, stirring often. Do not drain.
• Stir in soup, milk and tuna. Top with cheese. Mix bread crumbs with butter. Sprinkle on top. Heat through.

Steps:

• Preheat oven to 350°.
• Cook pasta in broth according to pasta package directions, less 2 minutes. Do not over cook. Drain. HINT: Drain cooked noodles over frozen peas to defrost.
• While pasta is cooking:
• 1) Melt butter over medium heat. Sauté celery & onions in butter until tender.
• 2) In a bowl, combine soup, milk, tuna; stir to combine;
• 3) Stir in cheese, add to noodles. Stir in peas.
• Put in an 8x8 casserole.
• Bake in a 350° oven until bubbly. Approximately 45 minutes. Cook longer if the sauce is not medium thick in consistency or desired consistency.
• Top with crushed potato chips, bake for 5 more minutes.

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside.
• In a large saucepan over medium heat, combine tuna, peas, Alfredo sauce, garlic powder, oregano, and basil; mix well.
• Cook until heated through and add cooked pasta; mix well. Adjust seasoning as needed; serve.

Steps:

• Combine ½ medium onion, thinly sliced, and 1 cup seasoned rice vinegar in a small bowl. Set aside.
• Gently mix two 5-oz. cans tuna packed in olive oil, drained, ¼ cup mayonnaise, 2 Tbsp. chopped celery, and 1 Tbsp. chopped pickles in a medium bowl until just combined. Season with kosher salt and freshly ground pepper.
• Heat a dry large cast-iron skillet over medium-low. Spread mayonnaise over 1 side of 2 slices sourdough bread. Place bread, mayo side down, in skillet; top 1 bread slice with 2 slices sharp cheddar. Cover with a lid and cook until bread is golden brown underneath and cheese is melted, about 4 minutes. (The cheese should form a crispy skirt around the bread.)
• Uncover skillet and top bread with melted cheddar with one fourth of tuna salad, then some drained reserved pickled onion. Close up sandwich and gently press down on sandwich with a spatula. Transfer to a cutting board and slice in half on a diagonal. Repeat cooking process 3 more times with more mayonnaise and remaining tuna salad, pickled onion, 6 slices sourdough bread, and 6 slices sharp cheddar to make 3 more sandwiches.
• Serve sandwiches on plates with dill pickle spears if desired.

Steps:

• Place tuna into a mixing bowl and lightly break apart with a fork. Add green onion, celery, capers, chile paste, and mayonnaise. Pinch small pieces from mozzarella cheese into the tuna salad and stir to mix. Season with salt and black pepper; refrigerate tuna salad until needed.
• Heat oven's broiler. Line a baking sheet with aluminum foil.
• Spread butter generously on both sides of French bread slices.
• Broil buttered bread until golden brown on top, 2 to 3 minutes. Flip bread slices and broil other side until toasted, 2 to 3 more minutes. Remove from oven and turn bread slices over on the baking sheet so the darkest sides are on the bottom.
• Gently spread tuna salad onto bread slices using 2 forks. Press the salad onto the bread and spread tuna all the way to the edges of the bread. Spread shredded sharp Cheddar over each sandwich. Dust tops with cayenne pepper.
• Place sandwiches under broiler and cook until cheese is melted and bubbling, 5 to 6 minutes.