TUNA-CHEESE MOUSSAKA
This recipe sounds a little time-consuming, but once you get the hang of it it's easy. It's worth trying, it's sooo good!
Provided by Mirj2338
Categories Tuna
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- Prepare Eggplant: Peel and cut eggplant into 1/2" slices.
- Sprinkle slices with salt.
- Place in a bowl.
- Cover and add a weight.
- Rest for 30 minutes to release liquid.
- Drain and pat dry.
- Dip slices into beaten egg and saute in large skillet containing heated oil.
- Drain on paper towel.
- Prepare White Sauce: In a heavy saucepan over medium heat, melt butter.
- Saute onion.
- Add flour and cook for 2 minutes stirring constantly.
- Remove from stove and cool for 1 minute.
- Slowly add the hot milk stirring constantly.
- Bring to a boil.
- Boil for 1 minute.
- Continue to cook until thickened.
- If lumpy transfer to processor and process for 5 seconds.
- Add seasonings and wine.
- Cool.
- Divide into 2 bowls.
- Prepare Filling: Divide parmesan cheese in two and set aside.
- Rinse tuna under cold water.
- Drain.
- Break into small pieces and add to half of white sauce.
- Mix well.
- Coarsely chop the green pepper by hand.
- To work bowl of processor add cottage and feta cheese, eggs and green pepper.
- Process 10 seconds until smooth.
- Add remaining white sauce.
- Process off and on to blend.
- Assembling the Moussaka: Line an 8x8 pyrex dish with eggplant.
- Add the tuna white sauce mixture.
- Sprinkle half the Parmesan cheese.
- Add another layer of eggplant and the egg-cheese mixture.
- Sprinkle with remaining Parmesan cheese and top with tomato slices and a little more Parmesan cheese.
- Variations: 1 Substitute cottage cheese for feta cheese; 2 Replace the tuna with a 1- ounce can of sliced mushrooms or 1/2 pound of fresh mushrooms, sliced and sauteed.
- To Bake: Preheat oven to 350°F.
- and bake uncovered for 55 minutes.
- Let rest 10 minutes before serving.
- Recipe can be doubled and made in a 9"x13" pan.
- The completed recipe can be prepared the day ahead of serving.
- Bake for 35 minutes.
- Cool, cover and refrigerate.
- Bring to room temperature for 1 hour.
- Reheat at 350°F for 30 minutes until hot.
- The preparation for the eggplant and white sauce can be done the day before the Moussaka is assembled.
- Do not freeze.
CHEESY TUNA MAC
"What could be easier than dressing up a boxed macaroni and cheese mix with tuna and canned soup?" asks Stephani Martin of Macomb, Michigan. "This comforting casserole is a snap to fix, and my two boys gobble it up. You can vary the soup and veggies to suit your family's tastes."
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Cook macaroni according to package directions; drain. Stir in the milk, butter and contents of cheese packet. Add the soup, tuna, peas, onion and cheese sauce. , Spoon into a greased 1-1/2-qt. baking dish. Cover and bake at 350° for 20 minutes. Uncover; bake 5-10 minutes longer or until heated through.
Nutrition Facts : Calories 384 calories, Fat 11g fat (6g saturated fat), Cholesterol 38mg cholesterol, Sodium 1209mg sodium, Carbohydrate 47g carbohydrate (10g sugars, Fiber 3g fiber), Protein 24g protein.
EASY CHEESY TUNA CASSEROLE
Steps:
- Bring a large pot of lightly salted water to a boil. Add 1 tablespoon oil to the water to prevent sticking. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Preheat oven to 350 degrees F (175 degrees C).
- In a 2 quart saucepan over medium heat, combine the cream of mushroom soup, mixed vegetables, canned tuna, and 1 cup of the cheddar cheese. Gently fold pasta into the soup mixture and mix thoroughly. Pour pasta and soup mixture into a 11x7 inch baking dish. Sprinkle remaining cup of cheese on top.
- Bake in a preheated oven until cheese is melted and bubbly.
Nutrition Facts : Calories 1697.1 calories, Carbohydrate 190 g, Cholesterol 163.7 mg, Fat 67.7 g, Fiber 15.6 g, Protein 85.6 g, SaturatedFat 33.6 g, Sodium 2353.6 mg, Sugar 10.4 g
CHEESY TUNA MOUSSAKA
Make and share this Cheesy Tuna Moussaka recipe from Food.com.
Provided by Mercy
Categories Lunch/Snacks
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Peel and slice eggplant into 1/4 to 1/3 inch slices.
- Cook eggplant in boiling water in a saucepan for about 4 minutes; drain.
- In a covered saucepan, simmer chopped onion in white wine for 5 minutes.
- Blend in a mixture of cornstarch dissolved in milk.
- Add cinnamon, salt, pepper, and nutmeg.
- Cook until thickened, stirring constantly.
- Combine half the sauce with drained tuna.
- Add cottage cheese and eggs to the remaining sauce.
- Arrange half the eggplant slices in an 8-inch baking dish.
- Add layers of the tuna mixture, grated Parmesan cheese, the cottage cheese mixture, ending with the Parmesan cheese.
- Bake for 50 minutes, or until set.
- Let stand for 10 minutes before slicing.
CHEESY TUNA MELTS
A tasty change from cheese on toast
Provided by Good Food team
Categories Main course, Snack, Supper
Time 10m
Number Of Ingredients 6
Steps:
- Preheat the grill on its highest setting. Drain the tuna, flake it into a bowl and mix with the spring onions and mayonnaise. Season with salt and plenty of freshly ground black pepper.
- Toast the bread under the grill until it's nicely browned on both sides, then spread the tuna mixture on top, right up to the edges of the toast. Scatter over the cheese and put back under the grill until the cheese is bubbling.
- Slice in half, sprinkle with paprika and tuck in.
Nutrition Facts : Calories 613 calories, Fat 40 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 29 grams carbohydrates, Protein 35 grams protein, Sodium 2.25 milligram of sodium
TUNA MAC AND CHEESE BAKE
You can toss your other tuna casserole recipes, 'cause this one's the ultimate! You'll love the ease of this tasty dish. -Bonnie Hord, Lee's Summit, Missouri
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Prepare macaroni and cheese according to package directions. Stir in the tuna, soup, milk, peas, mushrooms and half of the fried onions. , Place in a greased 11x7-in. baking dish. Bake, uncovered, at 325° for 25 minutes. Sprinkle with remaining fried onions; bake 5 minutes longer or until heated through.
Nutrition Facts : Calories 359 calories, Fat 15g fat (7g saturated fat), Cholesterol 37mg cholesterol, Sodium 976mg sodium, Carbohydrate 35g carbohydrate (7g sugars, Fiber 3g fiber), Protein 20g protein.
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