Tuna Ring Casserole Recipes

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TUNA RING WITH CHEESE SAUCE

This is from my mother's Betty Crocker Recipe Card Library from the 70's. I've been enjoying it for 3 decades! It's so delicious, and not as hard as the recipe is lengthy. It makes even a novice cook look pretty darn impressive!

Provided by GinnyP

Categories     Tuna

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 15



Tuna Ring With Cheese Sauce image

Steps:

  • Filling: Beat egg slightly; set aside 2 T egg.
  • Stir tuna, onion, cheese, parsley, celery salt, and pepper into remaining egg.
  • (You can do this part ahead and keep in refrigerator until ready to use.) Dough: Stir baking mix& water to a soft dough.
  • Knead 5 times on a floured cloth covered board.
  • (I just do this on a floured surface.) Roll out into a rectangle.
  • Spread with filling.
  • Roll up to make a long roll.
  • Place sealed edge down on greased baking sheet.
  • (I make a circle or a half-circle.) With scissors, make cuts 2/3 deep at 1"-2" intervals.
  • (I slightly turn each piece to show filling.) Brush top with reserved egg.
  • Bake at 375F for 25-30 minutes.
  • Meanwhile, make cheese sauce.
  • Cheese Sauce: Melt butter over low heat.
  • Blend in baking mix, salt, and pepper.
  • Cook over low heat, stirring, until smooth and bubbly.
  • Remove from heat.
  • Stir in milk.
  • Heat to boiling, stirring constantly.
  • Boil and stir one minute.
  • Stir in cheese until melted.
  • (I rarely bring this to a boil. I just make sure it's nice and hot, bringing the heat up slowly. Maybe it's my own quirk, but I don't scorch the milk that way. I slice the tuna ring and serve the slices and pass the cheese sauce. This is so yummy!).

Nutrition Facts : Calories 812, Fat 46.6, SaturatedFat 23.3, Cholesterol 172.3, Sodium 1285.4, Carbohydrate 54.7, Fiber 2.3, Sugar 9.6, Protein 42.5

1 egg
2 (6 ounce) cans tuna, drained
1/2 cup chopped onion
1/2 cup shredded sharp cheddar cheese
1/4 cup dried parsley
1 teaspoon celery salt
1/8 teaspoon black pepper
2 cups Bisquick
1/2 cup water
1/4 cup butter
1/4 cup Bisquick
1/8 teaspoon salt
1/8 teaspoon pepper
2 cups milk
1 cup shredded cheddar cheese

TUNA NOODLE CASSEROLE

Ree's easy tuna noodle casserole uses pantry and refrigerator staples like egg noodles, canned tuna, bread crumbs and mushrooms to get a family-friendly dinner on the table in just an hour.

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 13



Tuna Noodle Casserole image

Steps:

  • Preheat the oven to 400 degrees F.
  • Bring a pot of water to a boil and cook the egg noodles to al dente according to the package instructions. Drain and set aside.
  • Meanwhile, melt 4 tablespoons of the butter in a large skillet over medium heat. Add the onion and cook until starting to soften, 3 to 4 minutes. Add the mushrooms and cook, stirring, for a couple of minutes. Sprinkle the flour evenly over the mixture and stir so that the flour coats the onions and mushrooms thoroughly. Cook, stirring, for another minute. Add the milk and sherry and whisk to combine. Cook the sauce until it's nice and thick, 3 to 4 minutes. Sprinkle in salt and pepper to taste and stir. Adjust the seasoning to make sure the sauce is adequately salted.
  • Add the tuna and stir it into the sauce. Then stir in the bell pepper and 1 tablespoon of the parsley. Stir in the noodles until they're coated. Butter a 9-by-13-inch baking dish and transfer the noodle mixture to the dish.
  • Melt the remaining 4 tablespoons butter in a bowl in the microwave; stir it around with the breadcrumbs and remaining tablespoon of parsley.
  • Top the casserole with the breadcrumbs and bake until golden, 25 to 30 minutes. Serve piping hot with a green salad and warm crusty bread.

12 ounces wide egg noodles
8 tablespoons (1 stick) salted butter, plus extra for buttering the baking dish
1 medium onion, diced
6 ounces white button mushrooms, finely chopped
1/4 cup all-purpose flour
3 cups warmed whole milk
1/2 cup dry sherry
Kosher salt and freshly ground black pepper
Three 6.4-ounce cans white albacore tuna in water, drained
1/4 cup finely chopped red bell pepper
2 tablespoons minced fresh parsley
1/2 cup panko breadcrumbs
Serving suggestions: a green salad and crusty bread

TUNA RICE CASSEROLE

A nice quick and easy recipe for tuna. It makes a wonderfully light lunch...easily doubled.

Provided by TOPPER2

Categories     Seafood     Fish     Tuna

Time 30m

Yield 2

Number Of Ingredients 9



Tuna Rice Casserole image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium saucepan, mix water, garlic, onion, salt and black pepper. Cover and bring to a boil. Let boil for 1 minute, then stir in the rice. Cover and remove from heat. Let stand for 5 minutes.
  • Line the bottom of a 9x5 inch loaf pan with half of the rice. Top with drained tuna, cheese, tomatoes and the remaining rice.
  • Bake in a preheated oven for 20 minutes.

Nutrition Facts : Calories 426.2 calories, Carbohydrate 61.9 g, Cholesterol 37 mg, Fat 5.8 g, Fiber 2 g, Protein 28.9 g, SaturatedFat 3.1 g, Sodium 802.1 mg, Sugar 1.4 g

1 ½ cups instant rice
1 ½ cups water
1 clove garlic, minced
2 tablespoons finely chopped onion
½ teaspoon salt
½ teaspoon freshly ground black pepper
1 (5 ounce) can tuna, drained
½ cup mozzarella cheese, shredded
¼ cup tomatoes, chopped

TUNA RING CASSEROLE

My mom made this while I was growing up, and it has always been my favorite recipe of hers. It makes a great meal for guests since it looks so pretty after baking, and kids love it!

Provided by Angela Thorassie

Categories     Tuna Recipes

Time 1h

Yield 6

Number Of Ingredients 15



Tuna Ring Casserole image

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
  • Measure 2 tablespoons of the beaten egg into a small bowl and set aside. Mix remaining egg, tuna, onion, 1/2 cup Cheddar cheese, parsley, celery salt, 1/4 teaspoon black pepper together in a large bowl.
  • Stir 2 cups baking mix and cold water together to form a soft dough. Cover a cutting board with cheesecloth and lightly dust with flour. Turn dough out onto the prepared cutting board and knead 5 times. Roll into a 15x10-inch rectangle. Spread tuna mixture over the dough. Roll, beginning at one of the long side, into a cylinder; transfer to the prepared baking sheet with the sealed edge down. Shape the cylinder into a ring and pinch the ends together. With scissors, make cuts 2/3 of the way through ring at 1-inch intervals. Brush top with reserved egg.
  • Bake in preheated oven until the outside is golden brown, 25 to 30 minutes.
  • Melt butter in a saucepan over low heat. Beat 1/4 cup baking mix, salt, and 1/4 teaspoon pepper into the butter; cook until smooth and bubbly, about 5 minutes. Remove saucepan from heat and stir milk into the butter mixture until smoothly incorporated. Bring the mixture to a boil, stirring continually; cook at a boil for 1 minute; remove from heat and stir 1 cup Cheddar cheese into the mixture until melted. Pour over the tuna ring casserole to serve.

Nutrition Facts : Calories 501.7 calories, Carbohydrate 33.7 g, Cholesterol 107.1 mg, Fat 26.9 g, Fiber 1.3 g, Protein 31 g, SaturatedFat 14.1 g, Sodium 1222.6 mg, Sugar 5.5 g

1 eggs, beaten slightly
2 (7 ounce) cans tuna, drained
½ cup chopped onion
½ cup shredded Cheddar cheese
½ cup snipped fresh parsley
1 teaspoon celery salt
¼ teaspoon ground black pepper
2 cups baking mix (such as Bisquick ®)
½ cup cold water
¼ cup butter
¼ cup baking mix (such as Bisquick ®)
¼ teaspoon salt
¼ teaspoon ground black pepper
2 cups milk
1 cup shredded Cheddar cheese

TUNA ITALIANO CASSEROLE

My family was not fond of tuna casseroles until I found this recipe. Not sure where it came from, but I've been making it for years. I think it's the cheese!

Provided by RedhairMac

Categories     One Dish Meal

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 13



Tuna Italiano Casserole image

Steps:

  • Cook noodles according to package directions (I find that 12 minutes is perfect, especially when using them in a casserole where there will be additional cooking).
  • While the noodles are cooking, heat butter in medium frying pan and cook onions until tender but not brown.
  • (Butter gives the recipe more taste but a non-stick spray can be used in place of butter. I don't recommend margarine- it doesn't melt properly.).
  • Add soup, milk and cheese; heat and stir.
  • Add tuna, mushrooms, olives, parsley and lemon juice.
  • Stir well and heat through.
  • Stir 1/2 of the cooked noodles into the tuna mixture. Mix well. Add more or all of the noodles as desired (the more noodles, the thicker the casserole consistency).
  • Pour mixture into 2 qt casserole dish.
  • (If doubling the recipe, use a 9"x13" pan.).
  • Sprinkle top with remaining Parmesan cheese and the paprika.
  • Bake at 350 degrees for 30 minutes.
  • (Watch that noodles don't burn-- may need to cook only 20 minutes depending on your oven).
  • Before removing from oven, sprinkle top with onion rings and bake an additional 5 minutes.
  • Watch that the onion rings don't burn.

Nutrition Facts : Calories 564.3, Fat 16.1, SaturatedFat 5.9, Cholesterol 110.8, Sodium 919.2, Carbohydrate 73.7, Fiber 3.6, Sugar 3.8, Protein 30.7

1 -2 tablespoon butter (optional)
1/2 cup chopped onion (frozen ones are fine)
1 (10 1/2 ounce) can cream of mushroom soup
1 (6 ounce) can evaporated milk
1/3 cup shredded parmesan cheese
1 (6 1/2 ounce) can albacore tuna, drained
1 (3 ounce) can sliced mushrooms (optional)
1/4 cup chopped ripe black olives
2 tablespoons parsley (to taste)
2 teaspoons lemon juice
1 teaspoon paprika (to taste)
12 -16 ounces extra wide egg noodles, cooked & drained (or any kind of pasta)
French fried onion rings (another option is to use crushed potato chips)

TUNA CRESCENT RING

This is really easy to throw together, and I often use it when I am too tired to fix anything else. -Julia Bivens, Martinsburg, West Virginia

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8



Tuna Crescent Ring image

Steps:

  • Preheat oven to 375°. Unroll crescent dough and separate into triangles. On an ungreased 12-in. pizza pan, arrange triangles in a ring with points toward the outside and wide ends overlapping. Press overlapping dough to seal., In a small bowl, combine the remaining ingredients. Spoon across wide end of triangles. Fold pointed end of triangles over filling, tucking points under to form a ring (filling will be visible)., Bake 15-20 minutes or until golden brown and heated through.

Nutrition Facts : Calories 506 calories, Fat 30g fat (8g saturated fat), Cholesterol 56mg cholesterol, Sodium 1044mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 1g fiber), Protein 28g protein.

1 tube (8 ounces) refrigerated crescent rolls
1 can (12 ounces) albacore white tuna in water
1 cup frozen peas and carrots (about 5 ounces)
1/2 cup shredded cheddar cheese
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1-1/2 teaspoons dried minced onion
1 teaspoon Italian seasoning

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