TUNA SPAGHETTI CASSEROLE
Make and share this Tuna Spaghetti Casserole recipe from Food.com.
Provided by elslwright
Categories Spaghetti
Time 45m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Cook spaghetti according to package directions.
- Combine cooked, drained spaghetti with soup, milk and tuna.
- Put in a 2 quart casserole coated with cooking spray.
- Top with Stove Top Stuffing.
- Bake at 350 degrees for 30-35 minutes or until heated through.
- Add onion or other seasonings to individual tastes.
KITTENCAL'S TUNA-SPAGHETTI CASSEROLE
This is a recipe I developed years ago; it also works well using cooked chicken or turkey. Prep time includes boiling the spaghetti, adjust all ingredient amounts to taste, the cayenne may be omitted if desired and two cans of sliced drained mushrooms may be substituted for fresh :)
Provided by Kittencalrecipezazz
Categories Tuna
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Butter a 13 x 9-inch baking dish.
- Chop the spaghetti coarsely. (I usually chop about 4-inches but it does not have to be exact).
- Cook the spaghetti until firm-tender (do not overcook the pasta!) drain and toss with 1-2 tablespoons butter or oil to prevent sticking.
- In a saucepan melt 1/4 cup butter over medium heat (can use a couple tablespoons more butter if desired, I always do!) add in the sliced mushrooms and cook stirring until they release their moisture (about 6 minutes).
- Add in onion, garlic and cayenne pepper; sauté for about 3 minutes.
- Add in flour and chicken bouillon powder; mix with a wooden spoon for about 1-2 minutes (the mixture will be slightly "clumpy").
- Stir in the broth and cream; bring to a light boil over medium heat whisking continuously until smooth and thickened.
- Turn off heat and stir in the Parmesan cheese (or cheddar cheese if using) mix to combine until melted.
- Season sauce with salt and black pepper (I use seasoned salt).
- Add the cooked cream mixture to the cooked spaghetti; toss well to combine, then add in the tuna, green bell pepper and egg yolks; mix very well to combine.
- Transfer the mixture to a prepared baking dish.
- Top with additional Parmesan cheese if desired.
- Bake for 30-35 minutes in a 350°F oven (oven rack set to second-lowest position).
- If desired you may sprinkle about 1 cup (or more) grated cheddar cheese on top after baking but that is only optional.
- DELICIOUS!
TUNA NOODLE CASSEROLE WITH POTATO CHIP TOPPING
Provided by Food Network
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F. Bring a large pot of salted water to a boil. Butter a 2-quart casserole or baking dish.
- Melt the butter in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until slightly softened, about 5 minutes. Increase the heat to medium high and add the mushrooms and 1/4 teaspoon salt. Cook, stirring, until the mushrooms release their liquid and turn golden brown, 8 to 10 minutes. Sprinkle the flour over the mushrooms and cook, whisking, about 1 minute. Gradually add the milk while whisking constantly, then whisk in the chicken broth. Bring the mixture to a simmer, stirring often. Simmer until thickened, about 5 minutes.
- Meanwhile, cook the pasta in the boiling water until al dente according to the package directions. Drain the pasta and stir it into the mushroom mixture. Add the tuna and parsley and stir to combine. Turn off the heat and add 1 cup of the Cheddar. Stir to combine. Season with salt and pepper.
- Transfer the mixture to the prepared baking dish. Sprinkle the remaining 1 cup Cheddar on top and then cover with the potato chip crumbs. Bake until bubbling and golden brown on top, about 20 minutes. Let stand 5 minutes before serving.
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
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.
TUNA TATAKI
Steps:
- On a shallow plate, mix together the ginger, sesame seeds, and cracked black pepper. Season the tuna with salt.
- Make 1/2-inch deep slices in the tuna, every 1/4- to 1/2-inch or so to make it easier to slice at the end. Roll the tuna in the ginger mixture, pressing lightly so the mixture sticks to the tuna.
- Place a saute pan over high heat. Add the oil and sear the tuna on all sides, about 30 seconds per side. Remove the tuna from the pan and set aside. Deglaze the pan with lime juice. Pour the lime juice over the tuna.
- In a bowl combine the avocado, greens, red onion, and tomato. Toss with some of the Ginger Sauce. Slice the tuna, following the incisions made earlier. Place some of the dressed greens on 4 plates. Top with sliced tuna and drizzle with some more of the Ginger Sauce.
- In a small bowl, combine the shallot, ginger, a few grinds pepper, soy sauce, and lime juice. Slowly whisk in the olive oil and set aside. When ready to serve, whisk thoroughly to combine.
TUNA-PASTA CASSEROLE
Looking for a delicious dinner recipe? Then check out this tuna and pasta casserole dish that's ready in less than an hour!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 350°F.
- Cook and drain pasta as directed on package.
- Meanwhile, in 1 1/2-quart saucepan, melt butter over low heat. Stir in flour and salt. Cook over medium heat, stirring constantly, until smooth and bubbly; remove from heat. Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese until melted.
- Stir in pasta, broccoli and tuna; mix well. Spoon into ungreased 2-quart casserole. Cover and bake about 25 minutes or until hot and bubbly.
- Meanwhile, in small bowl, mix topping ingredients. Sprinkle topping over casserole. Bake uncovered about 5 minutes longer or until topping is toasted.
Nutrition Facts : Calories 380, Carbohydrate 37 g, Cholesterol 55 mg, Fat 1, Fiber 3 g, Protein 25 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 910 mg, Sugar 6 g, TransFat 1/2 g
TUNA MUSHROOM CASSEROLE
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 1-quart casserole dish.
- 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.
- In a mixing bowl, combine mushroom soup, milk, salt, and pepper. Mix thoroughly. Then add tuna, mushrooms, and pasta. Mix thoroughly. Pour mixture into the greased casserole dish.
- In another mixing bowl, combine bread crumbs, butter, and thyme. Mix well. Sprinkle over the top of the tuna mixture.
- Bake uncovered in a preheated oven until bubbling and golden brown, about 40 minutes.
Nutrition Facts : Calories 298 calories, Carbohydrate 30.7 g, Cholesterol 32.2 mg, Fat 11.5 g, Fiber 2.6 g, Protein 18.3 g, SaturatedFat 5.4 g, Sodium 932 mg, Sugar 5.7 g
TUNA CASSEROLE
Break out a family favorite: tuna casserole. The traditional comfort food is great for serving large groups. In our tuna casserole recipe, we cut the sauce with chicken broth, but there's enough milk to make this casserole feel indulgent.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 1h
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees. In a large pot of boiling salted water, cook pasta 2 minutes less than package instructions (it will be undercooked). Drain. In a small bowl, toss together panko, Parmesan, and 2 teaspoons oil.
- In pot, heat 2 tablespoons oil over medium-high. Add onion, season with salt and pepper, and cook until softened, 8 minutes. Add flour and whisk to coat onion with flour. Slowly whisk in broth, then milk.
- Cook, stirring constantly, until sauce comes to a boil. Reduce heat and simmer, stirring frequently, until sauce is thickened, about 8 minutes. Stir in pasta, tuna, and peas and season to taste with salt and pepper.
- Transfer tuna mixture to a 9-by-13-inch baking dish and top with panko mixture. Bake until sauce is bubbling and crust is golden, 17 to 20 minutes. Let cool 10 minutes before serving.
Nutrition Facts : Calories 357 g, Fat 8 g, Fiber 3 g, Protein 22 g, SaturatedFat 2 g
TUNA PASTA BAKE
Whip up this cheap treat using storecupboard ingredients, tinned tuna and sweetcorn
Provided by Good Food team
Categories Dinner, Pasta
Time 50m
Number Of Ingredients 8
Steps:
- Heat oven to 180C/fan 160C/gas 4.
- Boil 600g rigatoni for 2 mins less time than stated on the pack.
- To make the sauce, melt 50g butter in a saucepan and stir in 50g plain flour.
- Cook for 1 min, then gradually stir in 600ml milk to make a thick white sauce.
- Remove from the heat and stir in all but a handful of the 250g grated cheddar.
- Drain the pasta, mix with the white sauce, two 160g drained cans tuna, one 330g drained can sweetcorn and a large handful of chopped parsley, then season.
- Transfer to a baking dish and top with the rest of the grated cheddar.
- Bake for 15-20 mins until the cheese on top is golden and starting to brown.
Nutrition Facts : Calories 752 calories, Fat 26 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 99 grams carbohydrates, Sugar 12 grams sugar, Fiber 4 grams fiber, Protein 37 grams protein, Sodium 1.43 milligram of sodium
TUNA SPAGHETTI PIE
I'm a real pasta fan and I like fish as well, so I decided to combine the two. When my granddaughters are over, I make this dish in tart tins, so each girl can have her own pie. That works for both pint-size and senior-size appetites.-Mrs. Ruth Lee, Troy, Ontario
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 22
Steps:
- Cook spaghetti according to package directions; rinse in cold water and drain. In a large bowl, combine the spaghetti, Parmesan cheese, egg, butter, garlic, salt and pepper. Press onto the bottom and up the sides of a greased 9-in. pie plate; set aside., In a large skillet, saute onion in butter until tender. Remove from the heat. Stir in the flour and seasonings until blended. In a small bowl, beat together the milk, sour cream and egg. Stir into the onion mixture until blended. , Fold in the tuna; spoon into crust. Sprinkle half of the Parmesan over pie. Arrange tomato slices over cheese; sprinkle with remaining Parmesan. , Bake at 350° for 35-40 minutes or until crust is golden and filling is puffy. Sprinkle with parsley. Let stand for 5-10 minutes before cutting.
Nutrition Facts : Calories 216 calories, Fat 9g fat (5g saturated fat), Cholesterol 99mg cholesterol, Sodium 636mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 1g fiber), Protein 16g protein.
PASTA WITH TUNA & TOMATO SAUCE
This low fat, tasty pasta supper can be rustled up from tins and packets in the storecupboard
Provided by Good Food team
Categories Lunch, Pasta, Supper
Time 35m
Number Of Ingredients 9
Steps:
- Heat the oil in a pan, throw in the onion and cook for a couple of minutes. Stir in the garlic, tomatoes, chilli and sugar. Season with salt and pepper and bring to the boil. Give it a good stir, then reduce the heat and simmer for 5 minutes.
- Meanwhile, bring a large pan of salted water to the boil. Add the pasta and cook according to packet instructions. Flake the tuna into the sauce and heat through. Drain the pasta, return to the pan and stir in the sauce and basil leaves if you have any. Serve with a generous grinding of pepper.
Nutrition Facts : Calories 553 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 102 grams carbohydrates, Sugar 1 grams sugar, Fiber 5 grams fiber, Protein 21 grams protein, Sodium 0.52 milligram of sodium
SPAGHETTI WITH TUNA, TOMATOES, AND OLIVES
This fresh take on tuna pasta salad is just as good warm as it is straight out of the refrigerator.
Provided by Julia Turshen
Categories Summer Low Fat Kid-Friendly Dinner Lunch Spring Healthy Low Cholesterol Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Diabetes-Friendly Small Plates
Yield 6 servings
Number Of Ingredients 9
Steps:
- Combine tomatoes, tuna, olives, parsley, pepper, 3 Tbsp. oil, and 1 tsp. salt in a large bowl.
- Cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente. Drain and add to tomato mixture. Stir vigorously and add more oil as needed to fully coat. Season with salt.
- Transfer pasta to a serving bowl or platter. Drizzle with lemon juice and serve.
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