recipes for tuna cassarole?

Answer 1

1 12oz package wide egg noodles
2 teaspoons salt
8 oz sliced fresh mushrooms
1 onion, chopped
2 Tbsp butter
2 cups chopped broccoli (about 1/2 lb)
2 cans tuna, drained
1 can Campbell's cream of mushroom soup (10 3/4 oz)
2 1/2 cups grated cheddar cheese
1/3 cup milk
1 Tbsp cream
Salt and pepper to taste
1 cup crushed potato chips

1 Preheat oven to 400°F.

2 In a large (6 qt) oven-proof pan, bring 4 quarts of water to a boil. Add 2 teaspoons of salt. Add noodles. Just before pasta is al dente (earliest cooking time minus 2 minutes), add the broccoli and cook for 2 minutes. Drain in a colander and set aside.

3 While the water is heating and pasta cooking, dry sauté the mushrooms in a frying pan on medium high heat. When mushrooms have given up their moisture, remove from heat and set aside.

4 After the pasta has cooked and is draining in a colander, use the pasta pot (the oven proof one) to heat 2 tablespoons of butter. Sauté the onions until translucent. Add the pasta and broccoli mixture back into the pot; add the mushrooms. Mix together. Add the tuna, can of cream of mushroom soup, grated cheese, milk and cream, and mix together. Add salt and pepper to taste.

5 Sprinkle crushed potato chips over the top and cook for 20 minutes at 400°F in the oven, until the topping has browned.

Serves 6.

Answer 2

Canned Tuna Casserole with Rice
Ingredients

1 cup brown or white rice
1 can mushroom soup, 10 1/2 oz
1 can light tuna or bonito 6 1/2 oz can, drained
1 teaspoon butter or margarine
1 1/2 tablespoon dry bread crumbs
2 oz cheddar cheese, or more to taste, grated

Cook rice following package directions. Stir soup into rice. Mash tuna and stir into rice mixture.

Spread butter over inside of 1 3/4-quart casserole; sprinkle bread crumbs over butter. Pour tuna-rice mixture into casserole and sprinkle with grated cheese. Bake on middle shelf of preheated 375-degree oven 30 minutes. Serves 4 to 6.

Variation: Add any vegetables you fancy to the rice mixture or substitute partially cooked noodles for the rice. It's a good way to use up leftover noodles, peas and/or carrots.

ENJOY!

Answer 3

This is a quick and easy recipe. Get one box of Kraft macaroni and cheese and cook according to directions. When that is complete, keep warm on the stove and add one can of Campbell's cream of mushroom soup undiluted. Then add two cans of tuna fish drained and flaked. Finally, if you like peas, add thawed peas (canned peas are too mushy and will disintegrate). Check temperature to make sure that it is hot and serve. or you can put the whole thing in an oven-proof dish at 325 degrees for up to an hour and one-half.

Answer 4

common Tuna Noodle Casserole (Low fat) substances a million (6 ounce) can tuna, drained a million cup macaroni, uncooked a million onion, chopped a million (14 ounce) can peas, drained a million (10 a million/2 ounce) can ninety 8% fat-loose cream of mushroom soup a million cup skim milk 6 tablespoons low-fat cheddar cheese instructions a million Preheat oven to 350 ranges F. 2 Spray 8x8 pan with non stick spray. 3 In a bowl, mixture tuna, noodles, onion, peas, soup and milk. 4 Pour into pan. ascertain noodles are lined by sauce. 5 Sprinkle with cheese. 6 disguise & Bake for a million hour.

Answer 5

cooked noodles, can of tuna, can of cream of mushroom soup mix together top with crushed potato chips and bake at 350 for 15 to 25 minutes you can add grated cheese under the chips if you want or mix it in with the tuna and stuff ♥

Answer 6

Retro-Metro Fancy Tuna Casserole Recipe courtesy Rachael Ray





1/2 loaf day-old crusty bread or 2 crusty day-old rolls
1 to 1 1/4 pounds tuna steaks, 1-inch thick -- 2 big steaks
1 cup white wine
Water
1 bay leaf
1 teaspoon peppercorns
1 tablespoon extra-virgin olive oil -- 1 turn of the pan
4 tablespoons butter, divided
2 large shallots, chopped
16 small button mushrooms, thinly sliced
Salt and pepper
1 1/2 teaspoons ground thyme or poultry seasoning
2 tablespoons all-purpose flour
1 1/2 cups chicken stock
1/2 cup heavy cream or half-and-half
1 cup baby frozen peas
1 pound extra-wide egg noodles, cooked to al dente or 12 ounces, 1 box, egg fettuccini
Chopped fresh parsley leaves, to garnish

Place bread in warm oven, 250 degrees F, to dry and toast, 20 minutes.
Place tuna in a skillet and add wine, then water -- just enough to cover fish. Add bay leaf and peppercorns. Bring liquids to a boil. Reduce heat to simmer and cover skillet. Poach fish for 12 minutes.

Heat a large skillet over medium heat. Add oil, 1 turn of the pan, and 2 tablespoons butter--reserve remaining 2 tablespoons butter. Add shallots and mushrooms and season with salt and pepper. Saute gently for 5 minutes. Sprinkle in ground thyme or poultry seasoning and flour and cook flour 1 minute, stirring with whisk. Whisk in stock, then cream. Adjust seasonings. Add peas.

Remove cooked, poached tuna to a bowl and flake fish with a fork.

Add cooked noodles and tuna to sauce. Remove sauce from heat and transfer mixture to a casserole or serving dish.

Use the widest cutting edge on a box grater to grate the bread into large crumbs. Melt remaining 2 tablespoons butter in a small cup in microwave and pour melted butter over bread, Scatter buttery bread crumbs and parsley over the top of the casserole. Serve immediately.

Answer 7

1- can of Flipper (tuna)
1- antidote for mercury poisoning
1- hate call from peta

mix together and decide it is easier to go out for sushi.