Chantrelle Mushroom Tuna Two Cheese Casserole Recipes

CHEESY TUNA CASSEROLE RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C). Lightly grease a 9 x 13-inch (22 x 33cm) baking dish with nonstick spray.
• Melt the butter in a large saucepan over medium heat. Add the onion and sauté until softened and very fragrant, about 5 minutes. Stir in the garlic, flour, Italian seasoning, and salt and cook for another minute, until thickened.
• Slowly pour in the chicken broth and milk and stir to combine. Bring to a simmer, stirring constantly. Once the mixture has thickened, 10-12 minutes, stir in the peas, carrots, and tuna.
• Spread the cooked egg noodles in the prepared baking dish.
• Pour the sauce over pasta in the pan and stir to combine. Add 2 cups of cheddar cheese and stir to incorporate. Spread the casserole in an even layer, then sprinkle the remaining cup of cheese on top.
• In a small bowl, use a fork to mix together the cracker crumbs, Parmesan, and olive oil. Sprinkle over the casserole.
• Bake the casserole for 15-20 minutes, or until the top is lightly browned and bubbling.
• Serve warm.
• Enjoy!

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.

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.

WALLA WALLA SWEET ONION & CHANTERELLE PIZZA

Steps:

• Dough-in your food processor add yeast, sugar and warm water.
• Let stand for 10 minutes.
• Add 2 tablespoons extra virgin olive oil, salt and 2 cups flour.
• Pulse 5 or 6 times until well incorporated.
• Add 1/2 cup of the remaining flour-pulse 5 or 6 times. Set remaining flour aside for rolling.
• Turn dough out onto counter-knead about 10 times to form into a ball.
• Place 1 tablespoon extra virgin olive oil into a large mixing bowl, add the dough ball, give it a good toss to cover dough with oil.
• Cover bowl with a clean tea towel and set in a warm spot until doubled in size. This is going to take around 30 minutes.
• While the dough is rising preheat oven to 450 degrees. You want it HOT.
• In a large skilled over medium heat sauté onions for about 5 minutes, stirring often.
• Add sliced mushrooms, sauté for another 5 minutes, stirring often.
• Stir in thyme, remove from heat and set aside. Do not cover your onion/mushroom mixture-they will sweat to much if you do.
• In a medium bowl squeeze out your roasted garlic and mash well with 1/4 cup extra virgin olive oil. You want a paste that is still a little fluid so add EVOO until it's spreadable.
• Flour your counter well.
• At this point it's up to you. We like a thin crust so I roll my dough out onto the counter, punch it down, divide, and take 1/2 putting it into a oil lined freezer bag to use for another night. If you like a medium crust use the whole recipe.
• Roll dough into a large circle, making sure to run a spatula under it from time to time so it doesn't stick to the counter.
• Once you have your dough rolled out sprinkle pizza pan with cornmeal.
• To transfer dough to your pan I find it easiest to simply roll the dough over the rolling pin, then unroll over the pan.
• Tuck under any dough that's hanging over the rim of your pan.
• Evenly spread your roasted garlic and olive oil blend over top of your dough.
• Evenly spread your onion-mushroom mixture over the garlic spread.
• Layer on the cheese, starting with the smoked provolone, then the mozzarella.
• Bake for 15 minutes in your preheated oven. We like to broil ours for an additional 3 to 4 minutes so the top is nicely browned-up to you.
• Remove from oven-let stand for 5 minutes, cut and serve.

CHANTERELLE MUSHROOMS RECIPE

Steps:

• Slice chanterelle mushrooms into bite-size pieces.
• Preheat a skillet with butter and pressed garlic, cook on medium-low for 2 minutes.
• Add sliced mushrooms to the skillet and sautee them for about 7 minutes on medium heat.
• Add heavy cream and parmesan cheese, stir to combine all together. Simmer on low heat for about 5 minutes.
• Add your favorite pasta (about 8oz) to the chanterelle mushroom sauce.

SPAGHETTI SQUASH GRATIN WITH CHANTERELLES

Steps:

• 1. Preheat oven to 375 degrees F.
• 2. Cut the squash in half length-wise and scoop out the seeds, and lay the squash face down in a buttered shallow baking dish and bake for 1 hour until it's browned and soft.
• 3. While squash is baking, clean the chanterelles with a brush.(Use little to no water to clean them, because these mushrooms soak up the water like a sponge!) Slice or dice them into small pieces.
• 4. Melt half the butter in a skillet. When foamy, add the chanterelles and cook over medium heat until tender, 10-15 minutes. Season with salt and pepper, add the garlic and half and half and simmer gently until the half and half and mushroom juices are reduced by a third, about 10 minutes.
• 5. When squash is done baking, pull away the flesh with a fork, heaping it into spaghetti like strands. Toss with remaining butter. Spread the squash in a baking dish , spoon the mushroom cream sauce over it, and cover lightly with parmesan cheese.
• 6. Return to the oven until heated through and the top is crisped and browned in places, 15 - 20 minutes. Serve hot.

CHANTRELLE MUSHROOM, TUNA & TWO CHEESE CASSEROLE

Steps:

• Preheat oven to 375. Cook pasta only until al dente (or firm). Drain & put in large bowl. Add tuna, mushrooms, onion & celery. Stir together & add soup. If your mixture is a little stiff, add the milk or cream to make it slightly creamy. (Don't make it runny). Smooth into pan, and add mixed cheeses on top (or, make a design) and bake on middle rack until cheese is golden brown. Let set up for 5 minutes & serve.

STEPH'S TUNA CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare a casserole dish with cooking spray.
• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water until cooked through but firm to the bite, 8 minutes; drain.
• Stir cooked elbow macaroni, cream of chicken soup, Cheddar cheese, tuna packed in water, milk, and butter together in a large bowl; pour into prepared baking dish. Sprinkle bread crumbs over macaroni mixture.
• Bake in preheated oven until golden brown on top, 35 to 40 minutes.