Cooks Country Tuna Casserole Recipes
BEST TUNA CASSEROLE
Steps:
- Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
- Preheat oven to 425 degrees F (220 degrees C).
- In a large bowl, thoroughly mix noodles, onion, 1 cup cheese, peas, tuna, soup and mushrooms. Transfer to a 9x13 inch baking dish, and top with potato chip crumbs and remaining 1 cup cheese.
- Bake for 15 to 20 minutes in the preheated oven, or until cheese is bubbly.
Nutrition Facts : Calories 595 calories, Carbohydrate 58.1 g, Cholesterol 99.2 mg, Fat 26.1 g, Fiber 3.8 g, Protein 32.1 g, SaturatedFat 11.5 g, Sodium 1061.1 mg, Sugar 4.6 g
COOKS' COUNTRY TUNA CASSEROLE
Yield 8 servings
Number Of Ingredients 19
Steps:
- 1. Adjust oven rack to middle position and heat oven to 425 degrees. Combine Monterey Jack and cheddar in bowl. Pulse potato chips, bread, ¼ cup cheese mixture, 2 tablespoons butter, ¼ teaspoon salt, and ¼ teaspoon pepper in food processor until coarsely ground, about 8 pulses; set aside. 2. Place tuna in fine-mesh strainer and press dry with paper towels. Transfer to large bowl and flake into coarse pieces with fork. Microwave oil, lemon juice, ½ teaspoon salt, and ½ teaspoon pepper in small bowl until bubbling around edges, about 30 seconds. Stir oil mixture into tuna and let sit for 10 minutes. 3. Bring 4 quarts water to boil in Dutch oven. Add pasta and 1 tablespoon salt and cook until just al dente. Drain pasta and rinse with cold water until cool, about 2 minutes. Drain again and set aside. Melt 1 tablespoon butter in now-empty pot over medium-high heat. Add mushrooms and ¼ teaspoon salt and cook until liquid evaporates and mushrooms are browned, 6 to 8 minutes. Transfer mushrooms to bowl with tuna mixture. Add 1 tablespoon butter, onion, and bell pepper to now-empty pot and cook, stirring occasionally, until softened, about 5 minutes. Transfer to bowl with tuna-mushroom mixture; set aside. 4. In now-empty pot, melt remaining 2 tablespoons butter over medium heat. Add flour and cook, whisking constantly, until golden, about 1 minute. Slowly whisk in half-and-half and broth and bring to boil. Reduce heat to medium-low and simmer until slightly thickened, 5 to 7 minutes. Off heat, whisk in remaining cheese mixture until smooth. Stir in pasta, tuna-vegetable mixture, peas, ½ teaspoon salt, and ½ teaspoon pepper. 5. Scrape mixture into 13 by 9-inch baking dish (casserole can be refrigerated without topping for up to 24 hours; increase baking time to 25 minutes, adding topping halfway through baking) and top with bread-crumb mixture. Bake until golden brown, 12 to 14 minutes. Let casserole cool on wire rack for 10 minutes. Serve.
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- Cook noodles: Cook the noodles according to package instructions. Drain and transfer to a large bowl.
- Mix all ingredients together: To the bowl add the remaining ingredients (excluding the potato chips) and stir until well combined. Season with salt and pepper as needed. I only added pepper, but feel free to season with salt as you prefer.
- Transfer to a casserole dish: Spray a 9x13-inch casserole dish with cooking spray and add the noodle mixture to the casserole dish. Sprinkle with the potato chips.
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- Preheat oven to 375 degrees. In a large pot boil the pasta according to package directions and drain and rinse. In a medium skillet over medium high heat add the olive oil, onion, and celery. Sauté for 2-3 minutes until almost tender. Add in the mushrooms and continue to sauté until tender. Add to a large bowl.
- Add the butter to the skillet and whisk the flour until golden. Slowly whisk in the chicken broth and milk. Let simmer until thickened.
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5/5 (1)Total Time 1 hr 5 minsCuisine AmericanCalories 625 per serving
- Preheat oven to 350 degrees. Cook macaroni al dente and set aside. Meanwhile, melt butter in a large skillet over medium heat, add onions and peppers and cook until soft. This should take about 2-3 minutes. Whisk in flour, salt and pepper. Stir until smooth. Add milk and soup and cook over low heat until the sauce begins to thicken. Stir in the cooked macaroni, tuna, peas, and 1/2 of the cheese. Stir until everything is thoroughly coated. Turn off the heat. Pour the mixture into a 2 qt. buttered casserole. Top with the remaining cheese and bread crumbs. Bake until the casserole is hot and bubbly and the top is golden brown, about 35 minutes.
- To freeze: Prepare the casserole until the baking stage. Place in a freezer friendly casserole dish (I love the foil ones from Dollar Tree). Cover with multiple pieces of foil, seal tightly and store in the freezer for up to 3 months. To cook, defrost in your fridge overnight. Bake at 350 for 35-45 minutes, adding time as needed. To bake from frozen, you will need to bake for approximately 1 hour 15 minutes, checking every 10 minutes or so towards the end. Please note that you should not put a frozen glass casserole dish into a hot oven as it could crack.
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