Crunchy Topped Tuna Recipes

TUNA CASSEROLE

Steps:

• Preheat oven to 400 degrees and lightly grease a 9x13 pan. Cook the egg noodles according to the package directions. Drain and add pasta to prepared pan.
• Meanwhile, melt butter in a medium-sized saucepan over medium heat. Add in onion and saute 5 to 7 minutes, until softened. Stir in garlic and flour and cook 1 minute. Slowly pour in chicken broth and milk and bring to a simmer, stirring constantly.
• Once mixture has thickened, stir in peas, and tuna. Pour over pasta in the 9x13 pan. Add in cheddar cheese and toss to coat.
• In a small bowl, use a fork to mix together bread crumbs, parmesan, and olive oil. Sprinkle over the pasta.
• Bake in the preheated oven, uncovered, for 15 to 20 minutes, until bread crumbs are lightly browned. Serve hot.

TUNA MORNAY (CREAMY TUNA CASSEROLE PASTA BAKE)

Steps:

• Preheat oven to 180°C/350°F.
• Crunchy Topping - Mix together.
• Cook pasta per packet directions MINUS 1 minute. Drain then allow to cool slightly, then return into pot.
• White Sauce - Melt butter in a large pot over medium heat. Add garlic and cook for 30 seconds.
• Add flour and stir into melted butter. While whisking, gradually pour in about 1/3 of the milk. Once the flour-butter mixture is incorporated into the milk, pour in remaining milk and whisk.
• Add Vegeta, mustard, onion and garlic powder, whisk.
• When the milk starts to heat up, whisk constantly to make sure the white sauce doesn't catch on the base.
• After 4 - 5 minutes, the sauce should be thick enough that you can draw a path across the back of a spoon (see video). Remove from stove and stir in parmesan.
• Assemble & Bake - Add tuna into pasta and flake into large chunks with fork (not too much, don't want it to turn to mush when stirred). Add corn, pour over sauce, then gently stir.
• Scrape into baking dish, top with Crunchy Topping.
• Bake 25 minutes until top is golden and edges are bubbling. Sprinkle with chives if desired then serve!

TUNA NOODLE CASSEROLE W/ CHEESE CRUMB TOPPING

Steps:

• 1. Preheat oven to 350 Fill dutch oven with water up to about 1 in from the top for your noodles. Bring water to boil. While waiting for water to boil begin working on your sauce and topping. In a medium bowl, combine all Sauce ingredients. Consistency of soup should be creamy, but not extremely thick. Set aside. Add your noodles to the boiling water and boil at a rolling boil for about 6 minutes. In another medium bowl, add plain bread crumbs and cheese. Melt butter in microwave until it is completely liquified. Using a fork, mix melted butter into crumb/cheese mixture. Mix until the mixture becomes slightly moist. Ditch the fork and go hands in! Make sure the butter is distributed evenly through the crumb mix. Remember..it should still appear somewhat dry. You should still be able to sprinkle it on with your fingers. Drain noodles..and return back to dutch oven. Pour Sauce mixture over noodles and mix together. If it appears too thick, you can add a tbsp of milk at a time to give it a little bit more moisture. Add noodles/sauce to 9x13 baking dish. Sprinkle cheese crumb on until noodles are completely covered with a thin layer. Put in oven for about 10 minutes until cheese crumb is golden brown. Don't cook for more than 15 minutes..you don't want your casserole to become dry! This dish can be modified with Reduced fat Soup, Reduced fat cheese and Light Tuna. Other variations I've used for toppings include Panko/Cheese Crumb, and the old fashioned Crumbled potato chips on top. This is my favorite though! Enjoy!