Old Fashioned Tuna Olive Macaroni Loaf Recipes

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TUNA LOAF



Tuna Loaf image

Quick, cheap, tasty and nutritious! Mom used to serve this all the time to our busy family. I replace the 2 lightly beaten eggs with Egg beaters or egg whites and substitute crushed popcorn, or GF cracker/breadcrumbs so that I can continue to enjoy this dish.

Provided by VNess

Categories     Lunch/Snacks

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

14 3/4 ounces canned tuna, drained and flaked
1/2 cup breadcrumbs
1/2 cup egg substitute
1/2 cup diced green bell pepper
1/2 cup onion, finely chopped
1/4 cup milk
1/2 teaspoon Worcestershire sauce
salt and pepper
1 dash Tabasco sauce (optional)

Steps:

  • Preheat oven to 350 degrees.
  • In a large bowl, stir together tuna, breadcrumbs, egg, bell pepper, and onion. Then add milk, Worcestershire sauce and Tobasco, and salt and pepper, mixing with your hands.
  • Pack ingredients into a large, greased loaf pan.
  • Bake about 45-50 minutes, until top is golden brown and center is thoroughly cooked. Allow to cool about 10 minutes before slicing and serving. Enjoy!

Nutrition Facts : Calories 149, Fat 3, SaturatedFat 0.9, Cholesterol 30.7, Sodium 378.8, Carbohydrate 9.3, Fiber 0.8, Sugar 1.9, Protein 20.2

EASY MACARONI TUNA CASSEROLE



Easy Macaroni Tuna Casserole image

This dish is super easy. It is also a very hearty delicious bowl of comfort food. The guys in my house loved it. I loved this recipe but I used cream of mushroom soup and added the cheese into the casserole. I also melted butter and added bread crumbs to the top before baking, then sprinkle top lightly with dill seasoning. The resulting casserole was very creamy and flavorful.

Provided by Lorene Rohrbaugh

Categories     Seafood     Fish     Tuna

Time 45m

Yield 6

Number Of Ingredients 11

1 (7.25 ounce) package macaroni and cheese
¼ cup butter
¼ cup milk
1 (10.75 ounce) can cream of mushroom soup
1 (5 ounce) can tuna, drained and flaked
½ cup milk
1 cup shredded Cheddar cheese
1 tablespoon minced fresh parsley, or to taste
¼ cup bread crumbs
¼ cup butter, melted
½ teaspoon dried dill weed, or to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish.
  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and return macaroni to pot.
  • Stir 1/4 cup butter, 1/4 cup milk, and powdered cheese from envelope into the cooked macaroni. Stir cream of mushroom soup, tuna, and 1/2 cup milk into the macaroni and cheese. Pour macaroni mixture into the prepared baking dish; top with Cheddar cheese and parsley.
  • Mix bread crumbs, melted butter, and dill in a small bowl; sprinkle over Cheddar cheese layer.
  • Bake in the preheated oven until cheese is melted and bread crumb topping is lightly browned, about 20 minutes.

Nutrition Facts : Calories 437.7 calories, Carbohydrate 31.4 g, Cholesterol 73.9 mg, Fat 26.9 g, Fiber 0.9 g, Protein 18.1 g, SaturatedFat 15.5 g, Sodium 881.6 mg, Sugar 5.9 g

OLD-FASHIONED TUNA-OLIVE-MACARONI LOAF



Old-fashioned Tuna-olive-macaroni Loaf image

Make and share this Old-fashioned Tuna-olive-macaroni Loaf recipe from Food.com.

Provided by Dancer

Categories     Tuna

Time 1h40m

Yield 8 serving(s)

Number Of Ingredients 13

8 ounces elbow macaroni
2 tablespoons butter
2 large eggs
2 large egg whites
2 tablespoons grated onions
2 (6 ounce) cans solid-pack white tuna in water, drained and flaked
12 pimento stuffed olives, thinly sliced (1/4 cup)
1 cup soft whole wheat bread crumbs (2 slices bread)
1 (12 ounce) can evaporated skim milk
1/2 teaspoon salt
1 teaspoon dry mustard
1 tablespoon prepared horseradish
8 ounces reduced-fat sharp cheddar cheese, grated

Steps:

  • Preheat the oven to 350 degrees.
  • Line a standard-size loaf pan with aluminum foil.
  • Spray the foil-lined pan with non-stick cooking spray and set it aside.
  • Cook the macaroni in a large pot of boiling water according to package directions.
  • Drain it thoroughly and add the butter, stirring until it melts, set aside.
  • Combine the eggs and egg whites in a large bowl and beat them lightly.
  • Add the onion, tuna, olives and bread crumbs and mix well.
  • In a large saucepan combine the milk, salt, dry mustard and horseradish.
  • Mix well and bring to a boil over medium heat.
  • Reduce the heat to low and simmer for 2 minutes.
  • Add the cheese and stir just until it starts to melt, then pour it into the tuna mixture in the bowl.
  • Add the macaroni and mix well.
  • Carefully spoon the mixture into the prepared pan and, using your hands, press it down firmly.
  • Bake in the preheated oven until golden brown, about 1 hour.
  • Allow to cool for 10 minutes before turning it over onto a serving dish or cutting board.
  • Using a serrated knife, cut the loaf into 8 slices.

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