Renaissance Of 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.

TUNA CASSEROLE

Steps:

• Bring a large pot of water to a boil and salt generously. Cook the pasta until it is al dente, about 8-10 minutes.
• While the noodles are cooking, preheat the oven to 425ºF. Spray a 9×13-inch casserole dish with nonstick cooking spray.
• Place a large skillet over medium-high heat and heat the olive oil. Add the onion and the mushrooms and cook until the mushrooms are soft and the onion is translucent. Season with salt and pepper.
• In a large bowl, combine the condensed soup, tuna fish, 1 cup of the cheese, the peas, the sour cream, and the cooked mushrooms and onions. Stir to combine.
• When the noodles are done, drain, then add to filling mixture. Stir gently to combine.
• Pour the mixture into the prepared casserole dish.
• Cover the casserole with foil and bake for 15 minutes.
• Remove from the oven and top with the remaining 1 cup of cheese and the crushed potato chips. Return to the oven and cook uncovered for an additional 10 minutes, or until the cheese is melted.

TUNA CASSEROLE-RENAISSANCE OF

Steps:

• While pasta cooks to al dente, heat in a deep skillet over medium heat with EVOO. Sauté garlic and onions until tender, 4-5 minutes. Add tuna and sun-dried tomatoes and stir to heat through, another 1-2 minutes.
• Add wine and cook down a minute then add cream and season sauce with salt & pepper.
• Toss hot pasta and peas with sauce and cheese. Top with shredded basil.

RENAISSANCE OF TUNA CASSEROLE

Steps:

• Place pasta water on to boil. Salt water then add pasta and cook to al dente.
• While pasta cooks, heat a deep skillet over medium heat with extra-virgin olive oil. Saute garlic and onions until tender, 4 to 5 minutes. Add tuna and sun-dried tomatoes and stir to heat through, another 1 to 2 minutes. Add wine and cook it down a minute then add cream and season sauce with salt and pepper. Toss hot pasta and peas with sauce and cheese. Serve on dinner plates and top with shredded basil.