Tuna N Egg Casserole For Cats Recipes

EASY HOMEMADE TUNA CAT TREATS

Steps:

• Preheat the oven to 350℉ and line a baking sheet with parchment paper.
• Without draining it, add the entire can of tuna to the food processor. Use the pulse function to finely chop the tuna.
• Combine the tuna, coconut flour, and egg in a mixing bowl until a dough forms. Once combined, add in the olive oil and mix it in evenly as well.
• Use a teaspoon or tablespoon to scoop out some of the dough (depending on how large you want the treats to be), then roll it into balls.
• Place the balls onto the baking sheet and use a fork to flatten them out.
• Bake the treats for 10-15 minutes, or about 5 minutes longer if you want them to be crispier.
• Remove them from the oven and let them cool before giving them to your cat.

TUNA 'N EGG CASSEROLE FOR CATS

Steps:

• If desired, cook brown rice according to package instructions. (Do not substitute white rice as it does not have same nutritional values!).
• In skillet, scramble egg (use two if you've got a larger cat).
• Pour tuna & oil into skillet and mix well. Add brown rice if desired.
• Serve warm!

TUNA TREATS FOR CATS

Steps:

• Preheat oven to 350 degrees F. Chop up the egg whites and mix with all the other ingredients, including the water from the tuna.
• Press into a ball, then flatten the dough onto a greased cookie sheet.
• Cut the dough into bite-size pieces for cats. Bake for 20 minutes; cool slightly.
• Your cat will like these best served warm.

CHEF JOHN'S TUNA NOODLE CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly butter a 9x13-inch casserole dish.
• Melt 3 tablespoons butter in a medium saucepan over medium heat. Saute onion with 1/2 teaspoon kosher salt until it starts to soften up and turn translucent, 3 to 4 minutes. Add the flour, and cook, stirring, for 3 minutes, reducing heat if needed.
• Pour in cold milk and whisk for 1 minute. Raise heat to medium-high and cook, stirring often, until the sauce thickens and comes to a simmer. Remove from heat, whisk in Cheddar cheese, and reserve until needed.
• Fill a large pot with water and remaining salt and bring to a rapid boil. Cook egg noodles for 5 minutes. Drain well and add to a large mixing bowl. Stir in the reserved sauce, followed by tuna, peas, cayenne, black pepper, and Worcestershire sauce. Mix with a spatula until evenly combined.
• Pour the mixture into the prepared dish. Mix bread crumbs, Parmigiano-Reggiano cheese, and olive oil together in a small bowl until combined and resembling wet sand. Sprinkle evenly over the casserole.
• Bake in the center of the preheated oven until browned and bubbly, about 30 minutes. Let sit for 10 minutes before cutting and serving.