Tuna Roasted Pepper Casserole Recipes

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LIGHT-BUT-HEARTY TUNA CASSEROLE



Light-But-Hearty Tuna Casserole image

My boyfriend grew up loving his mother's tuna casserole and says he can't even tell that this one is light! We have it at least once a month. I usually serve it with a salad, but it has enough veggies to stand on its own. -Heidi Carofano, Brooklyn, New York

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 14

3 cups uncooked yolk-free noodles
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
1/2 cup fat-free milk
2 tablespoons reduced-fat mayonnaise
1/2 teaspoon ground mustard
1 jar (6 ounces) sliced mushrooms, drained
1 can (5 ounces) albacore white tuna in water
1/4 cup chopped roasted sweet red pepper
TOPPING:
1/4 cup dry bread crumbs
1 tablespoon butter, melted
1/2 teaspoon paprika
1/4 teaspoon Italian seasoning
1/4 teaspoon pepper

Steps:

  • Cook noodles according to package directions., In a large bowl, combine the soup, milk, mayonnaise and mustard. Stir in the mushrooms, tuna and red pepper. Drain noodles; add to soup mixture and stir until blended. Transfer to an 8-in. square baking dish coated with cooking spray., Combine topping ingredients; sprinkle over casserole. Bake at 400° for 25-30 minutes or until bubbly.

Nutrition Facts : Calories 322 calories, Fat 9g fat (3g saturated fat), Cholesterol 32mg cholesterol, Sodium 843mg sodium, Carbohydrate 39g carbohydrate (7g sugars, Fiber 4g fiber), Protein 18g protein.

INDIVIDUAL TUNA CASSEROLES



Individual Tuna Casseroles image

Tuna casserole gets updated with this unique and flavorful recipe. Friends and family will love the appeal, not to mention that it's lower in saturated fat and calories. -Cheryl Woodson, Liberty, Missouri

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 17

1-1/2 cups uncooked whole wheat penne pasta
1 can (12 ounces) albacore white tuna in water
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
1-1/4 cups water-packed artichoke hearts, rinsed, drained and chopped
1/2 cup reduced-fat sour cream
1/4 cup roasted sweet red peppers, drained and chopped
3 tablespoons chopped onion
3 tablespoons sun-dried tomatoes (not packed in oil), chopped
2 tablespoons Greek olives, chopped
1 tablespoon snipped fresh dill or 1 teaspoon dill weed
1 tablespoon capers, drained
2 garlic cloves, minced
1 teaspoon grated lemon zest
1/2 teaspoon crushed red pepper flakes
1/2 cup dry bread crumbs
1/4 cup grated Parmesan cheese
1/2 teaspoon Italian seasoning

Steps:

  • Cook pasta according to package directions., Meanwhile, in a large bowl, combine the tuna, soup, artichokes, sour cream, peppers, onion, sun-dried tomatoes, olives, dill, capers, garlic, lemon zest and pepper flakes. Drain pasta; stir into tuna mixture. Divide among six 10-oz. ramekins or custard cups., In a small bowl, combine the bread crumbs, cheese and Italian seasoning. Sprinkle over tuna mixture. Place ramekins on a baking sheet. Bake, uncovered at 350° until golden brown, 25-30 minutes.

Nutrition Facts : Calories 321 calories, Fat 7g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 801mg sodium, Carbohydrate 38g carbohydrate (4g sugars, Fiber 4g fiber), Protein 24g protein.

GRILLED TUNA ROAST



Grilled Tuna Roast image

This recipe is especially good for those who are afraid to put fish on the grill, thinking that it will stick to it or not be sturdy enough to be cooked this way. That is not the case of tuna. The fact that you cook it as a roast, without slicing it into steaks, ensures the tenderness and moisture inside the meat. Its simply delicious! It goes great with a fresh greens salad with balsamic vinaigrette.

Provided by Cynthia Russell

Categories     Seafood     Fish     Tuna

Time 4h40m

Yield 8

Number Of Ingredients 7

1 cup white wine
½ cup balsamic vinegar
1 cup crumbled dried thyme
1 cup dried oregano
1 tablespoon salt
2 teaspoons ground black pepper
2 pounds fresh tuna roast

Steps:

  • In a large bowl, stir together the white wine, balsamic vinegar, thyme, oregano, salt and pepper. Place the roast into the marinade, cover, and refrigerate for 4 hours.
  • Heat a grill for medium heat. Brush the grate with oil, once it is hot.
  • Place the tuna roast on the grill grate, and discard the marinade. Cook for about 30 minutes, turning frequently for even cooking. Serve immediately when the outer part flakes easily but the center is still slightly pink.

Nutrition Facts : Calories 211 calories, Carbohydrate 14.7 g, Cholesterol 51.4 mg, Fat 2.7 g, Fiber 7.1 g, Protein 28.5 g, SaturatedFat 0.7 g, Sodium 925.4 mg, Sugar 3 g

TUNA-NOODLE CASSEROLE



Tuna-Noodle Casserole image

My husband just named this the best tuna casserole he's ever had, so I'm recording it on Zaar for safe keeping. The base of this recipe is from the Fanny Farmer cookbook, but I changed nearly all of it. Cooking/prep times do not include time to cook noodles.

Provided by KissKiss

Categories     Tuna

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

2 cups wide egg noodles, cooked (the twisted kind)
6 ounces chunk light tuna, drained
1/3 cup roasted red pepper, finely chopped and dried of packing water
8 ounces water chestnuts, drained and finely chopped
1 tablespoon onion, minced
4 tablespoons butter
1 cup fresh breadcrumb
6 tablespoons butter, divided
2 tablespoons flour
1 1/4 cups milk
salt and pepper
1/2 cup cheddar cheese, shredded
1 pinch cayenne pepper

Steps:

  • Preheat the oven to 350 degrees. Lightly grease a baking dish.
  • Combine the cooked noodles, tuna, red peppers, water chestnuts and onion, and mix to combine.
  • In a large pan, melt 2 tablespoons butter and add two tablespoons flour. Stir well until a paste forms - do not allow to brown. Add the milk, continue stirring, and bring to a boil. Add the salt and pepper, lower the heat and cook for another minute. Add the cheddar cheese and cook for another minute or until a smooth, creamy sauce develops. Stir in a pinch of cayenne.
  • Pour the sauce over the noodle mixture and stir well to combine.
  • In a small pan, melt the remaining four tablespoons butter, add the breadcrumbs and cook until slightly browned. Spread breadcrumbs over the top of the noodle mixture.
  • Cook, uncovered, for 20 minutes or until very hot.

Nutrition Facts : Calories 661.7, Fat 39, SaturatedFat 23.6, Cholesterol 130.6, Sodium 842.6, Carbohydrate 54, Fiber 3.8, Sugar 5, Protein 24.8

TUNA & ROASTED PEPPER CASSEROLE



Tuna & Roasted Pepper Casserole image

This is an adaptation of "Recipe #107190". I did not have some of Kittencal's ingredients, so I improvised & came up with a deliciously different tuna casserole recipe! The roasted red peppers add a great flavor and color to this dish.

Provided by bakedapple42

Categories     Cheese

Time 30m

Yield 8 serving(s)

Number Of Ingredients 13

1 lb medium egg noodles, cooked and drained
2 tablespoons butter, melted
1 small onion, diced
1/8 cup green onion, chopped (green part only)
1/2 cup roasted red pepper, chopped (jar)
1 teaspoon garlic powder
1/4 teaspoon paprika (use a good Hungarian paprika if you want more kick)
1/8 teaspoon black pepper
1 (10 3/4 ounce) can cream of chicken soup
4 tablespoons parmesan cheese, grated (divided)
3/4 cup milk
1 cup cheddar cheese, grated (you can substitute American or Provolone)
2 (6 ounce) cans tuna, drained well

Steps:

  • Cook Egg Noodles in Boiling salted water until al dente, drain.
  • Toss egg noodles in a bowl with melted butter. Toss in drained, flaked tuna. Set aside.
  • Preheat oven to 375. Butter large casserole dish.
  • Spray large sauce pan lightly with butter cooking spray. Saute onions over medium heat until translucent.
  • Add green onion, roasted red peppers, garlic, paprika, and black pepper. Saute 2 minutes longer to blend flavors.
  • Add cream of chicken soup, milk, 2 Tbl. parmesan cheese, and grated cheddar. Stir over low heat until cheese is mostly melted.
  • Place noodles & tuna in buttered casserole dish. Pour cheese mixture over top and toss to coat noodles. Sprinkle remaining 2 Tbl.parmessan over top.
  • Bake uncovered for 15 minutes.

Nutrition Facts : Calories 288.4, Fat 14.6, SaturatedFat 7.2, Cholesterol 63.5, Sodium 547, Carbohydrate 20, Fiber 1, Sugar 1, Protein 18.9

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