Tuna Sandwich Casserole Recipes

TUNA SANDWICH CASSEROLE

Tuna Sandwich Casserole image

Tuna sandwich in a casserole form. Talk about an All-American recipe! Budget stretcher and great way to use up that bread has gone stale. This casserole is a make ahead casserole. Prepare in the morning and bake in the evening. You can use different kinds of bread or other canned meats to vary the recipe.

Provided by Watkinslady30

Categories One Dish Meal

Time 1h25m

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

12 slices bread
3 tablespoons margarine or 3 tablespoons butter, softened
2 (6 ounce) cans tuna, drained and flaked
1 1/2 cups celery, chopped
3/4 cup sweet green pepper, chopped
1/2 cup onion, chopped
3/4 cup mayonnaise or 3/4 cup salad dressing
2 tablespoons pickle relish
4 eggs
2 cups milk
10 3/4 ounces condensed cream of mushroom soup
1/2 teaspoon dried dill

Steps:

Grease 3 quart rectangular baking dish; set aside. 13 x 9 x 2 works best.
Trim the crusts from the bread slices. Spread a side of 6 of the bread slices with half of the softened margarine or butter.
Place the bread slices, buttered side up, over the bottom of the baking dish, trimming the bread slices as necessary to fit; set aside.
In a large bowl, stir together the tuna, celery, green peppers, pickle relish and onions. Add the mayonnaise or salad dressing; stir to combine all of the ingredients.
Spread the tuna mixture over the buttered bread slices in the baking dish. Spread the remaining margarine or butter over a side of each of the remaining bread slices. Place the bread slices, buttered side up, over the tuna mixture, trimming the slices as necessary to fit.
In a large bowl using a wire whisk, beat the eggs. Stir in the milk, undiluted cream of mushroom soup and dill weed; mix well.
Carefully pour the soup mixture evenly over the bread and tuna layers in the baking dish. Cover the baking dish and chill in the refrigerator overnight.
Preheat the oven to 350°F
Bake the casserole, uncovered, in the 350°F oven about 1 hour or until the top of the casserole is golden brown. Let cool for about 10 minutes before serving to allow it to set up.

Nutrition Facts : Calories 543.7, Fat 29.3, SaturatedFat 7.1, Cholesterol 181.6, Sodium 1114.1, Carbohydrate 44.6, Fiber 2.2, Sugar 7.3, Protein 25.5

TUNA SANDWICH CASSEROLE

Tuna Sandwich Casserole image

Make and share this Tuna Sandwich Casserole recipe from Food.com.

Provided by Motley Oklahoman

Categories Tuna

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

12 slices whole wheat bread
6 tablespoons butter, softened
2 (6 ounce) cans tuna, drained and flaked
1 cup celery, chopped
1/2 cup onion, chopped
2 garlic cloves, minced
1 teaspoon Old Bay Seasoning (or other seafood seasoning)
pepper
6 dashes louisiana hot sauce (optional)
4 eggs
2 cups milk
1 (10 ounce) can condensed cream of mushroom soup

Steps:

Grease a 3-quart rectangular baking dish; set aside.
Trim the crusts from the bread slices. Spread a side of 6 of the bread slices with half of the softened butter. Place the bread slices , buttered side up over the bottom of the prepared baking dish, trimming slices as necessary to fit; set aside.
In a large bowl, stir together the tuna, celery, onion, and garlic. Add the mayonnaise and spices; stir to combine all of the ingredients.
Spread the tuna mixture over the buttered bread slices in the baking dish. Spread the remaining butter over a side of each of the remaining bread slices. Place the bread slices, buttered side up, over the tuna mixture, trimming the slices as necessary to fit.
In a large bowl using a wire whisk, beat the eggs. Stir in the milk and undiluted cream of mushroom soup; mix well. Carefully pour the soup mixture evenly over the bread and tuna layers in the baking dish. Cover the baking dish and chill in the refridgerator overnight.
Preheat the oven to 350 degrees. Bake the casserole, uncovered, in the oven about 1 hour or until the top of the casserole is golden brown.

Nutrition Facts : Calories 471.1, Fat 25.1, SaturatedFat 12, Cholesterol 187.4, Sodium 820.5, Carbohydrate 32.4, Fiber 4.3, Sugar 4.8, Protein 28.5

OVERNIGHT TUNA CASSEROLE

Overnight Tuna Casserole image

Shirley also shares this update of an old-time favorite-comforting tuna casserole. "This may be the easiest tuna macaroni casserole ever," she informs. "I prepare it the night before, and then just pop in the microwave. There's no need to precook the macaroni, so there's really no fuss."

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 7

Ingredients

1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1 cup whole milk
1 can (6 ounces) tuna, drained
1 cup uncooked elbow macaroni
1 cup frozen peas
1/2 cup chopped green onions
1 cup shredded cheddar cheese, divided

Steps:

In a bowl, combine soup and milk until smooth. Add the tuna, macaroni, peas, onions and 3/4 cup cheese; mix well. , Pour into a greased 2-qt. microwave-safe dish. Cover and refrigerate overnight. Microwave, covered, on high for 10-12 minutes or until bubbly. Uncover; sprinkle with remaining cheese and let stand for 5 minutes or until melted.

Nutrition Facts : Calories 341 calories, Fat 14g fat (9g saturated fat), Cholesterol 54mg cholesterol, Sodium 940mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 3g fiber), Protein 25g protein.

CHEESY TUNA CASSEROLE RECIPE BY TASTY

Cheesy Tuna Casserole Recipe by Tasty image

Dinner has never been easier than with this updated classic tuna casserole. Full of pantry staples, the dish comes together quickly. Make the casserole sauce, pour it over your favorite noodles, top it with cheese, and bake it off for a new weeknight staple.

Provided by Nichi Hoskins

Categories Dinner

Time 1h

Yield 12 servings

Number Of Ingredients 17

Ingredients

1 nonstick cooking spray, for greasing
3 tablespoons unsalted butter
1 small yellow onion, diced
6 cloves garlic, minced
3 tablespoons all purpose flour
2 teaspoons italian seasoning
2 teaspoons kosher salt
2 cups chicken broth
1 cup whole milk
2 cups peas, canned, drained
1 cup carrot, drained
4 cans tuna, packed in water, drained
12 oz egg noodles, cooked according to package instructions and drained
3 cups shredded cheddar cheese, divided
1 cup butter crackers, crumbled
¼ cup grated parmesan cheese
1 tablespoon olive oil

Steps:

Preheat the oven to 400°F (200°C). Lightly grease a 9 x 13-inch (22 x 33cm) baking dish with nonstick spray.
Melt the butter in a large saucepan over medium heat. Add the onion and sauté until softened and very fragrant, about 5 minutes. Stir in the garlic, flour, Italian seasoning, and salt and cook for another minute, until thickened.
Slowly pour in the chicken broth and milk and stir to combine. Bring to a simmer, stirring constantly. Once the mixture has thickened, 10-12 minutes, stir in the peas, carrots, and tuna.
Spread the cooked egg noodles in the prepared baking dish.
Pour the sauce over pasta in the pan and stir to combine. Add 2 cups of cheddar cheese and stir to incorporate. Spread the casserole in an even layer, then sprinkle the remaining cup of cheese on top.
In a small bowl, use a fork to mix together the cracker crumbs, Parmesan, and olive oil. Sprinkle over the casserole.
Bake the casserole for 15-20 minutes, or until the top is lightly browned and bubbling.
Serve warm.
Enjoy!

Nutrition Facts : Calories 691 calories, Carbohydrate 47 grams, Fat 44 grams, Fiber 2 grams, Protein 24 grams, Sugar 6 grams

GARDEN TUNA SANDWICHES

Garden Tuna Sandwiches image

"This sandwich is the perfect pick when you're having a few friends over for a light, delicious lunch," comments Dani Ray of Sherman Oaks, California. The tuna filling gets its garden-fresh taste and pretty color form cucumber, green onions and shredded carrot.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

1 can (6 ounces) water-packed tuna, drained and flaked
2/3 cup chopped seeded peeled cucumber
1/2 cup shredded carrot
1/4 cup finely chopped green onions
1/4 cup fat-free mayonnaise
1/4 cup Dijon mustard
2 tablespoons fat-free sour cream
1 tablespoon lemon juice
Pepper to taste
8 slices whole wheat bread
4 lettuce leaves

Steps:

In a large bowl, combine the first nine ingredients. Spread on four slices of bread; top with lettuce and remaining bread.

Nutrition Facts : Calories 237 calories, Fat 4g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 936mg sodium, Carbohydrate 35g carbohydrate (0 sugars, Fiber 5g fiber), Protein 18g protein. Diabetic Exchanges

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