Anyone have a standard, easy recipe for tuna noodle casserole?

And if you do, can it be frozen, for how long?Anyone have a standard, easy recipe for tuna noodle casserole?
Yes, it can be frozen, wrapped well or in a Tupperware for several months. Do not bake before freezing, and thaw before baking.





Basic recipe:


1-16oz bag wide egg noddles, cooked and drained


2 cans tuna, drained


1 can cream of mushroom soup, not diluted


1 cup frozen peas


salt and pepper to taste


crushed potato chips or crushed saltines





Mix all together, pour into a casserole dish and cover top with crushed potato chips or crushed saltines. Bake at 350 degrees for 30-45 min. till heated through.





FANCIER RECIPE


In addition to above ingredients, you will need:


1 cup frozen corn instead of peas


8oz shredded sharp cheddar


1-2 tsp dried dill weed (to taste)


dried breadcrumbs


paprika





Make as above, except substitute frozen corn for peas, add dill weed to taste, and half the cheese. After pouring mixture into casserole dish, top with the rest of the cheese and enough dried breadcrumbs to cover. Sprinkle with paprika and bake as usual till heated through and top has formed a melted cheese crust. If freezing casserole, leave off breadcrumbs and paprika till ready to bake. Thaw before baking.





Enjoy!Anyone have a standard, easy recipe for tuna noodle casserole?
~1 small bag of egg noodles


~2 to 3 cans of tuna, depending on how much tuna you like


~1 to 2 cans of cream of mushroom soup, or cream of chicken soup


~1/2 to 3/4 can of peas(optional-you can substitute any veggie or no veggies, your choice)


~1/2 to 3/24 cup of Parmesan cheese


~~cook noodles, drain, add tuna, soup, veggies and add most of the cheese, mix it all together, put it in a baking dish and sprinkle the remaining cheese over the top!


~~Bake at about 350-375 for about 30 to 45 minutes!


Good Luck
TUNA CASSEROLE





INGREDIENTS


3 cups cooked macaroni


1 (6 ounce) can tuna, drained


1 (10.75 ounce) can condensed cream of chicken soup


1 cup shredded Cheddar cheese


1 1/2 cups French fried onions





DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C).


In a 9x13-inch baking dish, combine the macaroni, tuna, and soup. Mix well, and then top with cheese.


Bake at 350 degrees F (175 degrees C) for about 25 minutes, or until bubbly. Sprinkle with fried onions, and bake for another 5 minutes. Serve hot.
Hi cream,





Tuna Casserole





Large can tuna,


1 small onion,


1 can green beans or ( I don't like peas but you can use em)


1 can cream of chicken soup,


1 can cream mushroom soup, ( I usually use Campbell's)


Laz-potato chips crushed, (I've used sour cream) about 2 cups,


1 1/2 cups egg noodles(or no egg noodles)-cooked in salted water or according to box


then drain,


Casserole dish-Mix all ingredients together with noodles %26amp; 1 cup of chips into miixture, %26amp; remaining cup on top.


Bake 350 degrees for 30 minutes.


Enjoy %26amp; have a good night. :0)


P.S. can be frozen for six month's but when you reheat just nuke it(microwave) %26amp; resprinkle with chips.
What you need:





1 pound of egg noodles cooked according to package directions


2 eight ounce cans of tuna fish


1 cup of mayonnaise


1 large onion, chopped


1 large green pepper, chopped


2 cloves of garlic, finely minced


2 tomatoes, chopped and seeded


1 1/2 - 2 cups of shredded cheddar cheese


3 tablespoons of olive or canola oil


Butter for greasing casserole dish


What you do:





Preheat your oven to 350 degrees. Boil noodles according to package directions. Place cooked noodles into a bowl and add one tablespoon of butter or margarine and toss noodles. This will prevent your noodles from sticking. Heat frying pan under medium heat for one minute and then add olive or canola oil.


Add chopped onion and pepper, tomatoes, and garlic. Cook until the onions appear translucent, about 10 minutes. Salt and pepper to taste.


Mix tuna, mayonnaise, and cooked vegetables in a large bowl. Butter baking pan or casserole dish. Add noodles and tuna/veggie mixture. Toss lightly to combine. Top with shredded cheddar cheese.


Cover with aluminum foil and bake in 350 degree oven for 30 minutes.


i have frozen this dish for 3 months and its been ok
Cook your egg noodles, when done, drain them, add one can of cream of chicken soup, one or two cans of tuna (depending on how much you like) and mix it all up. Put it in a baking dish, and then crumble up Corn Flakes cereal and put it on top of the casserole. Bake it at about 375 for about 30-45 minutes. Very simple recipe. You can also jazz it up a bit and add in shredded cheddar cheese (about 1 cup) and about 1/2 cup of sour cream. These last two are optional. Hope this helps. I wouldn't freeze it though. Tuna being a fish won't taste that good thawed out. If you do freeze it, I wouldn't do it for more than just a couple of days or so.
When my son was about 15 he an a friend put together a tuna casserole one afternoon, I was working and they were hungry. I was impressed. They used what I had on hand, things they were familiar with and did it all without direction. They just about eaten it all by the time I got home, but had saved me a taste. We sat down right then and recorded their recipe. To this day when my son comes home for a visit, we always make HIS tuna casserole recipe.





Joel and Jonathon's Tuna Casserole





1 box of macaroni and cheese prepared


1 can of cream of mushroom soup


1/2 can milk


1 lg can of tuna drained


3/4 C frozen peas and carrots


1/2 cup grated velvetta cheese


salt and pepper


3/4 C bread crumbs


2 Tbs melted butter





In a bowl combine the first six ingredients, add salt and pepper to taste. Pour into a 2 qt. buttered baking dish, top with bread crumbs and drizzle with melted butter. Bake in a preheated 350 oven for 30 mins. or until golden brown and bubbly.

reade more... Résuméabuiyad

Is tuna fish really bad for women?--and if you eat it, do you by any chance have a good recipe for tuna salad?

I have heard many times that tuna fish is bad for women of childbearing age because it has high levels of mercury. I really enjoy eating Tuna Fish and take vitamins every day. I usually eat a tuna sandwich/sald 3-4 times a week.





I have also heard that white tuna is safe and pink tuna is not, and have also heard vice versa, is either of these true?





Also, if any one has a good recipe for tuna salad, I'd love you to share.Is tuna fish really bad for women?--and if you eat it, do you by any chance have a good recipe for tuna salad?
I dont know about the other questions, but I do have a good recipe





MAGIC TUNA FISH SALAD SANDWICHES





2 cans of tuna fish packed in water


1 bunch of green onions


3 jalapeno peppers


1 cup of bean sprouts


1 cup of fresh white mushrooms


1 medium tomato


several leaves of romaine lettuce


1 cucumber


3 tablespoons of mayonnaise (or if you're concerned about fat/calories use fat-free mayo)


parmesan or romano cheese (you can also top with sliced cheddar, monterey jack, pepper jack or muenster)


2- 4 slices of whole wheat bread





Chop the following ingredients into small pieces; green onions, mushrooms, set aside.


Slice jalapenos down the middle from top to bottom, discard seeds, chop into small pieces and set aside.





Slice tomatoes and peel and slice cucumbers, keep these ingredients seperate from the other veggies.





In a large bowl mix 2 cans of drained tuna, 3 tablespoons of mayonnaise thoroughly, add jalapenos, bean sprouts, green onions and mushrooms, stir ingredients until everything is mixed into tuna and mayonnaise.





Spoon this mixture onto a slice of whole wheat bread covering bread evenly, top with cheese, tomato slices, lettuce and cucumber slices and finish with a slice of wheat bread on top. Cut diagonally serve with a slice of pickle and enjoy!Is tuna fish really bad for women?--and if you eat it, do you by any chance have a good recipe for tuna salad?
Below is a link to a site that lists fish by how toxic it is, albacore tuna is ranked relatively high due to high levels of mercury and only 3 servings per month is recommended.





The safest tuna to eat is supposedly the ';light';(Skipjack)tuna


ithttp://www.oceansalive.org/eat.cfm?subnav=healthalerts Report Abuse

I think fish in general is good for health. When you are pregnant, don't eat the canned type of fish and raw shellfish. They are toxic if they live in polluted waters. fresh fish is good.
Tuna should be eaten in moderation
Supposedly the albacore tuna (more expensive!) has more mercury in it than just the regular chunk light. I buy chunk light in water, not oil.





The best tuna salad I know is: 2 6-1/2-oz. cans of tuna, 1/2 cup pickle relish, 3/4 to 1 cup of Miracle Whip or mayo (amount to suit your taste), 1/4 teaspoon salt, 2 medium stalks chopped celery (should be about 1 cup), 1/4 cup chopped onion if you like it, 3 cut-up hard-boiled eggs.





Mix well. I think this is delicious, but it is such an easy recipe that, if you don't like something, you can leave it out. Some people substitute olives for the pickle relish, but to me that is too salty.





Enjoy!
I have heard that you would have to consume 4 cans of tuna per day for the levels of mercury to have any effect on your body.


Tuna is a high protein, low fat-if in water, low carb, and low cal


I eat it all the time.


My favorite Recipe:


Boil 1 cup Elbow Macaroni (not carb friendly) according to package directions


1 small can black olive slices-drained


1/2 Cup each-diced onion, red bell pepper, celery


2 cans tuna in water-drained


1 1/2 Cup mayo-NOT MIRICLE WHIP


1/4 tsp. Paprika


Mix well and serve chilled
I've not ever heard that so that would be something new learned if it is true. I love tuna and eat quite a lot of it. My favorite and simplest recipe is just salad and I toss a can of tuna on it with my favorite dressing and viola' its a tasty meal.
My female cat (Prissy) eats tuna everyday and has not had any problems for 10 years. ;0) But I know it does not apply here. I never heard that. I wish you the best! I would ask your OB/GYN.





Oops. I just noticed you are not pregnant. I would ask a OB/GYN if you are trying to get pregnant and a family doctor if not.

reade more... Résuméabuiyad

What is the best recipe for tuna macaroni salad?

I want to use elbow macaroniWhat is the best recipe for tuna macaroni salad?
it is sittin in my fridge right now......... i used jumbo elbows1 pound cooked


3 can tuna well drained


6 boiled eggs chopped


8 oz sharp cheesegrated


1 bell pepper chopped


` can sliced blackolives drained well


several smsweet pickles chopped with some juice i chopped in food processor


fer dressin.......


1/2 mayo 1/2 light sour cream


2T fresh lemom juice


several dashes liquid smoke


onion powder


fresh ground black pepper


sa;t to taste





jus mix all together an refrigerater several hrs or overnite..What is the best recipe for tuna macaroni salad?
We use albacore tuna, miracle whip, elbows, radishes, cucumbers, celery seed salt and pepper. Sometimes, if its for a gathering I add onions, green pepers, (sometimes red and yellow for color). My mom always used peas, I lie the cucumbers and radish, love the crunch and fzippy taste of the, You amke it with what you like, I ran out of miracle whip, and only had coleslaw dressing on ahnd, it tasted pretty good.As I always say youknow what you like, so mix and match. I love cheese, so when its just me and noone else, I add chunks of cheese, if i make it for others, i jsut sprinkle shredded on top.
Boil macaroni elbows.


Add 1 cup mayo


2 cans tuna, drained


1/3-1//2 cup sugar


Dash of lemon pepper


1 t. salt


1 small can of peas


1 small can of mushrooms





Mix and serve.
(m)





Tuna Macaroni Salad





1 (12-ounce) package macaroni


2 to 3 tomatoes, peeled, seeded and chopped


3 stalks celery, chopped


1 (2-ounce) can sliced black olives, drained


1 (12 ounce) can solid white tuna, drained


1 cup light mayonnaise


1/4 cup Italian-style salad dressing


1 teaspoon sugar


Salt and black pepper to taste


In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.


In a large bowl, combine the cooked pasta, tomatoes, celery, olives and tuna.


Prepare dressing by whisking together mayonnaise, salad dressing, sugar, salt and pepper. Add to pasta salad mixture and combine.


Refrigerate for 1 hour.


Makes 6 servings.





http://www.cooksrecipes.com/salad/tuna-m…
tuna





cooked macaroni





cooked frozen peas





diced carrots





can cream of mushroom condensed





mix all together refridge...viola
Tuna Macaroni Salad Recipe





Elbow macaroni, Cooked, drained and cooled


Canned tuna, water-pack, drained 2 6-ounce cans


Eggs, hard cooked, finely diced 3


Celery, Diced 1/4 cup


Carrots grated 3/4 cup


Sandwich Spread Dressing 1 jar


Onion, Diced 3 tablespoons


Pepper To taste


Salt To taste





Mix all ingredients and cover and chill for about an hour in the fridge to give the ingredients time to marinate the macaroni.
Use the big shells.


Mayo


tuna


black olives and celery chopped


mix it all together...yummyness
Ranch Tuna Macaroni Salad


Ingredients:


2 cans (6 ounces) tuna


4 (12 ounce) cups macaroni, dry


2 cups bottled ranch dressing (I made my own)


1/2 cup diced red onions


1 cup diced celery


1/2 teaspoon pepper


4 hard boiled eggs, chopped roughly


Cook the macaroni according to directions on package. Add remaining


ingredients and mix thoroughly. This is good chilled and it doesn't


need long. Make it in the morning and it will be ready for lunch.
4 Servings, about 1-1/2 cups each


Tuna Macaroni Salad Recipe





Elbow macaroni, uncooked 1 cup


Canned tuna, water-pack, drained 2 6-ounce cans


Eggs, hard cooked, finely diced 4


Celery, chopped 1/4 cup


Carrots grated 3/4 cup


Salad dressing, mayonnaise-type 1/2 cup


Onion, minced 2 tablespoons


Pepper 1/4 teaspoon











PREPARATION TIME: 15 MINUTES


COOKING TIME: 8 TO 10 MINUTES











1. Place water in large saucepan and bring to boil. Add macaroni and cook until tender, about 6 to 8 minutes. Drain.





2. Combine macaroni, tuna, eggs, celery, and carrots in a large bowl.





3. Stir together salad dressing, onion, and pepper. Spoon dressing over salad; toss until evenly combined.





4. Chill until ready to serve.





PER SERVING:


Calories 520


Total fat 30 grams


Saturated fat 5 grams


Cholesterol 237 milligrams


Sodium 509 milligrams

reade more... Résuméabuiyad

Anyone know a good recipe using tuna and rice?

son is cooking a dish containing protein, and wanted to use tuna and rice.anyone know of a simplish recipe using these ingrediants?many thanks!Anyone know a good recipe using tuna and rice?
Cook the rice.


Mash up the tuna,


Mix it all together!Anyone know a good recipe using tuna and rice?
SALADE NI脟OISE : cold





2 Potatoes (250 G)


20 green Olives (40 G)


2 Tomatos


4 eggs


150 G Rice


some salad


200 G Tuna to the Vinaigrette natural with mustard
Seafood risotto!





Use risotto rice (arborio). Throw cooked rice in a pan with prawns, mussels, tuna, salmon etc and some white wine, shallots and garlic, and hey presto!





Here's a good recipe: http://www.bbc.co.uk/food/recipes/database/seafoodrisotto_5522.shtml
Seared tuna with herb, pepper and mangetout salad and rice





Serves 1











Preparation time less than 30 mins





Cooking time 10 to 30 mins























Ingredients


For the rice


110g/4oz rice


陆 red pepper, finely sliced


55g/2oz mangetout


For the tuna


170g/6oz fresh tuna steak


1 lime, juice only


For the salad


110g/4oz mangetout, finely shredded


陆 red pepper, finely shredded


2 tbsp olive oil


1 tsp white wine vinegar


For the chive butter


55g/2oz unsalted butter


55g/2oz gouda cheese


陆 glass white wine


1 tsp white wine vinegar


2 tbsp double cream


1 tsp fresh chives, chopped











Method


1. Bring a large pan of water to the boil and cook the rice according to packet instructions.


2. Add the red pepper and mangetout to the rice towards the end of cooking.


3. Heat a pan until hot and sear one side of the tuna for up to two minutes. Squeeze the lime juice into the pan and remove from the heat.


4. To make the salad place the mangetout, pepper, olive oil and vinegar into a bowl and toss together.


5. Transfer the salad onto a serving plate and serve the tuna on top of the salad.


6. Drain the rice and spoon into timbale moulds. Serve turned out onto the plate.


7. To make the chive butter, gently melt the butter in a pan and whisk in the grated cheese.


8. Add the white wine, vinegar, cream and chives into the pan and heat gently for 2-3 minutes.


9. Drizzle the chive butter around over the dish and serve
T una and rice casserole


Precook 1 cup raw rice (not minute rice). Drain well. Put into a casserole dish. Mix in 6 1/2 ounces drained tuna. Saute 1/2 medium onion and 2 stalks celery in butter until barely tender. Add to tuna and rice. Mix 1 can cream of mushroom soup with 1 can water and heat. Pour over tuna and rice mixture. Cook in 350 degree oven for about 35 minutes. Rice should absorb soup and be tender. If needed add a little water and continue cooking until rice is tender. Season to taste with salt and pepper.
Well we have a simple recipe at home with Tuna and pasta: 1 onion chopped, some garlic chopped: Cook in a bit of oil until brown, add the tuna, a jar of tomato sauce (we do add jalapenos at that stage, but it depends if you want it spicy) when hot, serve with pasta and a bit of cheese. Its Yummy
CREAMED TUNA OVER RICE





Serve creamed tuna as a lunch dish or for dinner over toast, biscuits, or rice.





INGREDIENTS:


1/4 cup butter


1/4 cup flour


1/2 teaspoon salt


1/4 teaspoon pepper


2 cups milk


1 can (about 7 ounces) tuna, drained


1/4 to 1/2 cup frozen peas, cooked


PREPARATION:


Melt butter over medium-low heat; blend in flour, salt, and pepper. Stir and cook for about 2 minutes, or until smooth and bubbly. Gradually stir in milk while stirring constantly. Continue cooking, stirring constantly, until mixture thickens and begins to bubble.


Add drained tuna and cooked peas.





It's delicious!!
Use doug's recipe and add a can of sweet peas!
Pilaf - Saute sliced onion, thinly sliced celery, chopped tomatoes in oil or butter, add a cup of (uncooked, rinsed) long grained rice, stir till rice is coated, then add the juice from the can of tuna and 1 1/2 cups hot stock. Steam till rice is cooked, then gently stir the tuna through the rice mixture. You can also use fresh seafood - add before rice is fully cooked, and use half a cup of white wine instead of the canned juice. Garnish with chopped shallots and lemon slices.
';son is cooking a dish containing protein, and wanted to use tuna and rice.anyone know of a simplish recipe using these ingrediants';


link:


http://angelimage.blogspot.com
Tuna curry and rice, Nothing better. Doesn't sound very nice but is lovely.
try tuna fish sushi lol
Isnt that how they make whiska's the cat food?
an easy recipie..





fry up some onion and some salarmie, add the rice (half a mug per person) then add your tuna and a tin of tomatos or two (depending on how much your cooking) and then about half the amont of water (ie if one can of tomatos then half a can of water) oh and add some tomato paste, season with salt pepper and if you like add a tin of beans ( kidney or black eyed or what ever you like) then cover with a lid and simmer untill the rice is done!





this is cheap and very filling
Make a white sauce (quite easy and a good skill to have). Mix in a tin of tuna and a tin of sweetcorn, season with salt and pepper and I usually add a few mixed herbs. Put hot cooked rice into a shallow oven dish and pour the tuna sauce over the top. Sprinkle with grated cheese and grill. Very easy and everyone I know really likes it, it looks good too with the bubbling cheese.
How about stuffed tomatoes?





2 cups cooked rice


2 (7 oz.) cans tuna


1 can drained green peas


1/2 cup chopped green onion


1 cup thinly sliced celery


1 tsp. salt


1/2 tsp. pepper


Dash hot sauce (optional)


1/2 c. mayonnaise


8 whole tomatoes


Salad greens





Mix all ingredients except the tomatoes and salad greens. Chill. Cut a slice from the end of each tomato; scoop out center and pulp of tomatoes. Season tomatoes with salt and pepper; turn upside-down to drain. Arrange the tomatoes on the greens greens and fill with tuna-rice mixture.
in a casserole dish, take some tuna and cooked rice, add a can of cream of mushroom (or celery) soup, put shredded cheddar on top, then a thin layer of potato chips on top of that, bake it for oh 15-20 min at ohh 325 or so.





i'm hungry, can i have a scoop?
simple recipe:


mix one can of soup (cream of celery, cream of mushroom, cream of chicken - depends on your mood)


one package of instant rice (or use 2 cups regular pre-coked)


onion powder, salt, pepper, parsley to taste


throw in a can of drained vegetable (peas, peas %26amp; carrots, mixed vegetables, green beens, etc - again preference)


you can also add shreded cheese if you like for extra taste


stir and bake usually 350 for about 30 minutes


if you want sprinkle bread crumbs on top or french onions





protient (tuna), dairy (milk/cheese), vegetable, and rice for the starch/bread group
Fry some onion and garlic


Add some chili (optional) and herbs


Add vegetables, again optional, mushrooms, celery, peppers, courgettes what ever you fancy


Add some tinned tuna


Add some tinned tomatoes


Serve on a bed of rice





Yummy yummy.
Make a tomato based sauce using tinned tomatoes, garlic, onion, vegetable stock cube and dried basil. Add the tuna and some frozen prawns and cook until prawns are heated through. Mix the sauce into the cooked rice and serve with fresh lemon.

reade more... Résuméabuiyad

Does anyone have a recipe for Tuna Fish Casserole?

I am a College Student and my Mom used to make the greatest Tuna Fish Casserole and I have no idea how to make it. My parents are in Europe for 2 weeks and I want to try to make it for my roommates. Any Ideas?Does anyone have a recipe for Tuna Fish Casserole?
Well, I don't know how your mom makes it, but this is how -this- mom makes it:





2 cans of tuna in water (drained), 1 family-sized can of cream-of-mushroom soup, and two cans of mushrooms(also drained). Grate about 8 oz of montery jack cheese into it, mix in a heavy sauce pan and warm gently over medium-low heat. Don't add water to the soup--just use it condensed, straight out of the can. While that's warming, cook a pound of egg noodles in a big pot and drain.





As soon as the cheese melts in the sauce (stir it frequently to keep it from scorching), pull it from the heat and mix it with the egg noodles in a bowl or pan big enough to hold it all. Serve hot.Does anyone have a recipe for Tuna Fish Casserole?
Tuna Noodle Supreme





4-1/2 cups (6 oz) wide egg noodles, uncooked


1 can (12-1/2 oz) tuna, drained and flaked


1 c sour cream


1 c mayonnaise


1/2 c grated Parmesan cheese


1/2 c milk


1 t Dijon mustard


2 c small fresh broccoli florets (or frozen)


1/3 c red peppers, chopped


1/4 c green onion slices





Heat oven to 350 degrees. Cook pasta according to package directions, drain. Meanwhile, in large bowl, stir together sour cream, mayonnaise, Parmesan cheese, milk and mustard. Salt and pepper to taste. Add hot pasta, tuna, broccoli, red peppers and green onion; stir until evenly blended. Place tuna mixture in 2-qt baking dish. Cover; bake 40 to 45 minutes or until hot and bubbly.
===


This is how I make it:





Tuna Casserole





2 cups elbow macaroni


1 (9 ounce) can tuna, drained


1 (10.75 ounce) can condensed cream of mushroom soup


1 (10.75 ounce) can milk


1 cup shredded sharp Cheddar cheese


1 cup crushed croutons





Preheat oven to 350 degrees F (175 degrees C).


Bring a large pot of lightly salted water to a boil. Cook macaroni in boiling water for 8 to 10 minutes, or until al dente; drain.


In a medium bowl, combine tuna, condensed soup, and milk. Mix with the macaroni, and pour into 2 quart casserole dish. Sprinkle Cheddar cheese and crushed croutons over top.


Bake in a preheated oven for 20 to 30 minutes, or until bubbling and browned on the top.





=================================
Yes, try one of theese recipes











http://retete-culinare-diverse.ro/en/sea鈥?/a>
The way I make it is boiling egg noodles then once they are done mixing in tuna fish and cream of mushroom soup. I have also heard of using miracle whip/mayo instead of cream of mushroom soup...that is a cold recipe. Mine is hot.

reade more... Résuméabuiyad

Can anyone share with me a very simple pasta recipe with tuna?

Any herbs and spices you can suggest? I've already been using basil leaves. I've been wanting to cook with white sauce also. Thanks!Can anyone share with me a very simple pasta recipe with tuna?
eight ounce can of tuna fish


3 hard boiled eggs, chopped


1/2 tsp sugar (optional)


1 tsp mustard


1/4 tsp pepper


1/2 tsp salt


3/4 cup mayo (I use the low-fat kind)


1 cup chopped cucumber


1 cup raw pasta


What you do:





Cook and drain pasta while you assemble the other ingredients.


Mix and chill.











or a hot one





Container: 9'; x 13'; casserole dish or 3 quart casserole dish


Prep Time: 30 minutes


Cook Time: 30 minutes


Serving Size: 2 cups


Servings: 8


Enter desired servings:








Ingredients


- 1 can tuna (12 oz.), drained


- 16 ounces egg noodles, cooked and drained


- 10 3/4 ounces cream of mushroom soup


- 10 3/4 ounces cream of celery soup


- 1 can dried french fried onion rings


peas


- 2 cups crushed corn flakes


- 2 tablespoons butter, melted








Coat casserole dish with butter or non-stick cooking spray.


Preheat oven to 350潞F.


Combine prepared noodles, tuna, soups, onion rings, and peas in casserole dish.


In a separate bowl, mix melted butter with crushed corn flakes.


Sprinkle corn flakes over noodle mixture.


Bake uncovered for 30 to 35 minutes or until heated throughCan anyone share with me a very simple pasta recipe with tuna?
Ya...white sauce....dillweed,paprika,white pepper.The basil you are adding now and some sauteed onions and or mushrooms..A dash of tabasco and your tuna.Add pasta.You could sprinkle with a little cheese when serving.


You could add a little mustard.
I make pasta salad with tuna.


Cook pasta, rinse with cold water. Mix light Miracle whip (or no name light dressing, but NOT mayonnaise) with basil, sage, savoury, garlic powder, parsley %26amp; a can of drained tuna. Then mix in pasta.


Yummy!


pp
tuna, mac %26amp; cheese cook noodles set aside. in a pot saute some chopped onion %26amp; garlic you can add what ever spices you want. i add a pinch of oregano. add 1 small can of tomato sauce. %26amp; some milk. then add the cooked noodles %26amp; stir then add a can of tuna (you don't have to drain unless you want to) %26amp; stir again. i don't measure the amount of cheese i add to it, i shred some longhorn cheese %26amp; sometimes monterey jack %26amp; add %26amp; stir until i get the right consistancy. %26amp; of course some salt %26amp; pepper it should be all good
Box of mac and cheese dinner, as directed. Add a can or pouch of tuna and a couple handfuls of frozen peas per regular sized box of mac. Delish.





You can also make a cold dish with shells or rotini, add tuna, and dress with your fav salad dressing.





Tuna is really good with BBQ sauce, as well as lemon pepper, tobasco, etc....all separately for me. I don't know about pasta but you might enjoy it.
your basic tuna casserole with white sauce, cooked noodles, onions, celery and some grated cheese . lots of people use canned soup such as mushroom or celery for ease of preparation. add some buttered crumbs or crushed crackers or potato chips for a crunchy topping and more cheese. I like fresh thyme leaves and a pich of cayenne pepper with some salt and a little nutmeg in the cream sauce and sometimes I'll add mustard.
1 can of Tuna in water, drained


1 Can cream of mushroom soup/w 1/2 of the soup can filled


with milk, Mix these together, bring to slow boil, add 1/2 can


of peas drained, cook for 5min.


In another pan- cook some noodles, about 7-10min. drain,


Mix soup %26amp; tuna%26amp; peas mixture with noodles %26amp; serve.





I also Put a container of bread crumbs on the table--to sprinkle over this dish,--it's so good.
I use a can of cream of mushroom, celery, or chicken soup, some milk, shredded cheese, and pepper for seasoning. It can be topped with bread crumbs or Parmesan cheese if you like.
actually bow tie pasta with half a stick of butter and a can of mushroom soup and tuna mixed is pretty damn good
Tuna Pasta With Tomatoes And Basil








1/2 cup Olive Oil


10 cloves garlic, minced (or less if you prefer)


Any kind of 1/2 kl. Pasta


1/2 kl. ripe tomatoes diced (you can seed the tomatoes if you like)


Tomato paste


Canned premium tuna


Fresh Basil


Dried Basil


Dried Oregano


Sea Salt and Freshly Ground Pepper


Parmesan Cheese





Directions


Heat Olive Oil in pan, add garlic and saute for a few seconds


Add tomatoes, tomato paste, dried basil, dried oregano and a pinch of salt, and freshly ground pepper. Simmer for 5-10 minutes uncovered in low heat or until tomatoes are cooked. (Add 1/4 cup water if sauce gets too thick)


Add Tuna, parmesan and chopped fresh basil


Season with salt and pepper to desired taste


Serve on top of cooked pasta

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Good tuna casserole recipe?

I am looking to find a tasty, easy tuna casserole recipe. Usually tuna casserole tastes bland to me, but I am not sure what I should use to spice/flavor it up. If you have any suggestions or a good recipe, let me know!Good tuna casserole recipe?
Our family recipes is 1 can of tuna, drained, 1 package of medium egg noodles, cooked, 1/2 jar of cheese-whiz, 1 can of cream of mushroom soup, salt and pepper to taste. Mix it all together and bake at 350 degrees F for about 1/2 hour or until the top starts to brown up a little bit. The cheese-whiz gives it a little different flavor. I've been known to add a 1/2 tsp of cayenne pepper to it, also.





It's comfort food for me. Hope this helps.Good tuna casserole recipe?
The best casserole would be made with fresh tuna.





1 lb. Fresh skinless, boneless tuna steaks


2 tablespoons lemon juice


8 oz. Wide egg noodles


4 tablespoons unsalted butter


8 oz. Mushrooms, sliced


1/3 cup all-purpose flour


2 cups 1/2 and 1/2 (milk if you prefer)


2 tablespoons cornstarch


1 cup fish stock


1/4 cup dry white wine


1 teaspoon salt


1/4 teaspoon pepper


1/4 grated nutmeg


2 tablespoons snipped fresh dill


3 tablespoonsbreadcrumbs








Heat oven to 425掳F.


Grease shallow 9'; Casserole.


Cut tuna steaks into sticks about 1/2'; Thick and 2'; Long,


Toss with lemon juice and refrigerate


Start cooking noodles according to package directions.


Meanwhile, melt 1 tablespoon butter in large skillet over medium heat.


Add mushrooms and cook without stirring, 1 to 2 minutes, until browned.


Stir and add 1 tablespoon water; Cook 1 minute until tender.


Melt remaining butter in medium saucepan over medium heat.


Stir in flour and cook, stirring, 1 minute.


Stir in 1/2 and 1/2 and bring to simmer, stirring constantly.


Stir together cornstarch, fish stock, and wine.


Pour into sauce, stirring constantly; Add salt, pepper, and nutmeg.


Simmer 2 to 3 minutes until thickened.


Combine noodles with sauce, tuna, and mushrooms.


Add dill and transfer to casserole; Top with breadcrumbs.


Bake 20 minutes until bubbly.


Let stand 10 minutes before serving.
This is very tasty! And not bland!





Cheese-Swirled Tuna Casserole with Green Peas and Mint





Ingredients


Tuna Mixture:


1/4 cup minced yellow onion


3 tablespoons butter


6 tablespoons flour


1 teaspoon salt


1 (10 3/4-ounce) can chicken broth


1 1/2 cups milk


1 (6-ounce) can tuna, drained and flaked


1 tablespoon fresh lemon juice


1/4 cup sour-cream


1/3 cup minced, canned pimientos, drained





Cheese Swirl Biscuits:


2 cups sifted flour


3 teaspoons baking powder


1/2 teaspoon salt


1/4 vegetable shortening


2/3 cup milk


1/2 cup shredded sharp Cheddar or American cheese





Green Peas and Mint:


1 box frozen peas


2 tablespoon butter


1 teaspoon dried mint








Directions


Preheat oven to 425 degrees. Lightly butter 11/2 to


2-quart casserole and set aside. Tuna Mixture: Stir-fry onion in butter in a large


heavy skillet over moderate heat, until lightly browned, about 5 to 8 minutes.


Blend in flour and salt, then broth. Add milk and heat, stirring constantly until


thickened and smooth, 3 to 5 minutes. Mix in tuna, sour-cream, pimiento and lemon


juice; set off heat, but keep warm. Cheese Swirl Biscuits: Sift flour, baking


powder, and salt together into a large mixing bowl. Add shortening and cut in with


pastry blender until texture of coarse meal. Add milk and fork briskly to make


soft dough. On a lightly floured surface, roll the dough into a 12 by 8 by


1/4-inch rectangle. Scatter cheese evenly on top, then jelly-roll style, starting


from short end, to form roll 8 inches long. With floured sharp knife, slice 1-inch


thick. Spoon tuna mixture into casserole. Space biscuits evenly on top, arranging


so spiral designs show. Bake, uncovered, until biscuits puff and brown slightly -- about 20 minutes. In a saucepan with 1/2 cup boiling water add frozen peas,


follow directions on the back of package. Drain. In a glass bowl, toss peas, with


butter and dried mint.
1 can (about 7 ounces) tuna, drained


8 ounces elbow macaroni


4 tablespoons butter


3 tablespoons finely chopped onion


2 tablespoons finely chopped green bell pepper


2 tablespoons all purpose flour


3/4 teaspoon salt or seasoned salt


1/8 teaspoon pepper


1 cup milk


1/2 cup frozen peas, thawed


1 can cream of mushroom soup


1 cup shredded Cheddar cheese


buttered soft bread crumbs


PREPARATION:


Cook macaroni until tender, drain and rinse.


Melt butter in a large saucepan or Dutch oven; add chopped onions and bell pepper and saut茅 over low heat for about 3 minutes. Add flour, salt and pepper; stir until smooth and bubbly.





Add milk and mushroom soup and stir over low heat until smooth and thickened. Add cooked macaroni, flaked tuna, peas and half of the cheese to sauce mixture, stirring constantly. Pour mixture into 2-quart buttered casserole; top with remaining cheese then buttered bread crumbs. Bake at 350掳 for 30 to 40 minutes, or until nicely browned
TUNA NOODLE CASSEROLE





extra wide egg noodles


2 cans Albacore tuna in water, drained


1 can Cream of Celery Soup


1/3 cup mayonnaise


1 cup milk


8 oz. Velveeta cheese


4 oz. jar of chopped pimientos, drained


2 ribs of celery, diced


1 small onion, diced


lemon zest


1/2 cup sliced almonds





Preheat oven to 350掳F.


Boil egg noodles according to package directions; drain.





In a pot, stir together all ingredients except for the almonds until well combined and the cheese has melted.





Stir in egg noodles until sauce is evenly distributed. Pour into casserole dish and sprinkle top with sliced almonds.





Bake for 30 to 40 minutes until almonds are golden.
CHEESY TUNA CASSEROLE





1. Ingredients1 (7.25 ounce) package KRAFT Deluxe Macaroni %26amp; Cheese Dinner


1 (10.75 ounce) can condensed cream of celery soup


1/2 cup milk


1 (6 ounce) can tuna, drained


1/2 red pepper, chopped


1 green onion, sliced


1 cup crushed potato chips





2. Cooking Directions


Preheat oven to 350 degrees F. Prepare Dinner as directed on package. Stir in soup, milk, tuna, red pepper and onion.


Spoon into 2-qt. casserole dish; top with crushed chips.


Bake 30 min. or until heated through.


Yield: 6 servings











Notes:


Great Substitute





Substitute 1 cup frozen vegetables, such as peas, for the red pepper.








Tuna Broccoli Roll Up Casserole


';This Tuna Broccoli Roll Up Casserole is a great alternative to the common tuna casserole. It's colorful and the flavors blend together to make a yummy complete meal. It's one of my husbands favorite recipes.';





PREP TIME 10 Min


COOK TIME 35 Min


READY IN 45 Min


SERVINGS %26amp; SCALING


Original recipe yield: 6 servings


US METRIC





About scaling and conversions





INGREDIENTS


1 (10.75 ounce) can condensed cream of mushroom soup


1 cup milk


1 (9 ounce) can tuna, drained and flaked


1 (10 ounce) package frozen chopped broccoli, thawed


1 cup shredded Cheddar cheese, divided


1 (2.8 ounce) can French-fried onions


6 (7 inch) flour tortillas


1 medium tomato, chopped











DIRECTIONS


Preheat the oven to 350 degrees F (175 degrees C).


In a medium bowl, stir together the cream of mushroom soup and milk. Set aside. In another bowl, stir together the tuna, broccoli, 1/2 cup of Cheddar cheese and half of the French fried onions. Stir in 3/4 cup of the soup.


Divide the tuna mixture evenly between the tortillas, and roll up. Place rolls seam side down in a lightly greased 9x13 inch baking dish. Pour the remaining soup over the rolls, and spread evenly using the back of a spoon. It will be a thin layer. Sprinkle the rest of the French fried onions over the soup, then the tomato, and finally the remaining Cheddar cheese. Cover with nonstick or lightly greased aluminum foil.


Bake for 30 minutes in the preheated oven. Remove the aluminum foil, and bake for 5 more minutes to allow the cheese to melt and brown slightly.

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