Hearty Zucchini And Tuna Casserole Recipes

MEDITERRANEAN-STYLE ZUCCHINI CASSEROLE RECIPE

Steps:

• Preheat oven to 375 degrees F
• In a saucepan, heat 2 tbsp Private Reserve extra virgin olive oil over medium heat until shimmering but not smoking. Add chopped onions (leave the sliced onions for later) and garlic and cook minutes, stirring regularly, until softened and fragrant (do not brown).
• Add meat (ground turkey or lean ground beef). Break the meat up to help it brown. Season with salt and pepper. Raise heat to medium-high and cook meat until fully browned, stirring occasionally. If there is any fat or extra liquid at this point, carefully drain and return saucepan back to heat.
• Now season with allspice, paprika, and nutmeg. Stir to combine.
• Add chopped canned tomatoes with juice, tomato paste and water. Bring to a boil, then lower heat and simmer for 7 to 10 minutes or so. Remove from heat.
• Add zucchini, carrots, and sliced onions to the bottom of a casserole dish like this one. Add the meat sauce and spread evenly.
• Cover the casserole dish tightly with foil. Bake in 375 degrees F heated-oven for about 40 minutes. Then uncover, and then broil for a brief few minutes, watching carefully.
• Remove from oven and garnish with fresh parsley. Transfer to dinner bowls, add a drizzle of Private Reserve EVOO. Serve with Lebanese rice or your favorite crusty bread.

HEARTY TUNA CASSEROLE

Steps:

• Cook noodles according to package directions; drain. In a large bowl, combine the noodles, tuna, zucchini, sour cream, celery, onion, mayonnaise, mustard, thyme and salt. , Spoon half into a 2-qt. baking dish coated with cooking spray. Sprinkle with half of the cheese. Repeat layers. Top with tomato. , Cover and bake at 350° for 30-35 minutes. Uncover; bake 5 minutes longer.

TUNA ZUCCHINI CASSEROLE

Steps:

• Preheat oven to 350.
• Sauté carrots, zucchini and onion in butter until tender.
• Mix cooked vegetables, tuna, soup, pepper, and sour cream.
• Put into a greased 2 quart pan.
• Bake for about 45 minutes.

HEARTY TUNA CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
• Bring a large pot of salted water to a boil, add noodles, and cook until al dente; drain.
• In a large mixing bowl, combine noodles, tuna, celery, and green onion. Stir in sour cream, mustard, and mayonnaise. Season with salt and thyme. Spoon 1/2 of the noodle mixture into the prepared casserole dish. Arrange a layer of zucchini over the mixture. Top with the remaining noodles, followed by a layer of zucchini. Top the entire casserole with cheese.
• Bake in preheated oven for 30 minutes, or until hot and bubbly. Sprinkle the casserole with tomatoes before serving.

LIGHT-BUT-HEARTY TUNA CASSEROLE

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.

TUNA ZUCCHINI CASSEROLE

Steps:

• Trim the ends off the zucchini and if small, slice them lengthwise. If they are larger, cut them into batons about 3/4 inch (2cm) thick. Place them in a colander and toss them with 2 teaspoons of salt. Let drain for 1 to 2 hours, shaking and turning them a few times, coaxing the excess water to drain away.
• Heat the olive oil in a skillet over medium heat. Add the scallions, thyme, some freshly ground pepper, the chili flakes, and 1/2 teaspoon salt. Cook, stirring frequently, until the scallions are wilted and soft, about 3 minutes. Remove from heat and set aside.
• Preheat the oven to 450ºF (230ºC). Blot the zucchini dry with a paper towel and toss them with a bit of olive oil on a baking sheet. (You can line the baking sheet with parchment paper for easier clean up if you want, or if you're parsimonious with the olive oil and are concerned they'll stick.) Spread them in an even layer, cut side down, and roast them in the oven just until tender, about 15 minutes, but don't cook them to mush.
• Remove from the oven and place the zucchini in a single layer in a shallow baking dish or gratin dish that will fit them snugly in an even layer. Strew the scallions over the zucchini. Drain the tuna and flake it over the scallions and sprinkle the cheese evenly over the top.
• Bake until the cheese is melted and starts to brown and the casserole is heated through, 10 to 15 minutes. Serve warm.

CHEESY TUNA AND ZUCCHINI NOODLE CASSEROLE

Steps:

• Place spiralized zucchini (zoodles) into a pot and cover with well salted water; bring to a boil. Boil for 3 to 4 minutes, then empty into a colander to drain. Let drain for 2 to 3 hours, occasionally pressing out as much moisture as you can.
• Preheat the oven to 375 degrees F (190 degrees C). Lightly spray a 9x13-inch glass casserole with cooking spray and add drained zoodles.
• Bake zoodles in the preheated oven for 10 minutes.
• Meanwhile, melt butter in a skillet over medium heat. Add onion and cook until soft and translucent, about 5 minutes. Add garlic and cook until softened, about 1 minute. Add cream cheese and cook until softened, about 2 minutes.
• Remove zoodles from the oven and pour off any liquid. Add the skillet mixture to the zoodles, along with tuna, peas, Cheddar cheese, salt, and pepper. Stir until well combined. Sprinkle almonds on top.
• Bake until cheese is melted and bubbly, about 30 minutes.

LAYERED CHEESY TUNA AND ZUCCHINI CASSEROLE

Steps:

• Cook the egg noddles in boiling water according to package directions; drain and rinse under warm water, then set aside.
• Drain the tuna and flake with a fork.
• In a large bowl, combine tuna, cooked egg noodles, celery and onions; mix well to combine.
• In another small bowl, combine sour cream, mustard powder, mayo, Parmesan cheese, milk, thyme, salt and pepper; add into the tuna mixture and toss well to combine.
• Set oven to 350°F.
• Grease a 2-quart casserole dish.
• Spoon HALF of the mixture into prepared dish.
• Top with HALF of the sliced zucchini.
• Then sprinkle with cheddar cheese.
• Top with noodle mixture then remaining zucchini.
• Sprinkle with more grated Parmesan cheese if desired.
• Bake covered with foil for 30 minutes.
• Remove from oven and uncover, sprinkle with grated mozzarella cheese, return to oven (uncovered) and bake for another 10 minutes.
• Sprinkle chopped tomato over casserole before serving.

VEGGIE-TUNA NOODLE CASSEROLE

Steps:

• Cook noodles according to package directions. Meanwhile, in a large skillet, saute zucchini in 1 teaspoon oil until crisp-tender; remove from skillet and set aside. , In the same pan, saute celery in remaining oil until crisp-tender. Add garlic; cook 1 minute longer. , Drain noodles; place in a large bowl. Stir in the tuna, sour cream, mayonnaise, green onions, mustard, thyme, salt, pepper and celery mixture., Spoon half of the noodle mixture into a greased 11x7-in. baking dish; top with half of the zucchini. Repeat layers. , Cover and bake at 375° for 30 minutes. Uncover; sprinkle with cheese. Bake 5-10 minutes longer or until cheese is melted. Combine tomato and basil; sprinkle over casserole.