Italian Tuna Casserole Recipes

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ZESTY ITALIAN TUNA CASSEROLE RECIPE - (4.7/5)



Zesty Italian Tuna Casserole Recipe - (4.7/5) image

Provided by á-39535

Number Of Ingredients 9

1 can or 2 packages chunk tuna
2/3 cup small or thin pasta
2 teaspoons olive oil
1/2 cup onion, finely chopped
2 1/2 teaspoons garlic, minced
1/2 cup mushrooms, sliced
1 can stewed tomatoes
1/4 cup plus 2 tablespoons mozzarella cheese, divided
Red pepper flakes, to taste

Steps:

  • Preheat oven to 350°F. Cook pasta to package directions and drain. Heat olive oil in small skillet. Sauté onions and garlic for about 5 minutes. Add mushrooms and sauté an additional 3 to 4 minutes until softened. Mix in tuna, tomatoes, red peppers, pasta and 1/4 cup of cheese. Spoon into small baking dish and bake for 10 minutes. Sprinkle with additional cheese and return to oven for another 5 minutes to melt cheese.

TUNA ITALIANO CASSEROLE



Tuna Italiano Casserole image

My family was not fond of tuna casseroles until I found this recipe. Not sure where it came from, but I've been making it for years. I think it's the cheese!

Provided by RedhairMac

Categories     One Dish Meal

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 -2 tablespoon butter (optional)
1/2 cup chopped onion (frozen ones are fine)
1 (10 1/2 ounce) can cream of mushroom soup
1 (6 ounce) can evaporated milk
1/3 cup shredded parmesan cheese
1 (6 1/2 ounce) can albacore tuna, drained
1 (3 ounce) can sliced mushrooms (optional)
1/4 cup chopped ripe black olives
2 tablespoons parsley (to taste)
2 teaspoons lemon juice
1 teaspoon paprika (to taste)
12 -16 ounces extra wide egg noodles, cooked & drained (or any kind of pasta)
French fried onion rings (another option is to use crushed potato chips)

Steps:

  • Cook noodles according to package directions (I find that 12 minutes is perfect, especially when using them in a casserole where there will be additional cooking).
  • While the noodles are cooking, heat butter in medium frying pan and cook onions until tender but not brown.
  • (Butter gives the recipe more taste but a non-stick spray can be used in place of butter. I don't recommend margarine- it doesn't melt properly.).
  • Add soup, milk and cheese; heat and stir.
  • Add tuna, mushrooms, olives, parsley and lemon juice.
  • Stir well and heat through.
  • Stir 1/2 of the cooked noodles into the tuna mixture. Mix well. Add more or all of the noodles as desired (the more noodles, the thicker the casserole consistency).
  • Pour mixture into 2 qt casserole dish.
  • (If doubling the recipe, use a 9"x13" pan.).
  • Sprinkle top with remaining Parmesan cheese and the paprika.
  • Bake at 350 degrees for 30 minutes.
  • (Watch that noodles don't burn-- may need to cook only 20 minutes depending on your oven).
  • Before removing from oven, sprinkle top with onion rings and bake an additional 5 minutes.
  • Watch that the onion rings don't burn.

Nutrition Facts : Calories 564.3, Fat 16.1, SaturatedFat 5.9, Cholesterol 110.8, Sodium 919.2, Carbohydrate 73.7, Fiber 3.6, Sugar 3.8, Protein 30.7

ITALIAN TUNA CASSEROLE



Italian Tuna Casserole image

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

Provided by ratherbeswimmin

Categories     Tuna

Time 44m

Yield 4 serving(s)

Number Of Ingredients 18

1 (10 ounce) box frozen chopped spinach
salt
1 lb shell pasta (medium or large, with ridges)
1 tablespoon extra virgin olive oil
2 tablespoons butter, cut into pieces
1 medium onion, finely chopped
5 garlic cloves, minced
3 tablespoons all-purpose flour
1/2 cup dry white wine
1 cup chicken broth
2 cups milk
1/4 teaspoon grated fresh nutmeg
1 teaspoon hot sauce
1 teaspoon Dijon mustard
black pepper
2 (6 ounce) cans white tuna in vegetable oil, drained
1 cup grated parmigiano-reggiano cheese
2 -3 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Place spinach on a plate and microwave it for 6 minutes on HIGH to defrost it; place it in a clean kitchen towel and wring it dry; set aside.
  • While the spinach is defrosting, get a big pot of water on the stove; bring to a boil; then salt the water liberally and cook the shells to al dente.
  • While the pasta cooks, heat a deep large skillet over medium heat.
  • Add in the olive oil, then melt the butter into the oil.
  • When the butter melts, add in the onions and garlic; cook 4-5 minutes until tender.
  • Sprinkle the flour around the pan and cook for a minute, then whisk in the wine-it will cook off and the mixture will thicken almost immediately.
  • Whisk in the stock, then whisk in the milk and bring it to a bubble.
  • Reduce heat slightly; season the sauce with nutmeg, hot sauce, and mustard; season with salt and pepper to taste.
  • Simmer 2-3 minutes to thicken; then add in the spinach, separating it as you add it to the sauce.
  • Preheat the broiler.
  • Back to the sauce, add in the tuna, flaking it as you go; then stir to combine.
  • Heat the spinach and tuna for a minute or so.
  • Drain the pasta and toss with the sauce.
  • Transfer mixture to a casserole dish; cover it with the cheese.
  • Place the casserole under the broiler for 2 minutes to brown the edges and the cheese.
  • Top with parsley and serve.

Nutrition Facts : Calories 929.1, Fat 28.9, SaturatedFat 12.3, Cholesterol 62, Sodium 1039.2, Carbohydrate 104.2, Fiber 6.6, Sugar 4.4, Protein 56.5

ITALIAN TUNA CASSEROLE



Italian Tuna Casserole image

Categories     Sauce     Tuna     Simmer     Boil

Yield 4 servings

Number Of Ingredients 18

1 10-ounce box frozen chopped spinach
Salt
1 pound medium or large shell pasta or other short-cut pasta with ridges
1 tablespoon EVOO (extra-virgin olive oil), once around the pan
2 tablespoons unsalted butter, cut into pieces
1 medium onion, finely chopped
5 garlic cloves, finely chopped
3 tablespoons all-purpose flour
1/2 cup dry white wine, a couple of glugs
1 cup chicken stock (eyeball about 1/4 of a quart-size box-the rest can go right in the fridge)
2 cups milk
1/4 teaspoon freshly grated nutmeg, or to taste
1 teaspoon hot sauce (eyeball it)
1 teaspoon Dijon mustard
Black pepper
2 6-ounce cans white tuna in water, drained, or 3 4-ounce cans Italian tuna in oil, drained
1 cup grated Parmigiano-Reggiano or Pecorino Romano cheese, 3 very generous handfuls
A handful of chopped fresh flat-leaf parsley

Steps:

  • Place the spinach on a plate and microwave it for 6 minutes on high to defrost it. Place it in a clean kitchen towel and wring it dry, then reserve.
  • While the spinach is defrosting, get a large pot of water on the stove for the pasta. Bring to a boil, then salt the water liberally and cook the shells to al dente.
  • While the pasta works, heat a deep, large skillet over medium heat. Add the EVOO, then melt the butter into the oil. When the butter melts, add the onions and garlic and cook until tender, 4 to 5 minutes. Sprinkle the flour around the pan and cook for a minute, then whisk in the wine-it will cook off and the mixture will thicken almost immediately. Whisk in the stock, then whisk in the milk and bring it to a bubble. Reduce the heat a bit. Season the sauce with the nutmeg, hot sauce, and mustard, then season with salt and pepper to taste. Simmer for 2 to 3 minutes to thicken, then add the spinach, separating it as you add it to the sauce.
  • Preheat the broiler.
  • Back to the sauce: add the tuna, flaking it as you go, then stir to combine. Heat the spinach and tuna through for a minute or so. Drain the pasta and toss with the sauce. Transfer the tuna to a casserole dish and cover it with the Parm or Romano. Place the casserole under the broiler for 2 minutes to brown the edges and the cheese. Top with the parsley and serve.

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