Tuna Fish Shells Recipes

CREAMY SHELLS WITH TUNA AND SPINACH

Steps:

• Preheat oven to 375 degrees. In a medium pot, heat oil over medium-high. Add onion and cook until softened, about 6 minutes. Add flour and cook, stirring constantly, 1 minute. Gradually add milk, whisking constantly, and cook until slightly thickened and bubbling, about 3 minutes. Season with salt and pepper and let sauce cool slightly.
• In a food processor, combine bun, Parmesan, Italian seasoning, and red-pepper flakes. Process until fine crumbs form. Transfer half the mixture to a large bowl and combine with spinach, tuna, and half the sauce; season with salt and pepper. Fill each shell with 2 heaping tablespoons spinach mixture and place in a 9-by-13-inch baking dish. Top with remaining sauce and breadcrumb mixture. Bake until sauce is bubbling and breadcrumbs are golden, about 20 minutes.

TUNA-FILLED SHELLS

Steps:

• Cook pasta shells according to package directions. Meanwhile in a saucepan, combine the flour, milk, dill and salt until smooth. Bring to a boil; cook and stir until thickened, about 2 minutes. Pour 1-1/4 cups sauce into a 2-qt. baking dish; set aside. , In a nonstick skillet, saute celery and onion in oil until tender. Add bread. Stir in the tuna, salad dressing and cheese; mix well. Drain shells; stuff with tuna mixture. Place over sauce. Drizzle with remaining sauce. Cover and bake at 350° until bubbly and heated through, 25-30 minutes.

BEST TUNA CASSEROLE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
• Preheat oven to 425 degrees F (220 degrees C).
• In a large bowl, thoroughly mix noodles, onion, 1 cup cheese, peas, tuna, soup and mushrooms. Transfer to a 9x13 inch baking dish, and top with potato chip crumbs and remaining 1 cup cheese.
• Bake for 15 to 20 minutes in the preheated oven, or until cheese is bubbly.

TUNA SHELL SALAD

Steps:

• Cook pasta according to package directions; drain and rinse in cold water. In a salad bowl, combine the pasta, tuna, onion and carrot. In a small bowl, combine the remaining ingredients. Pour over salad and toss to coat. Cover and chill until serving.

CREAMY TUNA AND SHELLS CASSEROLES

Steps:

• Preheat oven to 350°F.
• Cook shell pasta according to package directions.
• Add butter to sauté pan on low-med heat.
• Add celery and onions.
• Sauté until onions almost clear.
• Add mushrooms - remove from heat.
• Drain veggies (if extra butter in pan).
• Put veggies in pan, add soup, tuna, milk, cheese until heated through and cheese melted.
• Remove from heat add mayo and cook pasta.
• Pour into baking dish, top with remaining shredded cheese bake until cheese is melted and "browning" (approx 1/2 hour).
• Remove and let sit for about 5 minutes.
• Eat.

TUNA-STUFFED JUMBO SHELLS

Steps:

• Cook pasta according to package directions; rinse in cold water and drain. In a bowl, combine mayonnaise and sugar. Stir in tuna, celery, onions, green pepper, carrot and parsley. Spoon into pasta shells; cover and refrigerate. , For the dressing, combine sour cream, sugar, vinegar, mayonnaise, celery seed and onion powder. , Arrange lettuce, onion rings and shells on a serving platter; drizzle with dressing.

TUNA FISH SHELLS

Steps:

• Preheat oven to 350°F.
• Cook macaroni according to package instructions.
• Then separately, simmer onion and celery together (I have quit using the celery altogether, myself).
• When onion is tender, add mushroom soup, with either half a can of water or milk (I use water).
• I have begun adding the drained tuna into this mixture at this point.
• When macaroni is ready, (approx 8- 10 minutes).
• Combine in casserole dish, with the soup mixture, and tuna if not already in soup mixture.
• Then stir in the shredded cheese.
• Layer on the top, the slices of American cheese, so that the entire top is covered.
• Bake in oven for about 10 minutes or until cheese is nicely melted over the top.
• Serve and enjoy.