Tuna In The Straw Casserole Recipes

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.

DE-LIGHTFUL TUNA CASSEROLE

Steps:

• Cook macaroni according to package directions. Meanwhile, in a large bowl, combine the soup, mushrooms, cheese, milk, tuna, pimientos, onion, mustard and salt. Drain macaroni; add to tuna mixture and mix well. , Transfer to a 2-qt. baking dish coated with cooking spray. Sprinkle with cornflakes. Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Freeze option: Cool unbaked casserole before topping with cornflakes; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Top casserole with cornflakes and bake as directed; increase time as necessary to heat through and for a thermometer inserted in center to read 165°.

TUNA NOODLE CASSEROLE

Steps:

• Heat the oven to 375 degrees and grease a 9-by-13 or other 3-quart casserole dish with butter.
• Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until just al dente. (Do not overcook.) Drain and set aside.
• Meanwhile, in a medium Dutch oven or other heavy pot, melt the butter over medium heat. Add the celery and onion, season with salt and cook over medium, stirring occasionally, until the onions are translucent, 6 to 8 minutes. Add the mushrooms and cook, stirring occasionally, until they are tender, about 5 minutes. Add the capers and garlic and cook until the garlic is fragrant, about 1 minute.
• Sprinkle the flour over the vegetables and cook, stirring constantly, until no streaks of flour remain, about 1 minute, reducing the heat as necessary to keep from scorching. Add the stock, half-and-half, sherry, 2 teaspoons salt and 1/2 teaspoon pepper and bring to a boil.
• Reduce the heat to low and simmer, stirring occasionally and scraping the bottom of the pan, until the sauce has thickened slightly, 5 to 7 minutes. Off the heat, stir in the tuna, peas and parsley, if using; season to taste.
• Add the cooked noodles and toss well. Transfer the mixture to the prepared pan and smooth into an even layer. Sprinkle the crushed potato chips on top and bake, uncovered, until hot and bubbling, about 25 minutes. Garnish with additional parsley, if using, and serve hot.

TUNA JACKSTRAW CASSEROLE

Steps:

• Reserve 1 cup of shoestring potatoes for topper.
• Combine remaining potatoes with the other ingredients.
• Pour into 1 1/2 quart casserole.
• Arrange reserved potatoes on top.
• Bake, uncovered at 375 for 20 to 25 minutes.

TUNA IN THE STRAW CASSEROLE

Steps:

• In a large bowl, stir soup and milk until blended. Stir in the tuna, mushrooms, vegetables and 1-1/2 cups potato sticks. , Transfer to a greased 1-1/2-qt. baking dish. Bake, uncovered, at 375° for 20 minutes. Sprinkle with the remaining potatoes. Bake 5-10 minutes longer or until bubbly and potatoes are crisp.