Tuna Italiano Casserole Recipes

EASY TUNA CASSEROLE

Steps:

• 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.

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 ITALIANO CASSEROLE

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.

ITALIAN TUNA CASSEROLE

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.

ITALIAN TUNA CASSEROLE

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.

ZESTY ITALIAN TUNA CASSEROLE RECIPE - (4.7/5)

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 CASSEROLE

Steps:

• Preheat oven to 425 degrees. In a large pot of boiling salted water, cook pasta 2 minutes less than package instructions (it will be undercooked). Drain. In a small bowl, toss together panko, Parmesan, and 2 teaspoons oil.
• In pot, heat 2 tablespoons oil over medium-high. Add onion, season with salt and pepper, and cook until softened, 8 minutes. Add flour and whisk to coat onion with flour. Slowly whisk in broth, then milk.
• Cook, stirring constantly, until sauce comes to a boil. Reduce heat and simmer, stirring frequently, until sauce is thickened, about 8 minutes. Stir in pasta, tuna, and peas and season to taste with salt and pepper.
• Transfer tuna mixture to a 9-by-13-inch baking dish and top with panko mixture. Bake until sauce is bubbling and crust is golden, 17 to 20 minutes. Let cool 10 minutes before serving.

TUNA AND RICE CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 2-quart casserole dish with cooking spray.
• Combine milk, both soups, tuna, rice, celery, onion, bell pepper, garlic, oregano, parsley, black pepper, and salt in a large bowl and mix until well incorporated. Pour into the prepared dish and cover with aluminum foil.
• Bake in the preheated oven until rice is tender, about 1 hour and 30 minutes. Let cool slightly before serving, about 10 minutes.