Uptown Tuna Casserole Recipes

UPTOWN TUNA CASSEROLE

Steps:

• Bring a large pot of water to a boil for noodles
• Salt boiling water and cook noodles to al dente
• While water comes to a boil, place oven rack in center of oven and turn on broiler
• Heat a large skillet over medium heat with EVOO, a turn of the pan, and butter
• When butter melts into oil, add mushrooms and saut 5 minutes
• Then add leeks and garlic and allow leeks to wilt, 5-6 minutes
• Sprinkle flour over leeks and mushrooms and stir 1 minute
• Then whisk in wine for half a minute, then whisk in milk and half and half or cream and simmer a couple of minute to thicken and reduce sauce
• Then stir in Dijon mustard and season sauce with salt and pepper, to taste
• Stir in peas, tarragon and tuna, then return sauce to bubble and turn off heat
• Add cooked noodles to sauce, transfer to a casserole and top with Gruyere cheese
• Pop casserole in oven and broil until bubbly and brown, 3-4 minutes
• Garnish with chives or parsley and serve immediately

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.

UPTOWN TUNA CASSEROLE RECIPE (RACHAEL RAY)

Steps:

• Bring a large pot of water to a boil for noodles. Salt boiling water and cook noodles to al dente.
• While water comes to a boil, place oven rack in center of oven and turn on broiler. Heat a large skillet over medium heat with EVOO, a turn of the pan, and butter. When butter melts into oil, add mushrooms and sauté 5 minutes. Then add leeks and garlic and allow leeks to wilt, 5-6 minutes. Sprinkle flour over leeks and mushrooms and stir 1 minute. Then whisk in wine for half a minute, then whisk in milk and half and half or cream and simmer a couple of minute to thicken and reduce sauce. Then stir in Dijon mustard and season sauce with salt and pepper, to taste. Stir in peas, tarragon and tuna, then return sauce to bubble and turn off heat. Add cooked noodles to sauce, transfer to a casserole and top with Gruyere cheese. Pop casserole in oven and broil until bubbly and brown, 3-4 minutes. Garnish with chives or parsley and serve immediately.

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.

VIRGINIA'S TUNA CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Cook noodles according to package directions. Drain.
• Grease a 2 quart casserole dish.
• Mix drained tuna, drained corn and drained noodles.
• Mix soup and milk, pour over tuna mixture and combine.
• Pour into greased casserole dish.
• Crush potato chips and spread over top of casserole.
• Bake for 25 minute or until heated through.
• Variation: Add 1/2-1 Cup cheddar cheese over top of casserole before adding chips.

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.