Verdelho Spinach Mushroom And Tuna Casserole Recipes

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MAKEOVER SPINACH TUNA CASSEROLE



Makeover Spinach Tuna Casserole image

This thick, gooey casserole has been a family favorite for years.-Karla Hamrick, Wapakoneta, Ohio

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 8 servings.

Number Of Ingredients 12

5 cups uncooked egg noodles
1 cup reduced-fat sour cream
1/2 cup fat-free mayonnaise
2 to 3 teaspoons lemon juice
2 tablespoons butter
1/4 cup all-purpose flour
2 cups fat-free milk
1/3 cup plus 2 tablespoons shredded Parmesan cheese, divided
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 package (6 ounces) reduced-sodium chicken stuffing mix
1/3 cup seasoned bread crumbs
2 cans (6 ounces each) light water-packed tuna, drained and flaked

Steps:

  • Preheat oven to 350°. Cook noodles according to package directions. , Meanwhile, in a small bowl, combine sour cream, mayonnaise and lemon juice; set aside., In a large saucepan, melt butter. Stir in flour until blended. Gradually stir in milk. Bring to a boil; cook and stir 2 minutes or until thickened. Reduce heat; stir in 1/3 cup cheese, stirring until melted. Remove from heat; stir in sour cream mixture. Add spinach, stuffing mix, bread crumbs and tuna., Drain noodles and place in a 13x9-in. baking dish coated with cooking spray. Top with tuna mixture; sprinkle with remaining cheese. , Cover and bake 35 minutes. Uncover; bake 5-10 minutes longer or until lightly browned and heated through.

Nutrition Facts : Calories 346 calories, Fat 9g fat (5g saturated fat), Cholesterol 50mg cholesterol, Sodium 734mg sodium, Carbohydrate 41g carbohydrate (9g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges

TUNA MUSHROOM CASSEROLE



Tuna Mushroom Casserole image

I love to serve this dressed-up version of a tuna casserole. The green beans add nice texture, color and flavor. The first time I made this dish, my uncle asked for seconds even though tuna casseroles are not usually his favorite. -Jone Furlong, Santa Rosa, California

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 18

1/2 cup water
1 teaspoon chicken bouillon granules
1 package (9 ounces) frozen cut green beans
1 cup chopped onion
1 cup sliced fresh mushrooms
1/4 cup chopped celery
1 garlic clove, minced
1/2 teaspoon dill weed
1/2 teaspoon salt
1/8 teaspoon pepper
4 teaspoons cornstarch
1-1/2 cups cold whole milk
1/2 cup shredded Swiss cheese
1/4 cup mayonnaise
2-1/2 cups egg noodles, cooked and drained
1 can (12 ounces) light tuna in water, drained and flaked
1/3 cup dry bread crumbs
1 tablespoon butter

Steps:

  • In a large saucepan, bring water and bouillon to a boil; stir until bouillon is dissolved. Add the next eight ingredients; bring to a boil. Reduce heat; cover and simmer until vegetables are tender, about 5 minutes. , In a small bowl, combine cornstarch and milk until smooth; gradually add to vegetable mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; stir in cheese and mayonnaise until cheese is melted. Fold in noodles and tuna. , Pour into a greased 2-1/2-qt. baking dish. In a small skillet, brown bread crumbs in butter; sprinkle over casserole. Bake, uncovered, at 350° until heated through, 25-30 minutes.

Nutrition Facts : Calories 343 calories, Fat 15g fat (5g saturated fat), Cholesterol 57mg cholesterol, Sodium 770mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 2g fiber), Protein 24g protein.

TUNA NOODLE CASSEROLE WITH MUSHROOMS



Tuna Noodle Casserole with Mushrooms image

If you're looking for a tuna noodle casserole, try this easy recipe with fresh mushrooms, peas, and corn. You can use any kind of pasta or cheese you like. I tend to serve this with a salad and maybe some garlic bread.

Provided by spacehippo

Categories     Seafood     Fish     Tuna

Time 45m

Yield 4

Number Of Ingredients 10

3 ¼ cups penne pasta
1 tablespoon butter, or more to taste
1 ½ cups sliced fresh mushrooms
1 onion, finely chopped
1 tablespoon all-purpose flour
1 ¼ cups milk
½ cup frozen peas
½ cup frozen sweet corn
1 (7 ounce) can tuna, drained
½ (8 ounce) package shredded Cheddar cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
  • Preheat the oven to 400 degrees F (200 degrees C).
  • Meanwhile, melt butter in a large skillet over medium heat and cook mushrooms and onion until softened, about 5 minutes. Stir in flour and cook for 1 minute. Slowly whisk in milk. Add peas and corn. Simmer, stirring occasionally, until sauce thickens, about 5 minutes. Add tuna and 1/2 of the Cheddar cheese and mix to combine.
  • Drain penne and fold into the sauce. Spread in a large baking dish.
  • Bake in the preheated oven until cheese is melted and the top is golden, 20 to 30 minutes.

Nutrition Facts : Calories 501.5 calories, Carbohydrate 58.6 g, Cholesterol 57.8 mg, Fat 15.8 g, Fiber 4.1 g, Protein 33 g, SaturatedFat 9.2 g, Sodium 277.8 mg, Sugar 9.1 g

VERDELHO SPINACH, MUSHROOM AND TUNA CASSEROLE



Verdelho Spinach, Mushroom and Tuna Casserole image

A solid casserole recipe full of spinach, mushrooms, tuna, ricotta cheese, noodles and hint of Verdelho wine. It's classy and tasty! This recipe is an easy way to please the whole family.

Provided by Peggy Mangovski

Categories     Tuna Recipes

Time 35m

Yield 8

Number Of Ingredients 13

1 (16 ounce) package elbow macaroni
2 teaspoons olive oil
5 fresh mushrooms
½ teaspoon paprika
½ teaspoon chili powder
1 ½ teaspoons dried oregano
¼ cup Verdelho wine
½ (13.5 ounce) can spinach, drained
¾ cup part-skim ricotta cheese
1 (12 ounce) can tuna, drained
1 (10.75 ounce) can condensed cream of mushroom soup
½ cup milk
4 slices bread, toasted

Steps:

  • Preheat the oven to 300 degrees F (150 degrees C). Bring a large pot of lightly salted water to a boil. Add macaroni, and cook until tender, about 8 minutes. Drain.
  • Heat olive oil in a skillet over medium heat. Add mushrooms, and saute until tender. Season with paprika, chili powder, and oregano. Pour in the wine, and let simmer for 5 minutes.
  • Stir in the spinach, and simmer until heated through. Stir the spinach mixture into the drained macaroni. Mix in the tuna. Combine the condensed soup and milk; stir into the mixture until evenly coated. Transfer to a 9x13 inch baking dish. Crumble toasted bread over the top.
  • Bake for 20 to 25 minutes in the preheated oven, until the top is crispy and browned.

Nutrition Facts : Calories 356.5 calories, Carbohydrate 53.2 g, Cholesterol 13.8 mg, Fat 5.6 g, Fiber 3 g, Protein 21.2 g, SaturatedFat 1.3 g, Sodium 370.9 mg, Sugar 3.7 g

CREAMY SPINACH TUNA CASSEROLE



Creamy Spinach Tuna Casserole image

This tuna casserole is anything but basic. We took a classic recipe and dressed it up with cheesy crescent pinwheels and spinach. And thanks to rotisserie chicken, your tuna noodle casserole can easily be transformed into chicken noodle casserole.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 8

Number Of Ingredients 8

5 cups uncooked wide egg noodles (8 oz)
1 can (18 oz) Progresso™ Vegetable Classics creamy mushroom soup
2 cups shredded Cheddar cheese (8 oz)
1 can (12 oz) solid white tuna in water, drained
1 box (9 oz) frozen chopped spinach, thawed, squeezed to drain
1/2 cup milk
2 teaspoons grated lemon peel
1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)

Steps:

  • Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Cook and drain noodles as directed on package.
  • In 12-inch skillet, heat soup and 1 1/2 cups of the cheese over medium heat until cheese is melted. Stir in cooked noodles, tuna, spinach, milk and lemon peel; heat until bubbly. Spoon mixture into casserole.
  • Unroll dough; firmly press perforations to seal. Sprinkle dough with remaining 1/2 cup cheese. Starting at short side, roll up dough; pinch seam to seal. Using serrated knife, cut roll into 8 slices. Place slices, cut side up, on top of tuna mixture.
  • Bake 20 to 25 minutes or until filling is bubbly and dough is deep golden brown.

Nutrition Facts : Calories 400, Carbohydrate 35 g, Cholesterol 65 mg, Fat 2, Fiber 1 g, Protein 21 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 830 mg, Sugar 4 g, TransFat 0 g

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