Best Cajun Bacon Tuna Pasta Bake Recipes

TUNA CASSEROLE

Steps:

• NOODLES: Cook the egg noodles in salted water until barely al dente, about 2 minutes less than packaging instructions. Reserve 1 cup pasta water, drain, rinse until cold and set aside.
• PANKO: Meanwhile, melt 1 tablespoon butter in 1 tablespoon olive oil over medium heat in a nonstick skillet. Add panko and stir to coat. Continue cooking until crumbs become golden brown. Transfer to a plate; set aside.
• CASSEROLE: Preheat oven to 350 degrees F. Lightly spray a 9x13 pan with nonstick cooking spray.
• SAUCE: Melt butter with olive oil in a very large skillet or Dutch over medium heat (something that can fit all ingredients). Whisk in flour then cook, while stirring for 2 minutes. Turn heat to low then gradually whisk in milk and 1 ½ cups chicken broth. Whisk cornstarch with remaining chicken broth and add to skillet followed by Dijon, Worcestershire sauce, chicken bouillon and all spices/seasonings.
• Bring sauce to a boil, whisking constantly then reduce heat to a simmer, whisking often until thickened. Remove from heat and whisk in 1 cup cheddar until melted followed by Gruyere cheese until melted. Whisk in sour cream until blended.
• COMBINE: Add the tuna and peas and stir to combine. Stir in the noodles until evenly combined. Stir in some of the reserved pasta water IF the sauce has become too thick. Transfer to prepared baking dish and top with remaining 1 cup cheddar cheese followed by panko.
• BAKE: Cover with foil and bake at 350 degrees for 30 minutes, uncover and bake an addition 10-15 minutes or until hot and bubbly and cheese is melted; serve piping hot. Season with freshly cracked salt and pepper to taste (I like more salt).

CAJUN BACON TUNA PASTA BAKE RECIPE - (4.6/5)

Steps:

• 1.Preheat oven to 375F degrees. 2.Melt butter in olive oil over medium-low heat in a large skillet. Add red onions and sauté 2 minutes. Add red and green bell peppers and saute 1 minute. Add garlic, red pepper flakes and saute 30 seconds. Sprinkle in flour and cook while stirring for 3 minutes, or until raw flour smell is gone. 3.Turn heat to low and slowly whisk in 2 cups chicken broth, then milk, stirring constantly until smooth. Turn heat to medium high and bring to a simmer. Stir in Cajun seasoning, salt and pepper and continue to simmer until slightly thickened, stirring occasionally. Stir in bacon, tomatoes, peas and tuna until combined and heated through. 4.Remove from heat and stir in Parmesan and mozzarella cheese until melted. Stir in pasta until well coated, adding an additional 1/4+ chicken broth if sauce has become too thick. For an even creamier pasta, stir in ½ cup sour cream (optional). Pour half of pasta into a 9x13 baking dish. Top with 3/4 cup cheddar cheese (or more for extra cheesiness) then remaining pasta. 5.Stir 3 tablespoons cheddar cheese (or more for extra cheesiness) and 1/4 panko breadcrumbs together and sprinkle over top of pasta. Lightly spray the top with nonstick baking spray and bake for 30 minutes or until cheese is melted then broil until panko is golden

TUNA BACON CASSEROLE

Steps:

• 1. Cook pasta (I prefer egg noodles or spiral pasta) to Al Dente and drain.
• 2. Saute Celery & onion in butter or olive oil 3-4 minutes.
• 3. Place pasta in greased casserole dish. Pour mixture over top and.
• very gently stir into pasta until mixed well.
• 4. Cover loosely with foil and bake at 350 for 25 minutes.
• 5. Spread bacon bits, shredded cheese, and french fried onions on top. Cook an additional 5 minutes, uncovered.
• ** I usually cook this in a deep 9 x 9 casserole dish. If using something larger, you probably want to change the initial bake time to 20 minutes (or less - until it's bubbly).

CAJUN TUNA BAKE

Steps:

• Preheat oven to 350 degrees.
• crush ramen noodles, and set aside.
• In small bowl combine Soup, Sour cream, seasoning packets from Ramen, and Tuna.
• Fold in Ramen Noodles and Peas.
• Spread Mixture in an 8 inch square pan.
• Cover and bake for about 30 minutes.
• Spread Frenches onions overtop and bake about 5 minutes more.

ASPARAGUS TUNA NOODLE CASSEROLE

Steps:

• Cook macaroni according to package directions for al dente; drain. Transfer to a 4- or 5-qt. greased slow cooker. Stir in soup, mushrooms, red pepper, onion, lemon juice, 1-1/2 teaspoons parsley, 1 teaspoon paprika, garlic salt and pepper. Cook, covered, on low 4 hours., Stir in asparagus and tuna. Cook, covered, on low until asparagus is crisp-tender, 1 hour longer. Sprinkle with remaining 1-1/2 teaspoons parsley and 1/2 teaspoon paprika. Serve with cheese, crushed chips and bacon.

TUNA & BACON PASTA FINA

Steps:

• Fry the bacon in a pan. When bacon is done, drain on papertowels.
• Keep the bacon grease in the pan. (Note: You can reduce the amount of bacon grease you use if you so choose, just keep enough so it doesn't get dry).
• Put the tuna and garlic in the pan with the bacon grease and heat over medium heat - stirring occasionally. Do this for approximately 5 minutes.
• Season with black pepper (optional).
• Crumble the bacon strips and place back in the pan with the tuna & garlic.
• Heat for another minute or two.
• Boil your angel hair pasta.
• When pasta is done put into a large bowl.
• Transfer your bacon & tuna mixture from the pan into the bowl of pasta.
• Toss all ingredients to incorporate all the flavors.
• Sprinkle with parmesan cheese and serve.

TUNA PASTA BAKE

Steps:

• Heat oven to 180C/fan 160C/gas 4.
• Boil 600g rigatoni for 2 mins less time than stated on the pack.
• To make the sauce, melt 50g butter in a saucepan and stir in 50g plain flour.
• Cook for 1 min, then gradually stir in 600ml milk to make a thick white sauce.
• Remove from the heat and stir in all but a handful of the 250g grated cheddar.
• Drain the pasta, mix with the white sauce, two 160g drained cans tuna, one 330g drained can sweetcorn and a large handful of chopped parsley, then season.
• Transfer to a baking dish and top with the rest of the grated cheddar.
• Bake for 15-20 mins until the cheese on top is golden and starting to brown.