Best Green Chile Tuna Casserole Recipes

GREEN CHILI CASSEROLE

Green Chili Casserole image

This casserole is also great when made with fresh long green chiles. Makes a wonderful brunch dish, but we also have it for lunch quite often.

Provided by KGNEP

Categories 100+ Breakfast and Brunch Recipes Eggs

Time 40m

Yield 8

Number Of Ingredients 5

Ingredients

2 (7 ounce) cans whole green chile peppers, drained
1 ½ cups shredded Cheddar cheese, divided
⅓ cup milk
4 eggs, lightly beaten
salt and pepper to taste

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease an 8x12 inch baking dish.
Line the bottom of dish with green chiles. Sprinkle with 1/2 cup shredded cheese. Repeat layers twice more. In a medium bowl, whisk together milk and eggs. Season with salt and pepper. Pour egg mixture over chiles and cheese.
Bake in preheated oven for 25 to 30 minutes, or until filling is set. Let stand 5 to 10 minutes before serving.

Nutrition Facts : Calories 136.5 calories, Carbohydrate 3.4 g, Cholesterol 116.1 mg, Fat 9.8 g, Fiber 0.6 g, Protein 9.2 g, SaturatedFat 5.4 g, Sodium 745.5 mg, Sugar 2.3 g

CHEF JOHN'S TUNA NOODLE CASSEROLE

Chef John's Tuna Noodle Casserole image

I consider this the king of comfort food casseroles. What I love about this recipe, other than that it is simple and easy, is that it doesn't require the traditional can of cream of mushroom soup--but it still has the same amount of creamy, decadent goodness that every casserole should. Serve this with a green salad on the side.

Provided by Chef John

Categories Seafood Fish Tuna

Time 1h20m

Yield 8

Number Of Ingredients 15

Ingredients

3 tablespoons unsalted butter
½ cup finely diced yellow onion
1 ½ teaspoons kosher salt, divided
3 tablespoons all-purpose flour
4 cups cold milk
1 cup shredded white Cheddar cheese
1 (12 ounce) package dry egg noodles
2 (5.5 ounce) cans tuna packed in olive oil, drained and crumbled, or to taste
¾ cup frozen peas, thawed and drained
1 pinch cayenne pepper
¼ teaspoon freshly ground black pepper
¼ teaspoon Worcestershire sauce
½ cup plain bread crumbs
½ cup grated Parmigiano-Reggiano cheese
2 tablespoons olive oil

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Lightly butter a 9x13-inch casserole dish.
Melt 3 tablespoons butter in a medium saucepan over medium heat. Saute onion with 1/2 teaspoon kosher salt until it starts to soften up and turn translucent, 3 to 4 minutes. Add the flour, and cook, stirring, for 3 minutes, reducing heat if needed.
Pour in cold milk and whisk for 1 minute. Raise heat to medium-high and cook, stirring often, until the sauce thickens and comes to a simmer. Remove from heat, whisk in Cheddar cheese, and reserve until needed.
Fill a large pot with water and remaining salt and bring to a rapid boil. Cook egg noodles for 5 minutes. Drain well and add to a large mixing bowl. Stir in the reserved sauce, followed by tuna, peas, cayenne, black pepper, and Worcestershire sauce. Mix with a spatula until evenly combined.
Pour the mixture into the prepared dish. Mix bread crumbs, Parmigiano-Reggiano cheese, and olive oil together in a small bowl until combined and resembling wet sand. Sprinkle evenly over the casserole.
Bake in the center of the preheated oven until browned and bubbly, about 30 minutes. Let sit for 10 minutes before cutting and serving.

Nutrition Facts : Calories 511.3 calories, Carbohydrate 46.2 g, Cholesterol 86 mg, Fat 22.8 g, Fiber 2.6 g, Protein 29.7 g, SaturatedFat 10.4 g, Sodium 808.5 mg, Sugar 8.3 g

BEST TUNA CASSEROLE

Best Tuna Casserole image

This is a tuna casserole that even my picky family loves! The potato chips give the casserole a crunchy crust.

Provided by JAICARD

Categories Seafood Fish Tuna

Time 35m

Yield 6

Number Of Ingredients 8

Ingredients

1 (12 ounce) package egg noodles
¼ cup chopped onion
2 cups shredded Cheddar cheese
1 cup frozen green peas
2 (5 ounce) cans tuna, drained
2 (10.75 ounce) cans condensed cream of mushroom soup
½ (4.5 ounce) can sliced mushrooms
1 cup crushed potato chips

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.

Nutrition Facts : Calories 595 calories, Carbohydrate 58.1 g, Cholesterol 99.2 mg, Fat 26.1 g, Fiber 3.8 g, Protein 32.1 g, SaturatedFat 11.5 g, Sodium 1061.1 mg, Sugar 4.6 g

GREEN CHILIS TUNA CASSEROLE

Green Chilis Tuna Casserole image

we buy groceries once a month. So right now our pantry is getting a little low on some things. This is what I made tonight from what I had. We like it, I hope your family will too.

Provided by Judy Kaye

Categories Casseroles

Number Of Ingredients 8

Ingredients

2 can(s) water packed tuna
1 can(s) cream of chicken soup1
1 can(s) green chiles (diced)
1 c sour cream
1/2 c chicken broth
1/2 c milk
8 oz pasta of choice
dry grated cheese

Steps:

1. Preheat oven to 350 Cook pasta in water, drain and set aside. Open Tuna, drain and set aside. Mix soup, sour cream, chilies, broth and milk in a medium bowl, stir until creamy. Stir in tuna and pasta. Pour into a large baking dish and bake until bubbly. About 20-30 minutes. Remove from oven and sprinkle grated cheese over the top.