Best Tuna Casserole And Italian Orzo Recipes

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.

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.

SKILLET ORZO WITH TUNA

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Add the garlic and half of the scallions and cook, stirring, 1 minute. Add the tomatoes and oregano and cook, stirring, 3 minutes. Stir in 21/2 cups water, the orzo, 1/2 teaspoon salt, and pepper to taste. Bring to a boil, then reduce the heat to medium low and stir in the beans. Cover and simmer until most of the liquid is absorbed and the orzo is tender, about 10 minutes.
• Add the bell pepper and continue cooking, covered, until tender, about 3 minutes. Stir in the tuna, lemon juice and parsley. Season with salt and pepper. Top with the remaining scallions.

STOVE TOP TUNA NOODLE WITH ORZO (REDUCED FAT)

Steps:

• Cook orzo according to packet directions. Mine says to cook for 15 minutes.
• Meanwhile heat a large skillet and either spray with cooking spray (as I do) or add a bit of oil.
• Saute onions and mushrooms for about 2 minutes just until the onions start to soften.
• Stir in the corn and cook for another minute or so just to warm through.
• Add the tuna, peas and carrot ribbons.
• Add the can of soup to the pan and stir so that all the vegetables are coated.
• Add milk and stir until the sauce thickens up slightly.
• Add in the garlic powder, parsley and ground pepper.
• By now the orzo should be finished cooking. Drain it well and stir into the pan containing the vegetables and soup mix. Stir really well so that the orzo and is well blended with the mixture.
• Add cubes of cheese and stir until the cheese has melted and evenly distributed itself amongst the dish.
• Serve.