Best Tuna Cheddar And Spinach Pocket Recipes

CHEESY TUNA SPINACH CASSEROLE

Cheesy Tuna Spinach Casserole image

Make and share this Cheesy Tuna Spinach Casserole recipe from Food.com.

Provided by Teena03

Categories < 30 Mins

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

4 ounces medium noodles
10 ounces frozen chopped spinach, thawed
1/2 cup chopped onion
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon dry mustard
1/4 teaspoon salt
1 1/2 cups milk
1 cup shredded cheddar cheese or 1 cup swiss cheese
6 1/2 ounces tuna, drained
1 (8 ounce) can water chestnuts, drained, and sliced (optional)
1/3 cup fine dry breadcrumb
1 tablespoon butter, melted

Steps:

Cook noodles, drain. Meanwhile, press excess moisture from thawed spinach; set aside.
In saucepan cook chopped onion in 3 TBS. butter til tender. Blend in flour, dry mustard, and salt. Add milk all at once. Cook and stir until thickened and bubbly. Add shredded cheese, stir tip melted. Stir in cooked noodles, thawed spinach, water chestnuts and tuna. Put in a 1 1/2 quart casserole dish. Combine bread crumbs and 1 tablespoon melted butter and sprinkle atop. Bake in 350 oven for 40 to 45 minutes or tip heated through. Makes 4 to 6 servings.

TUNA CHEDDAR AND RICE SLICE

Tuna Cheddar and Rice Slice image

Make and share this Tuna Cheddar and Rice Slice recipe from Food.com.

Provided by Tisme

Categories Tuna

Time 1h

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1 cup rice
2 eggs
500 g canned tuna
3 tablespoons flour
1 tablespoon dry mustard
60 g cheddar cheese
2 tablespoons chopped parsley
1 finely chopped small onion
30 g butter
60 g butter (extra)
2 cups milk
1 teaspoon paprika
salt and pepper
2 teaspoons lemon juice

Steps:

Add rice to saucepan of boiling salted water, boil uncovered for 12 minutes or until rice is tender. Drain. Combine rice, one egg, finely chopped onion and melted butter, mix well.
Press rice mixture over base and side of greased 18 x 28cm lamington tin.
Drain tuna, reserve the liquid, and press flaked tuna over rice pressing firmly.
Melt extra butter in a pan, add flour and stir until combined. Remove pan from heat, add milk and tuna liquid and stir well.
Return pan to heat and stir until sauce thickens. Add mustard, paprika, salt and pepper. Stir until combined, simmer uncovered for approx 2 minutes. Add well beaten 2nd egg, grated cheese, parsley and lemon juice. Stir until combined. Pour sauce over tuna.
Bake uncovered in moderate oven for approx 40 minutes or until firm on top.

Nutrition Facts : Calories 480, Fat 23.4, SaturatedFat 12.9, Cholesterol 159.4, Sodium 527.2, Carbohydrate 35.7, Fiber 1.3, Sugar 1.2, Protein 30.4

WARM TUNA PITA POCKETS

Warm Tuna Pita Pockets image

I like to tuck this cheesy tuna filling into pita pockets for a fun, grab-and-go lunch. Celery adds a nice crunch. -Marge Nicol, Shannon, Illinois

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 6

Ingredients

1 can (6 ounces) light water-packed tuna, drained and flaked
1/2 cup shredded cheddar cheese
1/3 cup chopped celery
2 tablespoons chopped onion
1/4 cup mayonnaise
2 pita pocket halves

Steps:

In a small bowl, combine the tuna, cheese, celery, onion and mayonnaise. Spoon into pita halves. Place on an ungreased baking sheet. Bake at 400° for 8-10 minutes or until heated through and cheese is melted.

Nutrition Facts : Fat 17 g fat (6 g saturated fat), Cholesterol 56 mg cholesterol, Sodium 885 mg sodium, Carbohydrate 22 g carbohydrate, Fiber 1 g fiber, Protein 32 g protein.