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Mediterranean Tuna-Noodle Casserole

Today is Freeezer Food Friday.

I have never fancied myself Martha Stewart, but this recipe looks tasty.

Please post a recipe that can be made ahead and frozen for later use. Link it below using Mister Linky and make sure to visit each blog who shares.

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Freezer Food Friday

 

 

Mediterranean Tuna-Noodle Casserole

Prep: 35 minutes Total: 55 minutes

Serves 8.

1/3 cup olive oil, plus more for baking dishes
Coarse salt and ground pepper
1 pound wide egg noodles
2 red bell peppers (ribs and seeds removed), thinly sliced
1/2 cup all-purpose flour
5 cups whole milk
4 cans (6 ounces each) tuna in olive oil, drained
1 can (14 ounces) artichoke hearts, drained and thickly sliced
5 scallions, thinly sliced
1/2 cup finely grated Parmesan

1.Preheat oven to 400 degrees. Lightly oil two 8-inch square (or other shallow 2-quart) baking dishes. In a large pot of boiling salted water, cook noodles until 2 minutes short of al dente; drain, and return to pot.

2.Meanwhile, in a 5-quart Dutch oven or heavy pot, heat oil over medium. Add bell peppers; season with salt and pepper. Cook until crisp-tender, 4 to 6 minutes. Add flour and cook, stirring, 1 minute. Gradually add milk, stirring until smooth. Cook, stirring occasionally, until mixture comes to a simmer.

3.Remove from heat; add mixture to noodles in pot, along with tuna, artichoke hearts, and scallions. Season with salt and pepper, and toss. Divide between prepared baking dishes, and sprinkle with Parmesan. Bake until golden and bubbling, about 20 minutes.

To Freeze: Prepare through step 3; cool to room temperature. Cover tightly with aluminum foil, and freeze up to three months.

To Bake from Frozen: Preheat oven to 400 degrees. Bake, covered with foil, until center is warm, about 2 hours. Uncover, and bake until top is browned, about 20 minutes more.

To Bake from Thawed: Thaw overnight in refrigerator. Preheat oven to 400 degrees and bake, covered with foil, until center is warm, about 30 minutes. Uncover, and bake until top is browned, about 20 minutes more.

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Mediterranean Tuna-Noodle Casserole

Welcome to Freezer Food Friday!

 

freezer-food-friday

 

I am sorry about missing last weeks meme, but I was taking a mini-vacation at my favorite hospital. That is the way things go. Link your posts below,  I am looking forward to visiting your blogs and seeing what goodies you have to share.

 

 

 

Mediterranean Tuna-Noodle Casserole

 

Prep: 35 minutes Total: 55 minutes

 

 

Choose best-quality tuna that’s packed in olive oil for this dish.

Even after draining it, you’ll get moister, richer results than if you used water-packed tuna.

 

Serves 8.

 

1/3 cup olive oil, plus more for baking dishes

Coarse salt and ground pepper

1 pound wide egg noodles

2 red bell peppers (ribs and seeds removed), thinly sliced

1/2 cup all-purpose flour

5 cups whole milk

4 cans (6 ounces each) tuna in olive oil, drained

1 can (14 ounces) artichoke hearts, drained and thickly sliced

5 scallions, thinly sliced

1/2 cup finely grated Parmesan

 

Preheat oven to 400 degrees.

 

Lightly oil two 8-inch square (or other shallow 2-quart) baking dishes. In a large pot of boiling salted water, cook noodles until 2 minutes short of al dente; drain, and return to pot.

 

Meanwhile, in a 5-quart Dutch oven or heavy pot, heat oil over medium. Add bell peppers; season with salt and pepper. Cook until crisp-tender, 4 to 6 minutes. Add flour and cook, stirring, 1 minute. Gradually add milk, stirring until smooth. Cook, stirring occasionally, until mixture comes to a simmer.

 

Remove from heat; add mixture to noodles in pot, along with tuna, artichoke hearts, and scallions. Season with salt and pepper, and toss. Divide between prepared baking dishes, and sprinkle with Parmesan. Bake until golden and bubbling, about 20 minutes.

 

 

To Freeze: Prepare through step 3; cool to room temperature. Cover tightly with aluminum foil, and freeze up to three months.

 

To Bake from Frozen: Preheat oven to 400 degrees. Bake, covered with foil, until center is warm, about 2 hours. Uncover, and bake until top is browned, about 20 minutes more.

 

To Bake from Thawed: Thaw overnight in refrigerator. Preheat oven to 400 degrees and bake, covered with foil, until center is warm, about 30 minutes. Uncover, and bake until top is browned, about 20 minutes more.

 

 

 

Tuna Tortellini Gratin

I like the looks of this… .but I will probably tweak it for us : I will use fresh broccoli and bake the casserole instead of broiling.

Tuna Tortellini Gratin
Prep Time: 20 min
Makes: 3 (1 1/3-cup) servings Nutrition Information

Our classy update of the popular tuna-noodle casserole pairs tortellini and Alfredo sauce with flaked white tuna.

1 (9-oz.) pkg. refrigerated cheese-filled tortellini
1 1/2 cups Green Giant Select® Frozen Broccoli Florets, large pieces cut up
1 (10-oz.) container refrigerated light Alfredo sauce
1 (6-oz.) can water-packed white tuna, drained, flaked
1 tablespoon butter, melted
1/4 cup Progresso® Italian Style Bread Crumbs

1 . Cook tortellini to desired doneness as directed on package, adding broccoli during last 4 minutes of cooking time. Drain; return to saucepan.

2 . Add Alfredo sauce and tuna; mix well. Cook and stir over medium heat until thoroughly heated. Spoon into ungreased shallow 1-quart casserole or gratin dish. In small bowl, combine butter and crumbs; mix well. Sprinkle over top.

3 . Broil 4 to 6 inches from heat for 1 to 2 minutes or until topping is golden brown.

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