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Farfalle Tuna Casserole Recipe

Alfredo sauce, Italian seasoning and sun-dried tomatoes give an old classic an update with Italian flair.  Buttered bread crumbs on top add the perfect crunch to contrast with this creamy bake.

Ingredients

  • 1/3 cup seasoned dry bread crumbs
  • 1 tablespoon butter, melted
  • 4 cups hot cooked farfalle (bow tie) pasta (from about 8 ounces dry)
  • 1 can (5 ounces) tuna in oil , drained
  • 1 cup frozen green peas, thawed
  • 1/2 cup chopped sun-dried tomatoes
  • 1/2 teaspoon Italian seasoning, crushed
  • 1 jar (14.5 ounces) Roasted Garlic Parmesan Alfredo Sauce or Artisan Three Cheese Alfredo Sauce

Farfalle Tuna Casserole Recipe

Directions

  1. Set the oven to 350°F.  Stir the bread crumbs and butter in a small bowl.
  2. Stir the farfalle, tuna, peas, tomatoes, Italian seasoning and sauce in a 2-quart round casserole.  Sprinkle with the bread crumb mixture.
  3. Bake for 30 minutes or until the tuna mixture is hot and bubbling and the bread crumb mixture is golden brown.

Tuna & Noodle Casserole Recipe

Ingredients

  • 1 can Condensed Cream of Mushroom Soup
  • 1/2 cup milk
  • 2 tablespoons chopped pimiento (optional)
  • 1 cup frozen green peas
  • 2 cans (about 5 ounces each) tuna in water, drained
  • 4ounces (about 2 cups) medium egg noodles, cooked and drained
  • 2tablespoons plain dry bread crumbs
  • 1tablespoon butter, melted

Directions

  1. Heat the oven to 400°F.  Stir the soup, milk, pimientos, if desired, peas, tuna and noodles in a 1 1/2-quart casserole.  Stir the bread crumbs and butter in a small bowl.
  2. Bake the tuna mixture for 20 minutes or until hot and bubbling.  Stir the tuna mixture.  Sprinkle with the bread crumb mixture.
  3. Bake for 5 minutes or until the bread crumb mixture is golden brown

Tuna Casserole Recipe

No one gets excited over making a tuna casserole but it is a staple of most families and you really need to get it right.  This recipe is easy to make, is done in 30 minutes and tastes great.

Ingredients

  • 8 ounces egg noodles
  • 1 (10 1/4 ounce) cans cream of celery soup
  • 1/2 cup mayonnaise
  • 3/4 cup evaporated milk
  • 1 cup grated cheddar cheese, divided
  • 1/2 cup finely chopped celery
  • 1/2 small onion, finely chopped
  • 4 ounces mushrooms, drained (optional)
  • 1 teaspoon black pepper
  • 1 (7 ounce) cans tuna, with juice

Directions

  1. Cook egg noodles to al dente in boiling salted water; drain well.
  2. Preheat oven to 325°F.
  3. Mix all ingredients together in a large casserole dish, reserving 1/2 cup of cheese.
  4. Sprinkle reserved cheese over the top.
  5. Bake for 30 minutes.
  6. Serve hot.