Best Capsicum Red Pepper And Tuna Casserole Recipes

COLORFUL TUNA CASSEROLE

Steps:

• Preheat oven to 350°F. Cook and stir onion and green pepper in 1 Tbsp. of the butter in large saucepan on medium heat until crisp-tender; remove from saucepan. Set aside. Mix soup and milk in same saucepan; cook on low heat until heated through, stirring occasionally. Add VELVEETA; cook until melted. stirring frequenty. Add onion mixture, tuna, noodles and pimiento; mix lightly.
• Spoon into greased 1-1/2-quart casserole dish. Melt remaining 3 Tbsp. butter; toss with bread cubes. Sprinkle over casserole.
• Bake 30 minutes or until heated through.

TUNA & ROASTED PEPPER CASSEROLE

Steps:

• Cook Egg Noodles in Boiling salted water until al dente, drain.
• Toss egg noodles in a bowl with melted butter. Toss in drained, flaked tuna. Set aside.
• Preheat oven to 375. Butter large casserole dish.
• Spray large sauce pan lightly with butter cooking spray. Saute onions over medium heat until translucent.
• Add green onion, roasted red peppers, garlic, paprika, and black pepper. Saute 2 minutes longer to blend flavors.
• Add cream of chicken soup, milk, 2 Tbl. parmesan cheese, and grated cheddar. Stir over low heat until cheese is mostly melted.
• Place noodles & tuna in buttered casserole dish. Pour cheese mixture over top and toss to coat noodles. Sprinkle remaining 2 Tbl.parmessan over top.
• Bake uncovered for 15 minutes.

TUNA MELT STUFFED BELL PEPPERS

Steps:

• Preheat oven to 425°F. Place the green pepper halves in an oven-safe baking dish and bake until the peppers soften, about 15 minutes.
• In a mixing bowl, stir together the Greek yogurt, lemon juice, Dijon mustard, salt and pepper until well combined.
• Add the tuna on top, along with the celery and most of the green onions (leaving some for garnish). Gently stir until well combined.
• Scoop the tuna salad into the crevice of the four baked pepper halves and sprinkle the cheddar cheese on top. Return the peppers to the oven until the cheese melts, about 5 more minutes.
• Garnish with extra green onions and serve warm.

ROASTED RED PEPPER FILLED WITH TUNA

Steps:

• Roast the pepper directly over a gas burner or under the broiler, turning often until uniformly charred. Remove from the heat, and place in a bowl. Cover tightly, and allow to cool.
• While you're waiting for the pepper to cool, make the tuna filling. Combine the garlic and a generous pinch of salt in a mortar and pestle, and mash to a paste. Add the anchovy, if using, and mash with the garlic. Add the capers, and mash together. In a bowl, break up the tuna with a fork, then stir in the garlic mixture, the lemon juice, olive oil and the yogurt. Add more yogurt or olive oil if the mixture seems dry. Season to taste with pepper (it should not need salt), and stir in the parsley.
• When the pepper is cool enough to handle, peel and discard the blackened skin, rinse briefly and pat dry. Cut away the top, then cut or pull apart the pepper into thirds. Remove seeds and membranes, holding the pepper over a bowl so that you can catch any juice. Lay the pepper pieces on a plate. Season with a little salt and pepper if desired, and fill with the tuna mixture. Serve.

CHEESY TUNA NOODLE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of salted water to boil; place noodles in water and bring to boil again. Cook until al dente; drain well.
• While noodles are cooking saute in a medium size saucepan vegetable oil, onion, green and red bell peppers. Saute until tender.
• Pour soup, tuna, milk, salt and black pepper into the saucepan. Mix well over medium-low heat.
• Fold the noodles into the saucepan.
• Pour entire mixture into a 2 quart casserole. Sprinkle bread crumbs over the mixture. Bake 20 to 30 minutes or until the top is crisp and golden brown.

TUNA GARDEN CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 2 quart casserole dish.
• Bring a large pot of salted water to a boil, add penne pasta, and cook 10 minutes or until al dente; drain.
• Heat the oil in a large wok or skillet over medium-high heat. Mix in onion and cook 5 minutes. Stir in the celery and bell pepper and continue cooking for another five minutes. Mix in the garlic, salt and pepper and continue cooking 3 minutes. Pour in sherry; stir in the kale and cover. Reduce heat to medium and cook for 5 minutes, stirring occasionally, until the kale has wilted.
• Transfer wok mixture to a large bowl. Mix in the cooked pasta, soup, vegetable broth, and tuna. Pour mixture into the prepared casserole dish. Top with a layer of mozzarella followed by a layer of bread crumbs. Bake uncovered in the preheated oven for 25 minutes.