Best Mediterranean Style Skillet Tuna Casserole Recipes

SKILLET TUNA CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 10 to 12 minutes. Drain.
• While the egg noodles are cooking, melt 2 tablespoons butter in a large, oven-safe skillet over medium heat. Add mushrooms, peas, and onion and cook, stirring occasionally, until slightly softened, about 5 minutes. Season with salt, pepper, and cayenne.
• Sprinkle flour over the vegetables; cook and stir for 2 minutes. Add milk and chicken broth and bring to a simmer. Cook until thickened, 2 to 3 minutes. Remove from the heat.
• Add drained egg noodles to the vegetable mixture, along with Cheddar cheese, tuna, 1/4 cup Parmesan cheese, parsley, dill, chives, and lemon juice; stir until well combined.
• Combine remaining 1/4 cup Parmesan with panko and 1 tablespoon melted butter. Sprinkle over the casserole.
• Bake in the preheated oven until golden and bubbly, 17 to 19 minutes.

MEDITERRANEAN TUNA-NOODLE CASSEROLE

Steps:

• 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.

TUNA CASSEROLE - MEDITERRANEAN STYLE

Steps:

• Melt the butter in a medium saucepan and the flour to the pan.
• Using a wire whisk, blend the flour and butter together, this is a roux. Let the roux cook over low heat for 5 minutes, this will cook out the flour taste.
• Add the stock to the roux and mix it together. This is your basic white sauce.
• Add the milk, grated Romano cheese and seasonings to the sauce and mix well.
• Your sauce is now a bechamel, If it's too thick, add a little more milk or water to the sauce (if you're feeling decadent a little heavy cream can be added)Place the bechamel off to the side until you've finished preparing the remainder of the ingredients.
• Preheat the oven to 350 degrees F
• Prep the ingredients
• Start cooking the pasta
• Saute the mushrooms and chopped onions
• Place the pasta in a baking dish and add the mushroom onion mixture, cherry tomatoes (and the juice from the can), sun dried tomatoes, olives, artichokes, basil and parsley. Mix the ingredients together.
• Add the Blue Harbor Tuna to the pasta mixture, and blend it into the pasta.
• Add the bechamel to the casserole and lightly mix the sauce in.It does not have to be completely mixed.
• Bake the Tuna Casserole in a 350 degree preheated oven for 20 -25 minutes.I like how pasta gets a little crunchy around the edges from being exposed to the heat, but if you're not a fan, cover the dish with foil to keep all the pasta moist.
• Carefully remove the casserole from the oven and top it with shredded mozzarella and sprinkle chopped parsley on top. Return the casserole to the oven for an additional 5-7 minutes or until the cheese is nicely melted.
• Serve with grated Romano cheese and enjoy!

MEDITERRANEAN TUNA CASSEROLE

Steps:

• Cook fettuccine by following the package directions; drain.
• In a large skillet, sauté onion in hot melted butter over medium heat until tender.
• Remove skillet from heat; stir in soup, tuna, artichoke hearts, milk, mozzarella, tomatoes, olives, and thyme.
• Stir in cooked fettuccine.
• Transfer mixture to a greased 2-quart casserole.
• Sprinkle with parmesan cheese.
• Bake, covered, in a preheated 350°F oven for 20 minutes.
• Uncover and bake about 20 more minutes or until casserole is bubbly.
• Let stand 10 minutes before serving.