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Casserole Recipes

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Haddock Bubbly Bake In reply to
INGREDIENTS:
  • 2 pounds haddock fillets
  • salt and pepper to taste
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 onion, thinly sliced
  • 1 cup shredded mild Cheddar cheese

DIRECTIONS:
  1. Preheat oven to 350 degrees F (175 degrees C). Lightly butter a 2 quart casserole dish.
  2. Arrange fish fillets in the bottom of the prepared casserole dish, and sprinkle with salt and pepper to taste. Layer onion slices over fish. Spread cream of mushroom soup over all, and top with shredded cheese.
  3. Bake in preheated oven for about 40 minutes, or until bubbly and fish flakes easily with a fork.



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Hearty Tuna Casserole In reply to
INGREDIENTS:
  • 3 cups uncooked egg noodles
  • 2 (6 ounce) cans tuna, drained
  • 1/2 cup chopped celery
  • 1/3 cup chopped green onions
  • 1/3 cup sour cream
  • 2 teaspoons prepared mustard
  • 1/2 cup mayonnaise
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1 small zucchini, sliced
  • 1 cup shredded Monterey Jack cheese
  • 1 tomato, chopped

DIRECTIONS:
  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
  2. Bring a large pot of salted water to a boil, add noodles, and cook until al dente; drain.
  3. In a large mixing bowl, combine noodles, tuna, celery, and green onion. Stir in sour cream, mustard, and mayonnaise. Season with salt and thyme. Spoon 1/2 of the noodle mixture into the prepared casserole dish. Arrange a layer of zucchini over the mixture. Top with the remaining noodles, followed by a layer of zucchini. Top the entire casserole with cheese.
  4. Bake in preheated oven for 30 minutes, or until hot and bubbly. Sprinkle the casserole with tomatoes before serving.



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Lobster Casserole In reply to
INGREDIENTS:
  • 3 tablespoons butter
  • 1 pound raw lobster meat, cut into bite-size pieces
  • 3 tablespoons all-purpose flour
  • 3/4 teaspoon dry mustard
  • salt and pepper to taste
  • 1 cup heavy cream
  • 1/2 cup milk
  • 3 slices bread, crust removed

DIRECTIONS:
  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart baking dish.
  2. Melt butter in a medium sized pot over low heat. Slowly saute the lobster meat until it starts to change color. Do not cook too long or too fast, or the lobster meat will toughen. With a slotted spoon, remove lobster meat from pan and set aside.
  3. To the remaining butter in the pot, stir in the flour, dry mustard, salt and pepper. Gradually whisk in cream and milk. Cook, stirring constantly, until thickened, about 5 minutes. Return lobster meat to the pot. Tear the bread into small pieces and stir into the mixture. Pour into prepared baking dish.
  4. Bake in preheated oven for 20 to 25 minutes or until bubbly and delicately browned.



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Maria's Portuguese Bacalau In reply to
INGREDIENTS:
  • 2 pounds dried salted cod fish
  • 4 Yukon Gold potatoes
  • 3 tablespoons butter
  • 2 yellow onions, thinly sliced
  • 2 cloves garlic, chopped, divided
  • 1/2 cup chopped fresh parsley, divided
  • 3/4 cup olive oil
  • 1 1/2 teaspoons red pepper flakes
  • freshly ground pepper to taste
  • 4 hard cooked eggs, chopped
  • 10 pitted green olives
  • 10 pitted black olives

DIRECTIONS:
  1. Soak the dried salted cod in cold water for 24 hours, changing the water several times.
  2. Bring a large pot of water to a boil. Add the soaked cod, and boil for about 5 minutes, or until fish flakes easily with a fork. Remove cod from water, and save water for cooking potatoes. Remove skin and bones from the cod, and flake the meat into pieces using a fork. Set fish aside in a large bowl.
  3. In a small bowl, stir together the olive oil, 1 clove of garlic, 1 tablespoon of parsley, red pepper flakes, and black pepper. Pour over the fish, and toss lightly to coat.
  4. Preheat the oven to 350 degrees F (175 degrees C). Place the potatoes into the fish water, and bring to a boil. Cook for 20 minutes, or until tender. Drain under cool water, peel and cut into 1/4 inch slices.
  5. While the potatoes are cooking, melt the butter in a large skillet over medium heat. Add the onions, and saute until golden and caramelized. Stir one clove of garlic into the onions. Set aside.
  6. Layer half of the potato slices in the bottom of a greased 8x11 inch baking dish. Cover with half of the cod, then half of the onions. Repeat layers, ending with onion.
  7. Bake for 15 minutes in the preheated oven, until lightly browned. Before serving, garnish the top with green and black olives, and hard-cooked eggs. Sprinkle with remaining parsley.



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Mediterranean Fish Fillet Casserole In reply to
INGREDIENTS:
  • 6 Gorton's® Crunchy Golden, Garlic & Herb or Lemon Herb Fish Fillets
  • 3 cups cooked rice
  • 1 (15 ounce) can cut green beans, drained
  • 1 medium onion, chopped
  • 2 medium tomatoes, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon dried basil leaves
  • 1/2 teaspoon dried oregano
  • 1/3 cup pitted ripe olives
  • 1/3 cup crumbled Feta or grated Parmesan Cheese

DIRECTIONS:
  1. Place uncooked Gorton's Fillets in the bottom of an ungreased 10x6 inch baking dish. Mix all ingredients except cheese and spoon evenly over fillets. Cover and cook in the oven at 375 degrees for 25 minutes. Sprinkle with cheese. Cook uncovered for 5 minutes.



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Mr. Janssen's Temptation In reply to
INGREDIENTS:
  • 10 large potatoes - peeled and sliced thin
  • 2 onion, peeled and sliced
  • 20 anchovy fillets, drained and brine reserved
  • 1 1/4 cups cream
  • 2 tablespoons bread crumbs
  • 2 tablespoons butter

DIRECTIONS:
  1. Preheat the oven to 475 degrees (225 degrees C).
  2. Place a layer of sliced potatoes onto the bottom of a large baking dish. Top the potatoes with a layer of sliced onions, and then a layer of anchovy fillets. Repeat layers up to the top of the dish, ending with a layer of potatoes on top. Drizzle about 2/3 of the cream over the dish, and the reserved liquid from the anchovies. Sprinkle the breadcrumbs over the top, and dot with pieces of butter.
  3. Bake for 30 minutes on the middle rack of the oven. Add the remaining cream, and continue baking for another 15 minutes, or until the potatoes are tender.



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Mexican Baked Fish In reply to
INGREDIENTS:
  • 1 1/2 pounds cod
  • 1 cup salsa
  • 1 cup shredded sharp Cheddar cheese
  • 1/2 cup coarsely crushed corn chips
  • 1 avocado - peeled, pitted and sliced
  • 1/4 cup sour cream

DIRECTIONS:
  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease one 8x12 inch baking dish.
  2. Rinse fish fillets under cold water, and pat dry with paper towels. Lay fillets side by side in the prepared baking dish. Pour the salsa over the top, and sprinkle evenly with the shredded cheese. Top with the crushed corn chips.
  3. Bake, uncovered, in the preheated oven for 15 minutes, or until fish is opaque and flakes with a fork. Serve topped with sliced avocado and sour cream



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Mushroom Tuna Noodle Casserole In reply to
INGREDIENTS:
  • 5 cups dry egg noodles
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 cup milk
  • 1 1/2 cups water
  • 2 (12 ounce) cans tuna, drained and flaked
  • 1 (10 ounce) package frozen green peas
  • 1 (10 ounce) package frozen carrots
  • 2 (15 ounce) cans sliced potatoes, drained
  • salt to taste
  • ground black pepper to taste
  • paprika to taste
  • 3/4 cup dry bread crumbs

DIRECTIONS:
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  3. In a mixing bowl combine soup, milk, and water. Pour a small amount of the mixture into a 9x13 inch baking dish; enough to just cover the bottom.
  4. Layer the cooked noodles, flaked tuna, peas, carrots, and potatoes until all used up. Pour the remaining soup mixture over the layers. Sprinkle with salt, pepper, and paprika. Lightly coat the entire casserole with bread crumbs.
  5. Cover and bake in preheated oven for 45 minutes.



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Mustardy Deep Sea Perch Casserole In reply to
INGREDIENTS:
  • 2 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 3/4 cup milk
  • 2 tablespoons seedless raisins
  • 1/4 cup chopped hazelnuts
  • 2 tablespoons coarse-grained mustard
  • 2 teaspoons fresh lemon juice
  • 1 dash hot pepper sauce (e.g. Tabasco™), or to taste
  • salt and black pepper to taste
  • 1/2 teaspoon paprika
  • 1 pound boneless deep sea perch fillets
  • 2 bananas, peeled and sliced

DIRECTIONS:
  1. Melt butter in a skillet over medium heat. Gradually stir in flour, and cook until slightly brown. Gradually stir in the milk, raisins, and hazelnuts, stirring constantly. Continue stirring, and add the mustard, lemon juice, and hot pepper sauce. Remove from heat, and set aside.
  2. Preheat the oven to 375 degrees F (190 degrees C). Season the fish fillets with salt, pepper, and paprika on both sides. Place the fillets in a single layer in an oven-proof baking dish. Arrange banana slices over the fish, then pour the mustard sauce over all.
  3. Bake for about 30 to 40 minutes in the preheated oven, or until fish flakes easily with a fork.



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One Pot Tuna Casserole In reply to
INGREDIENTS:
  • 1 (16 ounce) package egg noodles
  • 1 (10 ounce) package frozen green peas, thawed
  • 1/4 cup butter
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 (6 ounce) can tuna, drained
  • 1/4 cup milk
  • 1 cup shredded Cheddar cheese

DIRECTIONS:
  1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until al dente, adding peas for the final 3 minutes of cooking; drain.
  2. Melt the butter in the same pot over medium heat. Add the mushroom soup, tuna, milk, and Cheddar cheese. Stir until cheese is melted, and the mixture is smooth. Stir in the pasta and peas until evenly coated.



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Oyster Casserole In reply to
INGREDIENTS:
  • 1 cup butter, melted
  • 1/2 (16 ounce) package saltine crackers, crushed
  • 2 (8 ounce) cans oysters
  • 1 1/2 tablespoons heavy whipping cream
  • 1 teaspoon Worcestershire sauce
  • 2 (14.75 ounce) cans cream-style corn

DIRECTIONS:
  1. Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13 inch casserole dish. Drain the oysters, reserving juice.
  2. In a small mixing bowl combine margarine and crushed saltine crackers. Cut the oysters into small pieces, set aside. In a small mixing bowl combine cream, oyster juice and Worcestershire sauce.
  3. Spread one can of corn onto the bottom of the casserole dish. Layer 1/2 of the oysters over the corn, 1/2 of the cracker mixture. Repeat layering with remaining ingredients. Pour the oyster juice mixture over the top of the entire casserole. Cover the casserole dish with aluminum foil.
  4. Bake casserole for 20 minutes. Remove foil and bake an additional 30 minutes.



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Portuguese Cod Fish Casserole In reply to
INGREDIENTS:
  • 2 pounds salted cod fish
  • 5 large potatoes, peeled and sliced
  • 3 large onions, sliced
  • 3/4 cup olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon chopped fresh parsley
  • 1 1/2 teaspoons crushed red pepper flakes
  • 1 teaspoon paprika
  • 3 tablespoons tomato sauce

DIRECTIONS:
  1. Soak salted cod in cold water overnight or for a few hours. Drain water, repeat. Heat a large pot of water until boiling. Cook cod for 5 minutes; drain and cool, leaving cod in large pieces. Set aside.
  2. Preheat oven to 375 degrees F (190 degrees C).
  3. In an 8x11 casserole dish, layer half the potato slices, all of the cod, and all of the onions. Top with remaining potato slices. In a small bowl, mix together olive oil, garlic, parsley, pepper flakes, paprika, and tomato sauce. Pour evenly over casserole.
  4. Bake in preheated oven for 45 minutes, or until potatoes are tender.



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Quick and Easy Tuna Casserole In reply to
INGREDIENTS:
  • 1 (12 ounce) package egg noodles
  • 2 cups frozen green peas
  • 2 (10.75 ounce) cans condensed cream of mushroom soup
  • 2 (6 ounce) cans tuna, drained
  • 1 onion, chopped
  • 10 slices American processed cheese
  • ground black pepper to taste

DIRECTIONS:
  1. Bring a large pot of water to a boil. Add noodles and frozen peas. Cook until noodles are al dente, drain well. Return noodles and peas to the pot.
  2. Mix soup, tuna fish, onions, processed cheese and pepper into the pot. Stir constantly until all of the ingredients are well mixed and the cheese has melted. Serve.



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Quick Tuna Casserole In reply to
INGREDIENTS:
  • 1 (7.25 ounce) package macaroni and cheese mix
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 (9 ounce) can tuna, drained
  • 1 (10 ounce) can peas, drained

DIRECTIONS:
  1. Prepare macaroni and cheese mix according to package directions. Stir in the cream of mushroom soup, tuna and peas. Mix well, and heat until bubbly.



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Seafood Lasagna II In reply to
INGREDIENTS:
  • 9 lasagna noodles
  • 1 tablespoon butter
  • 1 cup minced onion
  • 1 (8 ounce) package cream cheese, softened
  • 1 1/2 cups cottage cheese
  • 1 egg, beaten
  • 2 teaspoons dried basil leaves
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 (10.75 ounce) cans condensed cream of mushroom soup
  • 1/3 cup milk
  • 1/3 cup dry white wine
  • 1 (6 ounce) can crabmeat, drained and flaked
  • 1 pound cooked small shrimp
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup shredded sharp Cheddar cheese

DIRECTIONS:
  1. Bring a pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain, and rinse in cold water. Preheat oven to 350 degrees F (175 degrees C).
  2. In a skillet, cook onion in butter over medium heat until tender. Remove from heat, and stir in cream cheese, cottage cheese, egg, basil, and salt and pepper.
  3. In a medium bowl, mix together the soup, milk, wine, crabmeat, and shrimp.
  4. Lay 3 cooked lasagna noodles on the bottom of a 9x13 inch baking dish. Spread 1/3 of the onion mixture over the noodles. Then spread 1/3 of the soup mixture over the onion layer. Repeat the noodle, onion, soup layers twice more. Top with Cheddar cheese and Parmesan cheese.
  5. Bake in preheated oven for 45 minutes, or until heated through and bubbly.



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Shrimp and Crab Casserole In reply to
INGREDIENTS:
  • 2 cups water
  • 1 cup uncooked white rice
  • 1 pound crab meat
  • 2 (12 ounce) packages frozen shrimp, thawed
  • 2 cups mayonnaise
  • 1 cup chopped onion
  • 2 cups milk
  • 1 teaspoon hot pepper sauce
  • 1/2 cup sliced almonds
  • 10 buttery round crackers, crushed

DIRECTIONS:
  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 3 quart casserole dish.
  2. In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
  3. Combine crab meat, shrimp, rice, mayonnaise, onion, milk, hot sauce, and almonds in casserole dish. Mix well.
  4. Cover top of casserole with crumbled crackers. Bake, uncovered, in preheated oven for 30 to 40 minutes, or until casserole is bubbling.



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Shrimp Creole II In reply to
INGREDIENTS:
  • 2 cups water
  • 1 cup uncooked white rice
  • 2 tablespoons butter
  • 5 carrots, diced
  • 2 onions, chopped
  • 1 green bell pepper, chopped
  • 1 1/2 cups chopped celery
  • 1 pound fresh mushrooms, sliced
  • 1 zucchini, sliced
  • 1 (16 ounce) can diced tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1 pound cooked shrimp
  • 1 (4 ounce) jar diced pimento peppers, drained
  • 3 teaspoons chili powder

DIRECTIONS:
  1. In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes; set aside. Meanwhile, preheat oven to 300 degrees F (150 degrees C).
  2. In a large saucepan or pot, melt butter over medium heat, and saute carrots, onions, bell pepper, celery, mushrooms, and zucchini, until just tender. Stir in tomatoes and tomato sauce. Let cook, stirring constantly, for 5 minutes.
  3. Mix shrimp, pimientos, and chili powder into the pot. Stir in cooked rice and simmer on low heat for 10 minutes.
  4. Pour mixture into a 9x13 inch dish. Bake in preheated oven until the rice mixture thickens, about 40 minutes.



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Sydney's Squash In reply to
INGREDIENTS:
  • 3 pounds yellow squash, chopped
  • 1 onion, chopped
  • 4 tablespoons butter
  • 1 cup heavy whipping cream
  • 8 ounces American cheese, cubed
  • 1 tablespoon cornstarch
  • 1/2 teaspoon salt
  • 1/2 pound small shrimp, peeled and deveined
  • 20 buttery round crackers, crushed

DIRECTIONS:
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large pot of salted water, boil squash and onions until tender.
  3. In a saucepan, combine butter or margarine and cream; stir constantly over a low heat. Mix in cheese, cornstarch, salt and pepper. Stir until sauce thickens.
  4. Place squash and onions in a 2-quart baking dish. Mix in shrimp and cheese sauce. Sprinkle casserole with cracker crumbs.
  5. Bake uncovered for 20 to 30 minutes or until hot.



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Tuna Casserole I In reply to
INGREDIENTS:
  • 2 cups crushed potato chips, divided
  • 2 (6 ounce) cans tuna, drained
  • 1 (15 ounce) can sweet peas, drained
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 6 slices American cheese

DIRECTIONS:
  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 1 1/2 quart casserole dish.
  2. Spread 1 cup crushed potato chips evenly on bottom of casserole dish. Next, layer 1 can of tuna, half of the peas, and half of the soup. Place slices of cheese on top of this. Repeat layering with tuna, peas and soup. Finish with a layer of chips, and top with slices of cheese.
  3. Bake in preheated oven for 20 to 25 minutes, or until bubbly and golden brown.



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Tuna Casserole II In reply to
INGREDIENTS:
  • 1 (12 ounce) package uncooked rotini (corkscrew) pasta
  • 1 tablespoon vegetable oil
  • 2 cloves garlic, minced
  • 1 large red bell pepper, chopped
  • 1 large green bell pepper, chopped
  • 3 carrots, julienned
  • 1 zucchini, julienned
  • 2 (10.75 ounce) cans condensed cream of mushroom soup
  • 2 (6 ounce) cans tuna, drained
  • 4 ounces shredded mozzarella cheese
  • 1 (6 ounce) can French-fried onions

DIRECTIONS:
  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 8x8 inch baking dish.
  2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Meanwhile, heat oil in a large skillet over medium heat. Lightly fry the garlic, red and green pepper, carrots and zucchini; about 3 to 5 minutes.
  3. In a large mixing bowl, combine the mushroom soup and tuna. Stir in the vegetables and the cooked pasta. Mix to combine well. Pour into the prepared baking dish. Sprinkle the cheese and fried onions over the top.
  4. Bake in a preheated oven for 30 minutes or until bubbly and slightly brown.



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Tuna Casserole III In reply to
INGREDIENTS:
  • 2 (10.75 ounce) cans condensed cream of mushroom soup
  • 2 (6 ounce) cans tuna, drained and flaked
  • 7 ounces crushed potato chips

DIRECTIONS:
  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch glass pie dish.
  2. In a mixing bowl, combine soup, tuna and 1/4 of the potato chips. Mix thoroughly. Pour into the prepared pie dish. Cover the top with remaining potato chips.
  3. Bake in the preheated oven for 10 to 15 minutes or until potato chips on top start to brown.



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Tuna Cheese Whirl Casserole In reply to
INGREDIENTS:
  • 2 cups biscuit mix
  • 1 2/3 cups milk
  • 1 (8 ounce) package sliced pimento cheese
  • 1 tablespoon chopped pimento
  • 1 tablespoon chopped onion
  • 1/4 cup chopped green bell pepper
  • 2 tablespoons butter
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 (6 ounce) can tuna, drained

DIRECTIONS:
  1. Preheat oven to 425 degrees F (220 degrees C). Grease a 1 1/2 or 2 quart casserole dish.
  2. In a small bowl, combine baking mix with 2/3 cup milk and knead until the dough pulls together. Turn the dough onto a floured surface and form into a rectangle 1/4 to 1/2 inches thick. Arrange 1/2 of the pimento cheese and the pimentos on the dough and roll up the dough lengthwise. Cut the roll into 6 equal portions.
  3. In a large saucepan, cook onions and bell pepper in butter until soft.
  4. Pour soup into the saucepan, along with 1 cup milk, tuna, and 1/2 of the pimento cheese. Cook the mixture over a medium heat until the cheese is melted. Pour the mixture into the prepared casserole dish. Arrange the 6 slices of dough, cut-side down, on top of the sauce in the casserole dish. Push the dough into the sauce.
  5. Bake in preheated oven for 25 minutes or until whirls are golden brown.



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Tuna Mushroom Casserole In reply to
INGREDIENTS:
  • 2 cups bow tie pasta
  • 2 (6 ounce) cans tuna, drained
  • 2 (4.5 ounce) cans mushrooms, drained
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 1/3 cups milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup dry bread crumbs
  • 3 tablespoons melted butter
  • 2 teaspoons dried thyme, crushed

DIRECTIONS:
  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 1 quart casserole dish.
  2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  3. In a mixing bowl, combine mushroom soup, milk, salt and pepper. Mix thoroughly. Then add tuna, mushrooms and pasta. Mix thoroughly. Pour mixture into greased casserole dish.
  4. In another mixing bowl, combine bread crumbs, butter and thyme. Mix well. Sprinkle over the tope of the mixture.
  5. Bake uncovered in a preheated oven for 40 minutes or until bubbling and golden brown.



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Tuna Mushroom Casserole ll In reply to
INGREDIENTS:
  • 1 (12 ounce) package wide noodles, cooked and drained
  • 2 (6 ounce) cans tuna, drained
  • 1 (4 ounce) can mushroom stems and pieces, drained
  • 1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
  • 1 1/3 cups milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup crushed saltines
  • 3 tablespoons butter or margarine, melted
  • paprika, tomato slices and fresh thyme, optional

DIRECTIONS:
  1. In a large bowl, combine noodles, tuna and mushrooms. Combine soup, milk, salt and pepper; pour over noodle mixture and mix well. Pour into a greased 2-1/2-qt. baking dish. Combine saltines and butter; sprinkle over noodles.
  2. Bake, uncovered, at 350 degrees for 35-45 minutes or until heated through. If desired, sprinkle with paprika and garnish with tomato and thyme.



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Tuna Noodle Casserole I In reply to
INGREDIENTS:
  • 1 (8 ounce) package wide egg noodles
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt (optional)
  • 1 cup milk
  • 1 cup shredded sharp Cheddar cheese
  • 1 (6 ounce) can tuna, drained
  • 1 (15 ounce) can peas, drained

DIRECTIONS:
  1. Preheat oven to 350 degrees F (175 degrees C). Coat a 2 quart casserole dish with cooking spray.
  2. In a large pot of salted water, boil noodles until al dente. Drain well.
  3. In a medium saucepan, combine flour, butter, and salt. Stir until butter is melted and ingredients are combined evenly. Add milk, and whisk until the sauce thickens (usually it is at the proper consistency by the time it begins to boil). Add cheese to mixture, and whisk until cheese is melted and mixture is well blended. Stir in tuna, peas, and noodles. Spread evenly in prepared dish.
  4. Bake in preheated oven for 30 minutes.



Bass are toys. Gills and Trout are food.
There is a fine line between fishing and standing on the shore looking like an Idiot
Fast, Free Registration Tell them TubeN2 sent ya
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