TUNA NOODLE SALAD WITH PEAS RECIPES

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TUNA-NOODLE CASSEROLE WITH CAULIFLOWER RECIPE | MARTHA STE…



Tuna-Noodle Casserole with Cauliflower Recipe | Martha Ste… image

Definitely an improvement on the original, adding cauliflower to this classic creamy casserole really does take it to to the next-level of deliciousness.

Provided by Martha Stewart

Categories     Seafood Recipes

Total Time 1 hours 5 minutes

Prep Time 30 minutes

Number Of Ingredients 11

4 tablespoons unsalted butter, plus more for dish
8 ounces pappardelle or other similar wide noodles
Coarse salt and freshly ground pepper
1 pound cauliflower, broken into 1-inch florets (about 4 cups)
1 medium yellow onion, finely chopped (about 1 1/4 cups)
2 stalks celery, cut at an angle into 1/8-inch slices (about 1 cup)
5 tablespoons all-purpose flour
2 cups whole milk
2 cans (5 ounces each) solid tuna in water, drained and flaked
1/2 teaspoon hot sauce, such as Tabasco
1/4 cup lightly packed fresh flat-leaf parsley leaves

Steps:

  • Preheat oven to 375 degrees. Butter a 2 1/2-quart casserole dish. Cook pasta in a large pot of salted water 4 minutes. Add cauliflower; cook until tender, 4 to 5 minutes more. Reserve 1/2 cup water; drain pasta mixture. In same pot, melt butter over medium heat. Add onion and celery, season with salt, and cook until onion is softened, about 8 minutes. Add flour; cook, stirring, 2 minutes. Slowly stir in milk until mixture is thickened, about 3 minutes. Remove from heat; stir in pasta mixture, tuna, and hot sauce. Season with salt and pepper. If mixture is too thick, add reserved pasta water.
  • Transfer to prepared dish; cover with parchment-lined foil. Bake 15 minutes. Uncover, increase heat to 425 degrees, and bake until lightly browned, 10 to 12 minutes. Top with parsley; serve immediately.

TUNA-MACARONI SALAD RECIPE - BETTYCROCKER.COM



Tuna-Macaroni Salad Recipe - BettyCrocker.com image

Perfect for a simple summer supper or as a main-dish potluck contribution, this tuna noodle salad is a comfort food classic that comes together in just 20 minutes. Serve it on a bed of lettuce or other cool, crisp greens, and pair it with some crusty bread for a satisfying and refreshing entrée.

Provided by Betty Crocker Kitchens

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Yield 6

Number Of Ingredients 11

1 package (7 oz) elbow macaroni
1/2 cup frozen green peas, thawed
2 cans (5 oz each) tuna, drained
1 cup mayonnaise or salad dressing
1 cup shredded Cheddar cheese (4 oz), if desired
1/4 cup sweet pickle relish, if desired
2 teaspoons lemon juice
3/4 teaspoon salt
1/4 teaspoon pepper
1 medium stalk celery, chopped (1/2 cup)
1 small onion, chopped (1/4 cup)

Steps:

  • Cook macaroni as directed on package, adding peas for last 4 to 6 minutes of cooking; rinse with cold water and drain.
  • In large bowl, mix macaroni, peas and remaining ingredients. Cover and refrigerate at least 1 hour to blend flavors.

Nutrition Facts : Calories 440 , CarbohydrateContent 31 g, CholesterolContent 30 mg, FatContent 5 1/2 , FiberContent 2 g, ProteinContent 14 g, SaturatedFatContent 4 1/2 g, ServingSize 1 Serving (about 1 cup), SodiumContent 650 mg, SugarContent 2 g, TransFatContent 0 g

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TUNA-NOODLE CASSEROLE WITH CAULIFLOWER RECIPE | MARTHA STE…
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  • Transfer to prepared dish; cover with parchment-lined foil. Bake 15 minutes. Uncover, increase heat to 425 degrees, and bake until lightly browned, 10 to 12 minutes. Top with parsley; serve immediately.
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