Tuna Alfredo Casserole


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Video taken from the channel: The Stay At Home Chef


Tuna Mornay (Tuna Casserole Creamy Tuna Pasta Bake)

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Cheesy Tuna Casserole • Tasty

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How to Make Tuna Noodle Casserole | Allrecipes.com

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Tuna Pasta Alfredo

Video taken from the channel: Panlasang Pinoy


Quickest Tuna Alfredo Pasta | Tuna Penne Pasta

Video taken from the channel: REEL FOOD CHANNEL


CREAMY TUNA ALFREDO in less than 30 Minutes

Video taken from the channel: TheCooknShare

Steps to Make It. Preheat oven to 400 F. Bring a large pot of water to a boil. Cook the pasta according to directions, taking one minute off the cooking time. When the pasta is almost al dente, drain well. Meanwhile, combine pesto and Alfredo sauce in a medium bowl and mix to combine.

Add the cooked. Meanwhile, combine sauces and garlic powder. Drain pasta; return to pan. Add sauce mixture and tuna; mix lightly. Spoon into 3-qt. baking dish sprayed with cooking spray.

Pour half the alfredo sauce over those layers and top with half the cheese. Repeat the layering process with the remainder of the pasta, tuna, veggies, sauce and cheese. Bake for about 20 to 30 minutes, until small bubble form on the sides and the top layer of cheese.

Ingredients. 1 package (4.4 ounces) quick-cooking Alfredo noodles and sauce mix. 1 can (6 ounces) tuna, drained and flaked. 1 tablespoon chopped green onion. View Recipe.

The ingredient list now reflects the servings specified. Ingredient Checklist. 1 cup penne pasta. 24 ounces tuna, drained.

1 teaspoon onion powder. 1 pinch salt. 1 (16 ounce) jar Alfredo sauce.

In a pot of salted boiling water, cook the noodles until al dente. This will take about nine minutes. Before the pasta is done, melt the butter in a preheated pan and place in the garlic.

Saute it for a minute or two until fragrant. 8 ounces dry fettuccine pasta. 1 (5 ounce) can tuna, drained. 1 (15 ounce) can peas, drained. ½ (16 ounce) jar Alfredo-style pasta sauce. 1 teaspoon.

Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package. Meanwhil. Cook pasta according to package directions in a large saucepan.

Drain; return pasta to pan. Stir in Alfredo sauce, peas, and cheese blend. Gently fold in tuna. Ingredients.

2 jars (16 ounces each) Alfredo sauce. 1 can (14-1/2 ounces) chicken broth. 1 package (16 ounces) wide egg noodles.

1 package (10.

List of related literature:

This dish includes enough familiar tuna casserole ingredients—like pasta, mushrooms, and peas—that it will be reminiscent of the tuna casserole you are used to.

“Straight Up Food: Delicious and Easy Plant-based Cooking without Salt, Oil or Sugar” by Cathy Fisher
from Straight Up Food: Delicious and Easy Plant-based Cooking without Salt, Oil or Sugar
by Cathy Fisher
Green Bite Publishing, 2016

This is one of the many recipes for pasta with tuna.

“Anna Del Conte On Pasta” by Anna Del Conte
from Anna Del Conte On Pasta
by Anna Del Conte
Pavilion Books, 2015

Here is a sauce for tuna lovers that will turn any pasta into a main dish.

“Jane Brody's Good Food Book: Living the High-carbohydrate Way” by Jane E. Brody, Ray Skibinski
from Jane Brody’s Good Food Book: Living the High-carbohydrate Way
by Jane E. Brody, Ray Skibinski
Norton, 1985

This recipe draws from that one, but I’ve use Cauliflower Alfredo (here) and eggs to make a kind of béchamel and swapped tuna for its classier cousin, wild-caught salmon.

“Made Whole: More Than 145 Anti-lnflammatory Keto-Paleo Recipes to Nourish You from the Inside Out” by Cristina Curp
from Made Whole: More Than 145 Anti-lnflammatory Keto-Paleo Recipes to Nourish You from the Inside Out
by Cristina Curp
Victory Belt Publishing, 2018

Add the olive, caper, and tuna sauce to the pot and toss well to combine, adding enough of the reserved cooking water to create a thick sauce that will bind the pasta, tuna, olives, and capers.

“The Sardinian Cookbook: The Cooking and Culture of a Mediterranean Island” by Viktorija Todorovska
from The Sardinian Cookbook: The Cooking and Culture of a Mediterranean Island
by Viktorija Todorovska
Agate Publishing, 2013

Fold the cooked pasta into the tuna sauce and serve as it is or mash it up a little depending on what stage your baby is at.

“Neven Maguire’s Complete Baby and Toddler Cookbook: 200 Quick and Easy Recipes For Your New Baby” by Neven Maguire
from Neven Maguire’s Complete Baby and Toddler Cookbook: 200 Quick and Easy Recipes For Your New Baby
by Neven Maguire
Gill Books, 2015

Return pasta to the pot, and add in the sauce mixture, tuna, and 3.5 oz. of the grated cheese.

“Racing Weight: How to Get Lean for Peak Performance” by Fitzgerald Matt
from Racing Weight: How to Get Lean for Peak Performance
by Fitzgerald Matt
VeloPress, 2012

Stir together the cooked pasta, cheese sauce, lobster meat, and parsley.

“The Spice Diet: Use Powerhouse Flavor to Fight Cravings and Win the Weight-Loss Battle” by Judson Todd Allen
from The Spice Diet: Use Powerhouse Flavor to Fight Cravings and Win the Weight-Loss Battle
by Judson Todd Allen
Grand Central Publishing, 2018

Add the cooked scallops to the sauce, heap in an ovenproof serving dish or in individual ramekins and top with grated Parmesan cheese and buttered crumbs.

“The James Beard Cookbook” by James Beard
from The James Beard Cookbook
by James Beard
Open Road Media, 2015

Add the cooked pasta, parsley, tomatoes, bread crumbs, walnuts, red-pepper flakes, grated pecorino, and the remaining tablespoon of olive oil, and season with salt and pepper; cook, tossing to combine, 1 to 2 minutes.

“The Martha Stewart Living Cookbook: The Original Classics” by Martha Stewart Living Magazine
from The Martha Stewart Living Cookbook: The Original Classics
by Martha Stewart Living Magazine
Potter/Ten Speed/Harmony/Rodale, 2008

Oktay Kutluk

Kutluk Oktay, MD, FACOG is one of the world's foremost experts in fertility preservation as well as ovarian stimulation and in vitro fertilization for infertility treatments. He developed and performed the world's first ovarian transplantation procedures as well as pioneered new ovarian stimulation protocols for embryo and oocyte freezing for breast and endometrial cancer patients.

Mail: [email protected]
Telephone: +1 (877) 492-3666

Biography: https://medicine.yale.edu/profile/kutluk_oktay/
Bibliography: oktay_bibliography

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  • I made this and it was a hit. I added some chicken breast for additional protein☺️ I became famous overtime☺️ thank you so much for this easy, super delicious recipe��☺️ made this for 4x in just 1 week��

  • Hi Dave! Yes, as I expected it was delicious!! Your recipes are amazing.. could you please give us a sweet and savoury pumpkin dishes for Halloween? Much love Tracey England uk xx

  • So glad you did for ONE person. A lot of recipes on YT that I LOVE are for a huge family and I always have to cut down to a fourth! It can be tricky sometimes!

  • Dave, here is a little tip on fresh garlic from an Italian chef that is very popular, but i had never seen done, but it is widely used in Italy. Start out your fresh garlic, knob of butter, and oil in a cold pan and slowly bring it up to a simmer, let it simmer a few minutes, but not brown, apparently it extracts more flavor out of the garlic, and i tried it and it does work. Was news to me and i’m 55 years old.learn something new about every day, have a good one my friend.

  • I think the key to this dish is the amount of peas you use. I think it’s perfect with half the amount normally used so they are there almost like a garnish. Instead of peas in every bite. Looks like love tho.

  • Hi idol bakit ang gaganda ng picture sa channel mu? Bago palang kc ako food blogger pag ng uploads ako ng food hnd lumalabas yung gustong kung picture sa YouTube,si YouTube ba galing kung anu lalabas sa channel

  • Hi Dave..this looks so super delicious ��..but than again all u make for us not only looks so yummy it also taste really delicious..I have never cooked as good as I do since I subscribed to ur channel ( which by the way is the only cooking channel I’m subscribed too ) I look forward to all ur recipes..thank U so much..I wish U and ur family a great day..xx

  • Made this today and it was really good! Since I’m a corn lover, I will add two cans of corn next time. The instructions were clear and it was easy to make. Thank you!

  • I made this a couple weeks ago and liked it a lot but I find that the albacore tuna is too mild for my liking. Will make again with regular tuna.

  • Alfredo pasta is just love but I never tried it with tuna. This looks simply amazing. It’s so flavorful & spices are very subtle. The recipe looks really easy & it turns out perfectly delicious. It’s so well explained that anyone can easily try this out. Keep sharing such amazing recipes & have a wonderful weekend!

  • Just made this tuna bake, I used vegetable stock instead of chicken stock as I’m a pescetarien… and don’t eat meat only fish, it’s absolutely amazing I shall be using this recipe from now on.

  • Don’t put the cheese over the bread crumb, unless you want soggy bread topping. Put the bread crumbs on last. And for even crispier bread crumbs. toast them in a a pan before putting them on the casserole.

  • You are cooking from the US? The ECQ allowed me to find you and watch you cooking. Did most of them and this one is what I like most. Thank you from Quezon City.

  • Panlasang Pinoy is a very helpful channel where you can learn how to cook esp. Filipino dishes. It inspired me to create mine too! Thank you, chef!

  • This is a good base recipe, especially for beginners. I tried it a few days ago and it turned out well. However, this base recipe does require more variety of seasonings (more than just salt and pepper) if you do not like your food bland.