ISO Tune Rice Casserole

[robinf]

I am looking for a "grown-up" version of that classic tuna rice casserole. You know - the one with Minute Rice, cream of mushroom soup and the crushed canned fried onion rings on top. Tuna noodle would work too. Thanks!

[Susan]

I have a recipe for CHEESE-SWIRLED TUNA CASSEROLE that is like a pot pie (has cheese swirled rolls on top). Sarah Moulton made it on Cooking Live. It is from The American Century Cookbook by Jean Anderson. I don't remember what exactly is in it, but I can look for it and post it if you're interested.

~~Susan~~

[Mary Ann]

Here's one that we enjoy...

CookWare(tm) from Cooking Light(r).

Tuna Romanoff

SOURCE: Cooking Light YEAR: 1995 ISSUE: Jan/Feb PAGE: 58

INGREDIENTS FOR 6 SERVINGS:
Vegetable cooking spray
1 cup presliced fresh mushrooms
1 cup chopped onion
1/3 cup sliced celery
1 small garlic clove, minced
3/4 cup 1% low-fat milk
1/4 cup grated Parmesan cheese
1/4 cup reduced-calorie mayonnaise
1/2 teaspoon dried dillweed
1/4 teaspoon salt
1/4 teaspoon pepper
1 (10-3/4-ounce) can reduced-fat, reduced-sodium condensed cream of
celery soup, undiluted
3-1/2 cups cooked medium egg noodles (about 2-1/4 cups uncooked)
1 cup frozen green peas
1 (9-1/4-ounce) can tuna in water, drained
1 (2-ounce) jar diced pimento, drained
1/4 cup dry breadcrumbs
1/4 cup grated Parmesan cheese
1 tablespoon margarine, melted

INSTRUCTIONS:
Coat a large nonstick skillet with cooking spray, and place over
medium heat until hot. Add mushrooms and next 3 ingredients; saute for
6 minutes or until tender.

Combine milk and next 6 ingredients in a bowl; stir well. Add mushroom
mixture, noodles, and next 3 ingredients; stir gently.

Spoon noodle mixture into a shallow 2-quart casserole coated with
cooking spray. Cover and bake at 350 degrees for 40 minutes.

Combine the breadcrumbs, Parmesan cheese, and margarine in a small
bowl; stir well, and sprinkle over casserole. Bake, uncovered, at 350
degrees for 10 minutes. Yield: 6 servings (serving size: about 1 cup).

Make-Ahead Tips: You can assemble the casserole up to 4 hours ahead of
time, omitting breadcrumb mixture; cover and chill. Let stand at room
temperature 30 minutes before baking. Top with breadcrumb mixture
during last 10 minutes of baking.

NUTRITIONAL INFORMATION:
CALORIES 336 (28% from fat); PROTEIN 20.1g; FAT 10.5g (sat 2.8g, mono
3g, poly 2.9g); CARB 39.6g; FIBER 4.1g; CHOL 57mg; IRON 2.8mg; SODIUM
741mg; CALC 164mg

[sage]

This is from CL Jan/Feb 1998

Tuna-Noodle Casserole

1 tbsp stick margarine of butter
3/4 c. diced onion
1 c. 2% reduced fat milk
1 (10.5 oz) can condensed reduced fat creat of mushroom soup with cracked peer and herbs, undiluted (such as Health Choice)
3 c. hot cooked egg noodles (about 6 oz uncooked pasta)
1 1/4 c. frozen green peas, thawed
1 tbsp. lemon juice
1/4 tsp salt
1/4 tsp petter
2 (6 oz) cans low-sodium tuna in water, drained and flaked
1 (2 oz) jar diced pimento, drained
1/3 c. fresh breadcrumbs
2 tbsp grated parmesan cheese

1. Preheat oven to 450F.
2. Melt margarine in a saucepan over medium high heat. Add onion; saute 3 minutes. Add milk and soup. Cook 3 minutes; stir constantlyl with a whisk. Combine soup mixture, noodles, and next 6 ingredients (noodles through pimento) in a 2 quart casserole. Combine breadcrumbs and cheese; sprinkle on top. Bake at 450F 15 minutes or until bubbly. Yield 4 servings (serving = 1 1/4 cups).

Cal = 402 (17% from fat); Fat = 7.7 g; protein = 28.8 g; Carb = 52.5 g; fiber = 5.2 g; chol = 84 mg; iron = 3.4 mg; sodium = 795 mg; calc = 144 mg.

S.Sage.