Best 3 One Pan Tuna White Bean Casserole Recipes
Indulge in a delightful culinary journey with our versatile One-Pan Tuna White Bean Casserole, a harmonious blend of flavors that will tantalize your taste buds. This wholesome casserole boasts a hearty combination of tuna, tender white beans, and a creamy sauce, all nestled in a casserole dish and baked to perfection. Discover a symphony of textures and flavors as you explore our collection of recipes, each offering a unique twist on this classic dish. From a classic tuna casserole to a Mediterranean-inspired variation bursting with sun-dried tomatoes and feta, our recipes cater to every palate. Embark on a culinary adventure as you explore the diverse flavors and textures of our One-Pan Tuna White Bean Casserole recipes, a culinary symphony that will leave you craving for more.
Here are our top 3 tried and tested recipes!
ONE POT TUNA CASSEROLE
Steps:
- 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.
- 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.
Nutrition Facts : Calories 395.4 calories, Carbohydrate 43.2 g, Cholesterol 79.3 mg, Fat 17 g, Fiber 3.2 g, Protein 17.4 g, SaturatedFat 8.5 g, Sodium 451.6 mg, Sugar 3.5 g
TUSCAN BEANS WITH TUNA
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat 3 tablespoons olive oil in a deep skillet over medium heat. Add the garlic and chopped sage and cook until the garlic just starts to brown, about 4 minutes. Add the beans (including the liquid from the cans) and 1 cup water. Increase the heat to medium high and cook, stirring occasionally, until slightly reduced, about 10 minutes. Add the kale and cook, stirring occasionally, until the kale is tender and the liquid looks creamy, 8 to 10 minutes. Season with salt and pepper.
- Meanwhile, toss the tomatoes, celery, olives and roasted peppers in a medium bowl. Heat the remaining 3 tablespoons olive oil in a small skillet over medium heat, then fry the sage leaves until crisp, 3 to 4 minutes; drain on paper towels. Reserve the oil.
- Break the tuna into large chunks and divide among shallow bowls. Spoon the bean mixture around the tuna and top with the olive salad and fried sage. Drizzle with the reserved sage oil and season with salt.
Nutrition Facts : Calories 564, Fat 28 grams, SaturatedFat 4 grams, Cholesterol 36 milligrams, Sodium 1,092 milligrams, Carbohydrate 45 grams, Fiber 11 grams, Protein 33 grams
SHEET PAN TUNA NOODLE CASSEROLE
When you bake tuna noodle casserole on a sheet tray, you get the best of both worlds: a creamy, cheesy filling and a crispy, crunchy top. We used a combination of crushed butter crackers and panko breadcrumbs for a perfectly toasted topping. We also nixed the canned condensed soup and made a flavorful cheese sauce from scratch, giving you the ultimate comfort-food dish.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 450 degrees F and lightly spray a rimmed baking sheet with nonstick spray.
- Bring a large pot of water to a boil over high heat and season generously with salt. Add the noodles and cook, stirring occasionally, until just al dente according to package directions, about 5 minutes. Reserve 1 cup of pasta water, then drain well. Set the noodles aside and return the pot to medium-high heat.
- Add 2 tablespoons of the olive oil, the mushrooms and 1/4 teaspoon salt. Cook until the mushrooms are tender and starting to brown in spots, stirring occasionally, about 5 minutes. Whisk in the half-and-half, cream cheese and reserved pasta water, then continue to cook until smooth and slightly thickened, stirring frequently, about 2 minutes more. Reduce the heat to low, then whisk in the Cheddar, Dijon, cayenne and 1/2 teaspoon salt until all the cheese has melted and the sauce is smooth. Stir in the reserved cooked noodles, tuna and peas until evenly combined (the mixture should be saucy; it will thicken as it bakes). Taste and adjust the seasoning with more salt and pepper. Transfer to the prepared baking sheet.
- Mix the crushed butter crackers, panko and remaining 2 tablespoons of olive oil in a medium bowl until well combined, then sprinkle evenly over the tuna-noodle mixture. Bake until the topping is well browned and the sauce is bubbling at the edges, about 10 minutes. Let sit 5 minutes before serving.
Tips:
- Using canned tuna is a quick and easy way to add protein to your casserole. You can use flaked tuna or tuna packed in water or oil, depending on your preference.
- White beans are a great source of fiber and protein, and they help to thicken the casserole. You can use canned white beans or dried white beans that have been soaked and cooked.
- Frozen peas and corn are a convenient way to add vegetables to your casserole. You can also use fresh peas and corn if you have them on hand.
- To make the casserole more creamy, you can add a cup of milk or cream. You can also use a can of cream of mushroom soup.
- If you like a crispy topping, you can sprinkle some bread crumbs or grated Parmesan cheese on top of the casserole before baking.
Conclusion:
This one-pan tuna white bean casserole is a quick, easy, and affordable meal that is perfect for busy weeknights. It is also a great way to use up leftover tuna and white beans. The casserole is hearty and filling, and it is packed with protein, fiber, and vegetables. So next time you are looking for a quick and easy meal, give this one-pan tuna white bean casserole a try.
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