Best 9 Zesty Italian Tuna Casserole Recipes

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Feast your taste buds on a culinary adventure with our zesty Italian tuna casserole, a dish that tantalizes the palate with every bite. This delectable casserole seamlessly blends the vibrant flavors of Italy with the classic comfort of a hearty casserole. Prepare to be captivated by a symphony of textures, from the tender tuna and succulent vegetables to the crispy breadcrumb topping.

Indulge in a culinary journey as you explore the depths of this delectable dish. Dive into the secrets of a creamy sauce infused with aromatic herbs and spices, enveloping tender tuna and a medley of colorful vegetables. Discover the perfect balance between richness and freshness, as each ingredient harmoniously contributes to an unforgettable symphony of flavors.

But the adventure doesn't end there. Embark on a voyage of culinary discovery as you uncover a treasure trove of tantalizing recipes nestled within this article. From the classic tuna noodle casserole, a nostalgic favorite, to the innovative tuna and corn casserole, a delightful twist on a traditional dish, each recipe promises a unique culinary experience.

Prepare to be amazed by the versatility of tuna as it transforms into a culinary chameleon, adapting effortlessly to a variety of flavor profiles. Let your taste buds travel the globe as you explore international delights like the Mexican tuna casserole, a fiesta of bold flavors, and the Asian tuna casserole, a harmonious blend of sweet and savory.

So, gather your ingredients, ignite your culinary passion, and embark on a journey of вкусный (Russian for delicious) discoveries. Let the zesty Italian tuna casserole be your gateway to a world of culinary wonders, where every bite is a celebration of taste and every recipe a testament to the boundless creativity of the culinary arts.

Let's cook with our recipes!

BEST TUNA CASSEROLE



Best Tuna Casserole image

This is a tuna casserole that even my picky family loves! The potato chips give the casserole a crunchy crust.

Provided by JAICARD

Categories     Seafood     Fish     Tuna

Time 35m

Yield 6

Number Of Ingredients 8

1 (12 ounce) package egg noodles
¼ cup chopped onion
2 cups shredded Cheddar cheese
1 cup frozen green peas
2 (5 ounce) cans tuna, drained
2 (10.75 ounce) cans condensed cream of mushroom soup
½ (4.5 ounce) can sliced mushrooms
1 cup crushed potato chips

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
  • Preheat oven to 425 degrees F (220 degrees C).
  • In a large bowl, thoroughly mix noodles, onion, 1 cup cheese, peas, tuna, soup and mushrooms. Transfer to a 9x13 inch baking dish, and top with potato chip crumbs and remaining 1 cup cheese.
  • Bake for 15 to 20 minutes in the preheated oven, or until cheese is bubbly.

Nutrition Facts : Calories 595 calories, Carbohydrate 58.1 g, Cholesterol 99.2 mg, Fat 26.1 g, Fiber 3.8 g, Protein 32.1 g, SaturatedFat 11.5 g, Sodium 1061.1 mg, Sugar 4.6 g

ITALIAN TUNA CASSEROLE



Italian Tuna Casserole image

Make and share this Italian Tuna Casserole recipe from Food.com.

Provided by ratherbeswimmin

Categories     Tuna

Time 44m

Yield 4 serving(s)

Number Of Ingredients 18

1 (10 ounce) box frozen chopped spinach
salt
1 lb shell pasta (medium or large, with ridges)
1 tablespoon extra virgin olive oil
2 tablespoons butter, cut into pieces
1 medium onion, finely chopped
5 garlic cloves, minced
3 tablespoons all-purpose flour
1/2 cup dry white wine
1 cup chicken broth
2 cups milk
1/4 teaspoon grated fresh nutmeg
1 teaspoon hot sauce
1 teaspoon Dijon mustard
black pepper
2 (6 ounce) cans white tuna in vegetable oil, drained
1 cup grated parmigiano-reggiano cheese
2 -3 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Place spinach on a plate and microwave it for 6 minutes on HIGH to defrost it; place it in a clean kitchen towel and wring it dry; set aside.
  • While the spinach is defrosting, get a big pot of water on the stove; bring to a boil; then salt the water liberally and cook the shells to al dente.
  • While the pasta cooks, heat a deep large skillet over medium heat.
  • Add in the olive oil, then melt the butter into the oil.
  • When the butter melts, add in the onions and garlic; cook 4-5 minutes until tender.
  • Sprinkle the flour around the pan and cook for a minute, then whisk in the wine-it will cook off and the mixture will thicken almost immediately.
  • Whisk in the stock, then whisk in the milk and bring it to a bubble.
  • Reduce heat slightly; season the sauce with nutmeg, hot sauce, and mustard; season with salt and pepper to taste.
  • Simmer 2-3 minutes to thicken; then add in the spinach, separating it as you add it to the sauce.
  • Preheat the broiler.
  • Back to the sauce, add in the tuna, flaking it as you go; then stir to combine.
  • Heat the spinach and tuna for a minute or so.
  • Drain the pasta and toss with the sauce.
  • Transfer mixture to a casserole dish; cover it with the cheese.
  • Place the casserole under the broiler for 2 minutes to brown the edges and the cheese.
  • Top with parsley and serve.

Nutrition Facts : Calories 929.1, Fat 28.9, SaturatedFat 12.3, Cholesterol 62, Sodium 1039.2, Carbohydrate 104.2, Fiber 6.6, Sugar 4.4, Protein 56.5

ITALIAN TUNA CASSEROLE



Italian Tuna Casserole image

Categories     Sauce     Tuna     Simmer     Boil

Yield 4 servings

Number Of Ingredients 18

1 10-ounce box frozen chopped spinach
Salt
1 pound medium or large shell pasta or other short-cut pasta with ridges
1 tablespoon EVOO (extra-virgin olive oil), once around the pan
2 tablespoons unsalted butter, cut into pieces
1 medium onion, finely chopped
5 garlic cloves, finely chopped
3 tablespoons all-purpose flour
1/2 cup dry white wine, a couple of glugs
1 cup chicken stock (eyeball about 1/4 of a quart-size box-the rest can go right in the fridge)
2 cups milk
1/4 teaspoon freshly grated nutmeg, or to taste
1 teaspoon hot sauce (eyeball it)
1 teaspoon Dijon mustard
Black pepper
2 6-ounce cans white tuna in water, drained, or 3 4-ounce cans Italian tuna in oil, drained
1 cup grated Parmigiano-Reggiano or Pecorino Romano cheese, 3 very generous handfuls
A handful of chopped fresh flat-leaf parsley

Steps:

  • Place the spinach on a plate and microwave it for 6 minutes on high to defrost it. Place it in a clean kitchen towel and wring it dry, then reserve.
  • While the spinach is defrosting, get a large pot of water on the stove for the pasta. Bring to a boil, then salt the water liberally and cook the shells to al dente.
  • While the pasta works, heat a deep, large skillet over medium heat. Add the EVOO, then melt the butter into the oil. When the butter melts, add the onions and garlic and cook until tender, 4 to 5 minutes. Sprinkle the flour around the pan and cook for a minute, then whisk in the wine-it will cook off and the mixture will thicken almost immediately. Whisk in the stock, then whisk in the milk and bring it to a bubble. Reduce the heat a bit. Season the sauce with the nutmeg, hot sauce, and mustard, then season with salt and pepper to taste. Simmer for 2 to 3 minutes to thicken, then add the spinach, separating it as you add it to the sauce.
  • Preheat the broiler.
  • Back to the sauce: add the tuna, flaking it as you go, then stir to combine. Heat the spinach and tuna through for a minute or so. Drain the pasta and toss with the sauce. Transfer the tuna to a casserole dish and cover it with the Parm or Romano. Place the casserole under the broiler for 2 minutes to brown the edges and the cheese. Top with the parsley and serve.

ZESTY ITALIAN TUNA CASSEROLE RECIPE - (4.7/5)



Zesty Italian Tuna Casserole Recipe - (4.7/5) image

Provided by á-39535

Number Of Ingredients 9

1 can or 2 packages chunk tuna
2/3 cup small or thin pasta
2 teaspoons olive oil
1/2 cup onion, finely chopped
2 1/2 teaspoons garlic, minced
1/2 cup mushrooms, sliced
1 can stewed tomatoes
1/4 cup plus 2 tablespoons mozzarella cheese, divided
Red pepper flakes, to taste

Steps:

  • Preheat oven to 350°F. Cook pasta to package directions and drain. Heat olive oil in small skillet. Sauté onions and garlic for about 5 minutes. Add mushrooms and sauté an additional 3 to 4 minutes until softened. Mix in tuna, tomatoes, red peppers, pasta and 1/4 cup of cheese. Spoon into small baking dish and bake for 10 minutes. Sprinkle with additional cheese and return to oven for another 5 minutes to melt cheese.

RENAISSANCE OF TUNA CASSEROLE



Renaissance of Tuna Casserole image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 13

Salt
1 pound fettuccine
3 tablespoons extra-virgin olive oil, 3 turns of the pan
4 cloves garlic, finely chopped
1 small onion, chopped
2 (6-ounce) cans Italian tuna in water or oil, drained
1/2 cup tender sun-dried tomatoes, thinly sliced, available in small pouches in produce department
1/2 cup dry white wine, a couple of turns of the pan
1/2 cup heavy cream, a couple of turns of the pan
Black pepper
1/2 cup frozen peas, a couple of handfuls
Couple handfuls grated Parmigiano-Reggiano
1 cup fresh basil, about 20 leaves, shredded

Steps:

  • Place pasta water on to boil. Salt water then add pasta and cook to al dente.
  • While pasta cooks, heat a deep skillet over medium heat with extra-virgin olive oil. Saute garlic and onions until tender, 4 to 5 minutes. Add tuna and sun-dried tomatoes and stir to heat through, another 1 to 2 minutes. Add wine and cook it down a minute then add cream and season sauce with salt and pepper. Toss hot pasta and peas with sauce and cheese. Serve on dinner plates and top with shredded basil.

HEARTY ZUCCHINI AND TUNA CASSEROLE



Hearty Zucchini and Tuna Casserole image

This is a nice change from the traditional tuna casserole. You can substitute canned salmon for the tuna and can also make this without the zucchini (or use some mixed veggies or broccoli instead). My young daughters love this recipe (as long as I peel the zucchini before putting it in the casserole)!

Provided by Musical Joy

Categories     One Dish Meal

Time 50m

Yield 1 serving(s)

Number Of Ingredients 12

1 -2 can chunk-style tuna
6 ounces uncooked egg noodles (3 cups)
1/2 cup chopped celery
1/3 cup sliced green onion
1/2-2/3 cup sour cream
2 teaspoons yellow mustard
1/2 cup mayonnaise
1/2 teaspoon dried thyme leaves
1/4-1/2 teaspoon salt
1 small zucchini, scrubbed,sliced
1 cup shredded monterey jack cheese or 1 cup monterey jack and cheddar cheese blend
1 medium tomatoes, chopped

Steps:

  • Drain and flake the tuna.
  • Set aside.
  • Cook noodles according to package directions.
  • Drain and rinse in hot water.
  • Combine noodles with the tuna, celery and green onions.
  • Blend in the sour cream, mustard, mayo, thyme and salt.
  • Spoon half the mixture into a buttered 2-quart casserole.
  • Top with half the zucchini.
  • Repeat layers.
  • Top with the cheese.
  • Bake uncovered at 350 for 30 minutes or until hot and bubbly.
  • Sprinkle with the chopped tomato.

SPICY TUNA CASSEROLE



Spicy Tuna Casserole image

Tuna casserole with a spicy twist! Created as a variation on a recipe found at kraftfoods.com My Recipe #252065 is simple and delicious and can be a real money saver!

Provided by anonymous

Categories     Tuna

Time 45m

Yield 6 serving(s)

Number Of Ingredients 8

2 cups uncooked small shell pasta
1/2 cup mayonnaise
1/2 cup milk
1 1/2 cups cheddar cheese
1 (6 ounce) can tuna
1 tablespoon curry powder (see Easy Homemade Curry Powder)
1/2 cup frozen peas
1/4 cup sliced almonds

Steps:

  • Cook pasta in salted water and preheat oven to 350°F.
  • Mix mayonnaise and milk together in a 2 quart casserole dish.
  • To this base, add cooked pasta, cheese, tuna, curry powder, and peas and mix well. Sprinkle almonds over the top.
  • Bake for 30-35 minutes.

Nutrition Facts : Calories 393.9, Fat 20.6, SaturatedFat 8, Cholesterol 48.4, Sodium 351.3, Carbohydrate 32.1, Fiber 2.3, Sugar 2.8, Protein 20.1

SPICY TOMATO-TUNA NOODLE SKILLET CASSEROLE WITH AIOLI



Spicy Tomato-Tuna Noodle Skillet Casserole With Aioli image

Inspired by a dish at Brooklyn's Saint Julivert Fisherie, this updated tuna noodle casserole is homey, bright, and pantry-forward. Chef and owner Alex Raij modeled the menu item after fideuà, a paella-style pasta dish from northern Spain. We followed her lead by toasting dry pasta like ditali or rigatoni in oil until golden brown before cooking it into the tomato sauce, giving the pasta nutty flavor and plenty of al dente texture.

Provided by Kendra Vaculin

Categories     Egg     Garlic     Olive Oil     Onion     Pasta     Tuna     Anchovy     Pepper     Parsley

Yield 4 servings

Number Of Ingredients 20

Aioli
1 large egg yolk
1 garlic clove, finely grated
¼ tsp. kosher salt, plus more
½ cup (or more) extra-virgin olive oil
Casserole and Assembly
1 medium onion, cut into large pieces
2 garlic cloves
½ cup coarsely chopped roasted red peppers from a jar
3 Tbsp. extra-virgin olive oil, plus more for drizzling
12 oz. rigatoni, mezzi rigatoni, ditali, or other short or medium-length straight tube pasta
2 (5-6-oz.) cans or jars oil-packed tuna
1 oil-packed anchovy fillet, coarsely chopped
1 tsp. kosher salt, divided
Freshly ground black pepper
2 Tbsp. double-concentrated or regular tomato paste
1 (14.5-oz.) can crushed tomatoes or whole peeled tomatoes with their juices, crushed
1 tsp. ground turmeric
¼ tsp. crushed red pepper flakes
Coarsely chopped parsley (for serving; optional)

Steps:

  • Aioli
  • Whisk egg yolk, garlic, ¼ tsp. salt, and 2 tsp. water in a small bowl to combine. Place bowl on a kitchen towel so it won't slide around as you whisk and gradually stream in oil, whisking constantly until thick and emulsified. Aioli should be thick but pourable; gradually whisk in more oil if needed. Taste and season with more salt if desired.
  • Casserole
  • Place rack in upper third of oven; preheat to 375°F. Pulse onion, garlic, and roasted red peppers in a food processor until finely chopped; set aside.
  • Heat 3 Tbsp. olive oil in a 10" ovenproof skillet, preferably cast iron, over medium-low. Add pasta and cook, stirring often, until evenly coated in oil and lightly browned, about 5 minutes (depending on the size and shape of your pasta, you may need to work in batches). Using a slotted spoon, transfer to a large bowl. Reserve pan.
  • Drain tuna, reserving 2 Tbsp. tuna oil. place oil in reserved pan and increase heat to medium. Add anchovy, ½ tsp. salt, and reserved chopped vegetable mixture and season with pepper. Cook, stirring occasionally, until vegetables soften, 5-7 minutes. Add tomato paste and cook, stirring, until slightly darkened in color, about 3 minutes. Mix in toasted pasta, tomatoes, turmeric, red pepper flakes, remaining ½ tsp. salt, and 2½ cups water and bring to a boil. Cook, stirring occasionally, until pasta is slightly softened, 8-10 minutes. Remove from heat and stir in drained tuna and ¼ cup water.
  • Transfer skillet to oven and bake casserole until pasta is tender and juices at the edges are bubbling, about 15 minutes. Remove from oven.
  • Heat broiler. Drizzle casserole with a little olive oil and broil until browned and crisped in spots, about 4 minutes.
  • Spoon some aioli over casserole and top with parsley if desired. Serve remaining aioli alongside.

HEARTY TUNA CASSEROLE



Hearty Tuna Casserole image

Here's a jazzed-up version of Mom's tuna casserole that's sure to be comfort food for the whole family! Jan Heshelman of Bloomfield, Indiana adds pizzazz to the traditional dish with mustard, sour cream, thyme and zucchini. "I found this recipe in a magazine," says Jan. "It is one of the few dishes with zucchini that my husband will eat."

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 6 servings.

Number Of Ingredients 12

3 cups uncooked yolk-free wide noodles
2 cans (6 ounces each) light water-packed tuna, drained and flaked
1 cup shredded zucchini
3/4 cup reduced-fat sour cream
1 celery rib with leaves, thinly sliced
1/4 cup chopped onion
1/4 cup reduced-fat mayonnaise
2 teaspoons prepared mustard
1/2 teaspoon dried thyme
1/4 teaspoon salt
1 cup shredded part-skim mozzarella cheese
1 medium tomato, chopped

Steps:

  • Cook noodles according to package directions; drain. In a large bowl, combine the noodles, tuna, zucchini, sour cream, celery, onion, mayonnaise, mustard, thyme and salt. , Spoon half into a 2-qt. baking dish coated with cooking spray. Sprinkle with half of the cheese. Repeat layers. Top with tomato. , Cover and bake at 350° for 30-35 minutes. Uncover; bake 5 minutes longer.

Nutrition Facts : Calories 279 calories, Fat 10g fat (5g saturated fat), Cholesterol 41mg cholesterol, Sodium 516mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 2g fiber), Protein 25g protein. Diabetic Exchanges

Tips:

  • Use high-quality tuna: Opt for tuna that is packed in water or olive oil, and avoid tuna that is packed in vegetable oil or brine.
  • Drain the tuna thoroughly: Before adding the tuna to the casserole, drain it thoroughly to remove any excess liquid.
  • Use a variety of vegetables: Feel free to mix and match your favorite vegetables in this casserole. Some good options include broccoli, cauliflower, carrots, celery, and peas.
  • Season the casserole well: Don't be afraid to add plenty of seasoning to the casserole. Italian seasoning, garlic powder, onion powder, and salt and pepper are all good options.
  • Use a good quality pasta sauce: The pasta sauce is a key component of this casserole, so be sure to use a sauce that you enjoy. You can use a store-bought sauce or make your own.
  • Top the casserole with cheese: A layer of cheese on top of the casserole will help to brown the top and make it more appealing.
  • Bake the casserole until it is bubbly and hot: The casserole should be baked until it is bubbly and hot throughout. This usually takes about 20-30 minutes.

Conclusion:

This Zesty Italian Tuna Casserole is a quick and easy meal that is perfect for a busy weeknight. It is packed with flavor and is sure to be a hit with the whole family. So next time you are looking for a simple and delicious meal, give this casserole a try.

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