Inthepantrytunaricecasserole Food

IN THE PANTRY TUNA-RICE CASSEROLE

Ingredients:

• 1 (10 ounce) can cheese or 1 (10 ounce) can cream of mushroom soup
• 0.75 (10 ounce) can milk (use soup can) or 0.75 (10 ounce) can cream (use soup can)
• 3 cups cooked long-grain rice
• 1 (7 ounce) envelope albacore tuna, in chunks (Star Kist)
• 1 cup buttery crackers or 1 cup corn flake crumbs, crushed
• 3 tablespoons butter, softened
• salt and pepper
• 1/2 cup frozen green pea, thawed (optional)

Steps:

• Cook and drain rice, according to instruction on package.
• Set aside.
• Preheat oven to 350°F degrees.
• In mixing bowl, combine soup and milk; add salt and pepper.
• Fold in tuna chunks and peas, if using.
• Lightly butter 1 ½ quart casserole.
• Layer half the rice in bottom of dish; add 1/2 of the tuna mixture; repeat layers.
• Combine the cracker/cornflake crumbs and butter until well-mixed.
• Spread over top of casserole.
• Bake for 30-35 minutes until bubbly and topping is browned.
• Enjoy!

PANTRY CHICKEN CASSEROLE

Ingredients:

• cooking spray
• 1 (16 ounce) package penne pasta
• 4 tablespoons salted butter
• 1 large onion, chopped
• 1 green bell pepper - stemmed, seeded, and finely chopped
• 1 (8 ounce) package sliced fresh mushrooms
• 3 cloves garlic, minced
• 2 (8 ounce) packages processed cheese food (such as Velveeta®), cubed
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®), undrained
• 1 (4 ounce) can mild chopped green chile peppers
• 4 cups cooked chicken, cut into bite-sized pieces

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a large casserole dish with cooking spray.
• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
• While the pasta is cooking, melt butter in a large skillet over medium heat. Add onion and bell pepper and cook, stirring occasionally, until vegetables are tender, about 5 minutes. Add mushrooms and cook until they release their liquid, about 5 minutes. Add garlic and cook, stirring occasionally, until fragrant, about 1 minute.
• Stir in processed cheese food, diced tomatoes and juice, diced tomatoes and green chiles with juice, and mild chile peppers. Cook and stir until cheese has melted, 5 to 10 minutes. Remove from heat and stir in cooked pasta and chicken. Pour into the prepared baking dish.
• Bake in the preheated oven until heated through, about 20 minutes. Serve warm.

CHEESY TUNA CASSEROLE RECIPE BY TASTY

Ingredients:

• 1 nonstick cooking spray, for greasing
• 3 tablespoons unsalted butter
• 1 small yellow onion, diced
• 6 cloves garlic, minced
• 3 tablespoons all purpose flour
• 2 teaspoons italian seasoning
• 2 teaspoons kosher salt
• 2 cups chicken broth
• 1 cup whole milk
• 2 cups peas, canned, drained
• 1 cup carrot, drained
• 4 cans tuna, packed in water, drained
• 12 oz egg noodles, cooked according to package instructions and drained
• 3 cups shredded cheddar cheese, divided
• 1 cup butter crackers, crumbled
• ¼ cup grated parmesan cheese
• 1 tablespoon olive oil

Steps:

• Preheat the oven to 400°F (200°C). Lightly grease a 9 x 13-inch (22 x 33cm) baking dish with nonstick spray.
• Melt the butter in a large saucepan over medium heat. Add the onion and sauté until softened and very fragrant, about 5 minutes. Stir in the garlic, flour, Italian seasoning, and salt and cook for another minute, until thickened.
• Slowly pour in the chicken broth and milk and stir to combine. Bring to a simmer, stirring constantly. Once the mixture has thickened, 10-12 minutes, stir in the peas, carrots, and tuna.
• Spread the cooked egg noodles in the prepared baking dish.
• Pour the sauce over pasta in the pan and stir to combine. Add 2 cups of cheddar cheese and stir to incorporate. Spread the casserole in an even layer, then sprinkle the remaining cup of cheese on top.
• In a small bowl, use a fork to mix together the cracker crumbs, Parmesan, and olive oil. Sprinkle over the casserole.
• Bake the casserole for 15-20 minutes, or until the top is lightly browned and bubbling.
• Serve warm.
• Enjoy!