Get ready to put your own twist on the traditional Betty Crocker Tuna Helper – this Tuna Tetrazzini Casserole is delicious! If you’re someone who likes tuna recipes, this is one that you won’t want to skip the next time you’re craving it.
Tuna Tetrazzini Casserole Recipe
This Tuna Tetrazzini Casserole is different from your traditional tuna casseroles, with savory flavors like mushroom, sweet onion, and parmesan cheese.
The creamy sauce reminds me of other Italian recipes, but this take is entirely unique.
I love making this recipe ahead of time and storing it in the fridge for those busy weeknights, when I don’t have a ton of time. And if you are looking for other delicious ways to use up that tuna in your pantry, try this Tuna Pesto Pasta and this Tuna Macaroni Salad. You won’t be sorry.
If you like this one you will love my Easy Chicken Tetrazzini Casserole too!
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Ingredients Needed
- Thin spaghetti – Use thin, vermicelli, or angel hair pasta.
- Butter – Substitute tablespoons of the butter with heavy cream if needed.
- Mushrooms – Fresh mushrooms are best or substitute canned. Be sure to drain them.
- Sweet onion – Yellow onion or white onion are good substitutes.
- Tuna – Use solid white or albacore. I prefer not to use the chunk because the pieces are too small. And in water not oil.
- Frozen peas – Frozen green beans are a great alternative.
- Parmesan cheese – Swap for cheddar cheese or Monterey Jack if you prefer.
- Bread crumbs – Ritz crackers are a great substitute for a more buttery consistency.
- Pantry staples – All purpose flour, milk.
How To Make Tuna Tetrazzini Casserole
- Pre heat oven to 350F. Spray a 9×13 baking dish with nonstick cooking spray.
- Cook pasta in a large pot of salted water according to cooking directions, until al dente. Drain and set aside.
- In a large skillet (I use a 10-inch large saucepan) over medium-low heat, melt butter. Add mushrooms and cook until tender and lightly browned.
- Add onion and cook for another 2-3 minutes or until they start to soften. Sprinkle in flour and stir to coat. Cook to remove raw flour taste, 1-2 minutes.
- Whisk cup milk at a time, stirring to make a creamy sauce mix. Stir in tuna and peas. Season with salt and pepper.
- Stir pasta into tuna mixture. Spread into a prepared casserole dish. Sprinkle with parmesan cheese.
- In a small bowl, melt remaining butter. Stir in bread crumbs and toss until coated. Spread over top of cheese.
- Bake for 25 – 30 minutes or until bubbly and top is golden brown. Remove and let cool slightly.
For the full recipe and detailed baking instructions, please see the recipe card at the end of this post.
Why is tuna tetrazzini called tetrazzini?
This unique dish was named after the opera singer, Luisa Tetrazzini. It is believed to have been invented between 1908 -1910, by Ernest Arbogast.
He was the chef at the Palace Hotel in San Francisco, California, where she made her American debut.
What is tetrazzini made of?
Tetrazzini is totally versatile, but mainly consists of bite-sized pieces of lean meat such as chicken or seafood mixed with mushrooms.
These are tossed in a cheese sauce, to make the base of tetrazzini. It can also be flavored with a white wine or sherry as well.
For a fresh twist on this recipe, you can also try swapping out your tuna for a rotisserie chicken cut.
Can you make this ahead of time?
You can prep the sauce and veggies up to two days ahead of time. And you can cook the spaghetti beforehand too. Just store them separately until ready to bake.
How long does it last?
Any leftover tuna tetrazzini should be stored in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or in a 350F oven.
Can you freeze it?
I don’t really recommend it but you can do it. If you freeze it, the pasta may be too mushy once you thaw it and the sauce may separate and turn watery because of the dairy products.
Best Casserole Tips
- To add some more vegetables to your diet, include some red bell pepper, sweet peas, black olives, or even top with green onions.
- For the perfect al dente pasta, cook for 1 – 2 minutes less than the package directions suggest.
- Leftovers? Store them in the fridge in an airtight container for up to 3 days. To reheat, place back in the oven until thoroughly heated. If you notice it’s a little dry, you can mix in some cream of mushroom soup.
- If your sauce seems a little thick, try adding in a little pasta water to thin it out.
- Add some extra grated Parmesan cheese if you love it like I do.
If you love this recipe as much as I do, pin this to your favorite casserole Pinterest board and share it on your favorite social media channels!
You have to try this delicious take on a Tuna Tetrazzini Casserole. The mix of flavors are extremely tasty and unique, which is one of the reasons that my family likes this recipe so much. It’s perfect for when I want to make something healthy that has a different taste than your traditional recipes. I highly recommend making this at least once for your family, because I’m sure it’ll be a hit!
Tuna Tetrazzini Casserole
Equipment
Ingredients
- 12 ounces thin spaghetti cooked al dente
- 6 tablespoons butter divided
- 16 ounces fresh mushrooms cleaned and sliced
- 1/2 medium sweet onion diced
- 4 tablespoons all purpose flour
- 2 cups milk
- 10-12 ounces solid white chunk tuna or albacore in water drained
- 1 cup frozen green peas
- 1 cup Parmesan cheese shredded
- 1 cup bread crumbs
Instructions
- Preheat the oven to 350F.
- Spray a 9×13 pan with nonstick cooking spray.
- Cook the pasta al dente according to package directions, drain and set aside.
- In a large skillet, over medium heat, melt 4 tablespoons butter.
- Add mushrooms and cook until mushrooms are tender and lightly browned.
- Add the onion and cook for another 2-3 minutes or until it starts to soften.
- Sprinkle in the flour and stir to coat. Cook 1-2 minutes to remove raw flour taste.
- Whisk in milk, stirring constantly to make cream sauce.
- Stir in the tuna and peas. Season with salt and pepper to taste.
- Mix the tuna mixture with the cooked pasta.
- Spread into a prepared casserole dish.
- Sprinkle it with parmesan cheese.
- In a small bowl, melt the remaining 2 tablespoons butter.
- Stir in the bread crumbs and toss to coat.
- Spread over the top of the cheese.
- Bake for 25-30 minutes or until bubbly and the top is golden brown.
- Remove and let cool slightly.
- Enjoy!
Notes
- To add some more vegetables to your diet, include some red bell pepper, sweet peas, black olives, or even top with green onions.
- For the perfect al dente pasta, cook for 1 – 2 minutes less than the package directions suggest.
- Leftovers? Store them in the fridge in an airtight container for up to 3 days. To reheat, place back in the oven until thoroughly heated. If you notice it’s a little dry, you can mix in some cream of mushroom soup.
- If your sauce seems a little thick, try adding in a little pasta water to thin it out.
- Add some extra grated Parmesan cheese if you love it like I do.
Nutrition
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