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scoop of tuna tetrazzini

Tuna Tetrazzini Casserole

Get ready to put your own twist on the traditional Betty Crocker Tuna Helper - this Tuna Tetrazzini Casserole is delicious!
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Course: Seafood
Cuisine: American
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 8 servings
Calories: 886kcal
Author: Jennifer Stewart

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 9x13 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

Serving: 1g | Calories: 886kcal | Carbohydrates: 38g | Protein: 137g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 238mg | Sodium: 655mg | Fiber: 4g | Sugar: 8g