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

Cook Time: 30

Total Time: 1

Servings: servings

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!

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.