Tuna Tetrazzini Casserole

Name: Tuna Tetrazzini Casserole
Prep time: 40 min
Cook time: 30 min
Total time: 70 min
Yield: 6 servings
Cuisine: Southern,American,Italian
Ingredients: 8 ounces thin spaghetti; 6 tablespoons (3 ounces) unsalted butter, divided; 16 ounces mushrooms, thinly sliced; 4 green onions, thinly sliced; 4 tablespoons all-purpose flour; 2 cups milk; 1/2 teaspoon salt, or to taste; 1/8 teaspoon freshly ground black pepper; 2 (4- to 6-ounce) cans tuna, drained and flaked; 1 cup frozen green peas, cooked and drained; 1 cup shredded Parmesan cheese, or 1/2 cup finely grated Parmesan cheese; 1 cup soft fresh bread crumbs

A delicious and easily prepared tuna tetrazzini casserole, combining tuna and spaghetti, can be assembled ahead for a family meal.

⭐ 4.1 (46 reviews) Prep: 40 minCook: 30 minTotal: 70 minYields: 6 servings

Category Tags:

Dinner Entree

Cuisine Tags:

Southern American Italian

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Instructions

Preheat oven to 350 F and grease a 2 1/2 to 3-quart baking dish.
Cook spaghetti in salted water according to package directions; drain and set aside.
In a large saucepan over medium-low heat, melt 4 tablespoons butter. Sauté mushrooms until browned and tender, then add green onions and cook for 1 minute. Stir in flour, then gradually incorporate milk, stirring constantly until thickened. Season with salt and pepper, then mix in flaked tuna and peas.
Combine the tuna sauce mixture with the drained spaghetti and transfer to the prepared casserole. Sprinkle Parmesan cheese over the top.
Melt the remaining 2 tablespoons butter, toss with bread crumbs, and spread over the Parmesan layer.
Bake for 25 to 30 minutes until lightly browned and bubbly.

Nutritional Info (per serving)

Calories: 483 kcal

Carbohydrate: 44 g

Cholesterol: 78 mg

Fiber: 5 g

Protein: 32 g

Saturated Fat: 11 g

Sodium: 773 mg

Sugar: 9 g

Fat: 20 g

Unsaturated Fat: 0 g