TUNA TETRAZZINI
Make and share this Tuna Tetrazzini recipe from Food.com.
Provided by Manami
Categories One Dish Meal
Time 1h15m
Yield 10-12 serving(s)
Number Of Ingredients 18
Steps:
- Saute the onion and bell peppers in 6 tablespoons butter in a large skillet or Dutch overn over high heat until soft, about 4 minutes.
- Add the garlic and cook for 2 minutes, stirring.
- Add the mushrooms, Essence and thyme and cook, stirring occasionally, until the mushrooms are soft and have released their liquid, about 6 minutes.
- Sprinkle with the flour and cook, stirring for 2 minutes.
- Add the wine and chicken stock, stirring until smooth and thick, about 2 minutes.
- Add the heavy cream and bring to a boil.
- Reduce the heat to medium and simmer, stirring occasionally, until the sauce is thick enough to coat the back of a spoon and very flavorful, 15 to 20 minutes.
- Preheat oven to 375 degrees.
- Meanwhile, bring a large pot of salted water to a boil and cook the egg noodles until al dente, about 10 minutes.
- Drain in a colander and set aside.
- Butter a 9x13" casserole or baking dish with the remaining tablespoon of butter and set aside.
- When the sauce has thickened, add the noodles, tuna, parsley, salt, black pepper and parmesan to the skillet and stir until thoroughly combined.
- Transfer to the prepared casserole and top with potato chips.
- Bake uncovered until bubbly and golden brown, about 30 minutes.
- Serve immediately.
Nutrition Facts : Calories 597, Fat 36.6, SaturatedFat 17.2, Cholesterol 127.3, Sodium 780.9, Carbohydrate 42.3, Fiber 3, Sugar 3.8, Protein 24.9
EASY TUNA TETRAZZINI
A great change from traditional tuna casseroles that is quick and easy to make. My kids used to call this "Spaghetti with Crispy Cheese".
Provided by Semra22
Categories One Dish Meal
Time 35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cook the spaghetti till just al dente in large pot of salted water, drain and place into a large casserole dish, or if your pot is ovenproof, just put back in the pot.
- Meanwhile, saute the onion in the olive oil till soft. Add the mushroom soup and water and heat, stirring, till smooth and bubbly.
- Add the tuna, parsley, herbs, olives, lemon juice and 1/2 cup of the cheese. Stir until mixed through and heated.
- Pour the sauce mixture over the spaghetti and mix well. Sprinkle remaining 1/2 cup of cheese over top. (You may increase the amount of cheese if you wish).
- Bake at 350, uncovered, till all is heated through and bubbly, about 15 minutes.
- While leaving the casserole on the middle rack, turn oven on to broil and cook for 5 minutes or till the cheese on top is browned and crispy. Watch carefully to make sure cheese doesn't burn!
TUNA TETRAZZINI CASSEROLE
Steps:
- Heat oven to 350 F.
- Grease a 2 1/2 to 3-quart baking dish.
- Cook the spaghetti following the package directions in salted water. Drain and set aside.
- In a large saucepan over medium-low heat, melt 4 tablespoons of the butter. Add the mushrooms and saute, stirring, until mushrooms are browned and tender. Add the green onions and continue cooking for 1 minute. Stir in the flour until well blended. Gradually stir in the milk. Continue cooking, stirring constantly, until thickened. Add salt to taste and pepper. Stir in the flaked tuna and peas.
- Combine the tuna sauce mixture with the drained spaghetti until well blended. Turn the mixture into the prepared casserole. Sprinkle Parmesan cheese over the casserole.
- Melt the remaining 2 tablespoons of butter and toss with the bread crumbs. Sprinkle the buttered crumbs over the Parmesan layer .
- Bake in the preheated oven for 25 to 30 minutes, until lightly browned and bubbly.
Nutrition Facts : Calories 483 kcal, Carbohydrate 44 g, Cholesterol 78 mg, Fiber 5 g, Protein 32 g, SaturatedFat 11 g, Sodium 773 mg, Sugar 9 g, Fat 20 g, ServingSize 6 servings, UnsaturatedFat 0 g
TUNA TETRAZZINI
Tuna-instead of the traditional turkey-stars in a tasty twist on tetrazzini.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Cook and drain spaghetti as directed on package.
- Meanwhile, in ungreased 2-quart casserole, stir tuna, milk, Alfredo sauce, mushrooms, peas and pimientos. Gently stir in cooked spaghetti.
- Cover and bake 40 minutes. Sprinkle cheese on top. Bake uncovered about 10 minutes longer or until top is bubbly and beginning to brown.
Nutrition Facts : Calories 520, Carbohydrate 60 g, Cholesterol 60 mg, Fat 1, Fiber 6 g, Protein 40 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 940 mg, Sugar 7 g, TransFat 0 g
CREAMY CHEESY EASY TUNA TETRAZZINI
A hit with the kids and adults in my house - super simple and budget-conscious to boot. I adapted this recipe slightly from Sandi Richard's Family Dinner Fix cookbook.
Provided by Emily
Categories Tuna
Time 50m
Yield 1 casserole, 8 serving(s)
Number Of Ingredients 11
Steps:
- Cook pasta according to directions - set aside.
- Drain tuna - set aside.
- Finely chop onion, celery and mushrooms.
- Heat olive oil over medium heat and saute chopped veggies until onions are translucent.
- Add can of cream of mushroom soup, milk, and salt and pepper.
- Gently heat to a simmer while stirring.
- Spray a 9 x 13 glass pan lightly with cooking spray.
- Layer pasta, 3/4 cup of cheese, crumble tuna and then pour mushroom sauce sauce over the dish - top with another 3/4 cup of cheese.
- Cover with aluminum foil and bake at 350 degrees for 25 minutes.
- When timer rings, you can remove foil and broil to just brown the top slightly to your own preference.
Nutrition Facts : Calories 464.9, Fat 20, SaturatedFat 9.8, Cholesterol 54.2, Sodium 647.7, Carbohydrate 40.4, Fiber 2, Sugar 2.5, Protein 29.9
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