TUNA TETRAZZINI RECIPES

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EASY TUNA TETRAZZINI RECIPE - FOOD.COM



Easy Tuna Tetrazzini Recipe - Food.com image

A great change from traditional tuna casseroles that is quick and easy to make. My kids used to call this "Spaghetti with Crispy Cheese".

Total Time 35 minutes

Prep Time 5 minutes

Cook Time 30 minutes

Yield 6 serving(s)

Number Of Ingredients 11

1 lb spaghetti
3 (6 1/2 ounce) cans tuna, drained
2 (10 1/2 ounce) cans mushroom soup, plus half a can of water
1 onion, chopped
3 tablespoons olive oil
1/2 cup sliced black olives
1/2 teaspoon dried leaf thyme
1/2 teaspoon dried leaf marjoram
1 tablespoon lemon juice
1 cup grated romano cheese or 1 cup parmesan cheese
3 tablespoons chopped fresh parsley

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!

Nutrition Facts : Calories 614.6, FatContent 20, SaturatedFatContent 5.3, CholesterolContent 49.8, SodiumContent 705.3, CarbohydrateContent 71.5, FiberContent 7.9, SugarContent 3.5, ProteinContent 38.5

TUNA TETRAZZINI RECIPE - BETTYCROCKER.COM



Tuna Tetrazzini Recipe - BettyCrocker.com image

Tuna—instead of the traditional turkey—stars in a tasty twist on tetrazzini.

Provided by Betty Crocker Kitchens

Total Time 1 hours 15 minutes

Prep Time 25 minutes

Yield 4

Number Of Ingredients 8

8 oz uncooked spaghetti, broken into 2-inch pieces
1 can (12 oz) chunk light tuna in water, drained
1/4 cup milk
1 jar (1 lb) Alfredo pasta sauce
1 jar (4.5 oz) sliced mushrooms, drained
1 cup frozen sweet peas (from 12 oz bag), thawed
1 jar (2 oz) diced pimientos, drained
2 tablespoons grated Parmesan cheese

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 , CarbohydrateContent 60 g, CholesterolContent 60 mg, FatContent 1 , FiberContent 6 g, ProteinContent 40 g, SaturatedFatContent 7 g, ServingSize 1 Serving, SodiumContent 940 mg, SugarContent 7 g, TransFatContent 0 g

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