Tuna Tetrazzini Recipe
Spaghetti and canned tuna team up with mushrooms and Parmesan cheese in this delicious tuna tetrazzini casserole, a twist on the classic turkey tetrazzini.
Tuna tetrazzini is a creamy, comforting casserole that brings together pantry staples like spaghetti, canned tuna, mushrooms, and cheese. It’s a budget-friendly twist on the classic turkey tetrazzini, perfect for busy weeknights or when you want to turn simple ingredients into something cozy and satisfying.
With a homemade white sauce and buttery breadcrumb topping, this dish bakes up golden and bubbly. You can use canned mushrooms for convenience or fresh sautéed mushrooms if you prefer. Either way, it’s a flavorful, oven-ready dinner that comes together with minimal fuss.
How Did Tetrazzini Get Its Name?
Tetrazzini is an Italian-American dish that was named after an Italian opera singer, Luisa Tetrazzini.
What You’ll Like About This Dish
Comfort food classic. Creamy sauce, pasta, and cheese make this an all-around favorite.
Pantry staple friendly. Made with spaghetti, canned tuna, mushrooms, and milk—no fancy ingredients needed.
Great for make-ahead. Assemble early and bake when ready, or reheat leftovers for an easy second meal.
Ingredient Notes
- Spaghetti: Thin spaghetti or angel hair works well; break into shorter pieces before cooking.
- Canned tuna: Two 5-ounce cans of tuna in water or oil—drained and flaked.
- Mushrooms: Canned and drained for ease, or use sautéed fresh mushrooms for extra flavor.
- Whole milk: Forms the creamy base of the homemade sauce.
- Butter and flour: Combined to make a roux for thickening the sauce.
- Parmesan cheese: Adds salty richness—freshly grated if possible.
- Salt and pepper: Season to taste, especially after the sauce thickens.
- Bread crumbs: Soft breadcrumbs tossed with butter create a crisp topping.
Steps to Make Tuna Tetrazzini
- Preheat the oven and butter a 1½-quart casserole dish.
- Cook spaghetti until al dente, then drain and set aside.
- In a saucepan, make a roux with butter and flour, then stir in milk gradually.
- Cook the sauce until thickened, then stir in salt, pepper, and part of the Parmesan.
- Add the tuna, mushrooms, and cooked spaghetti; mix gently.
- Transfer the mixture to the casserole dish and sprinkle with more Parmesan.
- Toss breadcrumbs with melted butter and spread over the top.
- Bake uncovered until bubbly and golden on top.
Tips for the Best Tetrazzini
- Use fresh mushrooms if you prefer—sauté in a bit of oil or butter first.
- Stir the sauce constantly to prevent lumps and achieve a smooth texture.
- Let the casserole rest 5 to 10 minutes before serving for easier slicing.
- Use rotini or egg noodles if you’re out of spaghetti.
Recipe Variations
- Fresh mushrooms. Sauté 4 ounces of sliced fresh mushrooms instead of using canned.
- Swap the pasta. Use rotini, linguine, or wide egg noodles for a change.
- Add peas. Stir in ½ cup of thawed peas or frozen vegetable mix before baking.
- Cheesy topping. Add shredded mozzarella or Swiss on top before the breadcrumbs.
- Chicken tetrazzini. Use cooked diced chicken or rotisserie chicken instead of tuna.
Serving Suggestions
- Garlic bread: Toasted baguette or garlic knots pair beautifully with creamy pasta.
- Green salad: A crisp salad with lemon vinaigrette adds balance.
- Steamed broccoli: Light vegetables help round out the meal.
- Fruit salad: Add a refreshing, sweet contrast to the rich casserole.
- Leftovers: Serve with a squeeze of lemon or a dash of hot sauce to wake up the flavors.
How to Store
Refrigerate: Store leftover tetrazzini in a covered container for up to 3 days.
Freeze: Freeze unbaked or baked casserole (cooled completely) wrapped tightly for up to 3 months. Use foil and freezer-safe containers or bags.
Reheat: Thaw overnight in the fridge if frozen. Reheat covered in a 350°F oven until hot and bubbly. Add a bit of milk if the sauce thickens too much.
Tuna Tetrazzini Recipe
Ingredients
- 4 ounces spaghetti
- 6 ounces mushrooms, fresh or canned, drained
- 2 cups whole milk
- 4 tablespoons butter, divided use
- 1 1/2 tablespoons all-purpose flour
- 3/4 cup grated Parmesan cheese, divided
- 1/2 teaspoon salt, or to taste
- 1/8 teaspoon pepper, or to taste
- 10 ounces tuna, about 2 cans, drained and flaked
- 1 cup bread crumbs, soft
Instructions
- Preheat the oven to 350 F.
- Butter a 1 1/2-quart casserole dish.
- Cook the spaghetti in boiling salted water following the package directions for al dente. Drain and set aside
- Melt 2 tablespoons of butter in a large saucepan over low heat; blend in flour, salt, and pepper. Cook for 2 minutes, stirring constantly. Gradually stir the milk into the roux and continue stirring and cooking over low heat until thickened.
- Stir 1/2 cup of Parmesan cheese into the sauce.
- Add tuna, mushrooms, and spaghetti; blend well.
- Transfer the pasta mixture to the prepared casserole; sprinkle with the remaining grated Parmesan cheese.
- Melt the remaining 2 tablespoons of butter and toss with bread crumbs.
- Sprinkle the bread crumbs over the top of the casserole.
- Bake, uncovered, for about 25 to 30 minutes, or until the bread crumbs are browned and the casserole is bubbly around the edges.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
