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.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Tuna, Casseroles, Pasta
- Method: Bake
Ingredients
Scale
- 4 ounces broken thin spaghetti
- 6 ounces (can or jar) sliced mushrooms, 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
- 2 cans (10 ounces) tuna, drained and flaked
- 1 cup soft bread crumbs
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.
Find it online: https://classic-recipes.com/tuna-tetrazzini-recipe/