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baking dish with tuna tetrazzini

Tuna Tetrazzini Recipe

Diana
Spaghetti and canned tuna team up with mushrooms and Parmesan cheese in this delicious tuna tetrazzini casserole, a twist on the classic turkey tetrazzini.
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Servings 4 servings
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Course Casseroles, Pasta, Tuna
Prep Time 10 minutes
Cook Time 35 minutes

Ingredients
  

  • 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.
Keyword tetrazzini, tuna casserole
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