A twist on the classic tetrazzini. Spaghetti is baked with tuna and a cream sauce and topped with a parmesan breadcrumb crust.
8 ounces spaghetti
1 can cream of mushroom soup
2 ounces sliced mushrooms, canned
1 cup evaporated milk
13 ounces tuna in water, canned, drained, flaked
1 cup soft bread crumbs
1/4 cup grated Parmesan cheese
2 tablespoons margarine, melted
Break spaghetti into small pieces (2-3"); cook according to package directions. Combine soup, mushrooms, evaporated milk, and tuna.
Drain spaghetti and combine with mushroom-tuna mixture. Pour into greased 2-2 1/2 quart casserole.
Mix bread crumbs, cheese, and melted margarine; sprinkle on top of mixture in casserole. Bake at 400 degrees F for 45-60 minutes or until browned and bubbly.
maritab
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reviews & comments
April 14, 2012
Quick and easy! My kids really loved this tuna tetrazzini. It's very creamy.