Tuna Tetrazinni Pasta
Creamy, comforting tuna tetrazzini casserole made with tender noodles, savory tuna, and a rich mushroom sauce, baked until bubbly and golden on top.
Servings 8
Calories 548kcal
Ingredients
- 12 ounces spaghetti
- 2 5 ounce cans tuna drained
- 3 tablespoons butter
- 1 package mushrooms sliced
- 1 onion chopped
- 3 tablespoons flour
- 1 clove garlic chopped
- 1 cup chicken stock
- 2 1/4 cups whole milk
- 1 cup sour cream
- 1 1/2 cups shredded cheddar cheese or mozzarella
- 1 cup frozen peas optional
- Salt and pepper to taste
- 1 cup breadcrumbs or crushed crackers
- 2 tablespoons melted butter
Instructions
- Boil the pasta until just al dente, drain, and set aside.
- In a large skillet add 3 tablespoons of butter and cook onion and garlic until softened.
- Add mushrooms and cook 1 minute more.
- Add flour and cook and stir until just starts to brown.
- Add chicken stock and milk all at once.
- Cook until thickened and bubbly.
- Add sour cream, half of the cheese, peas if using, and salt and pepper.
- Mix well.
- Stir in the tuna gently.
- Add the cooked pasta and toss until well coated.
- Pour into a greased 9x13 baking dish, sprinkle with the remaining cheese.
- Mix breadcrumbs and remaining butter together and sprinkle over top.
- Bake at 350°F for 30–35 minutes until bubbly and golden.
- Cool for five minutes before serving.
Nutrition
Calories: 548kcal | Carbohydrates: 51g | Protein: 22g | Fat: 29g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 82mg | Sodium: 514mg | Potassium: 295mg | Fiber: 3g | Sugar: 5g | Vitamin A: 962IU | Vitamin C: 9mg | Calcium: 384mg | Iron: 2mg