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Tuna Tetrazzini
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Description
Tuna may not be traditional for a tetrazzini casserole, but it is a delicious, inexpensive and convenient choice for a change. This version has all the satisfying, homey qualities of comfort food, but is not heavy and can easily be made with reduced sodium and reduced fat, if desired.
Ingredients
- 8 ounces, weight Spaghetti, Broken Into 2 Inch Pieces
- 15 ounces, weight Canned Tuna (3 Cans), Drained
- ½ cups Sliced Mushrooms
- ½ cups Chopped Green Or Red Bell Pepper
- ½ cups Sliced Green Or Black Olives
- ½ cups Finely Chopped Onions
- ½ cups Chopped Artichoke Hearts
- ⅛ teaspoons Freshly Ground Black Pepper
- 2-½ cups Grated Sharp Cheddar Cheese (use Less Cheese, Or Substitute Low-fat Cheese), Divided
- 1 can (10.75 Oz. Size) Cream Of Mushroom Soup (regular, Low-sodium Or Low-fat))
- 1-¼ cup Chicken Broth (regular Or Low-sodium)
- ¼ cups White Wine Or Dry Sherry (optional)
Preparation
Cook spaghetti according to package directions and drain.
In a large bowl, mix cooked spaghetti, drained tuna, mushrooms, pepper, olives, onion, artichoke hearts and ground pepper, and 1 1/2 cups of cheese.
Stir together mushroom soup, chicken broth and wine or sherry; pour over spaghetti mixture and stir to blend evenly.
Pour mixture into lightly greased 13-inch x 9-inch baking dish. Sprinkle remaining 1 cup of cheese over the top. Bake at 350ºF until bubbly and lightly browned, about 45 minutes.
Serve immediately with salad and warm crusty slices garlic bread.
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