Tuna Tetrazzini

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 Instructions

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.