TUNA TETRAZZINI

Tuna Tetrazzini image

Tuna-instead of the traditional turkey-stars in a tasty twist on tetrazzini.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h15m

Yield 4

Number Of Ingredients 8

Ingredients

8 oz uncooked spaghetti, broken into 2-inch pieces
1 can (12 oz) chunk light tuna in water, drained
1/4 cup milk
1 jar (1 lb) Alfredo pasta sauce
1 jar (4.5 oz) sliced mushrooms, drained
1 cup frozen sweet peas (from 12 oz bag), thawed
1 jar (2 oz) diced pimientos, drained
2 tablespoons grated Parmesan cheese

Steps:

Heat oven to 350°F. Cook and drain spaghetti as directed on package.
Meanwhile, in ungreased 2-quart casserole, stir tuna, milk, Alfredo sauce, mushrooms, peas and pimientos. Gently stir in cooked spaghetti.
Cover and bake 40 minutes. Sprinkle cheese on top. Bake uncovered about 10 minutes longer or until top is bubbly and beginning to brown.

Nutrition Facts : Calories 520, Carbohydrate 60 g, Cholesterol 60 mg, Fat 1, Fiber 6 g, Protein 40 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 940 mg, Sugar 7 g, TransFat 0 g

*** Explore more Tuna Tetrazzini Recipes »

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