Best Tuna Tetrazzini Recipes

EASY TUNA TETRAZZINI

Steps:

• Cook the spaghetti till just al dente in large pot of salted water, drain and place into a large casserole dish, or if your pot is ovenproof, just put back in the pot.
• Meanwhile, saute the onion in the olive oil till soft. Add the mushroom soup and water and heat, stirring, till smooth and bubbly.
• Add the tuna, parsley, herbs, olives, lemon juice and 1/2 cup of the cheese. Stir until mixed through and heated.
• Pour the sauce mixture over the spaghetti and mix well. Sprinkle remaining 1/2 cup of cheese over top. (You may increase the amount of cheese if you wish).
• Bake at 350, uncovered, till all is heated through and bubbly, about 15 minutes.
• While leaving the casserole on the middle rack, turn oven on to broil and cook for 5 minutes or till the cheese on top is browned and crispy. Watch carefully to make sure cheese doesn't burn!

TUNA TETRAZZINI

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.

TUNA TETRAZZINI

Steps:

• Directions Saute the onions and bell peppers in 6 tablespoons butter in a large skillet or Dutch oven over high heat until soft, about 4 minutes. Add the garlic and cook for 2 minutes, stirring. Add the mushrooms, Essence, and thyme and cook, stirring occasionally, until the mushrooms are soft and have released their liquid, about 6 minutes. Sprinkle with the flour and cook, stirring, for 2 minutes. Add the wine and chicken stock and cook, stirring, until smooth and thick, about 2 minutes. Add the heavy cream and bring to a boil. Reduce the heat to medium and simmer, stirring occasionally, until the sauce is thick enough to coat the back of a spoon and very flavorful, 15 to 20 minutes. Preheat the oven to 375 degrees F. Meanwhile, bring a large pot of salted water to a boil and cook the egg noodles until al dente, about 10 minutes. Drain in a colander and set aside. Butter a 9 by 13-inch casserole or baking dish with the remaining tablespoon of butter and set aside. When the sauce has thickened, add the noodles, tuna, parsley, salt, black pepper, and Parmesan to the skillet and stir until thoroughly combined. Transfer to the prepared casserole and top with the potato chips. Bake uncovered until bubbly and golden brown, about 30 minutes. Serve immediately.

CREAMY CHEESY EASY TUNA TETRAZZINI

Steps:

• Cook pasta according to directions - set aside.
• Drain tuna - set aside.
• Finely chop onion, celery and mushrooms.
• Heat olive oil over medium heat and saute chopped veggies until onions are translucent.
• Add can of cream of mushroom soup, milk, and salt and pepper.
• Gently heat to a simmer while stirring.
• Spray a 9 x 13 glass pan lightly with cooking spray.
• Layer pasta, 3/4 cup of cheese, crumble tuna and then pour mushroom sauce sauce over the dish - top with another 3/4 cup of cheese.
• Cover with aluminum foil and bake at 350 degrees for 25 minutes.
• When timer rings, you can remove foil and broil to just brown the top slightly to your own preference.

FLORENTINE TUNA TETRAZZINI

Steps:

• Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. Cook and drain linguine as directed on package, using minimum cook time.
• Return cooked pasta to saucepan; stir in soup, spinach and milk. Stir in tuna, roasted peppers and linguine. Spoon pasta mixture into baking dish. In small bowl, mix bread crumbs, cheese and melted butter; sprinkle over tuna mixture.
• Bake uncovered 40 to 45 minutes or until bubbly around edges and top is golden brown. Let stand 5 minutes before serving.

TUNA TETRAZZINI

Steps:

• Prepare Dinner as directed on package, adding peas to the boiling water for the last 3 min. of Macaroni cooking time.
• Stir in remaining ingredients; cook 5 min. or until heated through, stirring occasionally.

TUNA TETRAZZINI

Steps:

• Saute the onion and bell peppers in 6 tablespoons butter in a large skillet or Dutch overn over high heat until soft, about 4 minutes.
• Add the garlic and cook for 2 minutes, stirring.
• Add the mushrooms, Essence and thyme and cook, stirring occasionally, until the mushrooms are soft and have released their liquid, about 6 minutes.
• Sprinkle with the flour and cook, stirring for 2 minutes.
• Add the wine and chicken stock, stirring until smooth and thick, about 2 minutes.
• Add the heavy cream and bring to a boil.
• Reduce the heat to medium and simmer, stirring occasionally, until the sauce is thick enough to coat the back of a spoon and very flavorful, 15 to 20 minutes.
• Preheat oven to 375 degrees.
• Meanwhile, bring a large pot of salted water to a boil and cook the egg noodles until al dente, about 10 minutes.
• Drain in a colander and set aside.
• Butter a 9x13" casserole or baking dish with the remaining tablespoon of butter and set aside.
• When the sauce has thickened, add the noodles, tuna, parsley, salt, black pepper and parmesan to the skillet and stir until thoroughly combined.
• Transfer to the prepared casserole and top with potato chips.
• Bake uncovered until bubbly and golden brown, about 30 minutes.
• Serve immediately.

TUNA TETRAZZINI

Steps:

• 1. Cook linguine according to directions, and drain.
• 2. In saucepan, melt butter, add flour, stir until smooth. Add salt, pepper and tarragon. Stir until well blended.
• 3. Gradually add stock and stir until smooth and thickened over medium heat. Remove from heat. Stir in whipping cream or milk. You can use any milk you like, fat free is great. I have made it with what I have on hand and it is always mmmmm good.
• 4. Stir 2 cups of sauce into drained pasta and mix well. Pour into a greased 9x13 baking dish. Make a well in center of noodles. Push noodles from center up around the sides of the pan leaving some noodles on the bottom of the pan creating a Well.
• 5. To the rest of the sauce, add the tuna ( or if using turkey or chicken) pimentos, hot sauce and 1/4 cup parmesean. Mix well. Pour into the center of the dish/well. Sprinkle with remaining parmesean cheese. Cover with foil. Bake 350 degrees for 30 minutes, uncover, bake another 20-30 minutes.
• 6. I have made this dish adding fresh mushrooms or sliced green olives in addition and was very good.

TUNA TETRAZZINI

Steps:

• At least 1 1/4 hours or up to 24 hours before serving:Grease a 2-quart round casserole. In a 3-quart saucepan over medium-high heat, sauté mushrooms in butter or margarine until limp transfer to a small bowl.In same saucepan over medium heat, melt butter or margarine. Stir in flour. Cook and stir for 1 to 2 minutes. Add milk. Stirring, bring to a boil and boil until thickened. Stir in cheese until melted. Remove from heat.Stir in noodles, tuna, eggs, mushrooms, salt and pepper. Spoon into casserole. If making ahead, cover and refrigerate up to 24 hours.Top tuna mixture with potato chips. Cover and bake in a preheated 350° oven for 20 to 30 minutes or until heated through. Uncover and bake 10 to 15 minutes longer or until chips are crisped.