QUICK TUNA TETRAZZINI
1/2 pound spaghetti, uncooked
2 cans (6 oz each) tuna in water, drained and flaked
1 (10 1/2 ounce) can condensed cream of mushroom soup
1 cup light cream or evaporated skim milk
2 ounces canned sliced mushrooms
FOR THE TOPPING:
1 cup soft bread crumbs
1/4 cup grated parmesan cheese
2 tablespoons butter, melted
Break spaghetti into small pieces (2 to 3 inches) and cook according to package directions.
Preheat oven to 400 degrees F. Grease a 2 to 2 1/2 quart casserole.
Meanwhile, combine tuna, soup, cream, and mushrooms.
Drain spaghetti and combine with mushroom-tuna mixture. Put into prepared casserole.
Mix bread crumbs, cheese, and melted butter and sprinkle on top of mixture in casserole.
Bake in hot oven (400 degrees F) 45 minutes to 1 hour or until browned and bubbly.
Servings: 6
Source: The Tuna Cookbook by Sheila Metcalf
1/2 pound spaghetti, uncooked
2 cans (6 oz each) tuna in water, drained and flaked
1 (10 1/2 ounce) can condensed cream of mushroom soup
1 cup light cream or evaporated skim milk
2 ounces canned sliced mushrooms
FOR THE TOPPING:
1 cup soft bread crumbs
1/4 cup grated parmesan cheese
2 tablespoons butter, melted
Break spaghetti into small pieces (2 to 3 inches) and cook according to package directions.
Preheat oven to 400 degrees F. Grease a 2 to 2 1/2 quart casserole.
Meanwhile, combine tuna, soup, cream, and mushrooms.
Drain spaghetti and combine with mushroom-tuna mixture. Put into prepared casserole.
Mix bread crumbs, cheese, and melted butter and sprinkle on top of mixture in casserole.
Bake in hot oven (400 degrees F) 45 minutes to 1 hour or until browned and bubbly.
Servings: 6
Source: The Tuna Cookbook by Sheila Metcalf
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