ADVERTISEMENT
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
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Main Dishes - Fish, Shellfish
Main Dishes - Fish, Shellfish
- Maple Soy Glazed Salmon
- Grilled Shrimp with Feta
- Creole Oysters (topped with Parmesan and bread crumbs, baked)
- Pecan Breaded Catfish Filets with Etouffee Sauce
- Baked Halibut Provencal (serves 2)
- Fish Tacos with Salsa Fresca and Chipotle Cream
- Seafood Casserole (using half & half and milk)
- Roast Fish with Honeyed Onions (serves 2)
- Stone Harbor Crab Cakes with Roasted Red Pepper Sauce (not Carrabba's)
- Crab Cakes (using jalapeno and Panko, Cuisinart recipe)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!