13 Nov Tuna Tetrazzini Casserole
Tuna Tetrazzini Casserole
Recipe by: Karly’s Kulinary Krusade
Some of our favorite cozy foods come together for one great meal. With the addition of Wild Selections Solid White Albacore Tuna this Tuna Tetrazzini Casserole recipe will be a meal the whole family loves.
Servings: 2 servings
- 2 cans 5 oz. Wild Selections Solid White Albacore Tuna drained
- 4 ounces thick spaghetti pasta
- ¼ cup portabello mushrooms chopped
- 4 tbsp margarine
- ½ cup heavy cream
- ½ cup vegetable broth
- ½ cup milk
- 2 tbsp flour
- ½ cup red onion diced
- ¼ cup carrots diced
- ¼ cup celery diced
- ½ cup peas
- ½ cup parmesan cheese grated
- ¼ cup bread crumbs
- 1/8 tsp garlic powder
- 1/8 tsp onion powder
- 1/8 tsp nutmeg
- 1/8 tsp of dried thyme
- 2 cloves of garlic minced
- Salt and pepper to taste
Preheat oven to 380 degrees.
Boil a large pot of water. Add pasta and salt. Cook for 10 minutes or until pasta has reached desired texture. Drain and set aside.
Place large skillet on top of a medium heat. Melt 2 tablespoons of margarine and sauté mushrooms for 4-5 minutes. Set aside sautéed mushrooms.
In the same skillet, add your remaining 2 tablespoons of margarine. Add flour and whisk, until fully combined. Add vegetable broth, milk, and heavy cream. Continue whisking. Cook for 3-4 minutes or until mix begins to bubble.
Place onions, carrots, celery, and peas into skillet. Cook for 2-3 minutes. Add garlic powder, onion powder, nutmeg, dried thyme.
Add mushrooms, tuna, and ¾ of your parmesan cheese to your skillet.
Mix in pasta until you reach a balanced consentience among all ingredients.
Spray baking sheet or dish with non-stick spray. Add pasta mixture to the dish and sprinkle bread crumbs and remaining parmesan cheese atop pasta.
Bake for 30-35 minutes. Let cool for 5 minutes.
Serve while warm.