Best 8 Easy 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!

MOM'S TUNA TETRAZZINI CASSEROLE

Steps:

• Preheat oven to 350 degrees, and prepare your casserole dish with non-stick cooking spray.
• Cook pasta al dente, drain and rinse.
• Combine pasta with all of the ingredients, except chips.
• Pour into casserole dish, and top with potato chips.
• Bake for 30 minutes uncovered.

TUNA TETRAZZINI CASSEROLE

Steps:

• Heat oven to 350 F.
• Grease a 2 1/2 to 3-quart baking dish.
• Cook the spaghetti following the package directions in salted water. Drain and set aside.
• In a large saucepan over medium-low heat, melt 4 tablespoons of the butter. Add the mushrooms and saute, stirring, until mushrooms are browned and tender. Add the green onions and continue cooking for 1 minute. Stir in the flour until well blended. Gradually stir in the milk. Continue cooking, stirring constantly, until thickened. Add salt to taste and pepper. Stir in the flaked tuna and peas.
• Combine the tuna sauce mixture with the drained spaghetti until well blended. Turn the mixture into the prepared casserole. Sprinkle Parmesan cheese over the casserole.
• Melt the remaining 2 tablespoons of butter and toss with the bread crumbs. Sprinkle the buttered crumbs over the Parmesan layer .
• Bake in the preheated oven for 25 to 30 minutes, until lightly browned and bubbly.

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.

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.

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.

QUICK AND EASY TUNA CASSEROLE

Steps:

• Bring a large pot of water to a boil. Add noodles and frozen peas. Cook until noodles are al dente, drain well. Return noodles and peas to the pot.
• Mix soup, tuna fish, onions, processed cheese and pepper into the pot. Stir constantly until all of the ingredients are well mixed and the cheese has melted. Serve.

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.