Best 3 Tuna Tetrazzini Paula Deen Recipes

Indulge in the comforting classic, Tuna Tetrazzini, elevated with Paula Deen's signature Southern charm. This delectable casserole combines tender tuna, sautéed mushrooms, and a creamy sauce enveloping a medley of cooked spaghetti. Topped with a golden-brown breadcrumb crust, it's a symphony of flavors and textures that will satisfy every palate. You'll also find variations to suit your preferences, including a vegetarian-friendly version and a seafood medley option that adds succulent shrimp and crab. Whichever recipe you choose, prepare to embark on a culinary journey that's both nostalgic and utterly delicious.

Let's cook with our recipes!

EASY TUNA TETRAZZINI

Easy Tuna Tetrazzini image

A great change from traditional tuna casseroles that is quick and easy to make. My kids used to call this "Spaghetti with Crispy Cheese".

Provided by Semra22

Categories One Dish Meal

Time 35m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 lb spaghetti
3 (6 1/2 ounce) cans tuna, drained
2 (10 1/2 ounce) cans mushroom soup, plus half a can of water
1 onion, chopped
3 tablespoons olive oil
1/2 cup sliced black olives
1/2 teaspoon dried leaf thyme
1/2 teaspoon dried leaf marjoram
1 tablespoon lemon juice
1 cup grated romano cheese or 1 cup parmesan cheese
3 tablespoons chopped fresh parsley

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

Tuna Tetrazzini image

Tuna-instead of the traditional turkey-stars in a tasty twist on tetrazzini.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h15m

Yield 4

Number Of Ingredients 8

Ingredients

8 oz uncooked spaghetti, broken into 2-inch pieces
1 can (12 oz) chunk light tuna in water, drained
1/4 cup milk
1 jar (1 lb) Alfredo pasta sauce
1 jar (4.5 oz) sliced mushrooms, drained
1 cup frozen sweet peas (from 12 oz bag), thawed
1 jar (2 oz) diced pimientos, drained
2 tablespoons grated Parmesan cheese

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.

Nutrition Facts : Calories 520, Carbohydrate 60 g, Cholesterol 60 mg, Fat 1, Fiber 6 g, Protein 40 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 940 mg, Sugar 7 g, TransFat 0 g

CREAMY CHEESY EASY TUNA TETRAZZINI

Creamy Cheesy Easy Tuna Tetrazzini image

A hit with the kids and adults in my house - super simple and budget-conscious to boot. I adapted this recipe slightly from Sandi Richard's Family Dinner Fix cookbook.

Provided by Emily

Categories Tuna

Time 50m

Yield 1 casserole, 8 serving(s)

Number Of Ingredients 11

Ingredients

4 cups pasta (any spiral shape will do)
olive oil
1 small onion
2 celery ribs
6 ounces fresh mushrooms
1 (10 ounce) can cream of mushroom soup
3/4 cup milk
salt and pepper
1 (12 ounce) can solid white tuna (add another small can if you want more meat)
12 ounces colby-monterey jack cheese (shredded)
cooking spray

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.

Nutrition Facts : Calories 464.9, Fat 20, SaturatedFat 9.8, Cholesterol 54.2, Sodium 647.7, Carbohydrate 40.4, Fiber 2, Sugar 2.5, Protein 29.9

Tips:

For a richer flavor, use a combination of white and dark meat tuna.
If you don't have dry sherry, you can substitute white wine or chicken broth.
Feel free to add other vegetables to the dish, such as peas, carrots, or celery.
If you want a crispier topping, use panko breadcrumbs instead of regular breadcrumbs.
Be sure to cook the dish until the sauce is bubbly and the topping is golden brown.

Conclusion:

Tuna Tetrazzini is a classic dish that is perfect for a special occasion or a weeknight meal. It is easy to make and can be tailored to your own taste. With its creamy sauce, tender tuna, and crispy topping, Tuna Tetrazzini is sure to please everyone at the table.