TUNA AND MUSHROOM TETRAZZINI
This recipe takes only about 20 minutes to prepare and 20 minutes to cook making it a perfect weeknight meal.
Ingredients
- 16 ounces spaghetti
- ¼ cup butter
- ½ cup onion finely minced
- 1 teaspoon garlic minced OR ½ tsp garlic powder
- 1 cup mushrooms sliced, OR 1 can mushroom pieces –undrained
- ¼ cup flour
- 1½ cups milk
- 8 ounces cream cheese cut into cubes
- 2 or 3 5 ounce canned tuna
- 1 cup peas frozen
- ¼ cup parmesan
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
- ½ cup Panko breadcrumbs OR- sour cream and onion potato chips, crushed
Instructions
- Pre-heat oven to 350° and grease a 9x13 baking dish.
- Get your water boiling to cook the spaghetti to al dente according to package directions - reserving 1 ½ cups pasta cooking water. Very important! Place a measuring cup in the colander to remind yourself. Drain pasta and set aside.
- In a large skillet over low heat melt the butter and add the minced onion. Sauté for about 3 minutes or until the onion softened, add the garlic and cook through.
- Raise the heat to medium-high and sauté the mushrooms with the onion and garlic until the mushrooms are lightly browned.
- Reduce the heat to medium-low. Sprinkle the flour into the pan over the mushroom and onion and stir until well blended. Then cook, stirring constantly for about 1 minute until it smells nutty; you’re cooking the flour now, not the onion.
- Add the milk, switch to a whisk and stir like a crazy person to be sure there are no lumps. Cook and keep stirring until the sauce is thickened.
- Add the cubed cream cheese and stir until melted. Add the tuna, peas, parmesan, salt and pepper and blend it all together. This will look amazing and you should sneak a big old spoonful because you deserve it.
- Now, add the pasta water and stir to combine. Don’t worry if it looks a little loose, the pasta will suck up a lot of the moisture.
- Add the spaghetti to the sauce and combine. Pour the mixture into your prepared 9x13 baking dish.
- Top with panko or crushed potato chips and bake at 350° for 20 minutes.
- If you can trust yourself with the broiler; broil for just a minute until the top is light golden brown and crunchy.
- Serve warm with a side salad. Leftovers will reheat or freeze beautifully.
Tried this recipe?Let us know how it was!