Florentine Tuna Tetrazzini Recipes

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.

Steps:

• In 12-inch skillet, stir together uncooked pasta and sauce mix from Tuna Helper box, water, milk, butter and garlic powder. Heat to boiling over medium heat, stirring occasionally. Stir in tuna, spinach and tomatoes.
• Reduce heat to medium-low; cover and cook 13 to 15 minutes, stirring occasionally, until pasta is tender. Stir in lemon juice; sprinkle with cheese.

Steps:

• Preheat oven 350°F.
• Grease a 1 1/2-quart shallow baking dish.
• In medium saucepan cook onion in butter until transparent.
• Add soup, sour cream, milk, lemon juice, seasoned salt, thyme, dry mustard and pepper and mix well.
• Stir in noodles and spinach.
• Place half the noodle mixture into prepared baking dish.
• Cover with tuna and half the cheese.
• Repeat with remaining noodle mixture and cheese and sprinkle with paprika.
• Bake 20 to 25 minutes or until edges are bubbly.
• Let stand 5 minutes before serving.

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.

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!

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.