Tuna Tetrazzini
My version of Tuna Tetrazzini, made with Swiss Cheese, Peas, and if you have mushrooms, I didn’t today. Easy and Quick with ingredients I already have in the pantry…
Tuna Tetrazzini
Ingredients
- 4 ounces regular or gluten free pasta, I used thin spaghetti
- 2 tablespoons butter
- 2 tablespoons regular or gluten free flour
- 2 cups cups milk
- 1 teaspoon onion powder
- 1 teaspoon onion powder
- 2 teaspoons umami mushroom seasoning, or your favorite seasoning blend
- 1 can tuna fish, 5 ounces, drained
- 1 cup frozen peas, thawed
- 1 cup shredded Swiss cheese, or your favorite
- 4 ounces sliced mushrooms, canned, drained
- 1/2 cup bread crumbs, crumbled crackers, or chips
- Salt and Pepper to taste
Directions
- Cook pasta to package directions, save a little of the pasta water, if the sauce gets to thick, add pasta water to thin some.
- Preheat oven to 350°, spray a small casserole dish, with cooking spray, Set aside.
- In a skillet on medium/low heat, add butter, when butter is melted whisk in the flour to make paste, (roux). Add and whisk in the seasonings. Turn heat to medium.
- Slowly add and whisk in the milk, keep stirring until thickened. Turn heat down if needed.
- Add the tuna, peas, and mushrooms (if you are adding). Heat through.
- Add the pasta to your casserole dish, pour sauce over pasta and toss. Add 1/2 cup of the shredded cheese, toss.
- Spread the other 1/2 cup of shredded cheese on top, sprinkle crumbs evenly over top of casserole.
- Bake for about 20 minutes, until golden brown. Serves about 3. Enjoy!
