Easy, classic Tuna Tetrazzini is a comfort food casserole loaded with tuna and noodles in a creamy, cheesy mushroom and white wine sauce, topped with more gooey, melty cheese. This homemade nostalgic dish is so much better than the boxed version.
Tuna Tetrazzini
Tuna Tetrazzini is a nostalgic comfort food casserole loaded with creamy, cheesy flavor. It features noodles tossed in a creamy sauce with tuna, mushrooms, and white wine and is topped with lots of gooey cheese.
This tuna tetrazzini recipe will remind you of the box-version from your childhood, but is so much much better.
This creamy casserole is easy to make and freeze and will become a weeknight staple in your home!
What Is Tetrazzini?
Tetrazzini is an Italian-American dish with a protein such as tuna, chicken, turkey, or ham in a rich cream and cheese sauce. The sauce is flavored with white wine and herbs and tossed with pasta, such as spaghetti or egg noodles.
Although its exact origins are somewhat disputed, the dish is named for the Italian opera star Luisa Tetrazzini.
Tuna Tetrazzini Variations
- Mushrooms: I love the mushrooms in this dish, but if you're an avid mushroom-hater, just omit them.
- Peas: Instead of peas, you can add peas and carrots or a mixed vegetables.
- Gluten Free: This is an easy recipe to make gluten free. Simply use gluten free noodles and gluten free measure-for-measure flour in the sauce. We have tested this, and it turns out great and no one is the wiser.
- Wine: If you don't have any or you don't want to use wine, you can omit. But I highly recommend adding it as that little bit really helps to give the sauce a very rich, deep flavor.
- Cheese: In my opinion, cheese is one of the best ways to experiment with most recipes. Add more, add less, use whatever kind you'd like! It's hard to go wrong with cheese. In this recipe, you could try a smoked cheddar or gouda, mozzarella, or even Swiss.
- Topping: I just topped this tuna tetrazzini with cheese. But some versions have a crispier topping. The easiest topping is crushed potato chips. Simply sprinkle them on top before baking. You can also use crushed butter crackers tossed with a tablespoon or two of butter or olive oil.
How to Serve Tuna Tetrazzini?
Tuna Tetrazzini is a pretty hardy meal in one dish with veggies, protein, and noodles (carbs). But if you'd like to add something extra, I like to serve it alongside a fresh green salad.
You can also serve it with a warm crusty bread, biscuits, rolls, or cornbread.
Can I Make this with Chicken Instead?
Yes, you absolutely can! Here are the recipes for chicken tetrazzini, turkey tetrazzini, or ham tetrazzini if you want to check those out too.
More Easy Casserole Recipes You'll Love
- Rotel Chicken Spaghetti - an easy, cheesy spaghetti and chicken casserole that makes a super easy and cheap weeknight dinner.
- Classic Shepherd's Pie - a classic with ground beef or lamb in a rich brown gravy with veggies, topped with creamy mashed potatoes.
- Ritz Cracker Chicken Casserole - A creamy chicken casserole with buttery, crispy cracker topping that is delicious served over rice.
- Bruschetta Chicken Bake - you will not believe how fresh this casserole is. Juicy chicken topped with freshly made bruschetta with a crispy topping. Jam-packed with fresh flavor.
- Chili Cheese Dog Casserole - a family favorite. This fun casserole is easy to make and delicious to eat with hot dogs wrapped in crescent rolls and smothered in chili and cheese.
Tuna Tetrazzini Video
Tuna Tetrazzini
Ingredients
- 8 ounces uncooked spaghetti
- ⅓ cup butter
- 1 small onion chopped
- 8 ounces sliced white mushrooms
- 2 garlic cloves minced
- ⅓ cup all purpose flour
- 1⅔ cups chicken broth
- 1½ cup milk
- 2 tablespoons dry white wine
- 1 cup shredded mild cheddar
- 1 cup grated Parmesan
- ½ teaspoon dried thyme leaf
- ½ teaspoon dried marjoram leaf
- 3 cans (6.5 ounces each) tuna in water drained
- Salt and pepper to taste
Instructions
- Cook spaghetti to al dente, according to package instructions. Drain and rinse to stop cooking, and set aside.
- Preheat oven to 350°F.
- In a large saucepan, melt butter over medium heat.
- Add onion and mushrooms. Saute until tender, about 8-10 minutes.
- Add garlic and saute again until garlic is fragrant, about 3 minutes.
- When vegetables are tender, stir in flour and allow to heat up, about 1 minute.
- Begin slowly stirring in broth, about ¼ cup at a time, to prevent lumps.
- Stir in milk and wine. Continue cooking and stirring until thickened.
- When mixture is hot and thick, stir in half of the cheddar and half of the parmesan until melted and smooth.
- Add thyme, marjoram, and tuna, and stir to combine. Add salt and pepper to taste.
- Stir in prepared noodles. Then transfer mixture to a 9"x13' baking dish.
- Top with remaining cheddar and parmesan.
- Bake in a 350°F for about 25 minutes, until cheese is melted, and sauce is bubbly and hot all the way through.
Notes
- Gluten Free: This recipe can be made gluten free by using measure-for-measure gluten free flour and gluten free noodles.
- Storage: Store leftovers covered in the refrigerator for up to 3-4 days. Reheat in individual servings in the microwave.
- Freezer Directions: Prepare according to directions. Do not bake. Allow to cool to room temperature before covering and freezing for up to 3 months. Thaw overnight in the refrigerator. Bake for an additional 10 minutes to account for the cold dish.
Nutrition
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