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.
Course Main Course
Cuisine American
Keyword Tuna Tetrazzini
Prep Time 25 minutesminutes
Cook Time 25 minutesminutes
Total Time 50 minutesminutes
Servings 10servings
Calories 326kcal
Author Michelle
Ingredients
8ouncesuncooked spaghetti
⅓cupbutter
1small onionchopped
8 ouncessliced white mushrooms
2garlic clovesminced
⅓cupall purpose flour
1⅔cupschicken broth
1½cupmilk
2tablespoonsdry white wine
1cupshredded mild cheddar
1cupgrated Parmesan
½teaspoondried thyme leaf
½teaspoondried marjoram leaf
3cans(6.5 ounces each) tuna in waterdrained
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.
Video
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.