This is our family favorite, probably the first recipe my daughter asked for one she was on her own (yes, I confess -- I do use canned Cream of Mushroom soup now and then):
6 ounces spaghetti
1 10½-ounce can condensed cream of mushroom soup
2 tablespoons butter
1 small onion, diced
¼ pound mushrooms, sliced
¼ cup diced pimento
¼ cup diced green pepper
2 tablespoons capers, drained
¼ cup dry sherry
1¾ cups grated cheddar cheese, divided
2 cans (7-ounces each) solid-pack albacore tuna in water
salt & pepper to taste
1. Preheat oven to 375 degrees.
2. Grease 2-quart casserole.
3. Break spaghetti in pieces and cook according to package
4. While spaghetti is cooking, melt butter in medium frying
pan, add onions and green peppers and saute over
medium heat until soft, about 3 minutes.
5. Add mushrooms to pan and saute until they release their
juices, about another 3 minutes; continue cooking until
most of juices have evaporated.
6. In prepared casserole, mix together condensed soup,
onion/green pepper/mushroom mixture, pimentos, capers,
sherry, and 1¼ cups cheese (note: be sure to reserve
½ cup of cheese).
7. Break tuna into chunks and mix into sauce in casserole.
8. Add cooked spaghetti to casserole and mix carefully.
9. Sprinkle remaining ½ cup of cheese over top of casserole.
10. Bake 45 – 60 minutes, until bubbly and browned on top.