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Old 07-05-2009, 01:19 PM   #1
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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):

TUNA TETRAZZINI

6 ounces spaghetti
1 10-ounce can condensed cream of mushroom soup
2 tablespoons butter
1 small onion, diced
pound mushrooms, sliced
cup diced pimento
cup diced green pepper
2 tablespoons capers, drained
cup dry sherry
1 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
directions; drain.

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 1 cups cheese (note: be sure to reserve
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 cup of cheese over top of casserole.

10. Bake 45 – 60 minutes, until bubbly and browned on top.

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Old 07-05-2009, 01:43 PM   #2
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Copied and saved, Scotch - thanks! This sounds yummy.
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Old 07-05-2009, 01:45 PM   #3
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It's adapted from the old Settlement Cookbook. Here's a printable copy (attached).
Attached Files
File Type: pdf Tuna Tetrazzini.pdf (26.7 KB, 80 views)
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