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Old 07-05-2009, 12:19 PM   #1
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Scotch's Avatar
Join Date: Oct 2006
Location: California
Posts: 1,041
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
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 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.


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Old 07-05-2009, 12:43 PM   #2
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Location: Bucerias, Nayarit, Mexico
Posts: 1,914
Copied and saved, Scotch - thanks! This sounds yummy.

Saludos, Karen
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Old 07-05-2009, 12:45 PM   #3
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Join Date: Oct 2006
Location: California
Posts: 1,041
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, 84 views)
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