Shelly's Recipe

TUNA TETRAZZINI

Category: Casseroles - Seafood

1 (4 oz) can sliced mushrooms
water
1 cup evaporated milk, undiluted
1/4 cup butter
2 tbsp flour
1/2 tsp salt
1/8 tsp pepper
1 (7 oz) can tuna, drained and flaked
1 1/2 cups thin spaghetti (about 4 oz), cooked
1/4 cup grated Parmesan cheese
1 cup soft bread cubes

Drain mushroom liquid into a measuring cup; add water to make 1 cup liquid. Add to the milk. Melt 2 tbsp of butter or margarine in a large saucepan; blend in flour, salt and pepper. Stir over low heat until smooth; gradually stir in milk mixture and continue stirring and cooking over low heat until thickened.

Add tuna, mushrooms and spaghetti; transfer to a 1 1/2-quart casserole; sprinkle with Parmesan cheese. Melt remaining 2 tbsp butter; toss with bread cubes. Arrange bread cubes over top of casserole. Bake casserole, uncovered, at 350 for about 25 to 30 minutes. Serves 4.