Tuna—instead of the traditional turkey—stars in a tasty twist on tetrazzini.
Tuna Tetrazzini
- Prep Time 25 min
- Total 1 hr 15 min
- Servings 4
- Ingredients 8
Ingredients
- 8 oz uncooked spaghetti, broken into 2-inch pieces
- 1 can (12 oz) chunk light tuna in water, drained
- 1/4 cup milk
- 1 jar (1 lb) Alfredo pasta sauce
- 1 jar (4.5 oz) sliced mushrooms, drained
- 1 cup frozen sweet peas (from 12 oz bag), thawed
- 1 jar (2 oz) diced pimientos, drained
- 2 tablespoons grated Parmesan cheese
Instructions
-
Step1Heat oven to 350°F. Cook and drain spaghetti as directed on package.
-
Step2Meanwhile, in ungreased 2-quart casserole, stir tuna, milk, Alfredo sauce, mushrooms, peas and pimientos. Gently stir in cooked spaghetti.
-
Step3Cover and bake 40 minutes. Sprinkle cheese on top. Bake uncovered about 10 minutes longer or until top is bubbly and beginning to brown.
Nutrition
520
Calories
13g
Total Fat
40g
Protein
60g
Total Carbohydrate
7g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 520
- Calories from Fat
- 120
- Total Fat
- 13g
- 20%
- Saturated Fat
- 7g
- 36%
- Trans Fat
- 0g
- Cholesterol
- 60mg
- 20%
- Sodium
- 940mg
- 39%
- Potassium
- 480mg
- 14%
- Total Carbohydrate
- 60g
- 20%
- Dietary Fiber
- 6g
- 22%
- Sugars
- 7g
- Protein
- 40g
% Daily Value*:
- Vitamin A
- 20%
- 20%
- Vitamin C
- 15%
- 15%
- Calcium
- 30%
- 30%
- Iron
- 25%
- 25%
Exchanges:
3 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;Carbohydrate Choice
4Tips from the Betty Crocker Kitchens
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