Tuna Tetrazzini Recipe
Ingredients
| Canned tuna | 14 Ounce | |
| Spaghetti | 1⁄2 Pound | |
| Sliced mushrooms | 1⁄2 Pound | |
| Butter | 2 Tablespoon | |
| Cream of mushroom soup | 2 Can (20 oz) | |
| Milk | 1 Cup (16 tbs) | |
| Sherry | 2 Tablespoon | |
| Ground nutmeg | 1⁄4 Teaspoon | |
| Grated parmesan cheese | 1⁄2 Cup (8 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 2799 Calories from Fat 1054
% Daily Value*
Total Fat 119 g183.3%
Saturated Fat 45.2 g226.2%
Trans Fat 0 g
Cholesterol 213.4 mg71.1%
Sodium 7887.9 mg328.7%
Total Carbohydrates 242 g80.6%
Dietary Fiber 3.8 g15.3%
Sugars 24.7 g
Protein 197 g393.2%
Vitamin A 34.5% Vitamin C 0.06%
Calcium 116.7% Iron 115.1%
*Based on a 2000 Calorie diet
Directions
Drain tuna; flake.
Break spaghetti into 3-inch pieces.
Cook in salted water until tender; drain.
Saute mushrooms in butter over medium heat for 2 minutes.
Combine mushrooms with spaghetti and tuna in 2 1 /2-quart casse- role.
Blend soup, milk, sherry and nutmeg; stir into spaghetti mixture.
Sprinkle with cheese.
Bake for 35 minutes or until heated through and cheese is lightly browned.
Chef
