Gussied Up Tuna & Noodles

Gussied Up Tuna & Noodles

Photo by Alice V.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 10

    ounces spaghetti, al dente

  • 2

    tablespoons butter

  • ½

    cup chopped celery, including some leaves

  • ¼

    cup diced onion (optional)

  • 1

    can Campbell’s mushroom soup (or other cream soup)

  • ½

    cup milk

  • ¼

    cup diced roasted bell peppers from jar (pimientos!)

  • 1

    teaspoon dried tarragon flakes

  • Dash black pepper

  • Dash hot pepper flakes (optional)

  • 1

    tablespoon vinegar, malt is best

  • ½

    cup grated Italian cheese or cheese blend

  • 2

    tablespoons mayonnaise

  • 1

    tablespoon dry sherry

  • 1

    7-ounce can sliced mushrooms and liquid (Yikes! USE FRESH!!)

  • 2 or 3

    6-ounce cans white tuna in water

  • 1

    cup fresh bread crumbs

  • Dash paprika

Directions

Sauté onions and celery in butter. Add mushroom soup and milk. Stir until soup is smooth. Add remaining ingredients except for bread crumbs. Cook on low for 10 minutes, stirring often. Butter a baking casserole. Pour in soup mix. Add about 5 cups of spaghetti boiled half the time on the box. Mix and top with bread crumbs. Bake uncovered for 30 minutes at 350 degrees or until bubbly. Allow to stand for five minutes and serve.


Nutrition

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