Deluxe Tuna Tetrazzini

Serves: 4
Total Calories: 352


* See note below.
1 (6 1/2-ounce) can tuna solid white packed in water, drained and liquid reserved
2 eggs hard-cooked, chopped
dash salt
dash black pepper
3/4 cup mushrooms sliced fresh
1/2 tablespoon butter or margarine
1 1/2 tablespoons butter or margarine
1 1/2 tablespoons flour
1 cup milk
1 teaspoon chicken bouillon
1 teaspoon lemon juice
1/4 teaspoon salt
dash black pepper
4 ounces noodles fine (2 cups), cooked and drained (about 1 3/4 cups)
4 ounces Cheddar cheese mild, cut in 1/2 -inch cubes (about 1 cup)
3 tablespoons pimiento sliced
1/4 cup potato chip crushed (optional)


* Preparation Time: 30 minutes Storage Time: Up to 24 hours Baking Time: 30 to 40 minutes Grease a shallow 1-quart casserole. Break tuna into bite-size pieces set aside. Sprinkle eggs with salt and pepper set aside.

In a medium saucepan over medium-high heat, saute mushrooms in butter or margarine for 5 minutes remove and set aside.

In saucepan over medium heat, melt butter or margarine. Add flour. Cook and stir for 1 minute. Add milk and bouillon granules. Stirring, bring to a boil and boil until thickened. Stir in lemon juice, salt and pepper. Remove from heat.

Stir in reserved tuna and liquid, reserved eggs, reserved mushrooms, noodles, cheese and pimientos. Pour into casserole. Cover and refrigerate up to 24 hours.

Bell: Top tuna mixture with potato chips. Bake, uncovered, in a preheated 350° oven for 30 to 40 minutes or until hot and bubbly.

Nutritional Facts:

Serves: 4
Total Calories: 352
Calories from Fat: 162

This Deluxe Tuna Tetrazzini recipe is from the Make Ahead Cookbook. Download this Cookbook today.

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