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Tuna Spaghetti Casserole

Charles.Durand's picture
  Garlic 1⁄2 Clove (2.5 gm), minced
  Chopped green pepper 3 Tablespoon
  Butter/Margarine 2 Tablespoon
  Flour 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Paprika 1 Teaspoon
  Worcestershire sauce 1 Teaspoon
  Prepared mustard 1 Teaspoon
  Canned condensed cream of celery soup 10 1⁄2 Ounce
  Milk 1 1⁄2 Cup (24 tbs)
  Lemon juice 1 Tablespoon
  Pimiento stuffed olives 4 Large, sliced
  Canned tuna 14 Ounce, drained and separated in large pieces
  Spaghetti 8 Ounce (Cooked, Drained)
  Butter/Margarine 2 Tablespoon, melted
  Dry bread crumbs 1⁄3 Cup (5.33 tbs)
  Shredded parmesan cheese 1 Tablespoon
  Hard cooked eggs 2 , sliced

Cook garlic and green pepper 5 minutes in hot butter in a saucepan.
Blend in a mixture of flour, salt, and paprika.
Heat until bubbly.
Remove from heat., Blend in Worcestershire sauce and mustard.
Add soup and milk gradually, stirring constantly.
Cook until sauce is smooth and slightly thickened.
Remove from heat.
Stir in lemon juice, olives, tuna, and spaghetti.
Turn mixture into a greased 2-quart casserole.
Sprinkle outer edge with a mixture of melted butter, bread crumbs, and Parmesan cheese.
Heat in a 350°F oven about 25 minutes, or until mixture is thoroughly, heated and crumbs are browned.
Garnish with slices of hard-cooked egg and sprinkle with paprika.

Recipe Summary

Main Dish

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