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Thursday, February 10, 2011

Epiphany Season Menu: Tuna Tetrazzini

Feast of Saint Scholastica
Tuna Tetrazzini is an Old Standby in our home. I call it one of my pantry meals as I always keep the ingredients (almost all canned foods) in my pantry and I can whip it up in no time. It is a very handy thing to have a "pantry meal" or two in your repertoire for those days when everything falls apart. Or just when you need a really easy meal to cook.

2 7oz cans of tuna
1/2 lb of pasta (spaghetti is traditional, but rotini works well, too)
2 7oz cans of sliced mushrooms, drained
        and/or 1/2 cup frozen peas
2 cans cream of celery soup (most any cream soup works well)
1 cup milk
1/2 tsp ground nutmeg (optional)
1 1/2 cup shredded cheddar cheese
1/4 c bread crumbs (optional)

Preheat oven to 375 degrees. Drain and flake the tuna. If using long spaghetti, break into 3 pieces. Cook pasta until tender. Combine mushrooms (and peas), cheese (reserve a little for topping), pasta and tuna in casserole dish.

Blend soup, milk, nutmeg and stir into pasta mix. Sprinkle top with reserved cheese. Bake for 35 minutes or until thoroughly heated and cheese lightly browned.