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Kittencals Tuna- Spaghetti Casserole

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Ingredients

Adjust Servings:
8 ounces spaghetti, pieces i usually just use a large handful of spaghetti, use the regular not thin or angel hair
1/4 cup butter can use a little more butter when frying
1/2 lb fresh sliced mushrooms
1 medium onion, chopped
2 tablespoons fresh minced garlic or to taste
1/4 teaspoon cayenne optional or adjust to taste
5 tablespoons all-purpose flour
2 - 4 teaspoons chicken bouillon powder i just use 1 small package oxo bouillon powder
2 cups good-quality chicken broth
1 cup half-and-half cream or use 18% table cream

Nutritional information

520.6
Calories
231 g
Calories From Fat
25.7 g
Total Fat
14.2 g
Saturated Fat
136.9 mg
Cholesterol
724.6 mg
Sodium
40.8 g
Carbs
2.5 g
Dietary Fiber
3.7 g
Sugars
31.2 g
Protein
255 g
Serving Size

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Kittencals Tuna- Spaghetti Casserole

Features:
    Cuisine:

    Love the garlic in this, and the homemade cream sauce with the egg yolks.The cayenne pepper gives it a very mild but nice little kick. I cooked the green peppers with the mushrooms onion and garlic so they would soften up. Really unique and flavorful tuna casserole. I always trust Kittencal's recipes!

    • 80 min
    • Serves 6
    • Easy

    Ingredients

    Directions

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    Kittencal’s Tuna-Spaghetti Casserole, This is a recipe I developed years ago; it also works well using cooked chicken or turkey. Prep time includes boiling the spaghetti, adjust all ingredient amounts to taste, the cayenne may be omitted if desired and two cans of sliced drained mushrooms may be substituted for fresh :, Love the garlic in this, and the homemade cream sauce with the egg yolks.The cayenne pepper gives it a very mild but nice little kick. I cooked the green peppers with the mushrooms onion and garlic so they would soften up. Really unique and flavorful tuna casserole. I always trust Kittencal’s recipes!, Kittencal, what is it with you?! Every single one of your recipes is out of sight!! This is no exception….a just about perfect tuna noodle casserole using no canned and processed cream of whatever soup. Just tell me when you open up your restaurant, I’ll be banging down the door……


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    Steps

    1
    Done

    Butter a 13 X 9-Inch Baking Dish.

    2
    Done

    Chop the Spaghetti Coarsely. I Usually Chop About 4-Inches but It Does not Have to Be Exact.

    3
    Done

    Cook the Spaghetti Until Firm-Tender Do not Overcook the Pasta! Drain and Toss With 1-2 Tablespoons Butter or Oil to Prevent Sticking.

    4
    Done

    in a Saucepan Melt 1/4 Cup Butter Over Medium Heat Can Use a Couple Tablespoons More Butter If Desired, I Always Do! Add in the Sliced Mushrooms and Cook Stirring Until They Release Their Moisture About 6 Minutes.

    5
    Done

    Add in Onion, Garlic and Cayenne Pepper; Saut For About 3 Minutes.

    6
    Done

    Add in Flour and Chicken Bouillon Powder; Mix With a Wooden Spoon For About 1-2 Minutes the Mixture Will Be Slightly "clumpy".

    7
    Done

    Stir in the Broth and Cream; Bring to a Light Boil Over Medium Heat Whisking Continuously Until Smooth and Thickened.

    8
    Done

    Turn Off Heat and Stir in the Parmesan Cheese or Cheddar Cheese If Using Mix to Combine Until Melted.

    9
    Done

    Season Sauce With Salt and Black Pepper use Seasoned Salt.

    10
    Done

    Add the Cooked Cream Mixture to the Cooked Spaghetti; Toss Well to Combine, Then Add in the Tuna, Green Bell Pepper and Egg Yolks; Mix Very Well to Combine.

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    Michael Butler

    Meat maestro known for his perfectly cooked and seasoned dishes.

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