My Tuna/Turkey Casserole (Tetrazzini)


My Tuna Casserole (Tetrazzini)
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I am not a big fan of casseroles but I do like this one.Substitute
leftover turkey or chicken for the tuna.


8 tablespoons butter
1/4 all purpose flour
2-1/2 cups milk or mixture of milk and cream
2 garlic cloves
2 cans white tuna, well drained
1 cup mushrooms sliced
1/2 cup chopped green onions
1/2 cup chopped celery
1 tablespoon fresh thyme
8 ounces penne (or use pasta shape of your choice)
1-1/2 to 2 cups fresh breadcrumbs saute in butter
3 tablespoons parmesan cheese

.
 Put water on to boil and cook pasta. Do not overcook pasta as it
will cook again in the oven.

Heat milk in microwave with whole garlic cloves.
Make a roux with 4 tablespoons butter and 1/4 cup flour. Add milk
or cream and season with salt and pepper. Simmer for a few minutes
and remove garlic cloves.

Saute mushrooms, onions and celery in butter or margarine until
tender. Add the thyme.
 Stir this mixture into the cream sauce.

Add well drained pasta to sauce and stir in tuna. Leave tuna in
fair size pieces.

Place in buttered casserole dish and sprinkle with breadcrumbs to
which you have added the parmesan cheese.

Bake for 30 to 40 minutes or until crumbs are golden in a 350°F
oven.

Servings: 4

Exported from Home Cookin 8.62 (www.mountainsoftware.com)



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