Tuna Tetrazzini
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 lb linguine, broken into 2-3” lengths1.5 c half and half½ c fat free sour cream¼ c flour1 tsp salt¼ c unsalted butter8 oz ff cream cheese1 c aged, imported provolone1 tsp minced garlic1 c onion, chopped1 c sliced mushrooms½ c black olives, chopped1 red pepper, chopped2-3 cans tuna, drained-------------------1 c mozzerella
Pre Prep:
Chop onion and pepper
Grate provolone
Slice mushrooms
Cooking Day:
1. Saute pepper, mushrooms, garlic, onion, and olives in a little olive oil until tender and set aside
2. Melt butter over medium heat. When it stats to bubble, add flour and salt, and mix to a
3. (This is easier with 2 people) Stirring constantly, slowly add half and half, cream, provolone
4. Stir until thickened. Add onion mixture and albacore. Mix into cooked pasta and spoon into
5. Freeze.
Serving Day: 1. Preheat oven to 375
2. Place in buttered casserole and sprinkle with mozzerella
3. Bake 30 minutes
Number of Servings: 10
Recipe submitted by SparkPeople user MERAPHIS.
Chop onion and pepper
Grate provolone
Slice mushrooms
Cooking Day:
1. Saute pepper, mushrooms, garlic, onion, and olives in a little olive oil until tender and set aside
2. Melt butter over medium heat. When it stats to bubble, add flour and salt, and mix to a
3. (This is easier with 2 people) Stirring constantly, slowly add half and half, cream, provolone
4. Stir until thickened. Add onion mixture and albacore. Mix into cooked pasta and spoon into
5. Freeze.
Serving Day: 1. Preheat oven to 375
2. Place in buttered casserole and sprinkle with mozzerella
3. Bake 30 minutes
Number of Servings: 10
Recipe submitted by SparkPeople user MERAPHIS.
Nutritional Info Amount Per Serving
- Calories: 417.6
- Total Fat: 15.7 g
- Cholesterol: 41.3 mg
- Sodium: 668.3 mg
- Total Carbs: 18.1 g
- Dietary Fiber: 3.9 g
- Protein: 21.5 g
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