Tuna—instead of the traditional turkey—stars in a tasty twist on tetrazzini.
oz uncooked spaghetti, broken into 2-inch pieces
can (12 oz) chunk light tuna in water, drained
jar (1 lb) Alfredo pasta sauce
jar (4.5 oz) Green Giant™ sliced mushrooms, drained
cup Green Giant™ Steamers™ frozen sweet peas (from 12 oz bag), thawed
jar (2 oz) diced pimientos, drained
tablespoons grated Parmesan cheese
Heat oven to 350°F. Cook and drain spaghetti as directed on package.
Meanwhile, in ungreased 2-quart casserole, stir tuna, milk, Alfredo sauce, mushrooms, peas and pimientos. Gently stir in cooked spaghetti.
Cover and bake 40 minutes. Sprinkle cheese on top. Bake uncovered about 10 minutes longer or until top is bubbly and beginning to brown.
This casserole also tastes great with 1 1/2 cups chopped cooked chicken or turkey.
Use 1 1/2 cups refrigerated reduced-fat Alfredo sauce to reduce the calories to 500 and the fat to 13 grams per serving.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:3 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.