Description
This tuna tetrazzini recipe is the ultimate comfort food — creamy, cheesy, and topped with golden breadcrumbs. It’s made without canned soup, using simple pantry staples and flaky canned tuna. Perfect for a cozy weeknight dinner or easy make-ahead meal.
Ingredients
For the base:
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12 oz spaghetti or linguine
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2 tablespoons unsalted butter
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1 small yellow onion, finely chopped
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2 cloves garlic, minced
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8 oz mushrooms, sliced (optional but recommended)
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1/4 cup all-purpose flour
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2 1/2 cups whole milk
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1/2 cup chicken broth
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1/2 cup sour cream
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1 teaspoon salt
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1/2 teaspoon black pepper
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1/2 teaspoon dried thyme or parsley (optional)
Add-ins:
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2 cans (5 oz each) chunk light tuna in water, drained
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1 cup frozen peas (optional)
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1 1/2 cups shredded cheddar or mozzarella cheese (or a mix)
For the topping:
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1/2 cup breadcrumbs (plain or panko)
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2 tablespoons grated Parmesan
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1 tablespoon olive oil or melted butter
Instructions
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Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
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Cook pasta in salted boiling water until al dente. Drain and set aside.
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In a large skillet, melt butter over medium heat. Sauté onions for 2–3 minutes, then add garlic and mushrooms. Cook until soft (about 5–6 minutes).
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Stir in flour and cook for 1 minute to form a roux. Slowly whisk in milk and broth. Bring to a simmer, stirring until thickened (3–4 minutes).
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Remove from heat. Stir in sour cream, salt, pepper, thyme (if using), tuna, peas, and 1 cup of the cheese.
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Add cooked pasta to the sauce. Mix until evenly coated, then transfer to the prepared baking dish.
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Sprinkle with remaining 1/2 cup cheese.
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Mix breadcrumbs, Parmesan, and oil/butter in a bowl. Sprinkle over the casserole.
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Bake for 25–30 minutes, until golden and bubbly. Let rest 5 minutes before serving.
Notes
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Swap spaghetti for rotini, egg noodles, or gluten-free pasta.
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Want more protein? Stir in white beans or chopped hard-boiled eggs.
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For a lighter version, use low-fat milk and reduce cheese slightly.
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Leftovers reheat beautifully — just add a splash of broth or milk before microwaving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: lunch
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: ~1/8 of pan
- Calories: ~410 kcal
- Sugar: 4 g
- Sodium: 680 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 55 mg