Tuna Tetrazzini takes the classic tuna casserole and elevates it to a new level! Tender spaghetti and chunks of savory tuna come together in a cloak of a sharp, creamy homemade cheese sauce with a dusting of zesty, spicy Cajun seasoning! Mmmm, you can smell the good times from here! Crunchy breadcrumbs make for a crisp topping to catapult this Tuna Tetrazzini into a quick and delectable dinner whenever you need it!
Ingredients
- 13.5 ounces thin spaghetti
- 4 tablespoons butter, divided
- 1/2 cup onion, diced
- 1/2 cup celery, diced
- 1/4 cup flour
- 2 cups milk
- 2 cups cheddar cheese, shredded
- 1 teaspoon salt
- 1/2 teaspoon Cajun seasoning
- 1/2 cup frozen peas, thawed
- 1 1/2 cups fresh tuna, cooked, can substitute canned tuna, drained and shredded
- panko breadcrumbs, to taste
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –In a large pot of salted, boiling water, cook the pasta to al dente, according to the package directions.
Step 3 –In a skillet over medium heat, melt 1 tablespoon of the butter.
Step 4 –Add the onions and the celery to the melted butter and cook, while stirring, until tender, about 5 minutes.
Step 5 –In a saucepan over medium-low heat, melt the remaining butter.
Step 6 –Add the flour to the melted butter and cook, while stirring, until it is golden and the raw flour smell disappears, about 1-2 minutes.
Step 7 –Slowly add the milk to the flour mixture, while whisking constantly, until smooth and incorporated.
Step 8 –Add the cheddar to the milk mixture and stir until the cheese is melted and incorporated.
Step 9 –Add the salt and the Cajun seasoning to the cheese sauce and stir to combine.
Step 10 –In a bowl, add the cooked spaghetti, the onion mixture, the peas, the tuna, and the cheese sauce and fold gently to combine.
Step 11 –Spoon the mixture into an ungreased 9×13-inch baking dish.
Step 12 –Sprinkle the casserole with the panko breadcrumbs.
Step 13 –Bake until heated through, about 15-20 minutes.
Step 14 –Serve hot.
