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Not Your Mom's Tuna Tetrazzini

Course Casserole
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8
Author Marye Audet-White

Ingredients

  • 1 pound linguine , broken in 2 - 3 inch lengths and cooked a la dente

Sauce

  • 1 1/2 cup half and half
  • 1/2 cup heavy cream
  • 1/4 cup flour
  • 1 teaspoon salt
  • 1/4 cup unsalted butter
  • 8 oz cream cheese
  • 1 cup aged , imported provolone, grated (smoked provolone is also good)
  • 1/2 cup mozzarella grated
  • 2 garlic cloves chopped
  • 1 onion chopped
  • 1 cup sliced mushrooms
  • 1/2 cup black olives , sliced
  • 1 red pepper diced
  • 2 -3 cans of albacore tuna , drained.

Instructions

  • Saute pepper, mushrooms, garlic, and onion in a little olive oil until tender.
  • Set aside.
  • Melt the butter over medium heat.
  • When it starts to bubble, add flour and salt and mix to a smooth paste.
  • Stirring constantly, slowly add half and half, cream, and cheese (except mozzarella) keeping it smooth.
  • Stir until thickened. Add onion mixture and albacore.
  • Mix into cooked pasta and spoon into a buttered casserole.
  • Sprinkle with mozzarella.
  • (to freeze stop here, seal and freeze. Thaw overnight in the refrigerator before baking)
  • Bake at 375 for 30 minutes.