Terrific Tuna Tetrazzini
Ingredients
- 1 6 oz. can flaked light tuna, drained
- 1/4 lb. spaghetti
- 1 C. frozen peas
- 1 C. light sour cream
- 1/2 tsp. regular prepared mustard
- 2 Tbs. sherry (optional)
- 1 C. grated mozzarella cheese
- Pinch white pepper (optional)
Directions
Preheat oven to 375 degrees. Bring a large pot of salted water to a full rolling boil. Add the spaghetti and boil uncovered, stirring occasionally, until cooked al dente, about 8-10 minutes. Then, drain but do not rinse. Meanwhile, rinse the peas under running water to remove the ice crystals. Drain well and set aside. In a large bowl, stir the sour cream with the mustard and sherry, if using. Add the drained cooked spaghetti and stir until coated. Then stir in 1/2 C. mozzarella cheese. Add the tuna and peas. Stir just until evenly distributed. Taste and add more mustard or some white pepper, if you wish. Turn the tuna mixture into a deep-dish pie plate. Sprinkle with the remaining cheese. Bake in the center of the preheated oven until hot, about 25 minutes.
Yield: 6 servings
From: "The New Chatelaine Cookbook" by Monda Rosenberg
