Tuna Tetrazzini

Tuna and spaghetti are combined with Parmesan cheese and sauce, then baked.

Cook Time: 40 minutes

Ingredients:

• 1 can (4 ounces) sliced mushrooms
• water
• 1 cup evaporated milk, undiluted
• 1/4 cup butter or margarine
• 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1 can (7 ounces) tuna, drained and flaked
• 1 1/2 cups thin spaghetti (about 4 ounces), cooked
• 1/4 cup grated Parmesan cheese
• 1 cup soft bread cubes

Preparation:

Drain mushroom liquid into a measuring cup; add water to make 1 cup liquid. Add to the milk. Melt 2 tablespoons of butter or margarine in a large saucepan; blend in flour, salt and pepper. Stir over low heat until smooth; gradually stir in milk mixture and continue stirring and cooking over low heat until thickened. Add tuna, mushrooms and spaghetti; transfer to a 1 1/2-quart casserole; sprinkle with Parmesan cheese. Melt remaining 2 tablespoons of butter or margarine; toss with bread cubes. Arrange bread cubes over top of casserole. Bake casserole, uncovered, at 350° for about 25 to 30 minutes.
Serves 4.

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