"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Tuna Tetrazzini Recipe

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This recipe for Tuna Tetrazzini, by , is from Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joslyn Aubin
Added: Saturday, September 9, 2006


1/2 cup chopped onions
1 can condensed cream of mushroom soup
6 oz evaporated milk or light cream
1/3 cup grated parmesan
1 can tuna
6 ounces sliced mushrooms
1/2 cup chopped black olives
2 Tbsp minced parsley
2 tsp lemon juice
6 ounces egg noodles--cooked
a couple of handfuls of frozen green peas

Cook onion in fat until tender but not brown. Add soup,
milk & cheese; heat and stir. Break tuna into chunks,
add tuna and remaining ingredients, pour into greased
2 quart casserole. Sprinkle with additional parmesan
cheese and paprika. Bake at 375 for 20 - 25 minutes.
Top with ripe olives.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Elaine made this dish way back in
1990? 1991? when Con and I drove Memere
down to NJ for Eel's graduation from nursing school.
I loved it so she gave me the recipe, and since then I've
made it many times on a winter evening when I
felt like having something casserole-y. It is a great update
on tuna noodle casserole and really easy to modify
(I take a lot of liberties with it) and kids love it. Great when
you think there aren't any groceries in the house and
there's no way you can make dinner. Tina is always




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