This homemade nostalgic dish is so much better than the box version!
Tuna Tetrazzini with Cheese Mornay Sauce
Cheese Mornay Sauce
Ingredients
3 tbsp butter
1/4 cup flour
1 cup milk
1 cup heavy cream
2 cups cheese, shredded (I used cheddar and Monterey jack)
1/2 tsp salt
1/2 tsp black pepper
Directions
Melt butter in a small saucepan over medium heat.
Add in the flour and whisk for about 3-5 minutes or until it thickens into a roux.
Pour in the milk and heavy cream and continue to whisk until the sauce thickens about 10 minutes.
Add: Add the cheese and stir until melted.
Season: Season with salt and pepper.
Tuna tetrazzini
1 lb angel hair pasta
2 cans albacore tuna (9 oz each) drained
12 oz bag frozen broccoli florets thawed
1/2 onion diced
1 tsp minced garlic
2 tbsp butter (divided)
Salt
Pepper
Onion powder
Smoked paprika
1/2 bread crumbs
Green onion (for garnish)
Directions
Boil the pasta for 7-8 minutes al dente
Open and drain the tuna and flake it
To pan over medium heat, melt 1 tbsp butter and saute your onions and garlic (until onions are clear and garlic is fragrant) 2-3 minutes
Add the thawed broccoli cooking for an additional 3-4 minutes
Lightly spray a baking dish with cooking spray or lightly grease the dish
Preheat the oven to 350 degrees
Drain your pasta and add it to the baking dish
Now add the sauted vegetables (onion garlic and broccoli)
Add the tuna
Season with onion powder, salt, pepper, and smoked paprika
Give it a good mix
Follow the instructions for the cheese sauce
When the cheese sauce is done, pour it over the tetrazzini and give it a good mix
TOAST THE BREADCRUMBS
to a pan over medium heat, melt 1 tbsp butter, and add the breadcrumbs
Stirring constantly until golden brown
Now sprinkle the breadcrumbs over the tetrazzini and bake for 15-20 minutes or until bubbly
Remove from over razzle dazzle with the green onion serve with garlic bread and
ENJOY! 😉