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Mrs. Stouffer has been stalking me all day. I came home after another 11-hour workday and she was waiting for me in the kitchen, begging me to take her back. She even brought her friends, the Hamburger Helper Helping Hand and Charlie the Tuna.
But I stood my ground and told her I already had a homemade, healthy tuna tetrazzini ready to throw in the oven, and I kindly showed her the door.
I grew up on Tuna Helper Tuna Tetrazzini. My mom was great at pulling us all around the family table for dinner, but with our busy schedules of cheerleading, wrestling and softball, she turned to the Helping Hand every now and then.
I wanted to relive that classic family memory, so I made a homemade version using the Zestuous Weeknight Mornay (Cheese) Sauce. It was just as I remembered growing up…only much fresher.
You can make this dish with fresh tuna that you grill or bake and shred…but I did have a weak moment and cheated on Mrs. Stouffer with Charlie the Tuna. He’s just so darn cute. Truly, I took the easier route since I was making 5 different dishes this weekend. Next time, I will use fresh tuna…sorry Charlie.
- 13.5 ozs thin spaghetti, uncooked
- 1 tbsp butter
- 1/2 cup onion, diced
- 1/2 cup celery, diced
- 1 1/2 cups tuna, cooked
- 1/2 cup frozen peas, thawed
- 3 tbsp butter
- 1/4 cup flour
- 2 cups milk
- 2 cups cheddar cheese, shredded
- 1 tsp salt
- 1/2 tsp Tony Chachere’s Cajun Seasoning
- Panko breadcrumbs
- Cook the pasta, until it's al dente.
- Heat the butter in a skillet and sauté the onions and celery, until tender.
- Prepare the mornay sauce, using the butter, flour, milk, 2 cups cheddar cheese and season with salt and Tony’s.
- Combine the pasta, sautéed veggies, peas, tuna and mornay sauce.
- Spoon into baking dish and sprinkle with panko breadcrumbs. You can also add more cheese and/or butter on top for more deliciousness.
- Bake at 350F degrees for 15-20 minutes, or until heated through.
Nutrition information is automatically calculated, so should only be used as an approximation.