This is not the fabled tuna noodle casserole everybody talks about. This recipe has a tartness produced by the lemon juice, along with the great flavor boost given by the onion juice. This recipe has been "grandkids tested", and whenever they come over chances are pretty good this will be the main course. Legend has it that several Tetrazzini dishes created in the USA were named for an Italian coloratura soprano named Luisa Tetrazzini. (1871-1940). She was said to be very popular in the USA in the early 1900's. Legend or no legend this is a great tasting dish. This recipe is easy to make and if you make this recipe for two people it will cover 2 meals.
Ingredients
(1) 6 1/2 oz can of tuna fish, drained
(1) 10 1/2 oz can of cream of mushroom soup
1 tablespoon onion juice
1 tablespoon lemon juice
1 cup breadcrumbs
1/4 cup grated Parmesan cheese
1 tbsp extra virgin olive oil
2 cups of cooked pasta (spaghetti, macaroni, or whatever is available)
Instructions:
1 - Mix tuna with cream of mushroom soup and mix in the onion and lemon juices
2 - Add oil and Parmesan cheese to breadcrumbs with mixing until uniform
Note - you could use medium white sauce here but it adds to the preparation time.
3 - Add the pasta to a greased casserole and pour the tuna, soup, juice mix over it.
4 - Top with breadcrumb mixture.
5 - Bake in a preheated 450 degree oven for 15 minutes or until heated through.
Comment - Even my pre-teen grandsons like this one so I'm confident you will too! This one is quick and easy, and very tasty!