Kittencal's Tuna Spaghetti Casserole
This is a recipe i developed years ago; it also works well using cooked chicken or turkey. Prep time includes boiling the spaghetti, adjust all ingredient amounts to taste, the cayenne may be omitted if desired and two cans of sliced drained mushrooms may be substituted for fresh :)
Steps
Butter a 13 x 9-inch baking dish.
Chop the spaghetti coarsely.
Cook the spaghetti until firm-tender drain and toss with 1-2 tablespoons butter or oil to prevent sticking.
In a saucepan melt 1 / 4 cup butter over medium heat add in the sliced mushrooms and cook stirring until they release their moisture.
Add in onion , garlic and cayenne pepper.
Saut for about 3 minutes.
Add in flour and chicken bouillon powder.
Mix with a wooden spoon for about 1-2 minutes.
Stir in the broth and cream.
Bring to a light boil over medium heat whisking continuously until smooth and thickened.
Turn off heat and stir in the parmesan cheese mix to combine until melted.
Season sauce with salt and black pepper.
Add the cooked cream mixture to the cooked spaghetti.
Toss well to combine , then add in the tuna , green bell pepper and egg yolks.
Mix very well to combine.
Transfer the mixture to a prepared baking dish.
Top with additional parmesan cheese if desired.
Bake for 30-35 minutes in a 35.
Ingredients
spaghetti, butter, sliced mushrooms, onion, garlic, cayenne, all-purpose flour, chicken bouillon powder, chicken broth, half-and-half cream, parmesan cheese, salt & freshly ground black pepper, tuna, green bell pepper, egg yolks, cheddar cheese