Easy Tuna Tetrazzini

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 lb spaghetti
• 3 (6 1/2 ounce) cans tuna, drained
• 2 (10 1/2 ounce) cans mushroom soup, plus half a can of water
• 1 onion, chopped
• 3 tablespoons olive oil
• 1/2 cup sliced black olives
• 1/2 teaspoon dried leaf thyme
• 1/2 teaspoon dried leaf marjoram
• 1 tablespoon lemon juice
• 1 cup grated romano cheese or 1 cup parmesan cheese
• 3 tablespoons chopped fresh parsley

Recipe

• 1 cook the spaghetti till just al dente in large pot of salted water, drain and place into a large casserole dish, or if your pot is ovenproof, just put back in the pot.
• 2 meanwhile, saute the onion in the olive oil till soft. add the mushroom soup and water and heat, stirring, till smooth and bubbly.
• 3 add the tuna, parsley, herbs, olives, lemon juice and 1/2 cup of the cheese. stir until mixed through and heated.
• 4 pour the sauce mixture over the spaghetti and mix well. sprinkle remaining 1/2 cup of cheese over top. (you may increase the amount of cheese if you wish).
• 5 bake at 350, uncovered, till all is heated through and bubbly, about 15 minutes.
• 6 while leaving the casserole on the middle rack, turn oven on to broil and cook for 5 minutes or till the cheese on top is browned and crispy. watch carefully to make sure cheese doesn't burn!