Seafood Tetrazzini
Submitted by Dabenda
Creamy microwave casserole with tuna, elbow macaroni, olives, and Parmesan in a mushroom soup sauce, ready in minutes.
YIELD
4 servingsPREP
15 minCOOK
20 minREADY
40 minThis retro microwave classic delivers comfort food faster than you can preheat an oven.
Minced onions soften in butter, then cream of mushroom soup, water, and cooked macaroni stir together into a creamy base. Flaked tuna, sliced olives, lemon juice, and herbs fold in before a generous shower of Parmesan cheese crowns the top, melting into a golden layer after just 10 minutes in the microwave.
Brown it under the broiler if you want extra crunch, or dig in straight from the dish.
Kitchen Tips
- Use a shallow baking dish for more even microwave heating and faster cooking
- Microwave onions in butter first to soften them and develop sweet flavor
- Stir ingredients thoroughly to distribute soup evenly and prevent dry spots
- Let casserole stand for 2 minutes after microwaving so heat distributes before serving
Ingredients
Directions
In a shallow, 1½-quart, heat-resistant, non-metallic baking dish place 2 tablespoons butter.
Heat, uncovered, in Microwave Oven 30 seconds.
Add minced onion to melted butter and heat, uncovered, in Microwave Oven 2 minutes or until onion is tender.
Add soup, water and cooked macaroni to onions.
Blend well.
Add remaining ingredients, except the second ¼ cup Parmesan cheese to macaroni mixture.
Combine well.
Sprinkle remaining Parmesan cheese on top.
Heat, uncovered, in Microwave Oven 10 minutes.
lf desired, top can be browned by placing under conventional broiler 3 minutes.
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