Tuna Tetrazzini

• 8 ounces, weight Spaghetti, Broken Into 2 Inch Pieces
• 15 ounces, weight Canned Tuna (3 Cans), Drained
• 1/2 cups Sliced Mushrooms
• 1/2 cups Chopped Green Or Red Bell Pepper
• 1/2 cups Sliced Green Or Black Olives
• 1/2 cups Finely Chopped Onions
• 1/2 cups Chopped Artichoke Hearts
• 18 teaspoons Freshly Ground Black Pepper
• 2- 1/2 cups Grated Sharp Cheddar Cheese (use Less Cheese, Or Substitute Low-fat Cheese), Divided
• 1 can (10.75 Oz. Size) Cream Of Mushroom Soup (regular, Low-sodium Or Low-fat))
• 1- 1/4 cup Chicken Broth (regular Or Low-sodium)
• 1/4 cups White Wine Or Dry Sherry (optional)

1. Cook spaghetti according to package directions and drain.
2. In a large bowl, mix cooked spaghetti, drained tuna, mushrooms, pepper, olives, onion, artichoke hearts and ground pepper, and 1 1/2 cups of cheese.
3. Stir together mushroom soup, chicken broth and wine or sherry; pour over spaghetti mixture and stir to blend evenly.
4. Pour mixture into lightly greased 13-inch x 9-inch baking dish.
5. Sprinkle remaining 1 cup of cheese over the top.
6. Bake at 350 degrees F until bubbly and lightly browned, about 45 minutes.
7. Serve immediately with salad and warm crusty slices garlic bread.

mushrooms, pepper, black olives, onions, hearts, freshly ground black pepper, cheddar cheese, cream of mushroom soup, chicken broth, white wine

Taken from tastykitchen.com/recipes/main-courses/tuna-tetrazzini/ (may not work)