Tuna Tetrazzini

• 1/4 c. butter or margarine
• 1/4 c. all-purpose flour
• 1 c. light cream
• 1 c. chicken bouillon
• 2 Tbsp. white wine
• 1/2 tsp. seasoned salt
• 1/2 c. shredded Cheddar cheese (2 oz.)
• 1/4 c. sliced green onions
• 1 (2 oz.) can sliced mushrooms, drained
• 2 (6 1/2 oz.) cans tuna, drained
• 2 c. cooked, drained thin spaghetti
• 1/4 c. freshly chopped parsley

1. In a 12 x 7 1/2-inch baking dish, melt butter or margarine on High 40 seconds.
2. Stir in flour, then cream, bouillon, wine and seasoned salt.
3. Stirring twice, cook on High 5 minutes.
4. Fold in Cheddar cheese, green onions, mushrooms, tuna and cooked, drained spaghetti.
5. Cover with waxed paper.
6. Cook on High 3 to 4 minutes. Garnish with chopped parsley.
7. Makes 4 to 5 servings.

butter, allpurpose, light cream, chicken bouillon, white wine, salt, cheddar cheese, green onions, mushrooms, tuna, freshly chopped parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1048133 (may not work)