Tuna Spaghetti

Tuna SpaghettiIMG_1391.jpg

1 (14-16 oz.) pkg. spaghetti
1/3-1/2 cup butter (1 stick, or less)
1/4-1/2 cup flour
1/2 tea., or less, salt
1/4-1/2 tea. black pepper
1 can (14 oz.), skim evaporated milk
1 and 1/2 cup skim milk
1 and 1/2-2 cups water
2-3 tea, or 2-3 cubes chicken bouillon
1-2(6.4) oz. pkg. tuna, drained if necessary (I prefer albacore)
2-3 cups shredded cheddar cheese (I use the 2% variety)
Grated Parmesan

Preheat oven at 350 degrees.

Cook spaghetti per directions in salted boiling water.

Meanwhile, heat butter in skillet over low heat till melted. (I use an electric skillet.)
Stir in flour, salt, and pepper.
Cook over low heat until bubbly.
Stir in evaporated milk, skim milk, water, and bouillon.
Heat till boiling, stirring constantly.
Boil and stir one minute.
Stir in tuna, cheddar cheese, and cooked spaghetti.
Pour into PAM sprayed 9 x 13 dish.
Sprinkle the top with Parmesan cheese.
Put in oven, uncovered, and till hot and bubbly,
about 30 minutes.

Gilding the Lilly:
If desired add any of the following:
cooked peas
cooked green beans
cooked, or canned mushrooms
small, drained, jar of pimentos


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