8 oz. spaghetti, broken into 2” pieces (I use Dreamfields for lower carbs)1/2 cup sliced mushrooms (I like sauteed fresh mushrooms)
1/2 cup chopped green or red bell pepper
1/2 cup sliced green olives (plain black ones work, or pitted kalamata are very nice!)
1/4 cup finely chopped onions
1/2 cup chopped artichoke hearts (plain or marinated)
1/8 teaspoon freshly ground black pepper
1 can cream of mushroom soup, undiluted (substitute low-fat or low-sodium mushroom soup)
1 1/4 cups chicken broth (substitute low sodium)
1/4 cup white wine or sherry (optional, but a splash of white wine is my choice for tuna)
2 1/2 cups grated sharp cheddar cheese (use less cheese, or substitute low-fat cheese)
Cook spaghetti according to package directions and drain. In a large bowl, mix cooked spaghetti, tuna, mushrooms, pepper, olives, onion, artichoke hearts and ground pepper, plus 1 1/2 cups of cheese. Stir together mushroom soup, chicken broth and wine or sherry; pour over spaghetti mixture and stir to blend evenly. Pour mixture into lightly greased 13” x 9” baking dish. Sprinkle remaining cheese over top. Bake at 350 degrees until bubbly and lightly browned - about 45 minutes.
