TUNA TETRAZZINI
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3 T butter or margarine
1 T olive oil
1 medium onion, sliced
6 T flour
1 1/3 cups milk
14 1/2 oz chicken broth
1 can cream of mushroom soup
1-2 pkg frozen spinach, thawed and squeezed dry
3/4 cup grated cheddar cheese, divided
2 tsp grated lemon zest
2-4 cans (6 oz each) tuna in water, drained
8 oz spaghetti, broken and cooked and drained
Preheat the oven to 350 degrees. Melt the butter and oil together. Brown the onions in the mixture. Stir in the flour and cook till it starts to bubble. Add the milk and cook, stirring constantly till it thickens, about 4 minutes. Add the broth, soup, spinach, half the cheese and all the zest. Heat through. Combine all, except the rest of the cheese and spread into a buttered 9 x 13 inch pan. Sprinkle with the rest of the cheese and bake for 30-35 minutes. Let stand 5 minutes before serving.
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 The Clark Howard Show
Weekdays 7p-10p
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