Cook spaghetti until al-dente. Drain. Mix with butter to keep separated.
In a pan, add butter and onion and saute until tender. Add soup, wine and milk. Heat thru. Add 1/2 of the cheese and stir until melted. Add olives and parsley into the sauce, then fold the tuna (and peas, if using) into it. Toss this sauce with the spaghetti.
Grease a baking dish and pour mixture into it. Sprinkle with the remaining cheese.
Bake at 350F for 30 minutes, or until cheese is melted.
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|Serving Size: 1 Serving (403g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 278 (34%)|
|Amt Per Serving||% DV|
|Total Fat 30.9g||41 %|
|Saturated Fat 11.8g||59 %|
|Monounsaturated Fat 5.1g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 59.9mg||18 %|
|Sodium 1978.2mg||68 %|
|Potassium 508.5mg||13 %|
|Total Carbohydrate 104.8g||31 %|
|Dietary Fiber 7.3g||29 %|
|Sugars, other 97.5g|
|Protein 26.4g||38 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 825
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