9/06/2012

Tuna Casserole

8oz pasta
1/2 an onion, diced
1 T garlic, diced
1 1/2 cup frozen peas
3 oz butter/sub
5 tbsp flour
1 cup beef broth
1/2 c water
1 cup milk/sub
1/2 cup shredded cheddar cheese/sub
2 cans tuna, drained and flaked
Panko bread crumbs, sautéed in butter until beginning to brown

Preheat oven to 400°F.

Cook spaghetti as directed on package.  Drain and rinse with cold water.  Set aside.  Melt butter in a large saucepan and add onions.  Sauté for a few minutes until beginning to soften.  Add garlic, and saute another minute or two.  Add peas.  Sauté for another minute or two.  Add in flour and cook for a further two minutes.  Slowly stir in the broth, then the milk.  Bring up to a boil until thickened, then remove from heat.  Stir in tuna and cheese. Season with salt and Mrs. Dash.

Add pasta to the pot and stir to coat.  Place in buttered casserole dish and sprinkle the breadcrumbs and a little additional cheese on top.  Bake for ten to fifteen minutes until top is golden.  Alternately, you can skip the bread crumbs on top and just top with additional cheddar cheese, which I like to do often.

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