Ingredients

The following ingredients have 3 Servings
  • 2 cups dry shell pasta or elbow macaroni
  • 1 1/2 teaspoon kosher salt (divided)
  • 1 medium onion (diced)
  • 2 stalks celery (diced)
  • 1 tablespoon olive oil
  • 1 1/2 tablespoons butter
  • 2 cloves garlic (minced)
  • 1 1/2 tablespoons all purpose flour
  • 1/4 teaspoon dry mustard
  • 1/4 teaspoon oregano
  • 1 1/2 cups milk
  • 1/2 cup mozzarella cheese (shredded)
  • 1/2 cup provolone or smoked gouda (shredded)
  • 1 7 ounce can tuna fish (chunk white (preferably Kirkland brand))
  • 1 cup frozen peas
  • 1/3 cup fresh breadcrumbs

Instruction

  • Preheat the oven to 350°.  Spray a small casserole dish (I used a 5x8" dish with 2" sides) with vegetable spray and set aside.
  • Bring a pot of water to a boil, add 1 teaspoon of salt to the water and pour in the pasta.  Cook until al dente according to package directions.  Rinse with cool water. Drain and set aside.
  • In a medium skillet, heat the olive oil and butter over medium high heat.  Add the onions and celery and saute until tender crisp and slightly translucent.  Add garlic and cook until fragrant.  
  • Sprinkle the flour, remaining 1/2 teaspoon kosher salt, mustard and oregano over the vegetables and stir constantly for one minute.  Gradually add the milk, stirring constantly and bring to a boil.  Cook for one minute.  Remove the pan from the heat and add the cheese and tuna fish, stirring until the cheese is melted. Stir in the pasta and peas, mixing until evenly distributed with the sauce and tuna.
  • Spread the tuna in the prepared casserole dish and sprinkle with breadcrumbs.  Bake for 20-25 minutes or until bubbly and lightly browned.