Ingredients

The following ingredients have 4 Servings
  • ½ cup dice white onion
  • 8 ounces small pasta (like Rotini farfalle or macaroni)
  • 2 cups frozen peas
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • ½ teaspoon garlic powder
  • 2 cups milk
  • 1 teaspoon salt
  • 1 cup freshly grated cheddar cheese
  • ½ cup freshly grated Parmesan cheese
  • ½ cup sour cream
  • 10 ounces canned tuna (water packed and drained)
  • 1 cup crushed Ritz crackers or panko breadcrumbs
  • ½ cup grated Parmesan cheese
  • Fresh minced parsley

Instruction

  • In a large, deep, oven-safe skillet or saute pan (5-quart), melt butter, then add diced onion. Cook until onion is translucent and soft; about 3-4 minutes.
  • Whisk in flour and garlic powder and cook for a couple of minutes or until flour is golden in color.
  • Whisk in milk and bring to a boil. Reduce heat to low and stir often until thickened; 3-4 minutes. Turn off heat and stir in cheeses until melted. *Tip - if the sauce isn't creamy enough for you, add a few ounces of cream cheese; stir in until melted and combined.
  • Meanwhile, boil water in a medium-sized pot and cook the pasta according to package directions. Add peas during the last minute or so. Drain and set aside.
  • To the skillet, stir in pasta, peas and tuna. Stir in sour cream. (If you do not have an oven safe saute pan, transfer the mixture to a greased 11x7-inch baking dish).
  • Combine crushed crackers with ½ cup grated parmesan and sprinkle on top of the casserole.
  • Bake, uncovered at 350 degrees for 20 minutes. For additional browning, switch to broil during the last 5 minutes.
  • Let stand 5-10 minutes before serving. Garnish with fresh minced parsley.