Ingredients

The following ingredients have 4 Servings
  • 3 tablespoons butter
  • 1 medium onion, (finely chopped)
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 3 tablespoons all purpose flour
  • 1 1/2 cups milk
  • 2 cups cheddar cheese, (grated)
  • 500 grams pasta, (cooked according to package instructions, drained and cooled (use rigatoni, bowtie, or penne pasta))
  • 1 cup frozen corn
  • 1 cup frozen peas
  • 1/4 cup fresh parsley, (finely chopped)
  • 10 ounces canned flaked tuna, (packed in oil (drain off the excess oil))
  • 1/2 cup panko breadcrumbs
  • non-stick cooking spray

Instruction

  • Preheat oven to 350 degrees.
  • Lightly grease a deep casserole dish with non-stick cooking spray. Set aside.
  • In a large, heavy-bottomed pot, melt the butter over medium heat. Add the onions, salt, and ground black pepper. Cook the onions until well done - about 7-8 minutes.
  • Sprinkle in the flour and stir into the butter and onion mixture. Cook for 2-3 minutes.
  • Next, whisk in the milk. Continue to cook and whisk over medium heat. The milk will thicken. This will take about 5 minutes.
  • Add the grated cheese and turn off the heat. Stir in the cheese until melted completely. Set aside.
  • Add the cooked pasta, corn, peas, and parsley to the cheese sauce. Stir well to combine.
  • Add in the tuna. Stir into the pasta mixture, but not too much. Try to keep the tuna pieces from breaking up too much.
  • Poor the entire mixture into the prepared casserole dish.
  • Top with panko and bake covered for 20 minutes. Uncover and bake for 20 additional minutes.
  • Serve hot from the oven.