Tuna Casserole.

This past week has been super crazy. I've been sick, the boys have been crabby, I needed something fast and easy for dinner. And this definitely was. If you have ever eaten tuna helper, you would like this, it is way better. You could add any veggie that you like to this, broccoli would be very good. The recipe calls for 3/4 pound of pasta, which is silly to me so I added the whole pound and had no problems.

Tuna Casserole


coarse salt and ground pepper-to taste
3/4 pound macaroni or any small shaped pasta
1 cup panko
2 Tbs. parmesan
2 Tbs. olive oil
1 yellow onion, diced
3 Tbs. flour
2 1/2 cups low-sodium chicken or veggie broth
1 1/2 cups whole milk
2 cans (6 oz each) tuna, get the solid if you can. Drained and flaked
1 cup frozen peas, thawed

1. Preheat oven to 425. In a large pot of boiling salted water, cook pasta 2 minutes less than package instructions (it will be undercooked). Drain. In a small bowl, toss together panko and parmesan.

2. In a pot, heat olive oil over medium-high. Add onion, season with salt and pepper, and cook until softened, 8 minutes. Add flour and whisk to coat onion with flour. Slowly whisk in broth, then milk. Cook, stirring constantly, until sauce comes to a boil. Reduce heat and simmer, stirring frequently, until sauce is thickened, about 8 minutes. Stir in pasta, tuna, and peas, and season with salt and pepper.

3. Transfer tuna mixture to a 9x13 inch baking dish and top with panko mixture. Bake until sauce is bubbling and crust is golden, 17-20 minutes. Let cool 10 minutes before serving. (If you can wait...)